Recent content by churchofthebrownbottle

Hi all, I tend to make a lot of strong ales (weizenbocks, stouts, scotch ales, Belgian quads). Most of the time the recipes I find recommend 4-6 weeks in the fermenter. I’ve been reading lately that most ales don’t need that long. I do only use a primary fermenter, then go straight to...

I am using a refractometer

Hi everyone, I am trying to take my brewing to the next level and am starting to do yeast starters. I told to make high gravity beers, so I needed to use a 2 step yeast starter. I was making an imperial weizenbock with OG of 1.098. I calculated with a pitch rate of 1.5 per what I read on the...

Hi all, my friend has a leftover Guinness keg from yesterday. I current have a pin lock corny keg setup and I was thinking of attaching the keg. I already run a nitro mix at 75/25. Would I be able to attach the Guinness keg? If so, other than buying a conversion kit, is there anything else I...

Hi, I want to try this recipe of yours. When did you add the spices to the boil?

I am new to brewing and wanted to try this pumpkin ale. (https://beerandbrewing.com/VYB-uCkAAAIBZ2ak/article/pumpkin-ale-recipe) I had a question about adding the pumpkin and spices. Do I make sure that the spices (cinnamon stick and cloves) get transferred to the fermenter?

Its a maple bacon brown. I won't put in the wood chips. Is it worth soaking the bourbon for a day or just adding the bourbon?

Thank you everyone. The beer didn't turn out how I liked so I thought I would try adding some bourbon to it. I read soaking the wood chips in 16 oz of bourbon for 48 hours. Does that seem like enough?

Sorry, I am new to kegging. Is it possible to depressurize my corny keg while its full so that I can open it and add bourbon soaked oak chips?