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  1. H

    Beer-Wine Hybrids

    Planning on giving a hybrid a try, looking for suggestions regarding the following: 1. Any suggestions for a good base style to use? Barleywine? ESB? Amber? 2. Most effective way to maximize flavor...adding something like muscat grape extract to boil (similar to Midas Touch)? Soaking oak...
  2. H

    Long fermentation time: repitch?

    Have a bourbon porter in secondary (over Maker's Mark soaked oak cubes) approaching 6 months. Plan on bottling in March. Any need to repitch new yeast at time of bottling? If so, is it necessary to use same strain or could I use a dry pack of ale yeast without much adverse effect? Will there...
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