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Asked this inside of someone else's thread a minute ago, but thought I'd throw it out to a wider audience. I am brewing a RIS this weekend - a recipe I have made numerous times. But, I'm trying something different this time rather than US-05 (I usually use 3 packs). This time I have 2 packs of...

I am thinking of brewing an imperial stout with coconut and aging it with rum soaked oak cubes. Problem is, I have never brewed with coconut before. When/how do I put it into the wort? At flame out? Do I use fresh coconut? Or do I toast it in the oven first? I have heard of issues in the boil...

So, I brewed my first 10 gallon batch today. Everything was pretty good, except for the boil time was WAY longer than I needed it to be to get my volume down to 10 gallons (but, I can work that out for myself a little later. It's just an adjustment to mash/sparge volumes). The real problem...

So, my favorite beer style is RIS, and I have an affinity for double digit abv. I have always had descent luck getting 12% or so from US-05, but I also feel like I am leaving too many sugars unfermented (it's a bit sweet still). If I could get it up to around 14%-16%, I think it would really...

So, this will be my first time adding anything to the water to make different profiles. The homebrew shop nearest me says he uses gypsum to get the dry crispness in his WCIPA. I WANT THAT TOO! When do I add the gypsum? My guess is add to the strike water before the grain goes in, but that is...

Hey yall! I am from Oklahoma and I have been brewing for about 15 years now. I switched to all-grain about 10 years ago. I probably average 6 - 10 batches/year, but I am looking to increase that this year. Currently in the fermenting fridge is a Imperial coffee stout. The grain bill was 27lbs...