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I did a stout and aged it on oak for about a week before racking off the chips once upon a time. If you have tried commercial aged on oak beers and liked them, more power to you. I went back and tried some of the commerical offerings after and didn't care for them either. If you can get...

I am fixing to malt some quinoa, my grocery hasit in bulk, but that is all I got. I do have to figure out how I am going to grind it before I bother.

I plan on three or four cartridges per five gallon, I'll watch more carefully for douchbaggery in the future.

Don't forget to convert the rice starches in a side pot before you throw it in the mash tun. BRB with a linky. For uncooked rice the barley enzymes can't get at the sugar in the rice becasue it is locked up in long chain starch. EDIT: This is currently no help. I'll poke around a little...

Yes, add the water _and_ the rice to the mash tun. I prefer 30 minutes on a simmer, the point is to break open the starches so the enzymes can get at them. Get all the gooey glop in the tun also. How much depends on how far you want to dry it out, and hwo good you feel about hitting your...

I keep my active sourdough jar about a third full so it has plenty of room. Its two quart capacity. When I know I am going to use it I'll get it out the night before, feedit one cup each water and flour, leave it on the counter a couple hours and then stick it in the fridge overnight. If...

7 batches, seven different hop varieties. this is a gret platform to get familiar with. +35 gallons, 1997.

At something like two to three months total ferment and bulk aging from yeast pitching I have had no carbing problems and have not had to pitch yeast a second time. I do tend to leave the bottles laying around for another three months though, so plenty of time to carb up and more aging in...

You are in a college town for crying out loud; plenty of people are already drinking heavily. When I brewed my first batch (Chapel Hill, NC, during basketball season) I had to go less than one block from my house to come home with four cases of empty bottles. You gotta sanitize them...

Only one way to be sure about the diarrhea thing, but yes, lactose is lactose.

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It is new to me too. From the genetic perspective of the yeast better to keep making more yeast cells for when food is next abundant I guess. Hmm.

Probably your beer is going to be good enough that you will be hooked. Before you start your second brew get a thermometer. Even the $2.99 one at the grocery store. For your second brew try something (anything) that comes with a half pound of steeping grains. Youprobably have a suace pan...

Start with your lowest alpha hops and work your way up: 2 HBU in mashtun 5.2 HBU in empty kettle as FWH 6.75 HBU (30) 3.8 HBU (15) 3.3 HBU (5) Following this general pattern I like to use noble hops from dough in to and including the (30) and then tiny quatities of high alpha for the...

Certainly one of mythree favorite styles, all time, is the export stouts made in the former British colonies. Lion from Sri Lanka with its nutty notes, Sheaf from Australia has a strong plum/ raisin note, I could go on and on. So I am thinking about doing a series of regional North...

How many pounds of specialty grains can you steep, and how good is your temp control during steeping? If you have a five gallon kettle and can hold your temp go with 2-3# of pale malt and all the specialty grains as listed at 145-155F for one hour, then add 6.6# of pale LME at flameout. I...

I had a happy accident. I ahve two variables to figure out, but the experiment is under way. Last w/e I made a export stout, and I blew my mashout. In stead of mashing out with 180° water all I had ready was more 155°F, so I used that. Then I made my soaker. Left it on the counter...

I would be inclined to leave that on the yeast cake for several weeks at least. I have only ever made four batches of hard cider, but they are getting better. Really I would let the recipe above age at least six months after bottling, and nothing to gain by rushing it off the cake into...

I put about half my 60 minute hops in the mash tun now,during the acid rest if I do one; unless I need the spent grains leaf free for bread or something. It is just different. Definitely try it if you like hoppy brews.

If you can transfer under counter pressure throw the hops in a bag and wait for it, then transfer off the hops to the actual serving keg. As a first guest I would use the same hop variety I used for flavor and aroma aditions.