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Anyone catch the "Behind the Bar" page, an editorial I suppose, on page 5 of the March 2015 issue of "All About Beer" by the editor John Holl? I received a subscription renewal yesterday for the magazine. On it, in bold and underlined, is the sentence "YOUR LAST ISSUE IS ON ITS WAY!". How...

I've been drinking beer now for nearly two years, almost daily. I brew much of it. Some wine here and there... Why the fwock am I NOT an alcoholic yet? How will I know when I've arrived? Should I drink twice as much or just drink both nightly AND before work? WTF?

Anyone here doing primarily extract or extract with grains now AFTER primarily doing all grain for awhile? If you do/did, would you mind letting us in on your reasoning? I'm considering going "full circle" due to brew time availability, reducing areas of possible "oh crap's" and just to be...

Ok, maybe a rhetorical question but I can't be the only one who at about a year plus, maybe 4 extract then 4 or 5 all-grain batches, is still thinking something along the lines of "ok, this next batch will finally have all the bugaboo's fixed and will be a GOOD tasting brew"... Anyone else...

I just went blind looking for information from manufacturers, or from anyone who has obtained from them, the profile of the beer made from extract with distilled water. Particularly, the CA, Mg, SO4 and Cl that is provided in the beer after diluting any particular manufacturer's LME or DME to...

I think I'm gunna invent a water dehydrator. You could transport 100 gallons of dehydrated water in a bag in your pocket and then after rehydrating it you have pure water right there! My first step for this DIY project is finding out if dry water is stable...

I have a question as to whether or not unwanted alcohols (other than ethyl) from struggling yeast could account for a rather low FG? Wyeast 1332, amber ale with no particular differences from the plethora of 5 gallon amber recipes out there, good fermentation temps, 2 to 3 minutes of shaking...

SS Brewing Technologies Drawing 10/6 then 10/7... Is my 'puter not displaying somehow in some wierd digital way the updates or is the drawing on hold? Hope everyone is alright!

I have a batch of Amber Ale in the fermenter, made a starter for some Wyeast 1332 (Northwest Ale). It was my 1st time using liquid yeast and the 1st time doing a starter. However... I used a starter but with the yeast likely not very viable as a whole due to possible thermal shock AND also...

Here's a site, among many others I suppose, that I found very informative. http://braukaiser.com/wiki/index.php?title=Braukaiser.com

I heard another "drug friendly" hollywood type killed himself today. ...You'd think it'd be all over the news all afternoon.

I'm drinking beer. What the f--k's the problem NOW?

I'm wondering if the discrepancy of over .6 in mash pH between the estimated (yes, I know, 'estimated' but please read on) pH and my actual pH is pretty normal for BF or if my recent variance was a quirk... I used the hell out of the software regarding source water, salt additions, grist...

New rule. Yes, it's now a rule! :rockin: A post MUST be read before replying to it. The post being responded to must be READ from first word to last. A reply to any posting will only be posted aFtEr reading each sentence of the post being replied to, and each sentence is to be read with...

Independence Day, which is NOT "fireworks day" or "day off day" or "picnic day", should be a very special time for all of us. Many of us realize that living in a free country is a gift. That gift was brought to us via great men and women who risked their lives and by many who gave it all...

I was talking with my brother about what a craft beer is. You know the drill, how craft beers are built for taste rather than profit by using a recipe geared for taste rather than stretching a dollar... That lead me to an observation. I've looked at various recipes, ambers in particular as...

I did two Bing searches and two here using a combo of search words "ABV, alcohol, crystal malt and caramel malt". I read a number of pages regarding OG or SG, color, sweetness, etc, but no direct mention of the level of fermentability of crystal malt OG contributions. Again, what did I NOT...

I'm in the process of "building" a plate chiller capability and I have a question, please. ---For those of you who recirculate/recirculated wort through a plate chiller rather than using gravity--- Why did you opt to pump the wort (recirculate) rather than gravity feed? What benefit(s)...

-this post was copied from another thread. I thought It'd be better to ask here than to 'hijack' another thread...- I was thinking about reducing the time my wort is exposed to the horrors lurking in the air by more quickly cooling it. Right now i use two immersion chillers with one in an...