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I have an imperial stout that's ready for secondary, i wanted to add some Cacao nibs and vanilla. but i don't have any vodka. But i do have a bottle of Oban 14 that i'm honestly not the biggest fan of if i sit down to a glass of whiskey, so i don't mind using it in the beer. I was planning on...

Pm Dawn is one of the best stouts i've ever had. Luckily for me, Trillium lists all (or seemingly all) of the ingredients for this beer on their website. For the first iteration, i plan to leave out the Cold brew. The grain bill for this seems to be a little over built, no doubt it took them...

I recently brewed a NEIPA that seems to be taking a turn for the worst. The brew day went perfectly, fermentation was healthy and well temp controlled. Transfer to the keg went well with minimal oxygen exposure. An early undercarbed sample was slick, pillowy and tropical. I had really high hopes...

i'm planning on brewing a kettle sour with Passion fruit puree. I'll be adding a 50oz can of puree to a 5gal batch. The can of puree says the Ph is between 2.2 and 3.5 and i was planning on taking a reading of it once i open it. I want to aim for about 3.2ph in the finished product and wasn't...

I have a sour raspberry saison that i inoculated with a starter made from a bunch of Dregs of wild sours. Within about 2 months it went from 3.9ph (this was post primary, after the addition of raspberry. they were quite tart) to 2.8ph. Samples are so sour that it's nearly undrinkable, not...

For those of you that might not have heard of Hudson Valley, The seem to specialize in one thing, Sour IPA's. Nearly all of them have the following in common: Raw/flaked Wheat, flaked or malted oats, Milk sugar (lactose), vanilla, 1-2 verities of usual suspect hops and a blend of 1 or 2 fruit...

I did a partial mash Blonde ale with about 6lb base malt and 3 lb Golden light DME. I'm fermenting with Crossmyloof Belgian ale yeast and I've gone past my target FG in about 48 hours. My Tilt hydrometer is currently reading 1.007 and i'm still seeing bubbles. i just Took a regular hydrometer...

I currently have a 1.2L starter of some Imperial A20 Citrus that's well past it's best by date. I'm hoping i could make a starter, pitch half and save half. If i do so, is the shelf life of the saved half basically the same as buying a fresh pack? or are commercial packets fortified somehow for...

I'm less familiar with more traditional 'spicy' hops than i am brighter fruity/citrus hops as most of the stuff i've been brewing was Ipas and pale ales. Recently i've been delving into less fruity styles of beer like classic saisons, stouts, Esb's, brown ales, etc. For most of them, when...

I currently have a Raspberry Saison that i'd like to sour. Recipe: 6gal batch * 2lb Pilsner * 3lb Extra light DME * 3lb Wheat DME * 8oz Maltodextrin * 8 IBU Mandarina Bavaria @60m * WLP073 for 20 days until stable 1.006 fg * transferred to secondary with 10lb frozen Raspberry *...

My Stout's fermentation has been stuck at 1.020 for the last 3 days. It was right after i bumped it up from 65 to 67 for a diacetyl rest that it stopped and stayed there. Last night i've had it resting at room temp (70-71) the yeast is WLP090 SanDiego Super yeast and i didn't make a starter...