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House Resolution 3949 has been introduced by Rep. Stupak from Michigan. This would expand home brewing/winemaking laws at the Federal level to include distilling. The individual states would have to then pass their own laws, but it opens the door. I drafted the following letter to my...

I find that a lot of brewpubs that I've been to are far too similar in menu, atmosphere, beer selection, etc., so I have a couple questions I'd like to throw out. ------------------------------------------- What do you like about a brewpub (other than the obvious, beer :D )? What do you...

I just started kegging (got my fridge and equipment Saturday and racked to kegs Sunday), and I have an issue that I'm not sure if it's my regulator or just lack of skill on my part. Here's what I did: I used the shake method to carbonate, but never got the pressure above about 18 psi with...

I didn't want to hijack another thread (https://www.homebrewtalk.com/showthread.php?t=50389) where I first saw this mentioned, so here goes. Anyone that has used unfermented wort for bottling, can you answer a couple of questions assuming that we're speaking of a 5 gallon batch. 1. How...

I brewed a Belgian Dubbel about 6 weeks ago and it's been in secondary for about 5. Do you think that enough yeast has fallen out of suspension due to the long time in secondary that I should pitch more at bottling? I'm thinking about stirring a pack of Safale 56 dry yeast in at bottling...

As pointed out in this post, some of us listen to Jamil Zainasheff's podcast on The Brewing Network. He always says that the recipes he discusses are available online, but I can't find a single one. I hate having to rewind the podcast repeatedly to write down the recipe. Does anyone know...

I'm planning on making a Belgian Dubbel this weekend and wanted to get some comments on my extract with steeped grain recipe. --------------------- Batch Size (Gal): 5.00 Wort Size (Gal): 2.50 Total Grain (Lbs): 12.50 Anticipated OG: 1.083 Plato...

I was reading this guide on building an immersion chiller when I saw this passage. HUH? :confused: How does plain water potentially clog copper tubing? I'm wondering if they cut and pasted from a counterflow chiller guide where it makes sense that a smaller tube may clog. Am I missing...

No, I don't mean stolen... at least not that I know of. Anybody in the Dallas area that has a spare $250 bucks laying around needs to go here and buy this kegerator. No it's not mine, and the only reason I'm not all over this is because I haven't been able to justify the expense to my wife...

I found this funnel at ACE Hardware. I've been looking for something to aid filling my carboys, but they never make funnels big enough. This thing holds 2 quarts and has a huge opening. They had a 6 quart version but it wouldn't fit in my 6.5 gallon carboy. The funnel originally had a...

I'm planning on brewing an Irish Stout in a week or two and wanted to get some feedback on the recipe that I'm planning on using. It's an extract with steeped grains recipe. Irish Stout Batch Size (Gal): 5.50 Wort Size (Gal): 2.50 Total Grain (Lbs): 7.50 Anticipated...

I have a recipe I'm trying to add into Promash that calls for "Acid Malt". I don't see it in the list of grains. Anybody know the stats for it so I can add it?

I'm thinking of getting several 1 gallon jugs to use for test batches. I'll probably be making 3 quarts of wort (to leave a little head space) and using a blowoff tube. I won't be using a secondary simply so I don't have to buy twice as many jugs. I'm wanting to do some experimenting, but...

I bought some "Professional Label Making Paper" from my LHBS. There's no real brand name on it, but it has a copyright for ABS, Inc. and a tiger on the example label. Anyway, I printed on it with my inkjet printer, but of course, when I moistened the paper, I ended up smearing the ink...

I'm planning on using Irish Moss in my next batch (a Chocolate Raspberry Stout) and want to know how much I should use. I know that adding fruit to a beer can make it cloudier than not, so I was hoping that the Irish Moss would help clarify it. Thanks.

Has anyone thought about using a wine cooler as a lagering cabinet or a kegerator? There are a bunch of them made by Danby that are fairly reasonably priced. http://www.danby.com/en/productInfo.asp?dept=0010 I think they would have a couple of advantages over a mini-fridge. 1. They...

I just racked my hefe to secondary on Friday after it was in primary for almost 2 weeks (it fermented fairly vigorously for about 10 days but shows no activity now). Three weeks from last Saturday, I want to take it to my friend's housewarming party as a gift. The way I see it, I can...

I just bottled my first batch :ban: , a nut brown ale, and tasted a bit. It's a bit sweeter than I expected. Will carbonation make it any less sweet? A little background on my process... Brewed on 05/21. Primary for 5 days. Secondary for 14 days. Bottled today. Of course I'll...

BeerAdvocate.com has a hops guide that explains the differences of various types of hops. Especially useful for new brewers like myself. :D http://beeradvocate.com/beer/101/hops.php

MrGoodbeer.com has an aroma troubleshooting section ( http://www.mrgoodbeer.com/aroma.shtml ) that I was reading today, and I have something that needs clarification. On the "butter" smell, it says that it is produced by diacetyl, and that... Higher fermentation temperatures decrease the...