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What are the defining features in a weizenbock. I'm only set up to do partials right now and I'm trying to keep it as traditional tasting as possible any input would be greatly appreciated. "Currently drinking Yards Old Bartholomew Barleywine"

just a curiosity I'm making my own version of a winter warmer heavy on the spice and heavy on the alcohol O.G 1.081 WLP-004 red ale yeast it's been almost 32 hours since yeast addition and I'm just seeing the Krausen form no bubble production yet temp is at a steady 72 should I up the heat ...

Generally don't like to many of Sam's beers but I had two of these last Xmas and was just wondering if anyone could recommend an equivalent partial recipe. Found a clone online that looks like a good start but It sounds like it might turn out a little darker than I want. Just want a nice winter...

I am going to be brewing in a day or two (either a Wit or a Hefewezien) I think an addition of peaches or apricots would be a nice touch for summertime. However I'm also thinking about grilling them (possibly over cedar or hickory) my question is how and when should I add them. Should I purée them.

Can anyone explain what these numbers mean? As in how do these numbers dictate when to use which hops with which beers?

Brewed a few batches currently on a pale ale with a projected 150 IBU just curious about the additions of the hops at 10 min intervals for 40 mins during boil. I would assume oils get released and such but how would it have been if I just added all of the hops at the beginning of the boil?

Curious to see if anybody knew of some good triple kits? (Personal options welcome)

Hey guys I'm quite new to brewing and my induction was based on two factors. 1: I inherited mostly everything I needed for the job. 2: I live 25 mins from dogfish brewery in DE My main question is I have stumbled on an organic food store that sells 1 lb bags of "brewers yeast" now apparently...