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Good to know. I was also hoping to impart that oaky/vanilla/figgy flavor to the brew that the oak barrels bring. Guess I'll have to try it in a one gallon batch and see what I can do.

I recently tried a bottle of Allagash Curieux (bottled September 2016 consumed March 25, 2017) and it's inspired me to try more Belgian beers. Apart from that, I feel like I should try my hand at brewing a Belgian Tripel, taking some oak cubes and soaking them in Bourbon and letting them sit for...

So I have this..."thing" in my fermenter. Don't really know how to classify it but it's at 1.095 OG and has been resting at 1.024 for three days. I used 2lb 3 oz of Light Dry Extract and 1lb 4oz of corn sugar across a 1 gallon batch. For the yeast I used 1 packet of White Labs East Coast Ale...

First off. I was in carboy when I made this post. I had read on some forums of "high ABV beers" not carbonating with residual yeast but what is "high ABV"? To a noob brewer like me I'd have assumed 8% or higher so I figured I'd ask. Secondly, I left it in the carboy for about a week after...

Have to agree here. Tasted at rack to carboy and tasted after final final gravity test. Patience is something I have very little of and homebrewing requires heaps of it I've discovered...Maybe this will teach me more than making beer!

Awesome good to keep in mind thank you. New to the whole beer making thing, I've found it's about as easy as making soup!

Thanks for the replies everyone! First batch of beer don't wanna mess anything up. Again, tasting from carboy was great, flavors are nicely balanced (malt and piney bitterness on the front and then a nice smooth pithy grapefruit finish). I'll just try bottling as is (beer bottling/fermenting...

Haha that was a quick response! Basing the concern off of a thread HERE and it seems like a common problem where the high ABV kills off the yeast before it can bottle. So I should be good to just add priming sugar and bottle then? I'd say it's already lightly, and I do mean incredibly lightly...

I've heard that when bottling higher ABV brews you may need to pitch more yeast because the first round of pitching is a bit pooped out. The OG was 1.082 and the FG was 1.02215 (after counting for temperature in the room at time of testing). The final ABV is 7.9%. I fermented for about a week...

I have to wait until tomorrow to get my hands on some champagne yeast at the local homebrew shop (never done this sort of thing before). I'm usually the impatient sort and when it comes to the yeast fermenting with soda it seems to be strictly for carbonation purposes as some people just make...