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Hello there! I have this idea to brew 10 gallons of RIS and "ice" half of it, and then blend it back together with the other half of the RIS. Any thoughts on this? I have "iced" a RIS before and drank it as you would spirits, and I really loved it, smokey and strong! I think it would add...

Ok, so I got my fridge all set up with a ranco single stage. I am fermenting a dry stout using wlp004 at 67°, and I plan on letting it sit in primary for 3 weeks. My question is this, should I leave at 67 the entire time or at some point do I let it go up? I will cold crash the last few days but...

I just realized that when things aren't quit right in my life I stop dtinking because I can't realy enjoy it... So I guess I drink because i'm relaxed... Just a thought. Anyone else?

Woooooo hoooooooo! Did it work??? If it did... it's just a label idea I'm tossing around in my head!

Ok, so I only have one small fermentation chamber that is temp controlled and I am wanting to do some big beers that will require long term aging. I would love to keep in secondary up to a year for some good barleywines etc. Question is this : Since I will be using the temp controlled...

Ok, so I really want my next brew to be a saison. So i'm tring to do as much research as I can before undertaking this task.... So I listened to an archived "Jamil Show" and they sugested ferm temps around 68° for a few days then increasing slowlly to 80° at a degree a day.... My question is...

I don't have a huge Mash Tun, so I like doing 5 gallon session beers... Does any one know of a good saison recipe that would be good as a session beer? I recently had my 1st saison ( Boulevard Smoke Stack Tank 7) and fell in love with the "funk" aspect... and would love to do something...

Ok, so an old friend of my Dad's calls me up the other day cause' he has heard that I brew beer now, so he invites me over to try some of his. Awesome! I'm all about it........ But what is the proper etiquette when trying someone's homebrew that sucks? I didn't feel right in saying a word...

A friend gave me two bottles of 360 Vodka, they are swing-top and 1.75 liters.... would this big of a volume ever carbonate? I'm confident that it would hold the pressure ... well, almost. .... it's thick glass and nice solid swing-top. Whatcha think?:rockin:

I was wondering today what the single best thing that you started doing that improved the quality of your brew? And I'm talking beyond going all-grain.... was it pitching a yeast starter / controlled temp fermenting / etc... :rockin:

A few friends and I trade out 6ers of our homebrew... I always drop mine off after I know it's good to drink. (fully carbonated) well, a friend dropped some off the other day when I wasn't home and gave them to SWMBO. She put them directly in the fridge where they sat for two days, before she...

Ok, so last night was my first all-grain attempt. After building a mash-tun from a 7 gallon ice chest, I went with a simple recipe. 8.2 pounds of grain. My strike water was 4 gallons and it maintained 156 degree's for 30 minutes then went up to 157 then 158 - I then opened the lid for about 3...

Ok, so I have an oatmeal stout in my secondary, it's been in it now for about 3 weeks. I plan on leaving it in there un-till I return from a trip in Feb., So, potentially bottling the beginning of March. Question.... is this the right procedure? Too long in the secondary, or not enough? Or is it...

I pitched the yeast and everything was ready to go, I was putting the airlock into the little rubber grommet that fits on the pail lid, when the grommet pooped through the lid and into my wort, sinking all the way to the bottom. I thought about leaving it and using another grommet that I had but...