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Ok guys, I've been loving a couple FWH recipes lately, I want to keep it going with a FWH in a base porter recipe I have. Someone talk me down from the ledge. Is it really a bad idea?

Just got an 8 gallon rye barrel from a distillery. The docs say it is currently sealed and ready to go. From what I've read, I should fill it with water and check for leaks until the staves swell and is water tight. Should I use sulfur sticks and cleaner on it or just roll with it? Seems...

Has anyone had lactose go bad? I moved and had lactose in storage in (Probably) too much heat. I made a milk stout and it was really sour/bitter on yeast pitch. I thought it was possibly the hops being a little high in AA. Turns out it was disastrous. Has anyone had this happen? I'm...

So I went to bottle my lager- a belgian pilsner after 90 days. It came out at 5 brix, which is 1020 gravity which is not done.... but i took the reading in the middle of transfer to the bottling bucket. So I re-added the 1/2 of beer to the carboy with the 5 oz of corn sugar and raised the temp...

I just made an Oktoberfest lager recipe using LME/DME. 1 oz Vanguard for 40 mins, 1 oz Hallertau for 20 mins. I have 1 more ounce of Vanguard (5% AAU) and I'm not going to make another batch for months, why not throw it in when i switch to 2nd stage in 2 weeks? Any advice on that? Am I mad?