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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...

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!

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?

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...

: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!

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'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:

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...