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So as a result of someone getting me an awesome birthday present, I currently have a 2 liter barrel filled with rye whiskey. It's approaching the point where I want to bottle and here's what I was considering doing with it: Batch vol: 3.5 gal Anticipated OG: 1.074 2# 2-row Pale 21.9%...

I need help. I have some money to burn (which is shocking for me), and I wanted to improve my brewing set-up somehow. Here are the options: Graduate from partial mash to all grain Make kegging system so I can force carbonate I really really want to start doing all grain batches...

According to the research I've done about the origins of the Saison style, it was originally brewed in the late fall/winter for consumption in the winter months. All the research I've done about brewing a Saison myself says to ferment at high temperatures to maximize the estery character. This...

I know that this topic has been done to death, so I'll skip the diagnosis portion of this post. Starting with the assumption that my beer is cidery because it is "green", what is the best thing to do with my beer that is already in the fridge? My fridge is set cold for food storage, so I...