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My daughter helps me bottle. This idea came to me to make it more efficient with the 4 hands we have. It works great! I attach all 4 wands when she's helping and my 7.5 gallon batch is bottled in about 20 minutes. Faster if my son runs the capper.

This is whitelabs Belgian Wit. Threw it in the starter (1 cup DME and 1/4 tsp nutrients). This is 3 days later at 65 degrees F. Any ideas if this is still good?

My daughter (age 10), loves brewing beer with me, but not being able to consume it is a big let down. So, I got her into soda making. She loves it so much that she wants to do some of her own recipes. She really wants to make a yeast carbonated, blue raspberry soda (2.5 gallons). I noticed that...

I just changed phones and realized I didn't save any of the fun pictures I had from various get togethers. I figure, maybe, I can live vicariously through you all until I can load up this new phone. :mug:

I'm trying something new (for me, anyway), I want to make a Porter that is a little hopped up and fermented with the White Labs San Francisco Lager yeast. It's attenuation sucks, 68%, so I was thinking og taking down the last 10 points or so with something like a kolsch yeast. Any ideas?

What is the proper dose per gallon? Anyone have any good/ bad experiences with it?

http://www.huffingtonpost.com/2013/01/04/wynkoops-bull-testicle-be_n_2409712.html Hilarious!

Anyone ever used lager yeast to ferment a hard cider? How did it turn out?

Ok, admittedly I've had a few... But, I'm sitting here thinking, "hey! This stout could use some Snickers flavor!" So I ate one and washed it down and it was fantastic. Anyone ever tried anything crazy like this?

http://hopville.com/recipe/1650509 Would really appreciate any comments

http://hopville.com/recipe/1651794 Really would appreciate any comments

Has anyone ever had a Lysol taste in their ipa? Its not real strong, but its definitely there and quite distracting. I week post the recipe when I get to my computer (i'm on my phone). Is there a way to get rid of the taste, our tone it down? Will it get better with time?

What kinds of recipes do y'all use that are a little unique? A little different? Maybe, a little daring? I'm trying to figure out what to brew next and am feeling adventurous.

I've read a lot on growing hops and am ready to give it a go. However, One thing I have not found the answer to is whether, or not, the hop vine (bine?) will grow well across a 4' tall chain link fence. I have a lot of fence real estate available and would like to grow 2 or 3 varieties. Do I...

I am planning on making a cherry mead with Oregon Fruit canned Cherries. What I would like to know is if I am going to get a krausen like with the blueberry mead I made, 'cause that was a mess. Thanks!:mug:

I've never done a recipe of my own and really would like to give it try. I wanna make an Irish Red with Nottingham Yeast (maybe), have it around 6.5 to 7 % ABV, and around 65-75 IBUs (maybe). I was, also, hoping to not break the bank on hops- they're $2.50 an ounce at the lhbs. Any suggestions?

I'm really hoping for a semi sweet- sweet mead. the OG was 1.120, and I just racked into the secondary (after 6 weeks) with an SG of 1.000. Should I be adding honey over the next few months? What do you guys do?

I bought a one gallon fermenter, a rubber stopper, and an airlock. I have 3lbs of local Colorado honey and a can of Oregon blueberries in light syrup. I'm hoping to make an awesome blueberry mead. Any thoughts? Had anyone every tried this?

Do you boil your honey, why out why not?

I'm currently making one gallon batches of mead. How long should I leave them in the primary before racking to the secondary?