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Preparing to move in a little bit, and I am looking to unload 114 bottles (12 oz) that have had labels removed. I would recommend a PBW soak prior to use, because these have been in my basement. Free until Tuesday, 16 APR, at which point they will be out with the recycling. PM me for details.

I have some Amber malt (8 oz) left over from a British dark mild that I previously made. I was thinking of using this up in a Belgian pale ale grist: 4 lb Pilsner 4 lb Munich 0.5 lb Amber 0.5 lb Crystal 40 Hopping to about 25 IBU, with spicier varieties (as opposed to fruity). Ardennes...

https://www.brewersassociation.org/press-releases/brewers-association-releases-top-50-breweries-of-2016/ Hopefully this hasn't been posted elsewhere in the forum, I did look for it prior to making this thread. Both small/independent and overall (major + independent) sales rankings are given...

So, I got a 13 oz grab bag of hops for $12. It contains the following: Palisade 8.7 Liberty 4.9 Crystal 4.1 US Fuggle 5.2 Columbus 13.4 Meridian 6.7 Hersbrucket 2.0 Vanguard 5.1 Merkur 12.4 Chinook Mt Hood 6.1 EKG 5.6 I was thinking of a Belgian IPA (81% Pilsner, 9% Aromatic, 10% Turbinado -...

Attached, you will find the handwritten judge's notes from a recent competition entry of mine. It was a lemongrass-ginger saison. I really liked the beer, but felt there was some room for improvement, hence why I sent it to the competition: for judge's feedback. The word I cannot decipher...

I had an oatmeal raisin stout by Crooked Current last time I was up in RI. I was looking to that for inspiration on creating an oatmeal raisin porter. I am trying to figure out the ratios of the three specialty malts. This would be for a 5-gal batch: 5 lb Maris Otter 1.5 lb Pale ale (2...

Title says it all. I'm looking for a good, raisiny flavor with a bit of toffee and some esters from the yeast. This will be a 4.0-gal batch. 7.5 lb German Pilsner 75% 0.5 lb Special B 5% 1.0 lb CaraMunich II...

Last year, I stuck with Wyeast 3711 all summer for saisons. This summer, I thought I would try out Belle Saison. I tasted a saison fermented with Belle Saison ay 85F the other day, and it was full of banana and bubblegum, much like a Hefe Weizen. Not what I expected, but it was an interesting...

I was about to toss a mason jar of starter that I had grown up from some rosemary in our garden. The starter had smelled like burned corn and band-aids for the past week. However, when I unscrewed the lid all the way, I noticed a pellicle had formed and the smell was of sour cherry/balsamic...

This is my first time harvesting/washing yeast from a witbier that I bottled last week. I have "harvested" yeast from the fermenter before, but that entailed just skimming some sediment and depositing it in a cider fermenter. It worked, and I got cider, but for beer, I want to go through the...

I was recently in NM, and picked up 1 oz of dried Hatch chile peppers (red) for fun at a farmer's market. I thought it might be interesting to use them in a recipe. When I am looking at the recipes for chiles on this site (and others), most are using fresh or roasted chiles. Also, most of the...

First time using WLP400. I followed Biermuncher's Blue Balls Wit recipe (Except that I targeted an OG of 1.045), and I took my usual precautions with sanitation. I'm a habitual airlock sniffer. Pitched at 74F, and on days 1 and 2 of fermentation at 65F (room temperature), the smell from the...

TLDR = I was thinking of priming a 1 gallon batch of cider with cranberry juice. How much to add to a 1 gal batch to get 3.2 vol CO2? Long Story… I have typically been using honey at the rate of 1.54 oz/gal. This is with a target of 3.2 vol of CO2. Honey is roughly 82% sugar, while...

I have been experimenting with cider in one-gallon batches lately. Various yeasts: Saison dregs (WY3711), stout dregs (S-04), and now some wine yeast (Red Star Champagne). It's been fun so far. I just keep a bunch of 1-gal batches going throughout the time... not even taking notes, just...

I am working up a recipe for a blondish ale taking a cue from the shape-shifting recipe guide in "Mastering Homebrew" by Randy Mosher. So far I have had good luck in using this table as a guideline for a Brown Ale (Crystal and Chocolate malt-based) and a Stout (using some guidance here as...

Checking in from Baltimore, MD. Usually just read, but as I have gotten more experience I have some questions... maybe a few answers? Current projects at time of posting: Secondary fermenter - Rich stout Bottle/priming still - Brown ale Bottle/drinking - Wit Cheers