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I recently tried a bottle of Allagash Curieux (bottled September 2016 consumed March 25, 2017) and it's inspired me to try more Belgian beers. Apart from that, I feel like I should try my hand at brewing a Belgian Tripel, taking some oak cubes and soaking them in Bourbon and letting them sit for...

So I have this..."thing" in my fermenter. Don't really know how to classify it but it's at 1.095 OG and has been resting at 1.024 for three days. I used 2lb 3 oz of Light Dry Extract and 1lb 4oz of corn sugar across a 1 gallon batch. For the yeast I used 1 packet of White Labs East Coast Ale...

I've heard that when bottling higher ABV brews you may need to pitch more yeast because the first round of pitching is a bit pooped out. The OG was 1.082 and the FG was 1.02215 (after counting for temperature in the room at time of testing). The final ABV is 7.9%. I fermented for about a week...

I have to wait until tomorrow to get my hands on some champagne yeast at the local homebrew shop (never done this sort of thing before). I'm usually the impatient sort and when it comes to the yeast fermenting with soda it seems to be strictly for carbonation purposes as some people just make...