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I have some vanilla beans that I need to use up and am playing around with an imperial stout that would have similar flavors of horchata. I want it to be a bit thick and not super roasty as I want the sweetness to play well with the vanilla and cinnamon. Here is what I am thinking for a 6...

I am planning to tie some fishing line to my oak spirals so I can pull them out of the secondary once the flavor profile is right. Can the line have any negative effect on the beer (leeching, off flavors, etc...)? I assume it is safe but want to be sure. I have had it soaking in starsan...

I am going to take a stab at brewing a clone of Bourbon County Stout. I know that this is a first runnings beer, so I want to try to do the same. I am using Beer Tools Pro, and can not find a way to enter that I will be doing a first running collection only, so it is not calculating the...

So I have made a few batches of a Surly Bender Clone. 1st batch I made 3 years ago and it turned out amazing and just like Bender. For that batch I used Wyeast London Ale III 1318. So now I have to brew a number of batches of this same beer for my brother in laws wedding. I have brewed 4...

About 2 years ago, I brewed a brown ale that was pretty much a copy of Surly Bender. It was awesome with great notes of chocolate and coffee. When I brewed it, I was using Ice Mountain Spring water as my brewing water. I now use carbon filtered water, dilute with distilled, and adjust my...

So I starting to adjust water so I don't have to buy bottled water. I sent a sample to Ward labs and got my report back a few days ago. I have been reading through the Brunwater spreadsheet like it is the bible. Since inputing my numbers, my Ion Balance is at .9, which according to the...

I have been using Spring Mountain Bottled water since I started brewing, and quite frankly, I am getting sick of paying for water, having to get it and move it around and store it for brewing. I would like to put a filter in my house so I can use tap water. I am not sure I want to go the RO...

I am doing a bourbon stout right now and I am about to transfer it into secondary on oak soaked bourbon. Can I secondary in a bottling bucket so it is easy to sample as time goes on? Is this safe, or asking for infection?

I have an imperial stout that I brewed and I let it primary for 5 weeks, and then transfered to the secondary to let it sit on some cocoa nibs. It has been on the secondary for about 5 weeks. The OG of this beer was 1.099. Would it be better to let it sit in the secondary for another 6 or...

I am making an imperial stout that I want to secondary on some bourbon barrel chips. My LHBS only has oak chips, not used barrel chips. I found some on Northern Brewer's website, but they want $16.99 for them plus another $13 to ship them. That is almost as much as I have into the...

I am making a clone of Stone's IRS from the BYO magazine where they gave the recipe. I want it to have a bit more chocolate flavor but also a sweeter chocolate flavor, almost like a milk chocolate. I added 1/2lb of chocolate malt to the grain bill, but that is not going to add the sweet...

Yesterday I brewed my Gingerbread ale and today it is fermenting like crazy and blowing some stuff out of the blowoff tube. I am concerned it is pushing out some yeast in the process and may not leave enough behind to bottle carbonate later. I am fearing this because the last time I had a lot...

I have an aquarium pump with a SS stone and a filter. Here is what I have done in the past but not sure if it is right. After chilling my wort to 68-70*, I pour from BK into a sanitized bucket with a lid that has a hole in it that my air line runs through so I can set the stone on the bottom...

So I am planning my first couple of big beers. 1 is a Russian Imperial Stout, and the other one is a Two Brother's Hop Juice (Imperial IPA). I always hear of people talking about letting big beers like this ferment for 3-6 months, some even longer. Are we talking about that long in a...

So tonight while drinking one of my more recent brews, I finally pulled my head out of my a$$ and figured out why the 3 brews I have done recently didn't come out right. I ferment in my basement. I started brewing last winter and all my beers were great. My basement in the winter is 65*...

I love this beer and can't get it in my home state. Does anyone have an AG recipe to make it?

Last weekend I made a pumpkin ale that clocked in at 1.082. I did a two stage starter to get my count to 319 billion cells. The yeast calculator I used said I needed that much. After pitching, I had activity within 2 hours, and by the next days it was going nuts in the morning. When I got...

I have a 5 gallon glass carboy that I have had since I was 5 years old (I am 30 now). It was given to me as a piggy bank and I have had change in it for the last 25 years. I want to convert this to another carboy for brewing. Will a PBW wash and soak in star-san be enough to properly clean the...

I have a chocolate milk stout that I brewed over 3 weeks ago. It has a pound of lactose in it. This is my first time using lactose. I used a yeast starter and it started fermenting about 4 hours after pitching and was done bubbling by day 3. I let it sit for an additional 3 weeks in the...

Today I racked my cream ale onto 2lbs of toasted, unsweetened, organic coconut flakes. I am starting to get a bunch of white bubbles floating on the top and getting some action out of my air lock. Does anyone know if coconut will ferment? I am hoping to add coconut flavor to copy a Two...