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Greetings, For a little while now I've been keeping my eyes out for a used 15 gallon wine barrel to fill with Flanders red, pulling off an annual 5 gallons. I'm getting a little tired of searching, so this weekend I'm picking up two 15.5 gallon Sanke kegs instead so that I can get this...

The last IPA that I made finished a little bit sweeter than I would have liked. I have another one planned for the near future and I wanted to add some dextrose to increase the fermentability of the wort. When I play around with my partial mash recipe and replace a portion of the extract...

I'm probably going to be doing my second partial mash this weekend (I've got a number of extract/steeping grain batches under my belt). For my extract batches I've been using reverse osmosis water. I'm aware that it's unsuitable for conducting a mash with, but how about sparging? During the...

8.5lbs pale LME 1lb crystal 60l 50g EKG at 60min 25g Fuggles at 30min 25g EKG at 0 min. I'd like to use Nottingham for the yeast due to availability, though I'm concerned it may make it too dry for the style. Any comments or opinions will be appreciated.

Until now I have only ever used Wyeast packs, and have meticulously sanitized the outside of the package and scissors before opening. The other day, I had to hit up my local home brew shop for some Nottingham to help a stuck fermentation. The shop is also a busy brew on premises so they buy...

I brewed a Dead Guy clone two weeks ago. I made a big starter (over 3 liters) as recommended by Mr.Malty using Wyeast 1338. I nailed my OG of 1.066 pitched the yeast (after draining the liquid) and fermentation started within an hour. I kept it at 67 degrees for the first 7 days and then...

I'm going to be making a Dead Guy clone this weekend as per Beer Captured and Yooperbrew. The only difference is the hop schedule and slighly different quantities of the same grains). Beer Captured has 1oz Perle at 60min, 1/4 ounce each of Perle and Saaz at 45min. Yooper has an extra 1/4...

I have a Westmalle Dubbel clone that's been fermenting for about 24 hours. Airlock activity started within an hour and it's now very active. The temperature is at 66 degrees and I plan to ramp it up to 75 or more over the next few days. I then plan on leaving it in the primary for 4 weeks...

I finally did my first brew today. A Westmalle Dubbel extract kit from Austin Homebrew. On Wednesday night I made a 1500ml starter with Wyeast 3787, and 24 hours later fed it with another 2000ml of wort (Mr. Malty recommended 3.5 liters). This morning I chilled it, decanted off most of the...