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I brewed a barleywine (english-ish) back in November using 24 lbs Maris Otter, 1 lb Biscuit Malt 6 oz Special B, and used Sterling and EKG hops. I wanted it to be fairly attenuated so I mashed at 149 F. However, this was my first time doing an overnight mash, so it went from 149 to 147 over a...

I've been reading a bit more about post-fermentation pH and the potential contributions it has to the finished product. There is a consensus that dry-hopping in particular will bump the final beer pH up a bit. With the massive amounts of dry-hopping that occur with NEIPAs I would assume that...

Ok, so I know how to spund but for those that do spund, what is your process? I am thinking of getting in to spunding but I feel like it takes a bit of strategy. I brew 3 gal batches (I experiment a lot) and am considering transferring to my 2.5 gal kegs once I'm close to final gravity to let...

Sorry for another question on which category to enter a beer in, but I wanted to get input on which category you think would deduct fewer points. I’ve always been a proponent of enter the beer in the category it tastes like, not necessarily what you tried to brew. Anyway, I brewed a porter with...

I recently made my first kveik beer using Imperial Loki (Voss). In order to have a nice storage in the freezer I decided to spread the yeast cake on parchment as I’ve seen others do. I did this on Monday and put it in a clean but warm room in the closet (to try and prevent wind blowing things on...

I came across a youtube channel and found a guy that added hops to the mash, did a quick pasteurization step, and then fermented. His tasting video seemed pretty impressive: I feel like I've seen some topics regarding no boil NEIPA's somewhere but can't seem to find them. I figure it would...

I haven’t started kegging yet but plan to soon. I brew in 2.5 gal batches so plan on getting one or two of those sleek Torpedo 2.5 gal kegs. I’ve seen a few force carbonating charts here and there but am not sure if those would still apply to a smaller keg. Does anyone have any experience with...

I just want to make sure I'm not too far off here... I have planned the following brew days: wee heavy that I brewed yesterday, a porter that I will brew in about a week and a half, and a blonde ale that I will brew in 4 weeks. My styles and dates to brew are set and not much I can change...

I’m pretty new to homebrewing and am now 2 batches in to BIAB. I use a 5 gal kettle and am doing full volume, no sparge batches of usually 2.75 gal into the fermenter (roughly 2.5 gal bottled). I was wondering if anyone else is doing something similar and what their grain absorption and boil off...