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This beast is in primary and bubbling like it's possessed. Thought I would share the recipe now, and if it's good (in 10 months) I'll enter the recipe into the database. :) The beer was inspired by two things: Sac Brewing Company's "Old Pappy" wheat wine, and the album "Prehistoricisms" by...

I read somewhere that, when doing a big beer like a barley-wine, it is advisable to rouse the yeast from the bottom of the fermenter during primary fermentation, to keep as much of the yeast in suspension as possible and get the beer down to target FG. My wheat-wine started at 1.113, I made a...

As far as I can tell, this would be a pretty good deal, esp. if I could get the guy down to say $250-300. Kegerator Am I correct, or is this thing a POS or something? It seems that with this, all I'd need is the keg, so if that cost $40 bucks or something I could perhaps get the whole...

Anybody from Sacramento or Northern California ever met up? It'd be cool to hang out with a few other brewers for an hour or so and just exchange techniques, ideas, or beer samples. And by exchange, I mainly mean myself learning a ****load from the more experienced brewers. I expect that...

Sorry if this has been said before, but I CANNOT FREAKING STAND IT when I go to bars and I ask "Do you have anything dark on tap" and they answer with "We have Bear Republic IPA" or something similar. Bartenders should be forced to learn a few "spectrums" of the beer world, including but not...

Anybody taking some brews to your local superbowl party? Anybody planned specifically for it? What will YOU be sipping come Superbowl Sunday? Personally, I'm going to crack my first bottle of BierMuncher's Centennial Blonde Ale (MY FIRST ALL-GRAIN; thanks BM + DeathBrewer!!!) on Superbowl...

Sacramento Brewing Companty's "Old Pappy Wheat Wine" is one of my favorite brews; such a unique flavor, smoothly alcoholic with a big hint of bourbon, long bits of coconut and vanilla on the tongue and a fairly sweet finish. It is aged for 7+ months in oak bourbon barrels. 12.2% ABV. I'm...

I'm 1 week into the Secondary of my Imperial IPA. When I transfered to secondary, I added 4 ounces of Saaz hops, because I wanted some pine and earth flavor.... I know Saaz is a very weird choice.... ... but let me say that this badboy has one of the best and THE most unique of aromas of any...

I just had to shout about how much I FREAKIN' LOVE HOME-BREWING! :mug:

So, I've always used StarSan and then rinsed. With all the talk of soap-residue in your glass being able to kill head retention, and what with all of the warning labels on StarSan about burning your flesh and being poisonous when ingested, I figured that pouring 5 gallons of beer that I would...

I have a mind to try to brew an all-oat beer. I guess it might be called "Oat Wine" without any barley? Or it might be called "stupid and impossible" without any barley? :) Being as that I'm pretty sure it IS impossible without barley, do you think I could get by with say 8 pounds of oats...

I've never used a yeast starter. Always just used WLP yeast, pitched straight into some well-aerated wort, and I've never had a stuck fermentation. This week I made a starter for the first time, at the unanimous advice of everyone who I've ever talked to. Aerated the little bastard well, used...

Of my last 2 brews: Brew 1: Imperial Brown Ale with significant honey additions... ~1.080 OG, added more honey in secondary. Stayed in secondary for 5 months at no lower than 63 degrees and no higher than 70. I think maybe the loonnng time in secondary is what caused a problem with the...

I'm doing my first real partial mash using Deathbrewer's method, and I have 2 different cheap thermometers which I am using to monitor mash temperature. One is a standard floating dairy thermometer, and the other is a digital thermometer with a metal probe. The dairy therm. is reading...

In honor of MASTODON'S upcoming release, CRACK THE SKYE, which is a prog-metal concept album about Czarist Russia, time-travel, spiritual divinations, and other awesome things, I'm planning on brewing an enormous, black-as-a-Russian-night Imperial Stout. I'm going to use coffee in the recipe...

Double IPA. Pretty standard grain and malt bill, nothing out of the ordinary (the hops is where it gets interesting). Started at 1.078. It's been over 10 days now and it's at 1.022, not changing. I didn't use a yeast starter. Used WLP023 Burton Ale Yeast. Today I swirled the container a...

Got my Double IPA going in primary right now, and I'm leaving for Argentina for 10 days starting tomorrow. Meaning I won't be back until January 2nd. The IPA started with OG 1.072, and it is still bubbling away with a nice krausen. It's at 1.040 right now. I estimate it will be through...

Alright, so I've been HBing for about a year, done maybe a dozen to fifteen brews, and I've been doing just fine. Had some really good results, on almost all of my attempts. One thing I'm not entirely clear on: I hear people talking about "enzymes" in various malts, and that in order for...

I posted a few weeks back about you guys SCARING ME OUT OF MY DOUBLE IPA. Well, I took some of your advice and bought a big, fat 7.5 gallon brewpot. I can now do (and just did my first) FULL-BOILS; I had to place the pot over TWO BURNERS on the stove, but it got rolling in NO TIME. :)...

So I wrote up a fat, "Pliny-esque" recipe for an IIPA the other day, and I got all my ingredients from the store, and I was heating up the water and had just put in a few specialty grains, when I came on here and started reading all this stuff about "not being able to achieve IBUs of over 100"...