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Some of my internet guitar freak friends are having a party next Sept in IN, which I am planning to attend.... And I would like to ship a corney can from Washington.... To Indianapolis..... Is this do able? Is it legal? And how much would it cost? Any ideas?

The gap is supposed to be .039" from the factory and looked a little large, but according to my feeler gauges it's about .032". Yeah... My eyes aren't what they used to be. Should I open it up a bit? Or just run with it...

5 Lbs Gambrinus 2 row 5 Lbs Wheat 1 Lb Honey Malt.. SI mash 152... Sparge as usual... Bitter with 1 OZ Magnum 12.1's for 60 minutes... 2 Lbs clover honey added at flameout. Safe Ale 05 for yeast... Input?

I brewed 2 batches last Sat. On of the Yoopper ale and the other was my normal Porter. When I was buying the stuff I was just going to use the S-05 for both batches, but my LHBS didn't have S-05. So I figured I would just use Nottingham for the Yoop, and try S-04 for the porter. My OG on the...

I already have the malt, hops and equipment to brew laid out. Unfortunatly, I have a camping trip planned. I figure I could buy 10 gallons of water in plastic bottles which is all I would need for the beer, and I have full hook ups for the clean up/wort cooling water. And I have a...

So, I settled in that I'm gonna use Gambrinus 4L ESB malt as a base for my next few beers and decided that I should just buy a 25K bag of the stuff. I figured I would do 2 SMaSH's using 12.5 Lbs each for my Haus ale. Then use the rest as base malt for a couple of darker ales, and maybe a...

in 10 days... But, it's not like it wasn't expected. My mash was at 162 for half an hour before I realized it was that high..... The OG was 1.048 and today it was 1.020. Gonna be a really sweet wheat beer in a couple of weeks. I bought the same grain/hop bill yesterday... 5 Lbs of...

5 Lbs Gambrinus ESB malt 4L 5 Lbs malted wheat 1.6L 1 Lb Crystal 40 1 Lb Carapils.. Gonna mash at 152 for an hour then single hop with 2 Oz New Zealand Saaz 6.5's and ferment in the mid 60's with Fermentis Safebrew WB-06... A week in primary, a week in clearing, then crash cool, keg...

10 days grain to glass... Amazing!!!

Now keep in mind that I only brew ales....APA mostly but I'll throw in an IPA, a porter, a stout, and a hefe every now and then. My fermentation chamber is an old freezer with a thermostat set to maintain roughly 65 degrees F. I can fit my 6.5 gallon glass carboy, a 5 gallon glass carboy...

My home brewing buddy at work just called me... Seems a friend of his works at Emerald Downs and they are throwing away some portable bars with taps, refrigeration and everything.... SO it looks like I gonna get a free keg cooler if I want it.:rockin: He gave me the guys email address and...

Deschuttes Abyss.... Any ideas on how to clone this wonderful beer?

Awhile back I made this out of the lid for my bottling bucket thinking it would make a good difuser for fly sparging, but it turned out to be more of a pain in the ass than it's worth. Then, today I got to thinking that I could cut it down some, flip it over and use it for a false bottom...

I'm going a whole different route from my normal overly hopped 2 row pale ales this time. I bought 11 Lbs of Gamrinous Pils Malt, and 2 Oz of Mt Rainier 4.7 pellets. I'm figuring on doing a single infusion mash in the low 150's at a rate of 1.5 Qts/Lb. Then batch sparge with 170* water...

This Saturday... Any of you guys going? I'll be there. Info here.... Washington Homebrewers Association - Decoction Clinic

FOR FREE!!! My buddy had, like 20 of them laying around and really only uses 7-8. 2 of them still had syrup in them! I field dressed one of them and gave it a good cleaning. Right now it's soaking full of Oxy clean and tomorrow after I get my CO2 tank and lines I'll rinse it out really...

I don't use any "brewing software" and I don't keep records of each and every batch, and I don't measure water to the gnats ass... What I DO is I watch my mash/sparge temps... My hop schedules (the one for Ed's Haus Ale is the best IMO).... And my fermentation temp. An example... I went...

Over the last couple of weeks I have talked to folks my age who helped their dads, uncles and even grandads make beer when they were kids. They all talk about using a lightbulb under a 40 gallon ceramic kettle and opening cans of Blue Ribbon. I'm assuming they used pre hopped Blue Ribbon...

But I'm thinking it's going to be good. 10 Lbs Gambrious 2 row 1 Lb Munich 80 1 Lb Vienna 20 1 Lb Cara pils 2 Oz Columbus leaf Wyeast 1028... The only thing I know for sure.... It's going to be beer!

It's been a few months since I brewed a batch and I'm ready to start up again. One of my favs that I brewed was from LME (3 times), but now I need to convert the recipe to all grain. The LME recipe calls for 6 Lbs of Briess Gold Extract.... Then the grains are 1/2 Lb of Munich 10L and 1...