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Hey hbt folks. Me and my wife are planning to go to the New England area (Mass. , Rhode island, dc, Vermont, Maine and New Hampshire primarily). So we were wondering if there are any breweries up that way that we should not miss. We were thinking of Sam Adams, but some smaller ones would be...

Hi all, I've been off HBT for a little bit but I'm glad to be back at it. I've got an RIS that I've been thinking if making but I wanted to run it past some other eyes to get a gut check from others. I'm not sure if the hips are the right choice but I think they might work well together...

So I'm going to be brewing a belgian tripel tomorrow and I would like some feedback about my hops schedule. 13# belgian pils .5# torrified wheat 1# munich .5 #acid malt (to lower mash ph) Mash at 149F 90 min 90min boil 1oz strying goldens at 90 1oz tettnager 20 1 oz saaz at 5min. Pitch...

I am looking to upgrade my kegging system and get some real faucets (no more picnic taps for this guy!:rockin:). Looking at all of the options has been a daunting task but I think I know what I want to do. I want to get 3/16" beer lines (7-10ft), attach them to 1/4" stainless steel tailpieces...

So I recently got an 11-gallon bayou classic stainless steel pot. I was wavering on getting a boil kettle with an encapsulated bottom for better heat distribution. Ultimately I thought, "eh, I can just stir real good when I do extract to reduce scorching" (I'm trying to switch to AG, but I do...

Hey all, So I am thinking of putting together a Wheat beer for my wife. We were in Atlanta airport recently and she found a beer at Sweetwater brewing company that was a blueberry wheat (at least I think it was a wheat... dont fully remember...). Ultimately I want to get something like it...

Say, I'm wondering. Has anyone used french saion yeast from wyeast at 60-65 deg? How is the flavor and ester profile? I'm contemplating it for my next wit because I have it and it intrigues me. My basement is at 62 deg. Which is lower than the range of the yeast. But I was hoping that might...

I just made a starter of this yeast for my Belgian dark.... MAN! I think I found a new favorite yeast! Very happy with the aroma and taste. Not to mention this was only the top portion that I poured off of the starter which was only light dme and a little brown sugar!

So my general fermentation process has been 7-14 days in primary, 2 weeks secondary for your regular old run of the mill beers. Following secondary I crash cool for 2-6 days before kegging. So my question is, would there be a benefit to crash cool before secondary and again before kegging? Or...

So I have read that re-pitching or having additional yeast for a larger beer is a good thing. To this end, I brewed a 1.116 OG beer last weekend and was hoping to get down to 1.033. So what I did is I picked up some Safale-05 to finish off whatever my London Ale III (wyeast) didn't ferment...

I wasn't completely sure where this thread should go so I thought that I would place it here, hopefully that is alright. So a good friend and best man was deployed yesterday to Afghanistan. He will be gone for a year and I want to make up something nice and tasty that will be able to age for...

So I picked up ingredients to make a honey porter from my LHBS. 6 # gold extract, 2# honey, .75# chocolate malt, .5 # carapils and hops. I was supposed to get London ale yeast but I got London ale iii yeast. Will that still be alright to use?

Hi all, Just joined the threads not too long ago, been following for a little while since I have been brewing for a little less than a year now. I'm situated in MN and currently on brew number 4&5 and the only thing slowing me down is space available to store the beer. Cheers!