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I am looking to make a sweet ale...about 9% ABV with low carbonation (like just enough carbonation to say it's carbonated). What is the best way to achieve this? I am looking to mash at 155-156 F to help with residual sweetness and I plan on doing a kettle carmelization step to also increase...

Hi Forum! I decided to go "back to basics" to refine my process and figured a SMaSH was the way to go. I was looking for something like a British Special Bitter (or thereabouts) and this is what I came up with. Any thoughts or comments would be appreciated. This is already in the fermenter...

This is the description of one of my absolute favorite beers from Great Lakes Brewing Co. called Rackhouse Ale. It is a pub exclusive and is only available about 1 week out of the year, if you are lucky! I recently got to pick the brain of the head brewer and talk about the recipe. The...

I added some dry pilsen malt extract that I had lying around to boost my sg to what Beersmith predicted my pre-boil gravity to be. Should I do a 90 minute boil instead of the planned 60 minute to counter DMS?

Hello All, Rackhouse Ale is my absolute favorite beer from Great Lakes Brewing Company. It is only available on tap, and I am not sure how to mimic the deliciousness :-) Here is the description available: Rackhouse Ale™ A sweet ale aged in oak bourbon barrels ABV: 9.5%ABW: 7.6%IBU...

I (kind of) recently finished fermenting and bottling Denny Conn's Vanilla Bourbon Porter. I have been anticipating this one for months, so imagine my dismay when I cracked one open at about 6 weeks in the bottle and it tasted sour! I am not sure what to attribute it to. It tasted fine after...

I have a question about increasing your boil time when you find out you are going to be over your post-boil volume. How do you time your hops additions (or adjust) when you have to add on an extra 30 to 60 minutes to your boil time to reach your post-boil volume?

I have been fermenting my robust porter for 4 days now and I have a question . For most of the time it has been fermenting, the water bath has been between 65 and 72 degrees. When you are talking about AMBIENT temps I know the 70s are a bit high (I am using S-05). But since it is in the...

I have been brewing for a number of years and just switched to BIAB for the last four batches. I have consistently come in low on my OG for every batch. (My last was Denny Conn's porter that will be used in a Vanilla Bourbon Porter). I guess I have two questions... What do you, my fellow...

I was curious. Does anyone know what the "base style" of this beer is? It's aged in oak barrels and flavored with vanilla (and Bourbon!) Thanks!

A recap of my brew day... I decided to do a 2.5 gallon BIAB for my first run. Everything went pretty well (for a first time anyway..) but there is a lot of room for improvement. The good: - Had the procedure down pretty well (mentally, at least!) so there were no real surprises. - I hit my...

Like so many others, my first AG was Bee Cave Haus Pale Ale :-) I decided to do a 2.5 gallon BIAB for my first run. Everything went pretty well (for a first time anyway..) but there is a lot of room for improvement. The good: - Had the procedure down pretty well (mentally, at least!) so...