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You all bring up good points, but you're missing one of the most important "other" benefits: Homebrewers will be indispensable in the post-apocalyptic era. Unfortunately for me, the all-grain brewers who have delved into malting their own grains will have a great advantage over extract brewers...

My brewing partner, Felicia, easily brews twice as often as me and is quite involved in the local homebrew club. I definitely feel like Southern Oregon is very accepting of women in the homebrew and craft beer world.

My LHBS releases monthly "kits" that they put together in store with fresh ingredients. I've been brewing for two years, and still rely heavily on the recipes that come with the kits.

Both of these can be helpful when using DME or wort to prime your beer. http://www.brewersfriend.com/gyle-and-krausen-priming-calculator/ http://www.brewersfriend.com/beer-priming-calculator/

My in-laws got me one of those sweet wooden six-pack holders with an opener attached to the side. They even shelled out to have "Marino Brews, est. 2014" engraved onto it. One less thing that I have to make!

I added 10 oz to a 5 gal batch, the recipe I used called for 1.5-2.5 oz/gal, so I just shot for the middle. I made an extract recipe from my LHBS, and used the guidelines from this recipe https://www.homebrewtalk.com/f126/bourbon-vanilla-porter-ag-30185/

I made a vanilla bourbon porter this summer, and I just split and scraped 2 vanilla beans and threw everything in secondary and racked on top of it. Turned out GREAT. The bourbon was added at bottling time.

It's like playing mad scientist, and when it's all done you get BEER! I'm a goof and a tinkerer, I love the intricate interactions throughout the process, from the biological action done by the malting houses, to the enzyme reactions that takes place in the mash (even though I still brew...

I saw an article (forget where) that as Russian River is undergoing some upgrades, they are contracting Firestone Brewing of Paso Robles, CA to brew Pliny for them. This may account for it being MORE difficult to find than normal. :off: I grew up downwind of Firestone's brewery, and DBA was...

Samuel Smith bottles are VERY thick, although at 550 mL (18.7 fl oz), they're kind of an oddball size. I imagine they can handle about as much carbonation as you can throw at them.

There's a really great thread here: https://www.homebrewtalk.com/f257/how-add-permanent-volume-markings-kettle-illustrated-463099/

Last year, I made a batch of Yuri's Thunderstruck Pumpkin Ale, and it picked up some sort of lacto/aceter infection that left no visible signs in the fermentor. I still don't like it, but it went on to become an award-winning spiced sour ale. So if it IS infected, you might still be ok.

Bottling Mac 'N' Jacks African Amber tomorrow to take to Turkey Day festivities. Enough character for the craft beer fans, "drinkable" enough for the BMC crowd.

5 Gal. Mac & Jack's African Amber clone 32,078.5 +5 = 32,083.5

This looks awesome, do you have pics of any carboys being cradled?

Another thread from the project locator uses an inkjet printer and acrylic transfer. If heating up the caps causes issues, check out https://www.homebrewtalk.com/f46/diy-custom-crown-caps-103859/

In Them Scary Woods. It's probably screwing magnetic fields that make them so scary!

MODS: I think this should get stickied. Even though it started as asking for help, it has a lot of very helpful hints about building stir plates in just a few pages.

+5 Gal. Voluptuous Vixen Vanilla Bourbon Porter 20953+5=20,958

At the end of last summer, I brewed up a 5 gallon extract batch of this. It was my first time using a starter, fruit or veggies, and my craigslist turkey fryer. I guess making a starter in a kitchen with live sourdough residing nearby allowed a lacto-bug to join the party. When we tasted it at...