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What are the defining features in a weizenbock. I'm only set up to do partials right now and I'm trying to keep it as traditional tasting as possible any input would be greatly appreciated. "Currently drinking Yards Old Bartholomew Barleywine"

5gal batch I didn't think to do a starter with live yeast

just a curiosity I'm making my own version of a winter warmer heavy on the spice and heavy on the alcohol O.G 1.081 WLP-004 red ale yeast it's been almost 32 hours since yeast addition and I'm just seeing the Krausen form no bubble production yet temp is at a steady 72 should I up the heat ...

Generally don't like to many of Sam's beers but I had two of these last Xmas and was just wondering if anyone could recommend an equivalent partial recipe. Found a clone online that looks like a good start but It sounds like it might turn out a little darker than I want. Just want a nice winter...

Yes I am a rookie but I started in extract to get the basics down I have been experimenting with hybrids with the intention of going fully AG but I do have a recipe archive I'm collecting for All of them

Thanks for the input guys! Would that porter have a recipe you'd be willing to part with stauff?

That is possibly one of the greatest flavor profiles I've ever heard I might need to steal that idea

I am going to be brewing in a day or two (either a Wit or a Hefewezien) I think an addition of peaches or apricots would be a nice touch for summertime. However I'm also thinking about grilling them (possibly over cedar or hickory) my question is how and when should I add them. Should I purée them.

Well that's a little scary the recipe I have now is for a CPA and it calls for 6 grams of citra and 2 grams of magnum three of the grams of citra are added during the primary. It has a projected 150 IBU which is why I wanted it. I hope it dosen't do that, the wort was quite nice an the aroma was...

Can anyone explain what these numbers mean? As in how do these numbers dictate when to use which hops with which beers?

Bitter is the girlfriends thing she actually picked it out. But the recipie calls for the additions during the boil and it also wants me to add more during fermentation at 3 day intervals. When everything is done its gonna be 8 grams of hops. Projected abv 7.5 so I'm hoping it levels out in the end.

Brewed a few batches currently on a pale ale with a projected 150 IBU just curious about the additions of the hops at 10 min intervals for 40 mins during boil. I would assume oils get released and such but how would it have been if I just added all of the hops at the beginning of the boil?

Curious to see if anybody knew of some good triple kits? (Personal options welcome)

Agreed on American pints can be very utilitarian, However lately I have been using wider mouthed brandy glasses. The one I have now you can drink and inhale at the same time allows for an awesome taste experience.

Well in addition to that a secondary question would be that I have a few packets of champagne yeast that may be appx. 3 years old would these be viable and for which applications?

Hey guys I'm quite new to brewing and my induction was based on two factors. 1: I inherited mostly everything I needed for the job. 2: I live 25 mins from dogfish brewery in DE My main question is I have stumbled on an organic food store that sells 1 lb bags of "brewers yeast" now apparently...