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Hi everyone, I have been collecting and sitting on some of my local (Michigan) beers and am interested in finding out what the point is where I should just drink it because it won't get any better, or it will start going bad. I know most Brett bers are 3-5 years at their best, or so I've heard...

Hi everyone, it's been about 2 year since I brewed, but now that I'm not in school, have a house and time, I'm jumping back in. I had previously bought hops by the pound from Hops Direct, and have 2 bags left. They were both left at room temp for the last 2 years, a pound of Chinook that is...

Hi everyone, it's been a long time since I brewed, and I've had a sour and a big barleywine going for 16 months now, and I finally am getting around to bottling tomorrow. However, the last barleywine I did was so flat it could hardly be called beer. This time, I am planning on putting in the...

Hi everyone, I'm headed out east for a wedding very soon and an going to be stopping in Albany for the night. I'm just wondering if there are any exceptional breweries in town or even any companies that distributes really good beer that I can't get here in Michigan. Thanks in advance, cheers!

Hi all, excited that summer is here and looking to make a few brews before school starts back up. I ran across a cool thread about simple syrup made with pine needles, and I was thinking about trying it out for a test batch, either using just the pine needles as an adjunct added to primary (I...

Hi all, I'm planning a trip down to Mississippi at the end of next month, followed by a shot down to New Orleans and then coming back up to Michigan through the Smokey Mountains. I am more or less unfamiliar with beer from the south and was wondering what I should pick up as I head through on...

Hi all, I've been sitting on my first sour for about 8 months now, and I know that I still have a significant amount of time to go before bottling, but I just wanted to get some info ahead of time from people who have more experience with these kind of beers. I brewed a lime rye beer and put in...

Hi all, been a long time since I've been in the forums here or brewed (nursing school is not particularly time friendly, especially when you have to work to pay bills). I am going to be brewing tomorrow and wanted to check in to see if anyone had any tips or tricks for this brew. I am used to...

Hi all, just bought my first 4 pack of Matilda from Goose Island. I just realized that it was bottled back in July of 2012, is this something I should worry about or do they age it? Doesn't make sense that they would age it in the bottle. Should I return it?

Hi all, I have been brewing all grain for about a year and a half now with both great and mediocre results. The one thing I have noticed across all of my beers, though is that I have low efficiency. I have ordered some alpha amylase from amazon, and whether I choose to use it or not will...

Hi all, I was wondering what kind of timeline I should be expecting, I pitched my first sour, a rye with lime peel about 3 weeks ago with a Wyeast 3278 (Wild Lambic) smack pack. I know that sours can take many months to develop and ferment out, but I don't know what I should be seeing timewise...

Hi all, I'm not normally one for kits, but I was looking at the ad for the Heady kit from Farmhouse brewing, and the numbers on the grain bill seemed low to me, especially since they claim it will give you a 8.5% abv beer. I noticed almost all of the stats below the ingredient list are double...

This is my best IPA I have brewed thus far, the batch only lasted a couple of weeks (aside from the 3 or 4 bottles I hid), I did not enter it in any competitions but IPA fans loved it. Primarily used Apollo at 18.50%AA, with a hopburst of Northdown near the end of boil. 15# Maris Otter...

Hi all, I did my research searching through recipes already posted, but couldn't come up with much info - I want to do a rye beer with lime zest, but don't know how much to use. My search results suggest zest of 2 limes added as a dry hop addition, or a 1/3-1/2 cup lime juice added with priming...

I've been brewing for about a year and a half now, and have never had the equipment to lager, but my brother whom I recently got into brewing now has the setup, just needs to hook up a temp controller. Most questions I can answer for him either from reading up on brewing or stuff I've run into...

Hi all, it has recently come to my attention that while I have come a long ways in brewing, there are certain aspects that I am clueless in. I have done probably about 40 or 50 batches over the last year and a half, and I don't think I've used more than a half dozen types of yeast. While...

I love and support the Dark Horse brewery from Marshall, Michigan and the recent TV series "Dark Horse Nation", but I just cracked my first beer from a six pack of their Sapient Trip Ale (Belgian style trippel) and at first I got an odd minty flavor, and liked it the first couple sips, but each...

I was testing the gravity of a batch I did about two weeks ago and noticed a few floaters in the beer. I forgot to take a picture of them, but they are approximately 1.5-2 inches in diameter and look like the wiffle balls with holes all around them, not the ones with slots on one side. They...

Hi all I'm doing my second barleywine currently (first one turned out like crap), and I am wondering if I should be cold crashing it, here's my situation: Brewed this batch on the 1st of this month, I did a 1.5 liter starter of White Labs WLP099 (Super High Gravity Ale) that I started at 1.075...

Hi all, I've been brewing for about two years now, a little over one as all grain, but I'm going to be doing a partigyle in the next week or so. My first runnings are going to be a barleywine and my second runnings are going to be either a brown or a sour, I haven't decided yet. In any case...