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Greetings, If any of you know of any beer recipes for these period or know where I could find some, please let me know. Thanks, BrewStef

I brewed two batches of Vertical Epic 05.05.05 five months ago. One was extract the other was all-grain. Both did not carbonate. Granted, I forgot to stir one of the batches after priming, but neither batch carbed. Both batches are still sitting in bottles. I left them both in bottles...

Do any of you degas your still meads? How about adding clarifiers? Should I bother? My still sweet mead has been in process for almost a year and is rather tasty, I just want to wrap this batch up and bottle as the gravity has not changed in 4 months (1.008) since it has been in the...

Have any of you made mead with Lager yeast? If so, what was the strain an what were your results? I am only brewing in my garage now and it does not get any warmer than 65...fermentation freezer is staying between 60 and 65 (without being turned on.) Cheers :mug: BrewStef

Anyone have a good pom mead recipe? I love pomegranates...sweet and tart in perfect harmony. I have seen some recipes here but none of the authors "rave" about the results. I am thinking about just using "Pom" juice, which I can get at our local grocery store...nothing but juice. I have a...

I had oxyclean solution sitting in a few carboys and a bottling bucket for around 2 weeks. I am having trouble rinsing out the residue in the carboys. To make it worse, it has the distinct "springtime fresh" aroma as the Oxyclean was for laundry. Doh! I was able to clean out the bottling...

Is it better to harvest the yeast from the primary or secondary or does it matter? My thinking is that it would be better to keep yeast from the secondary as the primary would have more trub. My gut also tells me that this would only be true if if the newly fermented beer was racked to the...

With a stirplate, will you get a noticable krausen or will it just keep it swirled in so that it never fully develops? The reason I ask is that I have a 1000ml WLP550 starter going for around 24 hours and no krausen has formed. Cheers. BrewStef

I am working on a recipe to brew this weekend but cannot get the ingredients locally and do not wish to pay crazy overnight shipping charges. What would you recommend substituting these grains? 1) Chocolate Wheat - should I use a combination of wheat and regular chocolate malt? 2)...

Has anyone used Bentonite Clay Clarifier on Barleywine before? I am considering addiing it to a secondary a few days before bottling. Thanks in advance.

I have mutliple one gallon "test" batches going on right now. What is the "best" way to bottle a one gallon batch? Do you use a bottling bucket or just transfer it out directly from a fermenter via racking cane? Other suggestions? My objective is to minimize waste.

With all the hot weather I was wondering about this: After primary fermentation is complete and the hydrometer reading is stable, and after racking to a secondary for settling and bulk ageing, does ambient temperature still need to be under 75 deg F for ales? If not, what is the acceptable...

My in-laws have a tree full of ripe figs that are begging to be made into a mead. Do any of you have any mead recipes using Figs? Or perhaps just make a recommendation on how to make them into a simple melomel? Cheers. BrewStef

This photo was given to me by a friend of mine. It looks like mashed up head-cheese with vomit gravy. Ugh... This batch is identical to one made just previously and the previous batch had "normal" looking trub.

As you know, Stone Brewing Co. provides homebrew recipes for their Vertical Epic Ales and Anniversary Ales. As an extract brewer, I am still trying to get a handle on converting recipes from all grain to extract. Any help you could provide converting this to an 5 Gallon extract / steeping...

When brewing outside do we have to worry about the beer becoming light struck and skunky? If not, at what point do we have to be concerned about sunlight and beer? Cheers! BrewStef

Hey Dude, Thanks for the LPRrecipe. I finally got around to brewing it on Monday. What a pain in the arse that caramel is...I actually used some water and it seemed to help, but it smelled more like a sweet wort than caramel. I used 1 cup water, 1lb DME and 1lb cane sugar. It cooled hard...

Are aeration stones difficult to santize with all those thousands of little holes? Do you just clean and soak in a santitizer along with everything else? I am thinking about getting one and was wondering about this. Thanks. BrewStef

I am just about to bottle and have a last minute question: When bottling hefeweizen, should the yeast cake be suspended again before bottling, or just disturbed a little so SOME gets suspended, or not agitated at all? Also, should you use additional sugar for higher carbonation when bottle...

Gents, I have my first batch of traditional mead (15lb OB honey, water, WL Sweet Mead yeast - ONLY) in the primary. It will have been fermenting away steadily for 6 weeks as of this Saturday. When the heck do I rack it to secondary? I have been told by a few sources to wait until it...