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I'm from Marion Va. I brew occasionally at a local brewery, but I also own part of a "business" that "supplies" to a few breweries. If your're in the 24354 area, holler at me. If I'm low on taps, I have several thousand bottles of good stuff to drink.

So what can I do with the parts off the old stuff? Grain mill motor? Mash tun? Looking for ideas...

I saw a website somewhere about growing your own starters, much like we do yeast. I must not have bookmarked it....any suggestions?

I am a sucker for picking up 3 or 4 oz of every new hop the LHBS gets. I keep all the big boys around in bulk, but have a growing collection of hops by the ounce. Short of searching each hop in the recipe forum, is there a place to look and see what some of the lesser known hops are used in...

I tried again to make mozz with store bought milk. It will be the last time I buy milk to make cheese with. I will be going with straight from the cow goodness from this point forward with my chesse efforts. I'm tired of fighting substandard ingredients in order to produce a sub-standard...

Doing some feeling around here: Anybody interested in some pin lock kegs for 17 dollars a piece in the southwest Va area? I'll ship, but you pay shipping. Let me know. I have several to get rid of.

I'm getting 5 gallons of fresh from the cow stuff next monday. I expect everyone that has posted in the cheese forum to be available in chat on next monday night, starting at about 6pm, eastern, OK??? Im thinking 2 mozz's 1 farmhouse cheddar (using 2 gallons) and a parmesan. Wish me luck.

I talked to my local co-operating, sharing equipment, barter for everything next door dairy farmer. In exchange for some cheese, he will be able to provide me with the good stuff, straight form the holstein. So, what do I need to know when stepping up from store bought milk to the real...

Ok, re-read my mozz directions. It said to heat the milk to 105* AFTER I added the rennet. ...so I did ( i always take off heat @ 88* & add rennet & let sit for 15 minutes) I had decent curd formation, but after I dipped most curds out, I was left with a gellationus mass of curds & whey...

I have been traveling the last few weeks, finding deals, and sending stuff to the house. I also returned to the house today with a small truck load of stuff I had acquired on a 2 month journey. SWMBO informed me that a few "orders" had came in for me, and she put them into the dining room...

Granted, this was my first kit, so it may be all my fault, but I felt like it could use a LOT more salt. Best mozz Ive ever tasted, but still could have been a little saltier. Do ya'll add extra salt to the kits?

Lets talk generalitites here. I let all my beers spend at least a month in primary. Ephasis on "at least." I normally don't secondary, so after "at least" a month, my brews go into bottles or kegs. I have quite a few beers that have been in bottles for quite some time. On the order of a...

Ok, I know, I know,.....It can't be done. But if I wanted to get some pineapple flavor into my afelwein, how could I go about this? Ive done the straight version, blueberry, apple conectrate, blackberry etc etc..even peach. Ideas?

I put this in DR&MM b/c I know I will be tommorow. I'm planning BM's red hook clone, Black Butte Porter Clone, My own "Haus" inspired Pale ale (I'ts not really all that pale with .25 lbs C120L in it), and also for the grand finale, a double arrogant bastard clone. I expect all hands on...

I have recently paid off some land, so have some extra cash flow until I find a better need for it. I'm thinking I might as well stock up on grains & hops. I've got a good in on deals for base grains, so I'll stock 2-row, MO, wheat, and pilsner. My question is: I really brew a lot of...

I'll tell you why once I get the answer I wanna hear. I'm such an idiot.

I will be traveling south for work on Jan 11th & return Jan 16th. Anybody want to have a few suds somewhere along the way? Its only a 10 hr drive, so I've got a little time to kill. Let me know! Zac

I'm not weighing them out, but I've got somewhere north of a pound of left over hops, in varying weights from 1/6 oz up to 3/4 oz, of quite a few varities. Some of the left-overs I have I dont even know what they are, just that they have all been in the freezer for a little less than a year. I...

Been looking for more Carboy's for a start into wine making. Ended up hitting the keggers jackpot & the vintors jackpot all in one night. Inventory between 2 purchases: 8 Cornelius Kegs w/ball lock doo-hickies 2 20lb CO2 tanks (1 with dual regulator, 1 without, both 1/2 full plus) 1...

If i can, I got this message from an x-brewer who is a major league beer hound. He & his SWMBO went to Germany on a beer trip several years ago.. just to try new brews. and I quote: "I have tried two so far, an imperial stout and a chocolate stout. My hat is off to the Brewmaster!! "...