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Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum

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    Other Styleguidlines

    Hi all, I am looking narrowing down a set of guidelines by taking as many guidelines I can find and getting the average. So far I have BJCP, GABF and the BA guidelines. Having only three doesn't really narrow it down as many of BA & GABF are the same. For instance, if I take all three and...
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    Beer DB

    Anyone know where there is a great brewing DB out there ? Beersmiths DB is lacking and I dont have the patience to type everything in. Looking for something complete, malts, adjuncts, hops, misc etc.
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    Cocoa Nibs Advice

    Looking to make a chocolate Mead using Orange blossom honey, I have sourced cocoa nibs and want to use those. My concern is the fat content. I am looking for advise on how to use them.
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    White Pyment Help

    I need help choosing which grape and yeast to use for a white Pyment. I will be using 6kg of Clover honey. The product in the end should scream Fruit and floral but a solid honey Flavor. I'm thinking a box of Müller-Thurgau and 6kg of Clover Honey with 2-3 packs of D47 dependsin on the OG...
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    Ale & Wine yeast blending

    I have a batch of cyser going, og 1.120. Pitched WYeast 3787: Trappist HG, To start. Going to let her ferment about 75% and then pitch a killer wine strain and let her finish. I'm thinking D-47 or 71-b, any suggestions or recommendations.
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    Lambic brewing process

    What is your lambic brewing process. Do you pitch ale yeast and then brett in the secondary? Do You add oak in the primary or secondary, or at all? How and when do you add fruit. Do you rack to secondary or age in the primary. I'm curious to see what others do.
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    Yeast Blending advice

    Yeast blending, what are your thoughts advise, tips or horror stories, good combinations. I would like to hear em. Making barleywine, would like to add something interesting. I've played around with different malts, hops, spices and learned much. I'd really like to see what two or more...
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    Mead Lambic ???

    I want to make a mead lambic, 16lbs of honey, oak and yweast blend. Let it sit for 3 years. Would it work? Looking for suggestions.
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    Belgian Style Braggot

    Looking for opinions I want to make a braggot but I want the underlining malt base to stand on it own. Considering a Belgain Dark strong as a base. Chamomile and Grains of paradise as a spice. I want to use brewers gold and styrian. I'm thinking for 5 gal 12lbs Belgian Pils 2lbs Munich...
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