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Die - ass - it - tull? Die - ass - it - till? Die - see - till? Die - a - see - till? Please help.

So, the wife is in love with fruit lambic. Anyone have a good reference on how to homebrew this stuff? It seems to have a pretty high level of difficulty.

2 pack for $85 after shipping. Just in case someone could use a couple for brewing safety.

http://houston.craigslist.org/tls/660702389.html Just passing this along. I have no idea about the person who placed the ad, but this is a great deal if legit.

I am teaching some folks how to brew in College Station today, and we were going to use Charlie Papa's All grain hefe. However, I somehow left the book at home (DOH!) I just realized I have the ingredients here, but no recipe. Could someone PM me the grain bill and the hops schedule...

I have a chest freezer with a collar I made, a new 20lb CO2 tank with regulator, and now I am going to put in the gas lines and taps. Let me know if I am missing something. 1)Gas line from tank to manifold: 6' of line, 2 clamps 2)4 way gas manifold 3)gas line from manifold to kegs (x4):4'...

I recently came upon a ton of Vienna malt from a brewer who decided to get out of the hobby. I have like 40 lbs. of the stuff. I need to use it, but at 2lbs. a batch, this stuff is going to be sitting in the garage for a long, long time. Anyone ever brew a beer that you enjoyed that uses...

So, I recently upgraded to 10 gallon batches. However, I ferment in 5 gallon buckets. For the second time in a row, I have one bucket chugging away and one bucket standing still. I had a white labs vial with a 3/8 gallon starter. I have been shaking up the starter real well, then...

So my Belgian triple is starting to get tasty, but it is very, very thin. I used "Belgian pale ale" as my base malt, along with some munich and cara-pils. My beer fermented thouroughly, and I have a thin, although tasty, 10.3% ABV beer. What can I do to make the next batch more malty?

So, I put a tripple in the keg about a month and a half ago. It is still VERY, VERY green. At this point, I am starting to think it might be ready for comsumption some time next football season (okay, maybe exadurating a bit, but maybe not). That puts me in a pickle: I don't want to lose...

So, the LHBS is not convienent to me, and I want to start buying grain in bulk (mostly from them, so no preaching about supporting LHBS). What grains are your "must haves" around the brewery? I like to make porters and pale ales, so right now I have: 2-row Maris Otter black patent...

Every time someone asks about a particular strain of hop on this board, it gets rave reviews. I am in hop experimenting mode, and thinking about buying some cheaper strains of hops just to try. So, have you ever had a hop that you didn't care for, or have a hop that clashed with a...

I just learned that I will get off of work early today. I think I will brew some beer. However, I have no starter made, and the brew I have lined up would be from a White Labs vial. Should I: 1) Blow off brewing until Sunday because I don't have a starter made? (which, I will probably...

So, my belgian triple (9.5% ABV) is in the keg. I plan on letting it sit in that keg until late January before even tasting it. What temp should I condition at? The easiest is for me to let it sit at about 66-68 degrees, which is where I typically ferment at. However, with some real work...

So, I started using hop bags, and I discovered something. I am getting very little cold break, which explains my very hazy beer. I've tried irish moss in the kettle and gelitin in the carboy, still have chill haze. I typically do a single infusion mash at about 154 degrees, batch sparge at...

So, I was making apfelwein, but tried to use some witbeer yeast to get more "estery" flavors. That didn't really work, as I couldn't get the attenuation I wanted. After 4 weeks, the yeast started to fall out, but still too much sugar. I pitched some dry motrechet. I have been checking...

I'm looking for an affordable way to store the 100+ lbs of grain I just purchased. I will keep it in a detached garage, so I am semi-worried that the smell of malted grain might attract the interest of rodents. What is the most cost effective solution for storing bulk grain in an air-tight...

Currently, the carbon footprint of my chest freezer is probably as large as a small jet. I have three carboys of Apfelwein absolutely chugging, a belgin triple that is still leaking occasionally, and a pale ale that is in full swing. I opened the freezer this morning to check activity...

So, I am buying bulk grain and a mill before prices creep up too much more. How do you guys store grain? I anticipate having some of my specialty grains around for the better part of a year. I was thinking about investing in some air-tight containers, but I'm not sure if that would be...