For those that are in Colorado. I just got word that Rocky Mountain Barrel Company will be getting some 5 gallon barrels from Downslope distillery soon. I purchase one of these before and currently have a Barleywine aging in it and I think its going to be one of the best beers I've ever made...

I've recently picked up a 5 gallon whiskey barrel and trying to decide on what to put in it first. Eventually I'm going to be putting sours in it but I"m not sure if I should start that way right off the bat or not. I don't know if the whiskey is going to be too overpowering for a sour beer...

I was thinking about grabbing some bottles that have some good Brett in it and others the have brett, lacto, and pedio in them. Anyone have any bad experiences with using the dregs from a bottle? My plan is to mix the Brett dregs from one or more bottles in with Brett B. and Brett C. once the...

I think for my next brew it going to be a Brett Saison with WLP644. From what I've read about WLP644 is that it has pineapple, mango and a bit of tart characteristics but will I get any brett funk from this? I wouldn't mind a slight bit of funk to make this interesting. Also, will the brett...

I decided to mix my Belgian IPA with one of my Berry Ciders and its really good, dangerously good! So what have you tried to mix together?

It looks like the beer is separating. It doesn't have a bacteria film on top but it does have "legs" on the bottom of the white top layer. Its has been cold crashing for about 10 days now in secondary. I just moved it do secondary yesterday, took a sample and it tasted fine. When I was...

I'm going to try my hand at creating a Flanders Red. I plan on aging this 12-18 months depending on taste and possibly blending it back with another fresh beer or one that has only aged 6-8 months. I'm going to try to brew one of these ever 3 months or so to try different recipes and blends...

I decide to try a couple new types of beer today and chose Gueze Fond Tradition and a Duchesse De Bourgogne. The gueuze is really good but is nothing like the Duchesse. I wish I could properly describe this beer and the only thing I can think of is WOW! It reminds me of smelling a sweet red...

I just picked up a beer gun and tried it out today. I purged the head space in the keg and set it to 5psi for bottling. The first couple bottles I tried just filled with foam. Thought maybe it was just because the bottles were too warm and the beer cold. Chilled the bottle and it didn't make...

I'm not sure how a Belgian and an IPA mix will end up but I guess I'm about to find out. What I'm looking for in this recipe is a good mix of maltiness and hops. For the hops I've chosen to first wort and the rest late additions to try and create a smoother hop profile. I'm also thinking...

I've been having some issue hitting the correct rest temperatures when mashing. I recently moved from BIAB to a cooler and the first attempt I missed the rest marks on each one. I figured it was because I didn't compensate for the altitude I live at. So instead of adding boiling water that...

So I recently bottled up some beer to let condition. In about two day a few of those were ready to explode and had to pour those out. Those were the last three bottles in the batch and I'm thinking the sugar I primed with only went to the last few and the rest are going to be flat. My...

Since I read that homebrewed beer has vitamin b complex in it because of all the yeast that typically isn't filtered out I've looked into what other kinds of benefits beer has for us. I was surprised to find that drinking beer in moderation, <---this is key :lol: , has many benefits and...

I've been researching first wort hopping and want to try it on my next batch. Most articles state that you will get more IBUs from the hops but it will end up as a smoother more refined hop flavor. But, the brewing software drops my IBUs from 32 to 22 when I select first wort instead of 60min...

I've recently had a discussion with another brewer that concerned me. He was talking about how you can get off flavors from fermenting with too much head space in the primary. For instance, only filling the 6.5 gallon carboy with 3 gallons of wort. He said it has to do with negative pressure...

So far I usually use my glass carboy for fermentation and use the plastic one for bottling or secondary. I haven't really used it for primary yet. I had to use it recently on a Belgian Dubbel Wyeast 3787. I always smell my beer as it ferments through the air lock. Usually it smells awesome...

I'd been tempted to make some for a while now since I've used it a couple times brewing. I'm about to start some mead soon and thought it would go well with it. First of all if you haven't tried it, DO IT! I don't know if any of the flavors will come threw in the end but it was awesome to...

I had a friend request a chocolate stout for the winter and I created this recipe. I don't know if its actually a porter or if it could be called a stout but it just sounded good to me. I haven't brewed this kind of dark beer before so any ingredient adjustments would be appreciated but I'm...

This will be my second BIAB recipe and wanted to get some critiques on it. Can the BIAB be done like extract where I can make a 3 gallon batch and just add water to get to 5 gallons or is it best to keep it to one size? I was thinking the mash temperature should be around 145-150F @90min but...

I happen to come across a milk stout last night on a nitro tap. I haven't ever been a big fan of stouts or especially milk stouts but this beer was amazing and I was so happy that I ordered it. It was like a liquid chocolate oatmeal cookie. I only know of one place in Colorado that makes a...