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Anyone have a clone of Darkstar November, or something like it? Looking for thoughts and ideas to try and brew something along those lines. Thanks for any input anyone has or recipes.

I picked up some eclipse to mess around with and noticed I didn't see many posts in regards to it. I'm throwing around the idea of doing a czech pils with eclipse and rakau or Mosaic (for a bit of that pine) possibly around 30-40 IBUs. maybe small addition of mosaic first wort hopping, then a...

I am looking for a 3" hop dropper type piece for my 7g unitank, is there a better option for cheaper than the one listed below? I looked around and didn't see much but figured I'd ask on here. Also, besides being able to see the hops, is there any reason to buy the option with glass vs...

I have a wyeast Brett C. packet from 4/15. It's been sitting in my fridge, i forgot about it. Any thoughts if it's still viable at all or think all cells are dead by now? Thanks all!

I'm working on a low alcohol beer, something kinda like Bells low cal, or a low alc. IPA/pale type beer. This is what I'm thinking of, let me know your thoughts. Trying to make sure the body is decently full considering the lighter abv and IBUs are balanced so not overly bitter and has good...

Hi there, I have been scouring info on different ways to put maple syrup in a beer to get some flavor and aromatics from it. I plan on doing it in secondary, maybe even try and bottle condition a keg with it or something. What i'm struggling with is how much to use, I've thought about 8-12oz...

Hi there, How long does Butyric acid usually take to get to the threshold for most people to be able to smell and taste it? I have a Solera barrel going of sour beer in a 60g oak barrel. I brewed some beer and used us.05 to ferment it and then was going to transfer into the barrel after...

So I ran hot PBW through my chiller before brewing for 20 minutes and then before finishing the boil, I ran boiling hot work through the chiller for about 10-15 minutes. Chilled worth down and everything just fine. After I ran more pbw through and was cleaning up and noticed stuff coming out the...

Hi there! I brewed a BIG IRS yesterday with OG at 1.134. I dosed it with a little over a minute with pure o2 with o2 tank and stone and was wondering if I could/If i SHOULD do so again today? I wouldn't be able to do so until about 24ish hour after yeast pitched. I used 3 packets of Safale...

If you send in a water sample to white labs (or another lab) to get your water chemistry info so you know what you are dealing with, does it matter if you use RO water or not to build your water profile up? I was told that you could build a better water profile from half RO water and half tap...

Anyone ever try this? Figured it was low IBUs and low abv, not much base beer though... i'm sure people have tried this before. Anyone's thoughts on this? How it has/would turn out?

Hi! I have a chest freezer that went out on me, it's dead. I was thinking about selling it and trying to get a few bucks off of it but then thought of something else. How cool do you all think I could keep my chest freezer if I had a CPU fan or two blowing in it with 1-2 two liter bottles of...

Hi all, I pitched a vial of 655 early last month into a lambic type wort but I am wondering how complex it really will be by itself? Should I pitch some additional bugs or bottle dregs into it or will it turn out decent by itself? Anyone let it go by itself and have comments/feedback on it? Thanks!

I did a BIG RIS which pooped out too early (around 1.050 and was hoping for around 1.030ish). I purchased a vial of the super high gravity yeast (wlp099) and want to grow up a starter and pitch at high krausen. Will a 1L starter with some yeast nutrient be good enough or should I do more...

So I have some long term aging/souring beers going, and most have S Style Airlocks on them. Most of them are kept fairly stable temperatures, but I know that the S style will allow oxygen into the beer if the temperature swings are pretty high up and down. I'm sure people have measured this...

What is the lowest temperature you want to sit a lambic at to age and do it's thing? I'm not going to have a problem letting it sit between 58-60 for a year or two right? It will do it's thing, maybe just a bit slower than if I was to let it sit in the mid to high 60s, right? Thanks!

I have a bunch of empty chimay bottles, would that be ok to use to bottle sours once FG is reached? Probably would have to wait a good amount of time to make absolutely sure, but it should be OK right? Anything I should worry about if I was to use them or another heavy belgian type bottle...

pulled off about 2 cups of slurry from a rosalare cake and fed it some new wort about 6-7 months ago. Since then I forgot about it in my garage in anywhere from 60-90F temperatures.... I don't care about the sachh yeast in there, but will the rest be viable if I threw that into a fermentation...

Anyone have any suggestions for a good beer to pair the following dessert with? Chocolate pudding with pistachio, white chocolate powder, pear Ready go! :mug:

So, I am going to brew a BIG stout today... oak and bourbon it hopefully down the road. I ran to morebeer yesterday and they didn't have a few different ingredients I would have prefered to use so here's my recipe I changed it to. Any thoughts? ESPECIALLY IN REGARDS TO THE ROASTED BLACK...