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everyone. i talked with my head brewer and we discussed the fact that since the yeast has been dormant for 3 weeks, the likelihood of bottle bombs is very small. i am priming 6.5 gal with 1.3oz of dextrose. ill be sitting on them for a week before giving them out and that, we feel, is more...

hmmm not priming is actually a decent option. gravity indeed has not changed and it is a barleywine so low carbonation is a valid option

the wedding is next week and i have to give them out as favors. i was taking with some of the brewers at the brewery I work in and they were saying that theres definitely something up with the yeast in the beer. They said not to worry about bottle bombs since the beer has been sitting for...

uh oh so my wedding barleywine is way underattenuated from ~1.080 down to 1.036. i have no choice but to bottle today and i have 19 gallons to do (2 carboys with 6.5 gal and 1 with 6). There was some attempted mitigation of the high grav but options fell through. I was thinking of just...

So all of my FGs are WAY higher than I wanted them to be, just totally under attenuated. They all started between 1.072 and 1.090, and are all sitting at ~1.035 currently. I am still going to blend but if I want to get the FGs down a little more, what yeast should I use to eat it?

I made 4 batches, 5 gallons each of barley wine for my wedding, which all came out with slightly different OGs. They are currently all separated into individual carboys. I am about to secondary them by siphoning them all into my keggle to blend so everything comes out the same. I've never...

definitely extract. theres no way im going to put any amount of ACTUAL work into this experiment. its just for pukes and chortles.

One of my buddies and I were joking about the concept of using coors as brewing water because it is basically water. This got me thinking... what would happen if you actually brewed with coors as your water source? I mean, it would probably be really crappy but as a 1 gallon experiment that...

do you just stir or do you have side ports where you run a pump? seems like a good idea actually.

i was thinking that but i connect the hose directly to the spout so theres no room for a strainer

I have a keggle with a downspout that I use as my boil kettle. When I am done brewing and chilling through the spout, I always notice a TON of break material that ends up in my carboy (not good for my plate chiller). Theres only a tiny amount of space between the downspot and the bottom of...

oh but i forgot to mention, bombers of unibrou's stuff were only 4.99

i went to canada this past summer for my annual fishing/drinking trip. beer is always absurdly priced where we go (about 100mi north of ottowa). it was $32 for a 24 pack of coors. dont worry, i didnt buy it.

im going to vehemently disagree with you on macgreggors. they need to clean their tap lines more, their beer is better than most bars but nothing special, the service sucks, and they treat their employees like garbage (no, i havent worked there but it def counts for something) I am from...

i hate when big companies pull crap like this. if i am a consumer of the biggun's product, i tend to stop being a consumer after stunts like this. glad i dont drink redbull

vitamin c, zinc, echinacea!

I am judging in a homebrew competition for the first time tonight. I am not certified but I am well-versed in style guidelines, work for a brewery, and WILL be taking the exam come august. I have an idea of what to expect but do any of you have any suggestions that could help me out on this...

there was this great lakes brewing co beer i had a few years ago and i cant remember the name, now can i even find it on the interwebs. it was disgusting; tasted more like a tea than beer. it was brewed with dandelion and lavender and a bunch of other herbs. anyone remember the name?

So this may be one of the more stupid questions i have asked: I am brewing with my keggle right now and it is so steamy that I cant see in AT ALL. when the wort is boiling, i really dont care too much whats happening because its just gonna go for about an hour, but leading up to the boil, i...

Us homebrewers/beer enthusiasts can be quite the snooty bunch when it comes to our passion. More often than not, I tend to turn a cheek to the offender who calls all craft beer "dark" or who flagrantly claims that their miller is far superior to any craft beer, however there are times when I...