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My typical imperial stout uses 1.5# 350L roasted barley, or 1.5# mix of roasted barley and black patent. I like the roasted character/bite, but the roasted flavor could be better. I've used 1.25# 500L roasted barley before and the beer was too harsh for about a year. I like to be able to drink...

I've made a number of english barleywines, usually with 1.5 to 2# crystal malts, a few darker ones with some carafa II, and I want to try one with just Maris Otter. I am wondering if it really adds much to boil down a gallon or two of the first runnings into a syrup, versus a 4 or 5 hour boil...

Saison Nelson ========================================================== Batch Size 5.500 gal Boil Size 7.300 gal Boil Time 1.000 hr Efficiency 90% OG 1.043 sg FG 1.003 sg ABV 5.2%...

A local brewery makes a belgian dark strong (10% beer using Pils, C120 & Carafa II) that uses WY3522. I loved the beer when it was fresh as the yeast character was faint, but just enough. Now a month later, the yeast character is much stronger and I am not liking it. I am a fan of WY3787 but I...

I just made a 1.080 WY1762 beer and want to reuse the yeast cake for a 1.100 belgian imperial stout. Since the consensus is that yeast are pretty much spent after creating a big beer, I made a 3.5L 1.034 batch of wort and dumped it into the fermenter after racking out the previous batch last...

I am going to make a belgian imperial stout using marubozo's RIS HBT 2011 winner recipe https://www.homebrewtalk.com/showthread.php?t=238807 with WY1762 and I was wondering if I should make a hop substitution? I was thinking: Magnum 60 minutes 45 IBU Hallertau 30 min 6 IBU Styrian Golding 15...