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Yeast hulls are removed from the yeast with a "Yeast Gin". In 1890, Jebodiah Brewton patented his yeast gin, and it could be seen in production use on the sprawling yeast farms of the great plains states. Unfortunately, during the 1930's the U.S suffered through the "Husk Bowl" period, with...

"Get Illin' and chillin' with Boilermaker Brews!" "Forget the shot---just have a Boilermaker" "Get Boiled" "Boiler--I hardly know 'er" "Make mine a boiler" "Make it boiled, not spoiled" "Boilermaker Sobriety Taker" "Get spoiled for Boiled!"

1788 Brewing Co. "It'd be criminal not to drink this stuff!"

All good when I was using their kits! Hefe, dry stout, pale ale, and some others, all ended up in the very drinkable to very good range. The hefe I really enjoyed. I used the liquid yeast option on that one without a starter (horror!) and it was great.

that's a good, crisp logo. I can't imagine it working too well on a bottle (too horizontal) as a label, but would make a killer baseball-jersey-style t-shirt logo! Small one on chest, nice and big on back.

I do 5-gal batches in a 6.5 glass carboy, and have done beers up to about 8% ABV, and never had krausen reach the airlock. Been close, though :) For me at any rate, less than 8% beers and 5 gal in a 6.5 carboy, with airlock, works fine. But heed the other's advice on blow-offs. Such a simple...

With a name like "Taco Mac", of course they have 200 beers on tap :drunk:

getting to be good weather round here for an oatmeal stout! I like the classic hops you're using. Should be a nice compliment to the "harsher" malts. I find oatmeal stouts work well for me when I brew them. Enjoy!

I think we are often our own harshest critics. I made a Weizenbock that in my head I wanted to taste like Aventinus. It didn't, so I was disappointed. But, everyone else who has tried it has liked it. Go figure. Now I just focus on the brew and enjoy it for its own unique flavors.

Perhaps been covered, and I've read some people's stories, but what's the story behind your brewery name choice? I'd love to know. Mine is "Brick Box Brewery". I live in a duplex, and together with my neighbor's half, it's a big, square, brick building with a flat roof. Hence the name...

I found this: http://www.hogtownbrewers.org/news/0007/diacetyl.html

Hey all, what you think of this one for my generic european, easy-drinking ale?

Congrats! May your water have the proper ph, your burner sufficient strength, and any family members give you the requisite storage space!

You picked up on my wanting something really out there and unique. I ultimately want an american barleywine-style belgian. I want big and meduim-sweet but not cloying. I figure a little smoked will help with that. I want balanced, if that makes any sense using USA, UK and Belgian mixture. I...

Hi All, Please critique this 5-gal batch grain brew with added DME for that little kick in the a$$. OLD THROBBINGHEAD 15.00 lbs. American 2-row info 0.45 lbs. Crystal Malt 40°L info 0.96 lbs. Honey Malt info 0.27 lbs. German Smoked info 1 lbs. Dry Amber Extract info 2.00 oz...

This is a big beer:

Keep this one rolling: me and SWMBO in Ireland: Our puppy (All grown up now!) and finally, those who begot me:

A scotsman and an Irishman walk into a bar together. The bar crowd is amazed and pleased to hear the Scotsman yell out: "Free Beer for everyone, on me!" The newspaper headlines the next day read: "Irish ventriloquist found dead behind bar".

for PM, you need a strainer and/or large grain bag, and a pot in which to do the mash. If you have a pot that can handle 2 gallons, that should be enough for most PMs. Or, a cooler with similar capacity. I assume you have thermometer already? Cheers!

Floorida Strong Ale Brewing. "It's where you'll end up!"