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A club that just started in January, BREW (Burlingtonians Really Enjoying Whatwemake) will be hosting its fifth monthly event next week and are slowly gaining members. Vermont has the highest number of breweries per capita and a thriving foodie scene, so the potential is definitely there to...

Posting this for my girlfriend... After picking ~ 300+ dandelion heads a few days ago and letting them sit for two days in water, stirring twice a day, as per the recipes said - (http://winemaking.jackkeller.net/reques2.asp), I was ready to start the brew process tonight. The soaking...

I need to move my hop plants a very far distance, probably two days in transit, but they've already sent up a bunch of mini-bines. If I dig them up now and potentially kill the shoots, will they send up new growth still? I don't know how you "kill" a rhizome.

About to bottle my first sour beer that was made with a standard belgian yeast for the primary and Wyeast's 3728 blend for the secondary. I'm tempted now to just rack the new wort directly onto the cake in the carboy, but can find surprisingly little info about this... any ideas? The first...

I thought this would be pretty commonplace but can't find out much otherwise online... Brewed a batch of around OG 1.6, used a relatively old smackpack of Wyeast 1762, made a starter, it still wasn't showing activity by the time I brewed... kept the wort in the pot (securely covered) for...

I thought this would be pretty commonplace but can't find out much otherwise online... Brewed a batch of around OG 1.6, used a relatively old smackpack of Wyeast 1762, made a starter, it still wasn't showing activity by the time I brewed... kept the wort in the pot (securely covered) for...

Just curious how much difference it makes what you put in @60, as long as you get the target IBUs you're aiming for...

So I had been wondering for days why there was no action in my airlock, despite obvious yeast action, and finally just realized that one of the pieces of the airlock was missing... in essence it's been sitting exposed for days. It smells more or less like normal fermented wort (hard to tell...

It's in this hot chocolate mix that I have, which is otherwise just sugar, chocolate, vanilla and coffee. Something I read said that there shouldn't be more than 1% by volume, and I'm just using a little in my stout...

searching the interwebs has produced conflicting reports: if I'm looking for body (starches) from the oats, steeping them is sufficient, correct? also, does the same hold true for other grains (rye, wheat, etc.) Any input is appreciated, as I don't have any spare 2-row on hand :(

I have a batch that started around 1.08, and after five days in the bucket (2 days of solid bubbles) it's sitting around 1.28. Can a high gravity beer finish that high, will an extra week in the bucket help, or should I re-pitch? It was an imperial stout with a bit of adjuncts that I...

Because it's easily available and very reasonably priced for a 3-lb. container at my local Trader Joe's... what flavors would do will with mesquite?

I took a kit from NB, tried a mini-mash with some extra pale malt and special B, but somehow screwed it up (target OG went from 1.084 to achieved 1.07, in part due to accidentally making it 6 gallons) I would just add some dry hops but don't think it's got the bitterness to support it, and the...

I frequently see recipes with a variety of malt, usually as each contributes a desirable element (body, head retention, etc.) but not so much with different grain types. The reason for my question: I have this canister of organic multi-grain cereal that is made up entirely of rolled rye...

Title says it all - I can't find them anywhere.

8 Lb. pale LME (58%) 3.3 lb. dark lme (23.9) 1.5 lb. dark belgian candi syrup (10.9) 1 lb. golden light dme (7.2) .5 lb special b malt .5 lb honey malt OG 1.098 2 oz. spalt (3.2%) @ 60 Wyeast Belgian Abbey II (1762)

I know this is a dumb question, but someone gave me a ton of these bottles, and I don't drink Red Hook. Would anybody happen to know if I can use them to bottle? Is there a way generally to determine this if you have a bottle of unknown type? Thanks.

Hi all, I've got one gallon of saison set aside to which I added puree mango... now to bottle, but how much sugar? I know it's typically 5 ounces or so for 5 gallons, but I have no way to weigh and have no idea what 1 ounce looks like (teaspoons?) For what it's worth, I'll probably use...

Hey all, Made a batch using Wyeast 3724, which does well with 80+ degree temperatures. However, listening to Jamil's podcast about saisons, he says it's important to start around 70 degrees and slowly work your way up; however, I've been at around 80-82 since pitching. Is this problematic...

Just wondering, since I don't have my wort chiller nearby, if it's recommended to add 2 gallons' worth of ice to 3 gallons of hot wort to bring it down fast? If I would be adding tap water anyway... Thanks.