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Curious what yeasts you.all use. I have typically used champagne yeast, bit might be interested in.trying something else. What does everyone here use for yeast?

So a buddy of mine is running for city council so i decided.to brew him a batch of the white house honey ale. I jist racked it and its tasting good but i was thinking about dry hopping it. Any suggestions on variety/amounts? Should i even do it?

I was at my local international market in this stuff caught my eye the only things in it are sugar, juice and citric acid. Anyone here ever tried to make wine out of it?

so i have fruit for making a blackberry wine and i was considering using a steam juicer to extract the juice. what sort of experiences have people had with using steam juicers for extracting juice?

so i started a 28 cab sauv kit this week and it's going fine. I've done these before with good results, but id like to oak this one and i was wondering what suggestions people had. tyoe of oak chips, amount, time on oak, etc.

so i have 22 gallons going in 4 batches. first is a perry with honey and done with red star dry champagne. sg 1.065 next is apple with honey. sg 1.07 wyeast sweet mead. third is a blackberry cider. about 5 lbs of berries and honey sg 1.075. last is an asian pear melomel. this is the one...

my brew buddy bought a pumpkin ale kit. he is supposed to get a couple of cans of pumpkin for it.what kind of pumpkin do you guys use? i suggested we use fresh pumpkin or butternut squash which is what i use when i make pies. is freah better tham canned for beer? because i know it is for pies.

so i jist did my first racking on my perry. it tastes good, but it has a mild sulphr smell/taste in the front end. any ideas why and if it will go away or what ican do about it?