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So I've finally done it. A clean record of 5 years out the window.....I've made an infected batch of beer. Almost certain it is due to an infected yeast culture. So......I hate to throw away 10 gallons of beer, even if it is sour. I'm thinking of just letting it turn to vinegar. Anyone...

My friends and I recently acquired 3 55 gallon food-grade barrels. They were originally used to store juice concentrate. (I'm assuming steel or stainless?) They are in good shape. Our intention is to build a large volume brew system. Any thoughts on potential health hazards from heating...

I'm bottling a barley wine this weekend. It's been in secondary for 3 1/2 months. Do you think I should add some fresh yeast before I bottle?

I'm sick of paying for yeast every time I brew. I'm going to start culturing my own. I really enjoyed the Pacman yeast that Wyeast put out, but, alas, it is no more. Anyone have a culture? I'd love a bit of it. I can trade a nice sourdough bread culture for it. Yeast for yeast, eh?

I'm flying up to Long Island to visit my family in a couple of weeks, and I want to bring some homebrew with me. I bottle in 1-liter bottles. Pre-senseless-liquid-ban, I would just put them in my carry-on. What to do now? 1. Check a 12-bottle box, (the original ez-cap box) well padded. 2...

I brewed an all-grain barley wine this weekend. Big beer. 23 lbs for 5 gallons. Put it in a 6.5 gallon carboy with an airlock and stuck it in my closet. A smarter man would have put a blow-off tube on from the start, but I didn't. I usually don't mess with them, saving space for the...

Anyone have a good recipe for a good Dead Guy Ale clone? (all-grain)

Anyone in the Triangle area interested in forming a regular Brewing/Drinking Organization? Nothing too formal or Nazified, but a regular meeting to consume, discuss, trade homebrew; organize bulk ingredient orders; swap yeast; maybe try to organize lectures and what not. Or are you guys...

I'm up in NY for a month, but I'm having a heck of a time finding supplies that are less than an hour away. Anyone know of a good brew shop on Eastern Long Island?

I brewed a batch of all grain two days ago. Left it. Came back to check on it today, no yeast activity and the entire surface area is covered in mold. I assume it is a wash, but a friend of mine is telling me to skim it, boil it, and repitch. Thoughts?

I'm putting together my plans to build a "brewing staircase" for a keg brewpot system. Anyone have measurements and/or pics of their working systems?

Can anyone offer some advice about growing hops? I'm going to plant some in the spring, but given the variety and my relative inexperience, I'm a bit unsure about what to plant. Is there a most versatile species? Is there a species best suited to southeastern climate? (NC)

Am I correct in my thinking that only only metals that should be employed when constructing brewing equipment are stainless steel and copper?