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I keg the majority of my beers and force carbonate but want to bottle a few beers from a high alc content Belgian (~11.5%). I was going to add a few grains of dry yeast to each bottle to ensure the bottles carbonated after transferring out of secondary. Any suggestions on a good strain to...

Does anyone know if Kilkenny is distributed in the US, and if so where? I'm in AZ and would like to get a bottle/can or 2 for a friend who loves this beer. Open to a beer swap.

I'll be in San Jose for 2 or 3 nights in May, any suggestions for brew pubs in the area? I've been up through S.F. and North of there in the past, looking to stay local in the San Jose area if possible.

I'm planning on adding sweet cherries in secondary to mead. Is it best to cut and pit the cherries or can they just be added whole? I plan on leaving them in secondary for at least 6 months.

I've been brewing beer for a few years and recently decided to try making mead, mostly because of what I have read here and online. Being an AZ native, I purchased 11.75 lbs of orange blossom honey and a packet of D47 yeast. I'd like to make a 3-4 gallon batch and then split it at...

I brewed up a Saison this past weekend with an OG of 1.080 and pitched a 2000mL starter of WLP 568 that I had built up twice. Fermentation took off within 5-6 hours and after about 8 hours it started to blow out the blow off tube. I checked it the next day and bubbling seemed to have slowed...

I've been brewing for several years and have always kegged my beer and force carbonated with CO2. On my last bacth, an all grain IIPA, I bottle 6 12oz bottles and transferred the rest to the keg as usual. I primed the bottles with 1 coopers carbonation drop and then let sit at about 75 F for 2...

The literature says to stop the run off when your gravity gets to be less than 1.008. Does this mean 1.008 at around 150 deg F, or 1.008 at around 70-80 deg F, there is a difference???