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I have made several good beers, IMHO. But notice that I can't get the creamy texture that several commercial stouts have. How do you get that creamy texture with the firm head? I love my stouts, but they lack that finesse. I do partial mash brewing and almost always do a secondary rack...

I have not heard this before, and don't really know if the source is reliable. However, it wouldn't surprise me if it were true. I was told that after the election, if Obama wins, that he is going to try to require that all home-brewers have a brewing license if they brew more than 5 gallons...

Hey all. I have been brewing since Nov, 2011. I am currently fermenting my 3rd and 4th batches. My first batch was an extract only pale ale which turned out good. After the first bat h, I switched to partial mash brewing. My second batch, a brown ale, just finished in the bottles and has...

Am a new home brewer in Magnolia, tx. I would like to find a local brew club (within 20 miles or so). I am on my 4th batch, and am doing partial mash brewing. I hope to learn a lot about brewing on these forums. - JP