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I'm thinking about making some all brett beers using wyeast 3110 or wlp645 inspired by Wild Brews and want to keg them instead of my normal bottling of sours. With that said, has anyone stabilized their sours with either sulfite or sorbate with good results? I don't want to funk up my beer...

Alright, I already posted a thread with my recipe and asking for critiques here https://www.homebrewtalk.com/f12/help-my-yeti-imperial-stout-session-beer-231328/, but what I was wondering is how you would convert a recipe like the original one, an imperial stout, to a session beer. With that...

Alright, I love Yeti by Great Divide, but I already have two big beers to last me a while, so I decided to take the Yeti Clone that BYO did a few years ago, and basically cut it in 1/2 to make a yeti inspired session stout and here's what I came up with: Recipe Specifications...

I was just wondering what skills you would think one needs to be a considerable asset at a homebrew shop. Thanks, J

After doing some research online, I don't really see a difference in them. They are both very little/not refined at all and are evaporated can juice. Also, IMO, Piloncillo tastes nothing like brown sugar. Thoughts?

I'm going to make some graff, but I don't want to make it the same as I did last time. What do yall think about adding 1.5lbs of piloncillo http://www.saucenspice.com/product_images/k/363/Goya-Piloncillo__27815_zoom.jpg and 1 lb of white honey? Thoughts?

Mine is Franks Red Hot Wings. I literally put that shiz on EVERYTHING! I'm eating it right now on some cabbage.

I'm going to make Orange Wine (2) found here http://winemaking.jackkeller.net/reques33.asp, but since I don't make wine, I don't have all of those wine specific ingredients such as wine yeast, tannin, and pectic enzyme. So, I'm thinking about making a 2 gallon batch of this. Here is what I'm...

If you were wondering, satsumas are basically small oranges. Anyways, a friend has given me tons of these things and says that he's got more on the way! While they are delicious, we can not eat all of them. What can/should I do with them?

Well, the family did Christmas today instead of on actual Christmas day because some family members schedules don't allow it to happen on the actual day and I was given a mandoline. Here is the model I was given http://www.amazon.com/dp/B003L0OP1G/?tag=skimlinks_replacement-20. Now I know the...

I was at Wal-Mart earlier and I saw that they have Musselman's cider for $2.50/gallon and I figured you guys might like to hear that you can make a 5 gallon batch of cider for $12.50!

I've only used Makers Mark, but since I only have Crown on hand, I'm considering using that. Thoughts?

I bought some of this stuff http://www.steensyrup.com/Merchant2/merchant.mvc?Screen=PROD&Store_Code=STEENS&Product_Code=SS13&Category_Code=SYR b/c it tastes less acidic? than molasses, but I can't find the fermentablility anywhere. I read on another thread that it's 75% fermentable, but I can't...

Well, I brewed my 1.100 English barleywine on Tuesday night, and I'm thinking that I want to add 1 lb of sugar to up the alcohol a bit. Should I use: 1) Candi sugar using this method https://www.homebrewtalk.com/wiki/index.php/How_to_make_Candi_Sugar. 2) Turbinado sugar 3) Maple Syrup...

I brewed Jamils English Barleywine tonight, here was my recipe BeerSmith Recipe Printout - http://www.beersmith.com Recipe: English Barleywine Brewer: Jacob Asst Brewer: Style: English Barleywine TYPE: All Grain Taste: (35.0) Recipe Specifications -------------------------- Batch Size: 5.50...

Alright, given that you're brewing a style where you'd have a long boil to concentrate the wort (Barleywine, RIS, etc..), rather than reduce DMS as in lighter beers that call for a longer boil, why do most of these big beer recipes only call for a 60 minute addition instead of a 90 or 120...

Well, yesterday morning I placed an order from them. I wake up today, check my email, and see that it's going to be delivered tonight! Looks like I may be brewing earlier than this weekend!

1/2 cup freshly course ground coffee 4 cups of near boiling water 1/5 of a cinnamon stick shredded by hand 3 quarter size slices fresh ginger minced 2 cloves (crushed) couple grinds of fresh nutmeg (optional) tiny pinch of salt Put all ingredients into press pot, steep for 4 minutes, and...

Alright, I'm making Jamil's English Barleywine this weekend, and I want to try and do something like a partigyle. Here's my recipe: BeerSmith Recipe Printout - http://www.beersmith.com Recipe: English Barleywine Brewer: Jacob Asst Brewer: Style: English Barleywine TYPE: All Grain Taste...

Which would you use? S-04 or Nottingham.