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I would like to brew a 10 gallon batch of a RyePA. After boil I would split I to 2 buckets then add the liquid from steeping some midnight wheat to one of the buckets to get 5 gallons of black RyePA and 5 gallons of regular RyePA. Anyone see any issues with doing it this way? Any o

Organization is the key. Sister-in-law got me this for my birthday and I can not begin to tell you how much I love it. Probably the best brew day addition yet.

I am here for thanksgiving with my mother and grandmother and need some good beer. Anyone know of any craft beer store in Mesa AZ?

So I am cleaning out an old theater and found this box. It controlled the lights and curtains. Kind of cool. Dimensions are approximately 1.5 ft x 1 ft 4 in deep.

I made a 10 gallon batch of ed worts haus pale a week ago and split it (not evenly see picture) in 2 buckets. In one I put American ale 1056. The other English ale WLP002. What a huge difference.

Anyone know why homebrewfinds.com has not updated in 2 days? Vacation?

Check out the blog http://drafthouse.com/blog/entry/houston_we_have_two_new_alamos Great venue - 30+ beers and you can watch a new move as well as some awesome events! :fro:

I have about 25 all grain batches now and have come across something that I have never seen before. I think my Barleywine that I brew it on April 22nd has started fermentation again.... Here are the key identifiers 1. I took the air lock off 5 times now and each time it starts bubbling...

I love good beer and it is even better when you make it. This is the pale ale of a partiguile (sp) that I did. 100% cascade hops. So good.

I was wanting to do a farmhouse ale and bought the WLP670 - after doing some research on the fermentation temp I noticed that there was brett in the blend. (Not that I am apposed to a sour I like them) what I am worried about is my equipment - does this mean I can not reuse any of the plastic...

So I am so glad that I spent the little bit of money on an over 6 gallon container. Glass carboy shattered and the pic explains it all. Reracked in a bucket and hoping for the best.

Just scored a 15 gallon stock pot from food town with steamer bottom for biab with lid for under $45.

So I just tasted my first cider and it is GOOD! 4 gallons unpastured cider, champagne yeast. Let it sit for 2 weeks racked to secondary sat for 2 more weeks used some sodium something or other amd then back sweetened with 2 cans of frozen concentrated apple juice. Force Carb at 30psi for 3...

Will this work?

Adding spices or fruit or oak? Why try so hard? Try making a beer.... then a better beer recipe... then make a recipe. Then do something special......

My wife is addicted to pintrist and I use to make fun of her checking her pins (?) Now all I do is check HBT. Hahaha

So I need to back sweeten my cider. What is the name of the ingredient that kills the yeast?

Not that I need an excuse to post a thred but I wanted to see if i could get a responce. I have an air compressor and was wondering if any one had a "DIY" solution to making somthing to oxygenate my wort. Thanks!