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Ok, before you laugh me off the thread, I want to preface this post with a story: A coworker of mine started nagging me to brew him beer fermented from the sugar of boiled skittles. I mean really nagging. Yeah - that's the entire story but he was REALLY nagging! So, I am going to give it...

Dont have the ability to ferment at lagering temps. Likely going to ferment around 70 degrees. Is this going to be a problem??? What will happen? Yeast is wyeast 2112

Does anyone have a good website/resource on distilling? I am just doing research. Any help is much appreciated.:D

All, I want to move from 5 gal AG to 10gal AG. What do I ferment in?

I want to bottle today, and serve on Saturday. That's 3 days. Any chance that my hefe will be carbed after 3 days? I can't keg, so any advice is appreciated.

I came home from work today expecting to see a happy but busy airlock. Instead, I found my 3 piece airlock in another zipcode....and the cat slighty hammered :drunk: Blow off tubing from here on out....

My wife got a "****ty towel" at a bar this weekend and it now sits proudly in my kitchen and was used today when brewing up a cream stout (spilled a good 3 cups of wort when I dropped my auto siphon). I dont know how to add a picture but here is the website.... www.shttystuff.com but you need...

Anyone know where I can find a McMaster-Carr parts list for an all-grain setup (from scratch)? Thanks in advance!!

Hey all, New home brewer here. I have an Oktoberfest in primary and want to make something the fiance will like. She tends to like cider and beer that is 'fruity'. Any suggestions for someone who is new to this (read: need something easy)? Thanks in advance.