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After moving and a number of years on hiatus I'm finally getting to the point where ill be brewing a new batch on my new system and in a new home. as hops have changed so much and recipes I'm looking for key hops to buy in bulk to keep in the arsenal for most recipes: looking for...

Ok, i was wondering if you anyone has brewed with either of these with great success.. I would like to do something different from the norm. Im not sure what style of beer these would work best. I know heather can be used in scottish ales (as in tradition) but im not looking for something...

opps double post (please delete)

Im brewing up an ipa with a 200+ ibu rating because i have a F' ton of hops in the freezer... I guess im doing this just to see what the outcome of it would be. 5.5g Gravity will be 1.060 5lb 2-row 5lb vienna .5lb 60L .5lb carapilz 1.4 oz warrior FWH (15.2) (90min) 80.6IBU 1 oz...

I was looking around on facebook today, and i came across this... this is from a local pizza place/pub near me... I almost wanted to rip them a new b-hole... Shock Top is coming to Trapper's II tomorrow 5-7pm! Come out and enjoy some volleyball, give aways, and sample a local beer...

I read a few different threads about this but i just didn't find a clear answer. I have a barleywine going to be ready for bottling in the next few days/weeks gravity started at 1.109 ended at 1.030 = 10.4% yeast used was trappist high gravity (wyeast 3787) this was brewed back in...

well here it goes, im looking for a black ipa. you know the deal? i just need opinions on my grain bill mainly please these numbers are weird because i adjusted for efficiency of 83%, what i really am tryin to figure out is that too much debitter black or should i keep it at that or go more...

ok, i transplanted my rhizomes today from the pot to ground, two things i noticed, i had a terrible time keeping teh soil together, it basically feel apart every single one and the rhizomes fell out? and basically broke every "long" bine coming off of them plus i noticed i planted one...

well.. lets put it this way.. iv been working on my area for the rhizomes to go in.. its been ready for about a week and half.. but the damn rain keeps coming non stop.. so far since last friday we are up to about 2-1/2 - 3 inches of rain and there is no plan for it to stop and dry out. this...

i have a 2 1/2 -3 gallon batch of barleywine that i want to rack either today or tomorrow... i have Hungarian medium toast oak cubes im not sure of how much i need to put in there.. (im trying to just mellow out the harshness of the alcohol while introducing some mild flavors.. if that makes...

ok, right now i have 6 rhizomes in the fridge waiting to be planted.. but im not sure of when to plant them here in upstate NY (syracuse).. does anyone have any suggestions? should i wait until the frost date has passed or should i get them in the ground soon... any insight would help...

ok is there a benefit to planting the rhizome straight up and down or horizontal or laying down? is there a difference on the way it will grow? what do you prefer to do.. or what have you been doing?

ok, well im dumping whats left of this beer... :(.. sadly this thing has to hell and back... well since im up in NY and the weather had been cold... the beer in my keg froze..., i did not know that until the other day i pulled it out and i could here a cube floating around and hitting the side...

i recently brewed an arrogant bastard clone, when i did this i missed my mash temperature and it ended up lower than i wanted. sat on yeast cake for 3 weeks, end result... fermented much farther than i wanted... of 1.020 to 1.012 which boosted the alcohol by almost 1 pt from 7.9 to 8.8. For...

im working on a recipe.. i posted in the recipe but received no answers. i want to use cherry wood smoked malt 1.5 lb for a 12.5lb grain bill an 5.5 gallons. Im not sure how much smoked malt is too much, i want the flavor to be there but not overpowering to where the rye wont be tasted...

This is a recipe that im thinking of, but open to suggestions on changes. 75% eff 5.5 gal 7lb pale malt 60.9% 2lb rye malt 17.4% 1.5lb smoked cherry wood malt 13% 1lb 60L 8.7% O.G. would be 1.054 F.G. Est 1.013 SRM 10.2 mash 154 for 60 min Boil 60 min Yeast: Wyeast 1056 or...

i thought i would share my score of this week... hmm, there is alot of stuff, but i will give you the list this is all for my ramp up of the summer time! im good for the most part on grain till august! 1 lb Briess cherry smoked malt 1 oz cacade whole 2 lb fawcett amber 19 lb red wheat malt...

i thought i would share this.. because.. well just because today i took my last final for my masters degree... i am officially done with classes and have my thesis left to finish, which is half done. so as i submitted my last final i could feel my face/smile spreading ear to ear... i feel...

this is just to see a general consensus on how long you age your beer. this is not for special stuff such as barleywines and such but more of the generic beers (loose term) such as amber's, ipa's and such to get rid of the green beer taste. also not to include your quick grain to glass beers...