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I've been away from brewing for, I don't know, five, six, eight years? I stopped because at the time there were so many great beers around that I felt like I didn't need to brew my own any more. I mainly but not exclusively made what would now be called session IPAs - around 5-6% alcohol. I won...

Not to re-animate a dead horse, but my LHBS now had Nottingham yeast again, and it is obvious that they fixed the date stamping problem. The new lettering appears to be a laser print or possibly a silk screen. Since before the *dark days,* I was a big proponent of Notty, I decided to take...

http://hometownbeverages.com/about-hometown They advertise on the sports talk radio shows all the time. They sound fishy to me, like they have money to burn and they are trying to sound like something they aren't. The money they have for advertising makes me wonder. Does anyone know...

It was such a shame - I gave away about a half a pound (all dry weights) and offered to anyone who seemed even vaguely interested to come over and harvest all they wanted. I have about two pounds either in the freezer or in beers already, and my wife won't tolerate any more. So yesterday I...

For folks in the Philly area, or visiting for beer week. There is an IPA home brew contest of sorts at the Oakmont National Pub in Havertown on June 8th. I think it's at 7:00 but I'm not sure. http://www.oakmontnationalpub.com/ I mention this because I will have an IPA entered. A...

Most G/F recipes call for honey for priming. Why is this? Is it to balance the bitterness from sorghum? Because I can't imagine that dextrose has any gluten in it (and it's pretty sweet). I have 8 ounces of honey ready to go (I will be bottling this weekend) but I also have plenty of...

I am curious about home brewers who filter. Do you use any kind of specialized equipment, activated charcoal, and stuff like that? Or do you just use large filter papers and a sort of a massive coffee filter set up? Could a really big drip coffee maker as a basis for equipment to do this...

My first attempt at GF brewing. I have a nephew and niece who have Celiac, and my nephew turns 21 in December. Seems wrong for him not to have a beer to celebrate to me. I have no idea how it will come out but it smelled great in the cook pot. I like IPAs, so I used my normal four ounces...

I searched and didn't see this question. I have one and only one fermenter. I've been using it for barley based beers for years. Are there any concerns with using this to brew GF beer? I am doing my first GF batch today, for my nephew (who turns 21 in December) and niece. Possibly worth...

My Cascade keeps making cones - every couple of weeks, I am bringing in another quarter pound (dry weight) or so, and then the smaller cones left behind get bigger. I've brought in close to 1.5 pounds so far, and there is at least another quarter to half pound worth that is maturing. So I am...

How is everyone doing for yields? I brought in a half a pound (dry weight) a few weeks ago, and the buds I left behind matured, so I just brought in another four ounces or so (again, dryied weight). There are still plenty of buds that I hope will mature - at least another quarter pound, if...

It's about time to bring some in. There are two distinct groups - some came out early, and are now ready, and a second flowering is rapidly maturing but has a ways to go. I've looked around and searched but have had no luck in finding a thread on oven drying. I don't have a hot garage and I...

Probably most of us have seen those great bottles that Stone uses, with their labels screen painted (or printed) right onto the glass. Does anyone know of a source for small runs of similar painted on label bottles? I would love to have a few cases worth. I bet they are very expensive if they...

I've been getting those for as long as I've been brewing. "Could you make something more like <insert commercial brew name here>? That's my favorite!" Or how about this one, from people put off by color? "I don't like the 'darker' beers." You can just about hear the quotation marks...

I call this my Holiday Extra Pale Ale. I brewed it as an exercise, to see if I could make a good tasting, very light colored pale ale suitable for guests duing the holidays who might not have an appreciation for my usual heavily hopped pale ales. I wanted to make something with a light color...

It's early but it seems to me that the weather this year so far has been incredible for hops growing. I am near Philly and we had a cool rainy spring, but for the past couple of weeks the sun has been blazing and the temps mostly only moderate (we did have a few 90+ days). My hops are climbing...

I have not really used kits much in a few years. Most of my brewing is done more or less the way your grandmother did her cooking and baking: I go into my LHBS, look over what he was, pick up some of this and some of that and make up my batch when I get home. I've done things this way for so...

Being inspired by Dogfish Head's continuous hopping to make their 60 Minutes IPA (and others), I decided to try it out. I brewed yesterday ("stinking up" the house while I was home alone...mmm). We'll see how it comes out, but it seemed to me that little good for the beer will come from me...

I always assumed that there was something exotic about Dos Equis because I associate it with eating enchiladas and tacos but based on the recipe, it is a pretty standard central European lager. My LHBS owner suggested this recipe when I asked about brewing up a clone. It uses dry ale yeast and...

As the saying goes, there are no stupid questions but there are a lot of inquisitive idiots! As a hops growing noob, I feel as though I have to ask this. Why are these things called bines and every other climbing plant is a vine? By the way, here is what I got from dictionary.com...