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I drink 4 or 5 beers a day and run for or five miles every other day. I run stairs a couple days a week too. I eat really healthy and it seems to work for me. I walk a few miles on the days I don't run.

I brew 2 or 3 times a month of 8 to 11 gallon batches depending on how much grain is required for the recipe. I always split them into two carboys and do different yeasts or different dry hops just for fun.

Yeah I guess that's a stupid idea. Maybe I'll back sweeten then bottle pasteurize. Or maybe I'll just carb it like it is. It's a single vineyard Oregon Pinot and it tastes good.

I've got 5 gallons of Pinot Noir in a carboy that has been at 0 brix for a while now. I'm thinking about carbonating it in bottles for fun. If I were to add some Port wine at bottling for additional sweetness would the sugars in the Port ferment out or add sweetness? Has anyone ever...

I would just leave it be. I've left dry hops in carboys for over a month and have never tasted anything grassy. I think it's an urban legend.

My SWMBO is gluten intolerant

My SWMBO is gluten intolerant

I went to Puckerfest the night Flat Tale's brewer was there. Their Lemon Diesel was delicious. It was a Saison dry hopped with mosaic blended with a 2 year old Berliner Weise. Also Upright's barrel aged rye with raspberries was my other favorite.

Depending on what they are stored in in the freezer they could pick up flavors from the food in there or moisture. I just recently brewed a batch from 20 lbs of grain that was crushed two and a half months ago and stored in a paper bag in my living room. I hit my numbers and cracked a...

I brewed mine on April 23 and it tastes like it's at its peak too me. Of course there are only a few bottles left.

I would add more base malt and more hops.

You're right! It was an accidental experiment. I have 20+ carboys laying around my basement and kinda forgot about the other half of this batch. I'm glad I bottled it later than I meant to though because it has a very pronounced hop flavor and I think it might be because of the extended time...

I recently brewed 10 gallons of this pale ale and split it into two primaries, 5 gallons each: https://www.homebrewtalk.com/f66/lake-walk-pale-ale-32939/ I dry hopped them both at three weeks and bottled one 10 days later and the other two months later. Right now the one that was sitting in...

What the hell does Trader Joe's have to do with beer bars in Vegas?

I made a blonde ale and split it into two secondaries. One had mango, serrano peppers and tamarind and the other had apples and rhubarb. I just tried one of each last night and they are tasty! Anyone else make anything?

I just brewed 11 gallons and racked half on top of an apple-rhubarb mix I made and the other half on top of some mango-serrano pepper-tamarind mix I made. I'm gonna enter them in the Portland Fruit beer competition if they are any good.

I was at a bar last night where there happened to be two other homebrewers sitting at the bar and they both said they have noticed their IPA's with centennial hops this year have come out really fruity tasting. One of these guys said he just went to some brewing conference where a speaker was...

I've made two batches of a Bell's Two Hearted IPA all Centennial clone with 2012 hops and both came out kinda fruitier tasting then they normally do when I make this beer. I'm pretty sure it's not esters because I use 05 yeast in the low 60's. For some reason I feel like these hops are fruity...

I didn't really think I liked CDA's until I started trying them at different breweries so I could learn what they taste like and make my own for this competition. Now I love them and order one whenever I see it on tap. I know I advanced to the best of show and got a score of 41 but haven't got...

no.