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Craft beer — so hot right now. But what city is the microbrew capital of the US? Short answer: Santa Rosa, CA Slightly longer answer: It depends on how you measure it. :D The author used data from MoreBeer and did some fancy math. He declared Santa Rosa as the capital using a weighted...

Does where a grain come from make a big difference in beer? For example, we can get a vienna malt made with barley grown (and malted) in several places. I expect there to be some differences in US vienna malt vs German or Canadian etc., but are these differences worth considering? Do they matter...

Totally copying this thread idea from another forum. :D What unpopular or contrarian opinions do you hold about beer, be it homebrew or commercial? One rule: No arguing. This is supposed to be a happy occasion! :mug: I'll start... There are too many damn IPAs. One craft/micro near me...

Last winter (in a blizzard no less) I took a crack at making a low-ABV oatmeal stout with half the LME I'd normally use. I forgot to actually put in the oatmeal (:smack:) so the final product came out awfully thin. I later put some on nitro and it helped quite a bit, but still not what I wanted...

I hooked my Leland mini-regulator to a ball-lock QD and when everything is tight, the regulator's gauge faces down. Not very helpful. I tried adjusting the brass connection from the regulator with no luck. Different QDs didn't work either. Anybody else run into this? Is there a way to fix it...

I'm checking out auctions of used restaurant equipment for gear that has homebrew potential and found a glass chiller and a slide-top bottle cooler like you'd find behind a bar. While they are basically refrigerators, do they have any potential for DIY kegerators?

Per their Facebook page, Weyerbacher is ceasing production of their Double Simcoe Double IPA. They were kind enough to post the all-grain recipe for it. :mug:

While SWMBO likes drinking my beers, they regularly come in around 6% ABV. It would be super, she says, if I could make a low-alcohol stout. On the upside, it's an excuse to buy a stout tap and a nitro system. ;) Here's the recipe I ginned up for 5gal: Grain bill 3.3lb Muntons Dark LME (1...

About to cook a 5gal batch of a roggenbier base to split 5 ways and experiment with flavorings. Should I do my primary in one big bucket and divide for secondary, or divide into 1gal buckets for primary?

I was running some cleaner under pressure through my corny keg and had the crazy idea of backflushing the gas post. I'd need to make a tap for that post, like a party tap on 2-3' of tubing but with a gas QD on the end. I said it was a crazy idea. How crazy is it really?

I've made Midwest's dry rye roggenbier extract kit in the past and spiked it with limoncello to add a lemon flavor. Now I'm feeling confident enough to create my own recipe and find some other ways to add that lemony flavor. I plan to make a 5gal wort and split into 1gal buckets to experiment...

Made an irish stout from an extract kit with White Labs irish ale yeast. After a day the fermenter bubbled vigorously (once every 3 seconds)for several days, then ceased after a week at 70F. I let it sit a few more days and thinking it was pretty much done I - stupidly - set it outside to cold...

So, um... hi! :) Registered here a while ago but finally getting around to posting. I got started about two years ago thanks to a Groupon for a extract starter kit from Midwest. After not screwing that up, I kept at it. I've only got 5 batches under my belt (I know, I gotta drink it...