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Hey everybody, I'm wondering how much bourbon I should add to my oak shavings for a 10 gallon batch of my American stout? I'm using knob creek for the bourbon and Hungarian medium toast oak shavings. On the bag it says 3-4oz per 5 gallons and to add at the beginning of fermentation. I thought...

Thanks for the help everybody! I'm looking for a somewhat of a quick turn around with this recipe. Will I have to ferment for 2 months if I brew this? I'm wanting a quick turn around because this is just a pilot recipe that, if it turns out good, I will use for a flagship beer from my brewery.

I'm wanting to brew a 10.5 gallon all grain batch of this delicious sounding brew. Anyone have a recipe?

Anyone have a good 10 gallon, all grain recipe for a chocolate vanilla stout? Lemme know fellas!

Awesome, I actually have one of those! Ha...not a clue how to work it but I guess I'll find out!

I've carbonated the keg...it's only been two days and it's in a fridge that's consistently at 34 degrees. I tried some of the brew today as it had a nice 1-1 1/2" foam on top with bubbles throughout the beer. It tasted swell. I just wanted to bottle some to take to some possible investors and...

I have a 5 gallon vanilla porter I just kegged and I want to bottle some of it. Can I bottle it straight from the keg without priming sugar or do I need to add some? If so, how long will they need to condition?

Thanks for the response! I was wondering if by adding cherries, it would almost be too much flavor in there. Since porters have such big flavors just in themselves. So I may not be adding cherries. Thanks again! 🍻

I made a 5 gallon extract porter last Saturday (2/11). It's still sitting in the primary. I'm going to add 3-4 vanilla beans in the secondary that I'm going to soak in vodka starting today(2/15). I was thinking of adding cheery or some other fruit flavor to the mix. Any suggestions on...

I'm kegging it but not taking it on the actual river...just want to have the keg at the cabin...but that would be amazing if I could bring it on the river somehow haha.

:mug:Me and a buddy of mine brew 5 gallon batches and usually end up drinking it with all our friends. We're taking a trip in August to south texas to float on a river and I want to make a good summer brew with fruit. I was thinking of a watermelon light ale or wheat. Let me know your thoughts!

Thanks man! I believe I will be getting this.

I wanted to find a kit that will help me and some brew buddies detect what's wrong with the beer...anyone know where to get these?

I added 3lbs of peach puree Friday, Saturday the air lock was bubbling like crazy and Sunday there was absolutely no bubbling in the air lock...is this ok?

I'm buying a system that will have gas burners...the system will be converted kegs (15.5 gallons). I have a 14 gallon stainless fermenter that will be put in a temp controlled fridge. I want it to taste like commercial/marketable beer (Coors light) with my own twist on it. What fermentables...

I'm about to buy a HERM system and really really want a light lager to be my first batch. Anybody know of a good recipe I should look into? Any tips on that kind of system that I should know about? :mug:

Yeah I followed everything exactly as I was supposed to and yes it was a partial boil (which I'm not a big fan of) and added water after the boil and cool down. A couple of people told me the same thing about the mixing of the wort. After I added the water I stirred it pretty well and let it...

I brewed a 5 gallon, dry extract wheat beer on Saturday (3/5/) and it's still in the primary. I want to put peach flavor to it and have read that putting the flavor of any fruit is best in the secondary. Do I need to put a peach extract or actual peaches in the secondary? How much? I want it...