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Hello All, I just brewed a barley wine. I have 4 gallons of 1.112 wort that is fermenting right now. I have 1.6gal 1.200 wort in bottles (after I pulled the 4gal that's now fermenting out of the boil, I boiled the remaining wort even longer). I also have WLP099 super high gravity yeast (I did...

I'm brewing a barley wine (more english than american) in a few days. I've got 4oz EKGs and I'm planning on using these. I need to add more hops than this, however. Here are the hops I have to choose from: Cascade Pellet Hops Cluster Pellet Hops Columbus Pellet Hops Centennial...

I'm noticing a pattern in my brews with my beers ending up too dry (at least for my taste). I'm also noticing a strong alcohol bite in some of them. The beer I'll describe below has both of these characteristics. Imperial Stout with Chocolate & Vanilla 5gal Grain bill 19# Maris Otter...

Do any retail outlets in Washington State sell White Labs yeast? I want to get some WLP099. If not, what are people's success in shipping yeast? Thanks!

I'm researching doing a DFH 120 Minute IPA clone. I found this recipe: http://www.homebrewchef.com/120minuteIPArecipe.html It calls for 33# grain (10gal batch). A lot of the gravity comes from corn sugar added during the ferment (20# for 10gal batch). I've never added sugar to a ferment...

I'm going to be making a "Strong Ale" in a few days. I'm calling it a strong ale because it's a high gravity, relatively low hop ale. Here's my recipe. I'll be using Wyeast 1084 Irish Ale. I should have ~200ml thick yeast slurry (this should be plenty of yeast according to Mr. Malty)...

I know, your first thought is, "One cannot overpitch!" But hear me out. I used Wyeast 1728 Scottish Ale (http://www.wyeastlab.com/hb_yeaststrain_detail.cfm?ID=143). It has a 69-73% attenuation (is the real or apparent?). It is rated to go up to 12% ABV. I pitched ~250ml thick yeast slurry into...

I do a lot of big starters (I do a lot of high grav beer). I'd like to find a 2 gallon container so I can do a 1 gallon starter. (I have a 1 gallon Carlo Rossi jug, but I can only do ~2500ml in it.) The bottom has to be kind of flat and not too thick so the stir plate will work. Any ideas?

Hello, In my brewing life, I've used two refractometers. The first was great. Easy to read, accurate out of the BK, MT, and carboy. I don't know where this one was purchased. The second was not good. Hard to read the small numbers and taking a measurement out of the BK did not work, even...

Hello, I have a Glacier Bay utility faucet. The model number is 238-178H. It is threaded on the end of the faucet (where the water comes out). The diameter of the threaded part is smaller and tighter (the threads are closer together) than a standard garden hose. I'd like to do two things...

Hello All, I'm going to be doing my first water alterations in my next brew. Here are all (hopefully) the relevant pieces of data: My water is most likely from the Cedar River in Seattle I'll be using King County Water District #90 water. Here's its profile: Calcium 22 ppm Magnesium...

I've been having problems with my brewing water (I think). I've using water straight from the tap (in Seattle). Here's a post where I described the water problems I've been having: https://www.homebrewtalk.com/f14/off-taste-tubing-like-129929/ In a nutshell, it's a tubing-like taste. I...

This is kind of a shot in the dark because I'm not going to do a good job describing a taste in words, but I'll give it a shot. I'm drinking a pale ale that I brewed about two months ago. It was an all-grain batch. It was mostly pale 2-row malt with some crystal 40 and honey malt. I think the...

I'm considering buying this: 1000 - 10 Gallon Gravity BrewSculpture | MoreBeer My reasons for considering it are as follows: * Make brewing easier * Compact * I'm going to be brewing for a long time, so I figure, why not get the good stuff early Are there other brew stands I should...

Hello All, I brew high gravity beer (10-16% ABV). I age this beer. I've always wondered where I should age the beer. Here are my options as I see them: * In bottles * In a secondary fermenter (glass carboy) * In a corney keg * In a barrel (I don't have one, but I though I'd mention it)...

I brew a log of high gravity beer (1.100 - 1.160, 10% ABV and up). I usually let my beer sit in carboys for a few months before bottling. After bottling, I've found I have to wait a few months before the carbonation reaches levels that satisfy me (this is as expected). My question is this...