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I'm planning to brew up a "traditional" style brown porter, after being inspired by a BYO article. According to the article, back in the day these porters were stored in vats (I'm assuming oak). So this is making me think aging on oak cubes might be a cool thing to do. The question is, is...

I brewed up a simple Belgian Wit braggot three weeks ago. The fermentables are strictly 4 lbs. of Wheat DME and 5 lbs honey. I haven't seen airlock activity for over a week. I popped my primary open today to get an SG reading and there's still a very thick, yeasty krausen on top of the...

Okay, I've never seen or tasted a braggot, but I've made a decent number of beers and I've dabbled with mead. I was thinking taste-wise, a Wit with orange blossom honey might taste pretty awesome, although wheat beers taste best young and meads seem to need to age, but how does this sound (I'm...

I brewed up a batch of Yooper's Oatmeal Stout (with some small modifications) on 11/30. Last night I racked it to secondary over a vanilla bean (I had added 4 oz. cocoa powder to the boil and wanted to add a vanilla bean to help smooth out the bitterness). Everything looked right - nice...

When it comes to spirits, I'm a Bourbon man, through and through. I love everything made by Buffalo Trace and my idea of a summer drink is a nice Old-Fashioned with a splash of club soda. I admit, I enjoy a good Rye too, and around St. Paddy's Day, I'll partake in some Jameson or Redbreast...

I have a bottle of Founder's Canadian Breakfast Stout that I've had in the fridge the last few months in expectation of a friend of mine stopping over to enjoy it (makes me sound pathetic) but due to our busy lives, we haven't had a chance to meet up to enjoy it. If I take the bottle out of the...

I'm about to do my first all-grain batch and wanted to do something memorable, something that really couldn't be done as a partial-mash, something interesting. I was thinking of doing a roggenbier similar to this one, but in a 5.5 gallon batch...

I have a corner in my yard that we just can't slow down ivy, virginia creeper, and poison ivy growth in. I was wondering how aggressive hops plants are and if it's possible to use them to out-compete the annoying crap in my yard.

I feel like I'm starting to get the hang of 5-gallon, partial match brewing, and my wife has actually suggested that I step it up a notch. Right now I boil my wort on my stove in a kettle that I can barely boil 3 gallons in (due to boil-over). And my stove is challenged getting this volume up...

Emboldened by the amazing success of my last three beers (Chocolate Oatmeal Stout, Oktoberfest & Hefeweizen) and wanting to take advantage of the intolerably hot summer we're having, I've decided I want to try my hand at a Saizon. How does this recipe sound: 1 lb Cara 20L 1 lb Pils 2 Row 1...

I'm planning my first Saison (recipe TBD) and was wondering how critical stable temperatures are for the style. I'll be using Wyeast 3724 (I know it's difficult, but the LHBS had it) and be storing the primary somewhere on the second or third floor of my house (farmhouse built in 1812 - gets...

Planning on making my first 1-gallon batch of metheglin, using 3 lbs. of Trader Joe's mesquite honey and EC-1118. I'm not sure how to go about adding my spices/herbs. I was thinking of adding ginger root, chamomile tea, orange rind, and vanilla bean for flavoring, but I wasn't sure how much of...

Hi, I'm trying to make my first pseudo-lager-type beer using this recipe as a base: https://www.homebrewtalk.com/f59/dan-man-marzen-216507/ I pitched two packets of Saflager S-23 into my 5-gallons of wort at 65 deg. F, then placed it in the coldest part of my basement, which has...

This is my 4th batch of beer. I decided to make a Moktoberfest. To help clear my wort, I added 1 whirfloc tablet to a 2.5 gallon boil, 15 minutes before flameout. When I racked to my primary, I was sucking up tons of very light floc that did not settle when I waited 10 minutes between cold...

What types of containers (preferably cheap containers) do you use to ferment your 1-gallon batches? Does a one-gallon jug have enough headspace? A 2-gallon too much?

I'm about to brew my third batch ever - I do partial mash 5-gallon batche. This time of year, my basement storage area usually stays in the mid 50's to very low 60's. What type of beer (or more specifically, yeast) works well in these temperatures. I don't have the fridge space or temp...

I've only made my first two batches of beer and already I have the itch to make some mead. Obviously I want to start out simple and the JAOM sounds like a great place to start. A couple of things I want to change out... - Not a big fan of cinnamon and cloves - does this recipe have an...

I'm making a Dunkelweizen from a kit put together by the LHBS. OG = 1.052. SG @ 13 days = 1.024 The recipe is as follows Steeped 20 minutes @ 152 deg. F: 8 oz. chocolate malt 8 oz. Munich malt Boil 60 minutes: @ 0 minutes added 6.6 lbs. Breiss CBW Bavarian Wheat LME, 1 lb...

I'm in the process of making my second batch of beer, a Dunkelweizen, from a kit put together by the local brewing supply store. I've been reading the posts on HBT from the proponents of long primary fermentation. Would this be recommended for a Weizen? Or would I want to leave my beer in the...

For the sake of science, I chilled one of my bottles of rye PA (made from a kit) one week after bottling day. Tastes great except there seems to be too much acidity. I should note that this batch only yielded 39 12 oz. Bottles (expected yield was 5 gallons), but I used all the priming sugar...