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So my idea is that i'll brew a beer (probably either a stout or a barely wine) and I'll let it age for a year. Approx 2 weeks before batch #1 is a year old, i'll brew batch #2. And I'll repeat this cycle year after year. Each time I'll pull an equal amount of each vintage and blend them...

I'm gonna start brewing 10 gal batches soon and that leads me to my question.. how do i go about making starters for these larger batches? I'll have to split the batch between two carboys my thinking is I can A) make two starters (would require more vials or smack packs of yeast) or i can...

I'm considering purchasing a Spike Brewing system, i was wondering if anyone knows the grist capacity of their 15, 20 and 30 gal mash tuns.

hi I recently was reading American Sour Beers specifically the section on Lambic techniques and the mentioned the technique of turbid mashing where you boil some of the liquid wort and then add it back to the mash. my question is has anyone tried this at home and had good results? and if so...

Hello, I want to try using 3 different techniques to make a Berliner Weisse that I read about in Brewing Classic styles by Jamil and John Palmer, but I don't want to have to make 15 gals of beer as I won't drink that much of Berliner Weisse. I plan on making three 1 gal batches. The...

I've been reading and doing some research about solera. I'm thinking since I don't have the space or the budget for oak barrels. I could use my ball lock corny kegs to do this. My plan is to brew 5 gals of English Barley Wine and let it mature in the keg for six months. then pull 2.5 gal...

My plan is to brew a Berliner Weiss but split a 6 gal batch into two 3 gal batches. One batch I want to make a Black Berliner Weisse....(I know this a verge from the BJCP style guide). My plan is to add 1.5lbs of Debittered Black Malt to get the black color. My question is how can I add the...