Obviously the style of beer, type of grain (barley, wheat etc) and depth of roast would make a difference. But in general what would be the typical ranges be? So for example: For a Dark Stout: A ...
Legal issues aside, how is whisky made? Do you make a beer (presumably without hops), ferment it with regular beer yeast and then distill?
The story is; We have 5-6 home brewer's who will be doing 6 batches of 5 gallon beer. We will be bringing the fermentators/carboys over to my house and re-racking all 30 gallons into a Buffalo Trace ...
I'm about to add oak chips to my scotch ale. I was thinking about what sort of scotch to soak the chips in before hand. And then I thought, how much does it really matter? At what point can one tell ...
I made some good whiskey and have a litre soaking in a cup or two of home made oak chips (an old coffee table which I planed all of the varnish off first then chipped, haha). I didn't sanatize or char ...
When adding something like bourbon (or other whiskeys) to the secondary, how much do you add? I realize this will differ based on recipes, tastes, and styles, but what is a good range? How much is so ...