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This past weekend, all I did was search the forums to see if anyone knew anything. I only posted because I'm doing a barley wine and the date is approaching as fast as ever. Sorry

So I can't seem to find a oxygenation set up for a decent price anywhere on the internet. Morebeer, Northern Brewer and Amazon are all out. Does anyone know where I can get one for a good price? Is there a way to make my own set up for a decent price? Thanks

Arrogant Bastard clone malt & fermentables ----------------------------------------- % LB OZ MALT OR FERMENTABLE 36% 4 0 Amber Dry Extract 27% 3 0 Light Dry Extract 18% 2 0 American Two-row Pale 5% 0 8 Caramunich Malt 5% 0 8 Special B Malt 5% 0 8 Aromatic Malt 5%...

After reading the reviews of a lot of bourbons. I may just skip the vanilla bean altogether because it seems like the bourbon already takes care of the vanilla I'm looking for. Mind you, I am not a bourbon connoisseur. After all of this reduction, I wonder how much bourbon I should actually add now.

So honestly, you're probably right. I think I'm just going to skip the oak and the coffee. I think I'm just going to soak the vanilla bean in 4 ounces of bourbon. Then I'll just dump the whole thing into secondary. I hope something as small as those ingredients impacts positively on the beer. I...

So, I am going to brew the oatmeal stout partial mash kit ( http://www.northernbrewer.com/brewing/oatmeal-stout-partial-mash-kit-1.html ) from Northern Brewer. I just don't want to be normal. I want to just add all the ingredients I've ever wanted in a stout. I want to make this simple...

It isn't fully carbed yet. It's barely carbed to be honest. I'm going to wait a couple more weeks before I open another taster. I'm just excited that it appears to be alright. I hope I'm not just being naive...

The Saison turned out to be my most interesting brew ever. The yeast was held solid at 80 degrees via fish tank heater because I live in Wisconsin hah. The 3522 yeast went into high fermentation for just a few days like you said. It died down pretty quick. I didn't touch it for 5 weeks and then...

Just an update. I popped open the stout yesterday and it's perfect. Tastes great and no gushers. I suppose I really did get too many unfermentables.

I checked it the last few days. The gravity reading was the same. I bottled it and I hope it doesn't explode. I think there just must be a lot of unfermentables in there.

Honestly, it tastes awesome. It is sweet, bitter, hops, coffee, caramel, semisweet chocolate, STOUT. Its great. I just don't want it to explode or gush everywhere! I have some 1 liter bottles that I want to open for new years. So a lot is riding on this. I'm starting to bottle right now.

I think I'm just going to bottle and see what happens.

I've been looking around and there may be a couple things giving me this result. -I steeped my grains high at one point for 30 mins. This apparently gives unfermentables when around 170. -This is extract. So all in all, I cant decide to wait or just bottle it. I just really...

I made a big honkin stout from Northern Brewer. The original gravity was 1.072. The expected gravity was 1.020-1.024. The actually standing gravity is 1.028. Is that too high to bottle? -I made a huge yeast starter of wyeast 1332 northwest ale (67%-71% atten) -I fermented at 68 degrees...

Thanks again, I'm really excited to do this. I've never tried mead. It seems wonderful if so many people are into it.

If you type in homebrew sparkling mead, there are random sources that say you will get too much volume of pressure in the bottles. They are extremely vague. This is why I asked you guys to get a straight answer. Do you think 4oz of corn sugar would be too much priming sugar? Thank you very...

So, I'm trying to figure out how to brew a sparkling mead. I was planning on brewing Northern Brewer's dry mead. I was thinking it would be as easy as bottle priming. However, I have read some information that says regular 12 ounces beer bottles cannot hold sparkling mead. Here the link to...

I have a cider I made with: 5 Gallons of Tree Top Apple Juice .75 pounds of organic cane sugar Wyeast 3068 yeast cake -fermenting at 68-70 degrees -no energizer I have lost where the original gravity reading was written down. I started it on August 1st. I was really hoping to have it ready...

5g of Saison 5g of Hefeweizen 5g of Tripel 5g of Extra Pale Ale 21,791 + 20 = 21,811

I have a NB Saison Extract Kit that I'm doing today. I am using Wyeast 3522. I have read many different ideas on how to achieve the best Saison flavor. Some people say that you should ramp the temperature up so that you do not create bad alcohols or off flavors. Other people say that you...