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+ 5 gal Trappist Double + 5 gal Strawberry Blond =46512!!!

So, Had a idea on a Trappist Double I'm about to brew and putting in a lot of fermentables. Question is if I use two strains WLP 099 for the high gravity possibility and WLP 500 ( Trappist yeast ) will one over power the other, since the WLP 099 is fairly neutral I'm guessing it will just add...

+5 Gal SPR ( Sweet Potato Rye ) +5 Gal Peanut Butter Cream Stout ( No name yet ) = 46479

Ok since I've tried Dog Fish Sixty-One I LOVE the concept. What I'm really asking for is feed back on a Blond Ale aged in Chardonnay Must. Since all wine has it why not a Chardonnay, being the most popular wine during the summer months of texas heat I feel it would be appropriate for our...

Adding the honey will actually help fermentation because it will give the yeast more food I just took out my airlock put in a pound of honey with a funnel that way their's as little air exposure to it as possible. As well I dry hopped with ginger root it's a more concentrated flavor than fresh...

Man, I would feel like a mad scientist in this room!! Theirs gotta be every bit of 20+ k in that rig. Nice dude. Real nice!

These are all test batches got tired of not having any thing bubbling, 1 gal Sassy Not So Blond ( Brown Sugar Blond ) 1 gal Happi Pale Ale ( Ginger / Black pepper ) 1 gal Determined Stout ( Cinnamon / Cayenne ) So a WHOPPING 33,476

Nice! Thinking on modifying this a bit with some brown sugar and caramel in the boil? As a nice winter warmer style. Thoughts?

I had a lot of luck w/ a batch of ginger honey wit that I added ginger root in a mulsen bag during the first week of secondary and it turned out very nicely and the ginger matured over time to become nice and robust. So I guess that would be considered a ginger dry hop. Added about half a oz in...

So need some recipe advice guy's, Going to be doing my first all grain batch here in a few weeks and was thinking on a style that would one do well in Texas heat and I've been told Siasons do well which is a style I enjoy. Found bovineblitz's Zest bomb recipe on here which sounded great for a...

Yea I've toyed around with the idea of a swamp cooler, my only thing with that is water sitting in a bucket or other device for the total fermentation time ( i've had some brews ferment for up to 14 day's ) that and remembering to change out the ice lol. And cool on the saison's one style I...

So just curious what have my fellow Texas home brewers had luck with in the summer time brewing? I dont own a temperature controlled fermentation fridge so I'm stuck at ambient temperature for now. What are the best style's and yeast strains for heated fermentation? Any advice would be...

+5 Honey Ginger Wit ( French Ale yeast ) +5 Chocolate Mint Porter ( Belgian yeast ) Got the idea to do a few variations of stuff I've already made to see how they turn out! 26,973

I've had it at ambient room temp, which I keep the house at about 75. It fermented vigorously for about 2 day's and it's slowed big time today like one or two bubbles every minuet or so. And seeing as i've never used the strain b4 yeah the spicing should be different to say the least

Hey guy's, So brewed a batch of my Honey ginger wit a few day's ago and didnt notice until after we had already started the batch that I grabbed a Vile of WLP072 " French Ale " Yeast wondering if anybody's worked with it and what kind of flavor profile will it give a Wit. Regardless if it's...

Next in the plans a Black spice DIPA! Bottled +5 Gal Honey Vanilla Wit +5 Gal Mint Chocolate Porter +5 Gal (experimental) Sweet Potato Rye

5 gal of " Titty Wit " Bottled and drank. Belgian Honey / Vanilla Wit 5 gal of " Thick Mint " Primary. Baltic Mint Chocolate Porter ( Trappist yeast. Strange yes but Think it'll work ) Buying everything for 5 Gal of " Sweet Potato Rye " Tomorrow. So 15 gal. New to the homebrew scene I'd say...

Now I've had the same idea for my next batch would you use chocolate nib's or straight chocolate in the boil? Because in my experience in cooking with chocolate it tends to burn very quickly and that would leave a bad taste. I recently did a Honey / Vanilla Wit that turned out very nicely w/...

10 gallons so far, Have a Imperial Nut brown in the secondary about ready to be bottled and a Belgian Honey / Vanilla Wit in the primary!