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It's going to start getting cold in the next couple months so it's just about time to start brewing big winter beers. Russian Imperial Stouts are my favorite but to be honest, formulating a recipe for a big, dark beer kind of intimidates me. What are everyone's favorite RIS recipes? If you can...

So, I made a gallon batch of cider a couple months ago using whole foods apple cider and The Yeast Bay's Lochristi brett blend and it's still fermenting. A couple weeks ago I added some yeast nutrient and I haven't tasted it since then but it was sweet at the time and it still has krauseny foam...

I'm thinking about formulating a recipe for a beer I would call a Mormon Breakfast stout featuring Postum and Cream of Wheat. I know it's a long shot but I have some questions about how best to incorporate these ingredients into the mash. Postum is a roasted grain product so my assumption would...

I know it's pretty common to use belgian and saison yeasts as the primary yeasts in sour beers, but does anyone regularly use hefeweizen yeast in their souring blend? I know that bavarian hefeweizen isn't actually S. cerevisiae but actually Torulaspora delbrueckii and I feel like the banana and...

This may just be a silly thought, but has anyone ever heard of making a port-style apple cider by adding either apple jack or apple eau de vie to a partially fermented cider to stop fermentation? Possibly aging on wood chips or adding a sherry flor in secondary? I don't really see why it...

Ferulic acid is a precursor to 4-Ethylguaiacol, a compound responsible for a lot of traditional Brett character in beers. I was doing some reading (on wikipedia) and read that navy beans have the highest ferulic acid content of any beans. So this leads to my super dumb question: has anyone tried...

I'm in the process of planning a recipe for a beer I want to brew in the next couple weeks to enjoy in the late summer. I'm still working on the malt bill but It's probably going to consist of a combination of pilsner and malted wheat with some flaked barley to give it a nice haze and head...

So, I've brewed beer for about a year now and have been making ciders for six months. My friend got me 18 lbs of local wildflower honey for christmas so I've jumped into making mead. My first two 1 gallon batches are now about 2 weeks into fermentation and seem to be just about done...

Does anyone have experience fermenting a mead with 100% brett? I have my first couple batches of mead currently fermenting with wine yeast but I have a couple of 100% brett beers and ciders and I was considering harvesting their yeast cake for one of my next gallon batches of mead. I have both...

So, a little while back I harvested some yeast from my sourdough starter and used it to brew some batches of cider. Now my brew partner and I are wanting to try brewing a beer with it. We were thinking of brewing an american wheat in homage to the yeast's origins. We're pretty new to recipe...

I just made my first couple batches of mead on saturday: a mead made with local wildflower honey to 1.09 SG and a cyser to 1.07 SG. Anyway, I goofed up with my first nutrient addition. I couldn't remember the nutrient amounts from the current mead making techniques article so just followed the...

Has anyone made a single hop IPA with a European noble hop? I'm thinking about making a Hallertauer IPA but I need someone to tell me if that's a terrible idea for some reason.

What are the pros and cons for different timing of hop additions? For example, in a single hop IPA, what's the difference flavorwise between having one early hop addition (to achieve the bulk of your IBUs) and then adding the rest of the hops at the end of the boil or spacing out the hops evenly...

I have a 100% Brett Lambicus belgian pale sitting waiting to be bottled so I need to decide what I'm going to do with the yeast cake. My question is would a 100% brett fermentation work alright for a BDS ale or would it over-attenuate? I feel like the fruit flavors would play nice with the dark...

I'm toying with the idea of brewing a farmhouse beer using locally harvested yeasts (maybe, probably in conjunction with a saison yeast) and all-american ingredients. What American hop varieties could I use? I'm looking for more of a noble hop character. I'm familiar with hops like Mt. Hood that...

Is anyone here familiar with the book The Closet of Sir Kenelm Digby Knight Opened? It is the recipe book of a 16th century knight and has a huge number of mead and metheglin recipes. I, for one, am interested in the recipe for "WHITE METHEGLIN OF MY LADY HUNGERFORD: WHICH IS EXCEEDINGLY...

If I were to want to brew a super old mead recipe (like the recipes in this 16th century knight's recipe book: https://www.gutenberg.org/files/16441/16441-h/16441-h.htm) what yeast would you use? An ale yeast or a wine yeast or what? Any suggestions would be helpful :D

So, I'm trying to figure out my first self-created recipe and need someone to take a look at it. I've got a yeast cake made up of Wyeast belgian saison and a bunch of brett and lacto that I'm going to be pitching this on. Anyway, here's what I was thinking: 7.0 lbs Pilsen 2.0 lbs Munich 1.25...

This may be a silly question but I was doing some reading and got curious. Is there any application for sherry flor yeast, such as WLP700, in beer brewing? I know it produces a lot of acetaldehyde, but has anyone used it in anything interesting? Particularly in conjunction with other wild yeasts...

Hi everyone! I'm looking for suggestions on what to brew with 100% Wyeast Brett Lambicus. I'm brewing a belgian pale with the yeast right now but since I will have a bunch of yeast cake after this beer is done I was hoping to brew something else. I was thinking about something dark and high...