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I brewed a medium strength blonde ale a few weeks ago. It was literally all exctract: 3lbs of hopped DME, 2lbs extra light DME, 2lbs of fresh Breiss Pilsen LME, 2 oz of hops, and I pitched dry yeast (US-05). I let it sit in the bucket for 9 days, and went straight to bottles. After a week...

So I made a big barleywine 6 months ago. I pitched a champagne yeast during secondary, and I added a lot of dextrose (a pound at a time) and fermentation continued for a long time (weeks). So I stopped adding anything, and let it sit. I went to bottle it a week and a half ago, and to my...

I'm experimenting with a barleywine recipe. It started at a very high gravity wort (1.114), and before the ale yeast stopped doing its thing, I added 4 lbs of inverted sugar. The fermentation kept on strong for another two weeks, using US-05. In the mean time, I added another 4 lbs of...

Basically, I didn't have time to rack my beers, because I'm too busy with life. I brewed two very high-grav beers about 3 to 4 weeks ago (stout and black IPA), and I haven't had ANY time to rack them. Right now, they're still sitting in the primary fermenters, with 0 activity in the...

I've got a 5-gallon (wort) batch of barleywine that I just transferred to secondary, and I've now got about 4.5 gal of liquid. After secondary, I'm expecting to have about 4.2 gallons (added premiere cuvee yeast). Can I compensate for the loss of volume by adding an appropriate mix of vodka...

Well, I just finished making a nice amber barleywine from a kit that directed an OG of 1.116, but I also added 2 lbs of corn sugar to it at the beginning of the boil...for personal reasons. BLUF, if you can tell me what my OG/Brix is by adding 2 lbs of corn sugar to a beer that's OG would have...

My last two attempts at a Belgian Abbey ale ended up not tasting one bit like a real Abbey Ale (a brune ~10.5% that sat for 5 months, and a blonde ~9.8% that carbonated in two weeks!). The blonde was drinkable, but it did NOT taste like a Belgian ale! It was not bitter enough, and the...

I used to be big on making my own sourdough bread yeasts, back when I lived in THAT part of Cali where L. sanfranciscensis ran wild. I remember simply starting with 1 part flour, and 1 part water, and letting it ferment in open air. Every week, I'd "feed" my "pet yeast" by mixing up the...

Instead of paying $5+ for a packet of yeast, is it feasible to use the sediment of a secondary fermentation of a beer that used the same yeast required by the beer that you're trying to brew? For example: I have an IPA that's done with it's secondary fermentation. It's ready for bottling, so...

I used to be a complete prude when it came to sterilizing my bottles when it came time to bottle my brews. However, there have been numerous times in the recent past that I had simply run out of sterilized bottles during a hardcore bottling session, and substituted un-sanitized glass bottles...

I've done a bit of research, and it seems that POM juice, pomegranate fruit, and most store-bought varieties of pomegranate flavor are inadequate. So, I've got a decent shipment of traditional persian pomegranate molasses (36 oz) on the way, since it's probably the most concentrated form of...

I have a super-hi-grav barleywine that's been sitting in bottles at about 68ºF for two months. I cracked open a bottle to test the progress, and I get barely a whimper. The beer is hardly carbonated, and it definitely tastes of live yeast (if you know what that tastes like). I've de-settled...

I firmly believe in bottling. I would much rather let my yeast cells naturally carbonate their beers in the bottles than to let CO2 get forced upon them in a cold, heartless, steel keg. Over the course of 3 years, I have collected 18 cardboard beer cases. Most of my bottles are your...

Mods, please move this if required. I figured that this forum would be the most helpful one, based on the intended audience. I have a good friend who is morbidly allergic to hops. If he even touches them, his throat will swell up and he will die unless a doctor puts a tube down his throat...

Well it wouldn't be an emergency, but I have 2 x 5-gallon batches in secondaries right now, and a 5-gal in primary. My problem is time. I don't have enough time to let these awesome beers sit through the normal fermentation process. The ones I racked to secondaries were near their projected...

***If this belongs in a different forum subforum, please move it and accept my humble apology!*** Hello! I've been on these forums for a while. Great info, and a great community. Anyway, I want to give back to the community a bit, so I've written a CSS stylesheet that makes these...

I'm going to be away from home for three weeks, in a week. I just put an IPA into the fermenter three days ago. The fermentation is slowing, and I am sure that it will be ready to be placed into a secondary prior to my leaving. However, I will be gone for 3+ weeks after that. Is there...