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I brew a high abv stout for the holidays every year; this year it's around 14%. It has been aging in the carboy for maybe 8 months, so the only way to bottle condition will be to add yeast. I am new to bottle conditioning - normally I keg. I am concerned that whatever yeast I add will just die...

Beersmith has my newest stout finishing at 1.010 or lower using WLP 545 as a primary yeast and WLP 099 as a finishing yeast. OG is 1.149 and it is currently fermenting away with the wlp 545. Has anyone tasted a stout that was too dry? Is that possible with this high an OG? The wort poured like...

I have brewed several very high abv stouts, 12-14% and I usually place the IBUS around 80-90 or more. I don't think you can get much more than 100 IBUs... None of my brews have tasted overly bitter after a bit of ageing. But seeing recipes for Belgian beers, which I love, typically IBUs for...

I'm interested in brewing a both a true Marzen and a Festbier. Brewed in March and lagered until at least September. I'm sure it's been done before but it's my first time - anything I should be aware of with such an extended (in the modern sense) lagering period?

How long have you aged your homebrew? I am wanting to brew a high grav stout (13%) every winter and bottle it - a few bottles for now, a few for later, and quite a few for much, much later. As the years go by I am hoping to get a vertical tasting going, featuring each year. Just curious what is...

So apparently boiling water for 15 minutes and/or adding a campden tablet gets rid of chlorine. Well if I boil my wort for 60-90 minutes, would this not boil off any chlorine? Why am I adding a campden tablet?

Gonna make a summer brew, smoked peach saison. Has anyone done this before - any tips for me? I think I'll add the peaches to the secondary, maybe 2-3 whole peaches in a 5gal batch. Would you smoke the peaches directly, or would you add smoked malt instead? Cheers!

Downsizing my brewing setup, here's what I have at the moment: Selling handmade custom kegerator: The kegerator was built hollow and filled with insulation to reduce operating costs and increase efficiency. I currently have it set up as an 8 tap with 6 co2 and 2 nitro but it's easy to swap...

I have a barrel that I never rinsed after the last beer, then it sat empty for several months. Assuming I can get it to hold water again, can I reuse it for my next beer? No signs of mold or infection (that I can see) and the beer hopefully going into it is 20%abv so I'm not too concerned about...

I just brewed a stout, OG is 1.129. I am hoping that's not too high to throw yeast into? I don't want a finish at 1.040...

Anyone have direct comparisons? I want to use a single yeast for: Belgian Tripel Imperial Stout "Black Tuesday" inspired ultra high abv 19-20% stout (with WLP099 finishing)

I'm wanting to brew a Black Tuesday inspired very high abv stout. Black Tuesday is 19-20%abv and that is what I'm shooting for. I want to use coconut and cacao... any tips on them? How do you sanitize them for use if added to secondary? Thanks for any tips!

I am just suggesting that any brand new brewer might be able to happily start with all grain if they desire. There isn't much difference between that and extract, one is not necessarily easier than the other, there are just different steps involved in each. I get sick of the idea of all grain...

Just brewed a 18-20% abv beer. WLP 099. Anyone have experience with autolysis? Normally I let my beers sit on the yeast for a while, do I need to move this asap? Or can I let it sit for at least a few days...

Is there a downside to dry hopping too much? Other than loss to trub...

Im wanting to do an ultra high abv ipa sipper, initial recipe calls for 8oz mash hops, then 14oz hops in the boil (first wort, 15min, and flameout additions) then 12oz dry hops. I do want to have some beer left over after all those hops... what’s the most you’ve ever put in? And how did it...

Anybody barrel aged a low abv 5-6% brew? I know the high avbs can typically fight off infection, and I'm not particularly concerned as my current brew is 50 IBUs, but just curious if anyone has experience? I'm wanting to barrel age a Dusseldofr Altbier for about a month - 2 months in a 5 gal...

Hey all I want to brew a super high ABV dogfishhead inspired ale, I've seen plenty of recipes online detailing exactly how to clone this beer, and they all include ridiculous amounts of dry hopping. HOWEVER This is a beer that "ages well" according to dogfish head. And it's a beer I'd like to...

Im gonna brew a dark IPL loaded with late addition hops with ample dry hopping. IBUs around 65. I want it crisp, dry, and refreshing, but wondering if a straight lager/pils water profile won’t showcase the hops enough. Any water suggestions?

I always heard you need 6+months to tame an RIS. I am wondering why?? What is it about aging that makes the RIS taste better? Are the yeast still doing something? I just did one last month and the aroma is amazing, the taste not so much so will age it.... just would be helpful to know what is...