Search results

I live in Lubbock, Texas and I'm looking to buy at least one 5 gallon glass carboy.

On my way from Texas to New Orleans this weekend! This is my third year in a row to make this pilgrimage. I'm told that Bayou Teche is a good thing to bring back to Texas from the bottle stores. We have Abita all over Texas already. Any other advice?

I found the recipe below in the Sept/Oct 2010 issue of Zymurgy. Credit goes to Jane Zelewski. It was a gold medal winner that year in the Specialty Beer category. 10.0 lbs two-row pale malt 1.5 lb light dry malt extract 0.65 oz Williamette (60 mins) 0.65 oz Williamette (15 mins) 1 tsp...

I'm brewing a Strawberry Brett Saison. It's currently fermenting with Wyeast Farmhouse Ale 3726 PC. The recipe calls for me to rack it onto 5lbs of strawberries and pitch the Brett in a little over two weeks. I originally bought Brett Trois, but then read that Brett Drie might be a better...

I just brewed a saison this weekend. It's fermenting with Wyeast 3726 Farmhouse Ale Yeast now. I'm planning to rack it onto frozen strawberries after primary is finished and pitch the White Labs Brett Trois. How do I calculate the ABV for the final product? I know this is tricky because...

I just bought a pump....should be here in a few days. I've been using gravity to push my wort through the plate chiller...I never can get my temperature quite low enough though with a single pass. My plan is to use the pump to recirculate the wort back onto itself in the kettle after passing...

This weekend I brewed a Dubbel. I based the recipe off of the one in Brewing Classic Styles, but tweaked it and increased the OG to 1.076. I had a 90 minute boil. After my initial boil and hot break, I continued to have problems with it bubbling up like the hot break for almost the entire 90...

I'm going to be in Colorado (traveling from Texas) Friday 10/3-Sunday 10/5 for GABF. I'm staying in Colorado Springs (free place to stay!)...so that's base. I'm looking for suggestions of stuff I must do while I'm there. Here's my proposed schedule, but I'm open to suggestions: Friday 10/3...

I've read that if you leave beers in primary too long that they can start to develop off flavors from the yeast cake...some people even mentioned a bandaid taste. For this reason, I'm alway careful to remove my beer from primary promptly at two weeks. I haven't had a problem with beers not...

I'm planning to brew the Old Ale recipe out of Brewing Classic Styles, Old Treacle Mine, this weekend. I want to try aging this ale on oak, something I've never done. I'd love some advice on an appropriate fermentation/aging schedule for this beer. My initial thoughts were: Primary, 10...