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I love big complex brews, so I am trying my first RIS. It's a big breakfast stout that started at 1.111 OG. 11 # lme. 2.2# molasses and 3.5 oz cluster hops at 60 mins. .5 oz fuggles. .5 oz cluster at 5 mins. Mashed 1# oatmeal with specialty grains and 1# 2 row at 154 for 1 hour. Added...

I am looking to brew a double Ipa that I want to dry hop with simcoe and armadillo. Then finish with blood orange syrup and orange zest. Any ideas or recipes how to approach this would be appreciated.

I have a spare 5 gallon water jug that I was thinking of using as a fermenter. I'm pretty sure I can use it as a primary, but am concerned about ixidation when using long term as a secondary; i.e. for lambics, dry hopping etc.... Any one use these before? Any suggestions?

I am planning in brewing an RIS and only have a 6.5 gallon fermenting bucket and a 5 gallon carboy. Anticipating a huge kreusen I plan to do a 5.5 g batch. Splitting half to the bucket and the other half to the carboy. Then after kreusen drops racking to the bucket to finish fermenting. Then...

I've got several bottles of Abyss. Three Sucaba, a Firestone Anniversary ale 16 signed by David Walker, 2011 three philosophers, and some Ranger Creek single batch 2 and 4 to name a few. What beers do you guys hang on to and how long do you hold them?

I know this is a subjective question based on temp/ size of bottle/ ABV and other factors, but I was curious for a guideline. I have a 7% imperial red that I left in primary for two weeks then racked I a secondary for two weeks with bourbon soaked chips. I'm thinking that the 12 oz bottles...

I brewed my first batch of beer based on a Brewers best Irish red kit and brewed the following: 9.9# light lme. 1# light dime 2# 120lvb crystal malt 2 oz chocolate malt. 1.5 oz Golding at 60 min and .5 oz fuggles at 0 mins. I pitched wyeast scotch ale yeast and let it ferment for two weeks...