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Cheers everyone! I was just informed that I'm heading overseas for the next four months so I figured it was time to do a Barleywine. This is literally everything I have stored up and i actually think it will be pretty awesome. I've got two 1028 smack packs in two starters to pitch into this bad...

Cheers everyone! I was just informed that I'm heading overseas for the next four months so I figured it was time to do a Barleywine. This is literally everything I have stored up and i actually think it will be pretty awesome. I've got two 1028 smack packs in two starters to pitch into this bad...

So, I've seen a few threads on here about the 2100 model, but does anyone own the 6100? From what I can tell it's slightly larger. It comes with all the required liquid lines, gas lines, CO2 canister, and draft tower. It seems like a slightly-more expensive route than building my own, but it...

Hi everyone! I wanted to weigh in on the search function that is on this forum. We all know that it is less than optimized and I wanted to offer a basic solution: Go to google and query for what you are interested in. At the end of your search string add: site:homebrewtalk.com Google...

Hello everyone, I am in the process of developing a business plan for a startup brewery in Richmond, VA. Piedmont Brewing Company is the name and I have several designers competing for the final logo design. Please go here and vote for your favorite design...

Hello everyone, I am in the process of developing a business plan for a startup brewery in Richmond, VA. Piedmont Brewing Company is the name and I have several designers competing for the final logo design. Please go here and vote for your favorite design...

That's what she said... I had to...but seriously, I never get good head retention on my brews. I've been adding flaked wheat to my recipes for the past 5 or 6 recipes to increase the retention, but it doesn't do anything. My remaining guess is water quality...could that be the issue?

French Saison Ale Brew Day: 8/21/2011 4.5 gal 1 hour boil OG: 1.055 FG:?? Recipe: - NB Gold Malt Syrup 8 lbs (60 minutes) - Weyermann Carahell 1 lbs - Belgian Aromatic Malt 0.5 lbs - Flaked Wheat 0.25 lbs - Summit Hop Pellets 1 oz (60 min) - Summit Hop Pellets 0.5 oz...

I brewed a strawberry ale last week and I transferred it to the secondary today. It had 7 days in the primary so primary fermentation should have completed...I think. I added the 6lbs of pureed strawberrys and there is some violent fermentation occurring right now. I mean full on...

This is an amber ale that has been in a secondary for almost 2 weeks (OG 1.079). I transferred it after 7 days in the primary. I've never seen so much crap on the sides or top during a secondary. I'm hoping that it just didn't have enough time in the primary, but then again I've only been at...

This is the space I've been given for storing all things related to brewing...its in the downstairs bathroom nook underneath the stairs...am I harry potter? ...fml

I brewed an IPA yesterday and its IBU was estimated to be 245. Here's the recipe: 1 lbs caramel 80L (steeped for 30 mins) 9 lbs amber dme 4 oz german magnum (60 mins) 4 oz cascade (15 mins) 2 oz willamette (4 mins) Wyeast 1335 British Ale Irish moss & yeast nutrient Is there such a...

So I bottled an IPA over three weeks ago, popped the top on one today and poured it into a glass. There was a nice thick foam, it was a little warm, but it tasted great. I then transferred 2 bottles into the fridge to let them chill. After a few hours, I popped the top on one, poured it into a...

I brewed a stout today and I was wondering, how long should I let it sit in the secondary after I transfer next week sometime? I'm saying 12 weeks...any thoughts? The OG is 1.086 - Cheers! Ingredients: Munton's Dark Dry Extract - 6 lbs Munton's Amber Dry Extract - 3 lbs Crisp Chocolate...

Sorry for the newb question, but please hear me out... I understand why yeast is in the bottom of a bottle after conditioning, it's a no brainer. But, what other option do you have? Kegging? Wouldn't the yeast just transfer to the keg and then into your glass? How do big breweries keep the...

I had a horrible day of brewing...I transferred my semi cool wort to the primary and I picked up my hydrometer to take a reading and...smash! Broken glass all over the floor. So in my pissed off state I didn't take a temperature reading and pitched the wort. I'm guessing it was somewhere around...

I came across this video and had to pass it along. I've watched it four times and I'm still cracking up at it...too funny http://www.liveleak.com/view?i=78d_1189774619

Mine was a nice luke-warm Icehouse. I was 12 years old. My 16 year old brother Bill and his friend Brandt made me drink it so I wouldn't tell on them to my parents. Until about the age of 18I stuck to the Bud/Miller family and thought it was all the world had to offer. Then I joined the...

I have a batch in the primary that's been in for almost 3 days. I've got signs of active fermentation and everything seems to be going fine. I just got called away on business out of town and I was going to say screw it and rack it, but my brother is going to come over in a couple days to do...