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I have somewhere around 100lbs of brewing grains for sale. The great majority of it is 2-row. There are also some bags of crystal malts, some portions of wheat malt, and some other stuff I can't remember. I also have a bunch of hops pellets as well. Cascade, Chinook, Columbus, I think there...

It's one of those things. I've gotten myself really involved with life and its challenges in the last few years and as a result I haven't brewed any beer. All the grain and ingredients are there in the deep freezer, but time does not allow it. The family minded members might understand, the...

I'm not trying to create any conflict here. I know that Frankincense and Myrrh are sacred to some sects of people. Regardless, they do have some nice aromatic bittering properties to them. And as a result I'm finding myself curious in how they may imbue their magic in an Ale. Furthermore, they...

I've got a frankenbrew that needs bottled. It's been sitting in the primary for about 4 months now and I assume fermentation is finished at this point. :cross: I only bottle so it will be necessary to add some sort of yeast to this to ensure it carbs up like I want it too. And that is the heart...

Just finished bottling a batch and was examining a yeast starter I made for conditioning another batch, it doesn't look like it's going to be viable. I'm feeling like an old man today with aching joints so I decide to lay down on the couch and think about it while leaving myself wide-open for a...

I tried a new barleywine. Stone's Old Guardian. I like it. Now lets clone it. Does anyone have any recipes or thoughts? I'm not sure where to start.

After 4 years of use my old bottle filler was finally drip-leaking to the point were I wanted to get a replacement. So far my replacements have been worse than the one I threw out. They actually do a slow pour. I figured that somebody here has already been through this themselves and has...

The New Belgium brewery produces a lot of different ales. Most of them do not make their way to Kentucky. I've always been anxious to try their beers. Recently Fat Tire Amber Ale has found it's way to a local beer store near me. Unfortunately, it is the only offering to find its way here. At...

The first time I tasted SN Bigfoot I was blown away. I never tasted such a delicious combination of dank earthiness, hops, malts, and flavor. I was lucky in some respect. My first SN Bigfoot was from 2012, apparently a good vintage year. More importantly, it was a 6-pack (yes, they were in...

I've always loved Chinook. At least I think I love it. Oddly enough, I've never done a single hop brew using only Chinook. It's always been Chinook with a hint of this, or that. I decided it was time to do a brew with only Chinook. A short description would define it as this: Half...

I'm putting together a milk stout recipe I've been talking about with my brother that has a nice chocolate-coffee sort of thing going on. I would like to do two beers based on this chocolate-coffee flavor idea. One that is a nice moderate beer and another that is more like an Imperial stout...

It's a monster of a beer. The biggest I've yet attempted. the Additions considered, the original gravity is 1.123. While that isn't very high in itself, compared to other brews done, it is still rather extreme. This brew started with almost 2 lbs of raisins in the boil. Besides that...

It appears that my lids are not sealing really well. Is there anything I can do to fix this? I thought about running a really thin line of silicone into the grove of the lids where they lock onto the bucket, but I'm not sure if this is a good idea or not. I'm leaning toward it being a bad idea...

Picked up a bottle of this stuff. It's the only beer I could find that is brewed with some brett. I'm trying to get an idea of whether or not experimenting with brett is something I want to do. This, sadly, is the only brett beer I have been able to find thus far. I haven't opened it yet. I'm...

I've been using the oxygen absorbing beer caps for as long as I can remember. It was one of those things I just always did. If asked if they are better I would never be able to give an opinion because, I just always used them. Today I was putting together an order for the usual stuff, base...

Why is it that American lagers have such a yeasty taste? For example, tonight I bought (don't be real hard on me, the pipeline is slim) some of that new-fangled Bush Signature Copper Lager. It tastes like regular Bush to me. Same ol' crap, new color. Well, it is a bit stronger than the...

I thought this would be a fun discussion. Everyone has their own favorites and reasons why they like what they like. I'll start. 1. US-05 I love that I cannot tell a difference between this and WLP001 and it costs less. Always attenuates well, is forgiving, and very clean. It's high...

I know, these things take time. Although, sometimes I am surprised with a early conditioning, sometimes not. Case in point, I bottled a barleywine two weeks ago that was in the neighborhood of 12% ABV. I know that I should allow at least 8 weeks of conditioning for a beer like this. But past...

Instead of buying oak cubes, why can't I simply take a slab of oak firewood and roast it in the stove at 250 for about 2 hours to sanitize it and use that? Besides, now I'll get to play with the difference between white oak and red oak. Is this idea flawed somehow? Am I flirting with danger or...

I ordered some of White Labs super yeast. That stuff that can ferment up to 25% ABV, supposedly. My plan is to brew a big big big beer with it. Or something like beer using beer ingredients. My constraint will be that I will be bottling this stuff. Naturally, I'll need it to carbonate...