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Welcome from Durham!

Does anyone know where I can find information about the various malt brands? For example why Muntons is better then Rahr. And what, if any require a protein rest. I'm looking for make a bulk order with some friends, but I don't want to be stuck with a large amount of bad grain, or spend too...

6555 + 5 = 6560 Last two batches are now kegged. Time for more!

Due to poor efficiency (no matter what I've tried) I decided to try a new mash tun. I currently have a cooler with a copper manifold but I recently got a sankey keg I plan on turning into my new mash tun. I've done some searching here, and have talked to a bunch of people and it looks like...

First batch is running low. Time to make some more! 5713 + 10 = 5723

Someone I know who owns a restaurant, and who is a beer fan, is interested in serving his own beer at his restaurant. He stumbled across this site: www.addabrewpub.com and asked me for my opinion. I was wondering what the HBT community thought of a system like this. Has anyone tasted...

Slight variation to this one: Here's the to the women, in high healed shoes They steal your money, and drink you're booze They ain't got a cherry, but thats no sin They still got the box the cherry came in

I use a separate rubbermaid container which holds about 15-20 bottles. I pour the sanitizer out the bottling bucket into the rubbermaid container and put it as many bottles as I could. When it gets low I put in some more. I've bottled about a dozen batches this way with no issues.

Because of its popularity on this board I decided to use Nottingham. I've had lots of luck with that yeast in several other batches as well. Can't beat the price!

Currently drinking the recipe I posted about. There was defiantly a difference between the 2 parts of the batch. However to be fair, I put the dry yeast into a keg, and the liquid yeast into bottles. However I don't think this did much, if anything to the taste. Both beers taste great...

About 3 weeks ago my buddy and I brewed up Harpoon's 1991 winter warmer (extract). A day after brewing I noticed it was bubbling and didn't think much of it. I ignored it for the next couple of days and at about a 4 days later I noticed there was no krausen. However I brewed a 10 gallon all...

I found this recipe awhile ago and it was very good. Wish I had some more left. This was with A 2 gallon boil 6# Extra Light Dry Extract 1.5# Crystal 40L (Steep) 1oz Target (60 min) 1oz Fuggles (40 min) 1oz Fuggles (30 min) .5oz East Kent Golding (15 min)

I have quite a bit of batches under my belt but have not yet brewed an IPA. So far I've been brewing recipes I've seen online, but I thought I'd see if I can design my own. I'm looking for something like a 420 IPA so I picked the same malts and hops that I believe they use. Think this would...

I ordered a pound of pellets and I'm not worried about them. The bag the whole hops came in are not vacuum sealed though. Does anyone know if its nitrogen packed or if I'm gonna be stuck buying a food saver this week?

Is the leaf hop packaging that is done by Hops Direct good enough to leave in the freezer for a month or two? I purchased a couple pounds but have not gotten around to picking up a food saver. Since I don't plan to start using the hops for another month or so, should I be ok vacuum packing the...

I have Clone Brews and its pretty good for what it is. I've heard several complaints about this book using different hops/malts then the commericial beer being cloned. However so far the beers that I have made have been close and have tasted good. Which is all I'm worried about.

I'll be brewing up a 10 gallon batch of a Otter Creek Copper Ale clone next week. I have a packet of Wyeast 1007 for half but I was thinking of putting a packet of Nottingham or a packet of S-04 for the other half. I'm trying to educate myself on how using different yeasts will change the...

The general rule of thumb I've heard is if there is no activity within 72 hours, you should add more yeast. As long as your sanitation was good, you shouldn't have a problem.

I have a well with good tasting water so I just use that. I've never boiled and haven't had any problems in ~15 batches. If you think you may have bacteria or chlorine in your water, you should probably boil. Also, I don't recommend putting boiling hot water into your carboy. Especially...

3779 + 5 = 3784 Fermenting away...