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At one point in his book "Brew Like a Monk", the author suggests home brewed Belgians lack the complexity of Abbey brewed beers because we lack/rarely use many of their secret ingredients/techniques. One flavor he mentioned our home brews lack is the caramel complexity. sure enough, I've never...

Hi All, I'm thinking about jumping into meads now that I've had some fun with beer (will continue brewing beers). I'm reading Schramm's book, and ordered the goodies (nuitrients, engergizer, campden, etc). To get a feel for the possibilites, I'm thinking about making a 5 gallon batch...

Initially, my Hefe tasted great. Very flavorful. But about 1-2 weeks after I kegged it, the flavors waned. The alcohol was there, but it tasted like a regular ale after 2 weeks. I had to add Oregon cherries to give it some more flavor, but it was odd. So, next time I brew a Hefe, since it...

I went to a Korean grocery store near DC tonight and found several things I thought would make interesting additions to a future brew (Ex: cactus honey powder). One thing that really caught my eye was a bag labeled "malt powder" (those were the only English words on the bag). It had a...

Here's a cheap alternative for a drip tray made from a few simple Home Depot items. Parts list: $12 - 12 in. long trapazoidal SS mud pan (has a 14 in. long open top) {found in sheet-rock supply area} $5 - 14 in. wide SS splashguard with perpendicular base {found in central heating supply...

I'm getting a 7.2 cuft chest freezer later today and plan on building a collar for it to hold 4 cornys and a CO2 tank (picking up a 20 # tank tomorrow dirt cheap). I've read a bunch of articles on here and elsewhere about how to construct it and have a few last minute questions: 1) Proper...

Can anyone tell me quickly what size is the CO2 regulator nut included with this midwest kegging kit: http://www.midwestsupplies.com/products/ProdByID.aspx?ProdID=7739 I got it yesterday but none of the wrenches I had on hand were big enough for it. Thanks!

Howdy Folks, I'm an aspiring brewer who just moved to Frederick from Chicago (for work). A biochemist/molecular biologist by training, I have cultured S.cerevisiae in the lab before, admiring the sweet, red wine-like aroma from a fresh batch. I'm working in a new field now and want to take...