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I just brewed a beer called The Number Eight. It is a belgian strong dark ale. OG 1.080. FG 1.010 after 3.5 weeks. Could I add 1 lb. Dark Belgian candi syrup to the fermenter now and have it ferment more? I know the beer is already at 9%... but I was just wondering if adding the candi syrup...

I have 4 gallons of sour beer that finished at 1.004. It's now at 68F. If I add some safale dry yeast and 2.5oz corn sugar, what can I expect when bottling? Will I have a risk of bottle bombs if I don't cold crash my beer? Tips or advice for bottling? This beer is almost a year old and I...

How long did it take to sour? I have 2 brews going (5 gal ea) with it since January and just wondering when I should start checking them. One is a Brown Ale and the other is a Tart of Darkness clone.

So I brewed a barley wine last year and it ended at 1.095 OG. Then 3 weeks later the gravity was 1.028 and I added 7.5# frozen (thawed) cherries and 4# dark sweet cherries (canned in syrup and drained). I waited another month in the secondary and took a reading of 1.020 FG. What's the process of...

In one of my brewing books, the author and owner of Dogfish Head will occasionally ferment a strong beer to a somewhat low gravity (~1.030) and then add more sugars to the fermenter in the form of syrups or fruit. 1. Why is it done this way rather than all at once? Flavor? Will this new...

1. What temperature is best for the different bacteria at each fermenting stage of sours? As I understand (Information taken from a chart originally published in the Journal of the Institute of Brewing 83, pp.356-360 (1976) (and these are all approximations)): Months 1-2: Entero bacteria...

How many beers can you pitch a single vial of ECY20 into? If I brew 5 gallons of each; porter, brown and saison can I split it in thirds?

I love the taste of sour beers. I have been a homebrewer for 7 years but I've never tried to brew a sour beer. I have decided to take the plunge. What are some good books to educate myself on the procedure to make a sour beer? Best guides on the internet? Link to great sour beer recipes that...

I am looking for anyone in south central Wisconsin with a walnut tree in their yard or nearby that I could pick a couple dozen green walnuts off of. I am looking to make Nocino. Please reply to this or email me at [email protected] if you can help me. Thanks!

How would I go about making a one gallon batch of cider. I bought it from the store... do I have to just put in some nottingham yeast, an airlock and wait? Do I have to boil it like beer?

I just brewed a batch of Charlie Papazian's "Colonel Coffin Barley Wine" that is in his book The Complete Joy of Homebrewing and my O.G. was exactly 1.100 just like the book said it would be. We used a strong ale yeast like the book said (Wyeast 1056 - American Ale™) and boy is this beer perking...