Search results

Hey Vegas brewers! The Southern Nevada Ale Fermenters Union (SNAFU), will be hosting a monthly question & answer session at U Bottle It on the last Sunday of each month at 1pm. Starting this Sunday 7/29/12. Hope to see you all there! Weston Barkley 2012 SNAFU president

What used to be the club only Sheldon Jackson memorial, has become the SNAFU Memorial Competiton, which is now open to any and all home brewers around the world! for rules and info, you can go here www.snafubrew.com some quick tidbits.... entries are due 10/15 they will be judged...

Anyone familiar with these? Information is hard to find, I'm curious about aroma, flavor, etc. Thanks all!

Some other guys in my homebrew club are always saying that the best place to make a lambic is at someone elses place. One guy said he actually infected his whole house. That guy is a reputable brewer, even a genius in my opinion. Anyone have issuses with this. Especially with brett. He told me...

Tommorow i'll making my first sour brew. Its just a simple red ale that i'm adding lacto to. im pretty excited to start exploring this stuff. to not make this post worthless, anyone else doing their first sour brew anytime soon? anyone ever just use lacto?

I've done some online digging and digging through the forums, and the best i can come up with is some online specialty stores ive never heard of. Anyone ever found it at a store like whole foods, world market, sunflower market, trader joes, etc.?

I was just curious, im about to do my first all grain batch this weekend and wasn't sure if i needed hi temp tubing for the mash tun. Mash tun is a 5 gal round cooler, i need tubing to connect the manifold to the bulkhead and from the bulkhead to the brewpot? Thanks

I was wanting to dry hop a future beer by only for a couple days, and i figure that i'd want it to condition longer (at least a week) that i wanted to dry hop it for(3-5 days). I figure my options are to either: leave it in the primary until i get to the point that i wanna dry hop and then do...

I have seen commercial brews before with pretty outstanding colors, such as Alesmith's my bloody valentine and Bid Dogs Hop Harvest, the former being a brilliant red and the latter being a crazy burnt orange color? Anyone know how to achieve such things? Thanks

I just brewed my first batch of homebrew on sunday.......and as luck would have it, it has not starting fermenting (thats another post though). I have been a ridiculous student of beer since i turned 21 in January of 2006. My favorite breweries include: Port Brewing/The Lost Abbey, Elysian...

I made a california common the other day using white labs 810 yeast which says it directly pitchable, its been almost 48 hours and no signs of fermentation, neither bubbling and the gravity reading is the same as it was prior to pitching the yeast. I poured back and forth and shook the fermenter...