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this beer is out of control! a huge fan fav! this recipe is going to be a staple brew. i want to thank everyone for their input, it was very helpful. for the record, never did add the cherries individually to the bottles, got lazy and also thought the cherry could be muddled prior to pour, that...

okay folks, update: batch has been bottled, final gravity was 1.010, leaving the wort at 9.8% before factoring in the maker's contribution. it is now sitting in 23 swing top bottles, 13 12oz., a 22oz, and a 750ml. let's see how much more restraint i can exercise as i now have to wait for the...

after four months in the barrel, it is now ready for bottles, where it will sit for months once again

so the wort is in the barrel, aging. about five days ago the airlock started bubbling, about once every ten seconds or so. still continues to this day. I do not think it is yeast, is this something I need to be worried about? I have tasted it and it is quite yummy, not skunky or any off favors.

I am looking to add a maraschino cherry to each bottle individually when I transfer my next batch to bottles. I ordinarily like my beers slightly under carbed, I use 2/3c dextrose to prime my usual batches. The label on the cherries say there is 2 grams of sugar per cherry, I assume that...

I am looking to add a maraschino cherry to each bottle individually when I transfer my next batch to bottles. I ordinarily like my beers slightly under carbed, I use 2/3c dextrose to prime my usual batches. The label on the cherries say there is 2 grams of sugar per cherry, I assume that...

Thank you so much for those calculations. Seeing them typed out seems like it was a silly question on how to figure it out. To answer your questions: 1- Honestly not sure why I use both LME and DME, I do not always but did this time - have no better answer than that. 2-The belgian yeast...

does anyone have any idea how to figure out what kind of impact adding maker's has to the overall alcohol content? I would imagine doing standard gravity reading would tell me after i transfer to bottle? But any way to figure it out beforehand? I added 5.5oz at five minutes left in boil and...

a few have asked for the recipe of this concoction and as I would like to keep it a guarded secret I will share it in hopes that someone else brews this and can weigh in on what they think. I know it is in beginning stages and I rarely hype my own beers deliciousness (usually let everyone else...

can someone explain to me exactly what this does and how to do it (or a good way to as i am sure there are numerous methods.) I understand the concept, what temps are we talking? for what period of time. I ferment in basement which is in 60's, I could move my beer outside in the shed to get to...

can someone explain to me exactly what this does and how to do it (or a good way to as i am sure there are numerous methods.) I understand the concept, what temps are we talking? for what period of time. I ferment in basement which is in 60's, I could move my beer outside in the shed to get to...

I appreciate all the comments and reco's I am getting here. Sampled the worth this weekend, it is quite tasty, very bourbon like and has the flavors i am looking to impart in the beer. I actually like the taste so much i have been considering not carbonating it and drinking it straight out of...

point of use takes the fun out of using it in the recipe and this is a grand experiment for me, trial and error my approach here. what is the draw back to having the beer ferment in the barrel? is that not what the barrel is for? It is being used as a secondary, fermentation at this...

I went off what someone had posted for "cook-off." i actually added it at 5mins left in boil (well first addition) according to the chart I am going to have quite a bit of the bourbon's alcohol still in the wort, which is what I was really going for. This beer is an experiment, and I am looking...

i was wondering the same thing. i am sure the 8 oz of makers will have an effect, been trying to figure out how to determine what kind of impact it will have. I did add makers (5.5 oz) at zero minutes to add flavor but cook off alcohol. the idea behind adding bourbon to barrel is to impart...

update: wort has been transferred to said oak barrel. I added 1 cup of maker's to the mix. I am planning on keeping in barrel for at least two weeks, but i will draw a small sample in one. Still weary on length of time the sweet nectar should stay in barrel. I am looking to produce quite the...

thank you for your suggestions! makes perfect sense now that you have said why not to bottle, geez that would be ugly, especially with a black stout; atleast my basement would smell good. i will swirl the wort, blanket it up and hope for the best before pitching once again...

the wort was properly aerated, i used wyeast 1084 irish ale yeast (sorry i neglected that information in my post). this is my first stuck fermentation, no stater was used, this will probably prompt me to begin using them, however, I have not had an issue with any other beers. i know air...

I brewed a stout on new years day, ended up at 1.074. pitched the yeast at 68 degrees but it is around 60 in my basement. Now as of today the 24th of january my gravity reading is 1.042. i am wondering if it is too cold in my basement? I seem to be stuck at 1.042, should i repitch some dry...

by season do you mean soaking with water swelling up and sealing said barrel? if so yes, that is currently being done. I washed out loose char, then soaked. it is sealed, but i left the water in as I know it should not dry out and plan on adding wort this weekend.