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Hi, Back in the beginning of February I made a big English Barley Wine. The BW recipe is one I've used before and won several awards with. OG is 1.105. I used WLP007, Dry English Ale, for primary fermentation. After about a month it pooped out at 1.038, usually gets down to about 1.023, so I...

Following is my recipe, process, and what I'd do differently for one of the most delicious beers I've ever made/tasted. The base recipe is a stripped down version of an award winning Belgian Dubbel recipe that was adapted from the one found in Brew Like a Monk. My intention was for a nice red...

I've got a kegerator with 5 taps. For the longest time I've had only 2 to 3 cornies hooked up at a time and the CO2 has seemed to last for 4 months or so. Ive recently ramped up my brewing and for the first time have had all 5 taps occupied and rotating since December. My CO2 is only lasting...

I have a keezer I built with 5 taps and a single regulator running to manifold. If I want to serve say a Tripel and Mild with huge differences in CO2 levels, can I carbonate with corn sugar in the keg, flush with CO2, and let it carbonate at room temp as if it were one big bottle? Then when I...

I'm new to making adjustments to my brewing water, but I'm beginning to experiment if for nothing else than to see differences with adjusted water. I'm using Bru'n Water for the basic calculations, and I am familiar with basic chemistry, stoichiometry, etc. My base water is high in sodium...