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Some PC hardware sites keep "up to date" guides. I know tom's hardware does one, but can't find the link. Lifehacker did one just a few weeks ago: http://m.lifehacker.com/5840963/the-best-pcs-you-can-build-for-600-and-1200#

I think there's some beers fortified with rum. Lion's Head export maybe? Sounds like a better route than sugarcane. Adjuncts are rarely over 30 or 40% in even the cheapest beer, and then they use rice or corn (because that's cheaper than cane sugar). At those levels mouthfeel and flavor...

A good write up of starters and what impact they have on your beer can be found at: www.mrmalty.com/starter_faq.php Remember if you keep things sanitary enough you can have your chilled wort sit for a while and let your starter keep/begin going. I have on occasion made a starter the same day...

For what it's worth, after several chocolate stout & chocolate porter attempts, I've been most satisfied with: Adding coco powder in the boil (usually at the 5-10 min mark) Adding a little bit of vanilla extract as well to compliment the flavor (in general when cooking it's rare to have cocoa...

I always dried bottle in my dishwasher. Just stick the bottle on the "pegs" and let it sit open. Guess it might not work if an open dishwasher was in the way for your kitchen layout...

You need a big spoon too (long enough to stir the bottom of your 5 gal pot). I also recommend some neoprene hot mits (non-permeable is my preference in case hot wort splashes on them). Hop socks are useful (IMO). I like the re-usable nylon kind. A grain bag (unless you know you're only...

I don't know about thermometers, but yes rain is usually* present with a drop in barometric pressure (think hurricane, it's a low pressure system). *But not alway (cold fronts usually bring rain, but they are a high pressure system moving in). If your calibration is within 1 degree Fahrenheit...

It depends on how big the batch and how strong the malt flavor. This really is something the you have to do to taste. I've used chocolate extract in the past but have limited it to about 1oz extract per gallon of beer (assuming you have single strength extract). If you bought a 5 gallon kit but...

For anyone watching / waiting for the results, this came out GREAT! Even with the alternate yeast addition and slow start, it fermented steadily at the cold temps, slowly rise to a higher temp as recommended, then transferred, layered and bottled. I tasted the first test bottle yesterday (after...

I had a high gravity / abv stout a while back I dubbed the "imperial death stout"

I still recommend transferring if you're going to wait that long. Skipping the secondary is more for beers that spend less than 6-8 weeks before bottle. It certainly won't hurt anything. Unless you're going for a lot of yeast note in the "sour" taste age it off the cake.

Doggie treats! https://www.homebrewtalk.com/f39/spent-grain-make-your-best-friend-cookies-87097/

I was an exercise nut well before I started homebrewing, and every summer play semi-competitive sports. I naturally swing 5-10 pounds from summer to winter based on the change in activity. My first year seriously brewing i did notice a higher gain in weight during my off-season, but took some...

My experience is most of the debris gets left behind with your trub anyway, so no need for additional filtering. If a lot does end up in your secondary, just let it settle for a few days / week then transfer again & leave that settled trub behind again. Repeat as desired. Cold crashing helps...

A good starter for honey in beer: www.honey.com/images/downloads/beer.PDF. (PDF warning) It's produced by the US national homey board, but contains some good overview info. I got interested when friends requested a honey brown clone, and since have taken a liking to it.

Any overcarbonation from the honey would be very slight (you only added 3/4 lb right?). I didn't mean to scare with the comment, just advice for future honey/ fruit beers to make sure there's time to ferment. 2 weeks in secondary will get you most of the way through fermentation, so DWRHAHB...

If you plan to start your own brewery, consider two things first: 1) startup costs. You either need a business loan or some seed money from a generous friend / relative. 2) the "business side" of things... Permits, paperwork, marketing, distribution, etc. There's a lot to do that's not making...

I wanted to do this for my wedding, but the location wouldn't allow us to BYOB (stupid Texas liquor laws...) Brew what you like, it's *your* wedding ;) Since it's summertime (assuming you're getting married in the norther hemisphere) I'd go for lighter beers. Wheats, lagers, pale ales, etc. I...

Second what BigEd replied. If this is unmated wheat it's not ready yet for brewing. There's threads (and you tube videos) on malting... Wheat needs to be malted just like barley does. Unless you have a BIG mortar and pestle, I'd go with a rolling pin. If you have a food mill (aka hamburger...

That's pretty normal with peach (in my experience) and will mostly age out, but may take time. It starts off tasting like unripe peaches, but after additional aging will taste more like ripe peaches. How long has it been since you bottled? A note on your honey... Honey has a longer fermenting...