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Anyone tried a clone recipe for this barleywine? Had it for the first time on Sunday, and enjoyed it immensely. Thanks!

Anyone got a stellar partial mash American Amber recipe? I'm looking for a nice, toasty malt flavor (some biscuit malt maybe?) but with a strong bitterness profile - like a Rogue American Amber, or Troegs Hopback Amber..... Thanks for your help!

As we weather this current "hop recession," we should definitely come up with some useful acronyms to describe our situations. A few suggestions: GHS = Good Hop Substitute ISTW = I'm Switching to Wheats ISTB = I'm Switching to Belgians MHR = Minimal Hop Recipe hmmm, any others...

Hey all.....the next recipe I want to try is something like this: I want to use a lot of "alternative" starches (is that the correct blanket term?) Since I am a new partial/countertop masher, I can handle 4 lbs of grain. I was hoping to do something like: 1 lb Wheat 1 lb Rye 1 lb Oats...

So I am now getting ready to bottle my 9% ABV Dogfish Head Midas Touch clone. I have reached terminal FG of 1.020, and I am planning on leaving these things away at room temp for 5 months (till July). Should I use less priming sugar, or the normal amount? I don't want to overcarb them.......Thanks!

So.....I was brewing a clone of Dogfish Head's Midas Touch (Malt, Honey, and grape juice in the bill). It's a 9% ABV, so it's heavy, but nothing outrageous. My LHBS gave me Safale S-05 to use. I brewed it up, pitched the yeast straight on (no starter), fermented swamp cooler style, with an...

Hey folks! Well, it's time for something new...so I am movin on up to the partial mash world. I am going with the BYO Countertop/2 gallon cooler/lazy man's mash. My question - he talks about punching and poking the bag of grains. I am used to using muslin to steep in, but he mentions using...

Just wanted to let you all know that I have made the clearest beer ever! I owe it all to waiting long enough (the real reason for waiting was that I didnt have time to bottle) in the glass secondary. It is a tasty Belgian with lots of malty and yeasty goodness. And crystal clear!

i was reading a BYO article on Belgian brewing in the States. Vinnie Cilurzio from Russion River had this tip for homebrewing Belgian styles: "Also, I'd strongly suggest that homebrewers dry their beers out." Any clue what he means? Is he referring to cutting down the amount of malty sugars?

Hey all...I put my first Belgian style into the fermenter Friday night. It took a while, but started bubbling last night. I took a sniff on the airlock, and there was an odd smell. Maybe I would describe it as slightly metallic? I don't think it is a sign of anything wrong. The session went...

Just dumped this into the fermenter.... Maple Porter 6 lbs DME 1 lb Crystal 60L 0.5 lb Chocolate 0.25 Roasted Barley 13 oz Pure amber Maple Syrup 1 oz Northern Brewer at 60 min, 1 oz at 30 min 1028 London Ale yeast First question is...any comments on the recipe? Second question...

Hi All! Long-time reader here, but first time poster. I have completed four batches (extract with steeping), and all but one were highly pleasant and drinkable. I now feel comfortable making up my own recipes (last one was a great Honey-Weizen i came up with), and I am looking to make a...