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I just bottled (corked and capped) the first half of a 5-gallon batch of Flanders Red that I brewed in September of 2011 - a total of 899 days in primary and secondary. I will keg the rest, and then use the bug cake and oak cubes to inoculate a fresh batch. I am just curious what the patience...

Just getting into cheesemaking, and despite searching the forums and Google I have not been able to determine if T.G. Lee Milk works for cheesemaking with added CaCl. Has anyone used this milk successfully? Planning to make a Mad Millie "Bra", by the way. Whatever that is.

In case anyone is interested, the Cicerone Certified Beer Server exam can be taken for $10 today instead of the regular $69. I took it just for fun, and think any homebrewer should be able to pass this without studying. http://www.cicerone.org/

How do you pronounce it?

Looking to get some feedback on the merits of blending different store-bought juices to add a touch of complexity to my hard cider. I picked up some Mott's (with and without "pulp") and some Murray's unfiltered juice, and was planning to ferment about 4 gallons of a blend of these (with pectic...

For the next several weeks - until I get my temp controller for my fermentaton fridge - it'll be easier for me to ferment at lager temperatures than at ale temps. While I am enjoying being able to make "true" lagers, I am interested in my fellow HBTers experiences with fermenting classic ale...

PSA: Amarillo and Simcoe hops should start becoming more widely available over the next couple of weeks at near-normal prices. Probably unfulfilled contracts being re-packaged for the homebrew market.

I am looking to brew a Flanders Red soon, and picked up a few bottles today in hopes of culturing them to add some complexity to the White Labs Belgian Sour Mix I'll be using during fermentation. Has anyone had any success cultivating the dregs from: Rodenbach Grand Cru Liefmans Goudenband...

On April 21, I brewed my "Weevilweizen", which was created out of a mistake I made at the homebrew shop (I combined flaked grains and malt into the same container, and thus couldn't mill it on the store mill without gumming up the rollers). Two weeks later, I started enjoying a very...

I picked up a 10-l Johannisberg Riesling kit for my first attempt at a grape wine. I prefer my Rieslings with a little residual sugar, along the lines of a late harvest selection. The kit came with Champagne yeast, but I think I'd prefer going with something a little less aggressive. I am...

My brand new hops have been showing signs of infestation by leafhoppers (large black splotches resembling wilting lettuce, curled leaves) and leaf miners (burrowing "trails" in the leaves), and have basically stopped growing. I sprayed them down with Garden Safe Fungicide 3 (which is also an...

Considering doing my first blueberry wine, and am a bit confused by the post-fermentation process. I am planning to fine with SuperKleer (if necessary), stabilize with Campden/Potassium sorbate (1 tablet/gallon, 1/2 tsp per gallon), and backsweeten/acid blend/tannin to taste. But in which order...

Being in Florida, growing hops for the cones is pretty much a lost proposition, but I am interested in planting some rhizomes to harvest the shoots for cooking (supposedly, they taste somewhat like asparagus). A couple of questions regarding this... 1.) How many shoots does a young rhizome...

I recently picked up a couple of vials of White Labs Clarity Ferm to play with, which is a protease enzyme that is added to chilled wort to break down chill haze proteins. As a side-effect, it appears to sharply reduce the gluten content of a beer as well according to some reports. My basic...

Sad day - Pierre Celis, who revived the Witbier style, has passed away. http://brookstonbeerbulletin.com/pierre-celis-passes-away/

I was just wondering how much propane you use on a standard brewday (mash/sparge/boil) for a 5-gallon batch, and what type of burner you are using. I read that some people run through a whole 20-lb tank each time, whereas I use 2-2.5 lbs per brew on my $40 58,000 BTU Bass Pro turkey fryer. I...

Beer Is Proof God Loves Us: Reaching for the Soul of Beer and Brewing I searched and didn't see this posted before. Came across this on Fatwallet. Thought many on here would enjoy this!

A year or so I ago I posted a comparison of homebrew store prices for a fairly typical ingredient/equipment order. I thought it was high time to repeat that research, this time using ingredients for three all-grain kits (a Koelsch, an IPA and a Smoked Porter), along with 2 smack packs, 1 satchel...

Please respond if you like beer. Intoxication strongly encouraged, but not required! :tank::drunk::cross::cool::D

I have decided to switch from Briess 2-Row to another base malt, since either Briess or the Crosby and Baker warehouse in Atlanta seem to have higher rates of weevil infestation than other maltsters (had to throw out a whole, 3-months old bag that was so infested that there was no way it could...