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I've heard of some microbreweries grinding hops. Does anybody else do this? What benefit, if any, does this provide?

I've killed more threads than anybody. And I'm going to kill this one, too.

I needed a new suit for work and needed to get something other than a department store, off-the-rack, fused suit. My BIL suggested Hugo Boss or an on-sale Prada suit, yet from what I've read, you're mainly paying for the name, and the fit, while better than low end suits, still isn't quite...

Started out last Sunday with this recipe: (5 gal) 15# clover honey 8# diced strawberries (frozen and thawed) Yeast Nutrient Yeast Engergizer 2 packets of 71B-1122 OG: 1.120 Checked today while I was kegging my Sour Cherry Wheat, and this had fermented down to 0.998 in 8 days. :eek: Looks...

In the recent issue of BYO (Nov. 2011), the Mad Fermentationist (Michael Tonsmeire) states: While the first part is nothing new, the last sentence seems to fly in the face of what is normally suggested. This happens to be what I did for my current Framboise Lambic, so I'm thrilled to see this...

Cranberry Cyser: Ingredients for 1/2 Gallon+: 1/2 gallon Apple Juice 1.5 pounds Honey 1 12 ounce can of frozen Cranberry Juice concentrate (no preservatives) Yeast I find it's easiest to make two batches at once, that way you can split a gallon of apple juice between two one-gallon...

Just curious about why the word ********* is censored by the forum. Anybody know?

A question recently came up in another thread about how a quick disconnect was to be reassembled. I figure that the best method would be to have an illustrated guide. Here's an exploded view of the liquid disconnect. The gas disconnect will follow shortly. From left to right...

Anybody ever make this recipe from the Schramm book? Any suggestions? For 5 gallons: 3 46 fl. oz. cans of Riesling concentrate 6# honey Water to 4 gallons D-47 5# oblacinska cherries (added to secondary) I can't find oblacinska cherries, so I'll be using frozen tart cherries from a...

I have used Northern Brewer multiple times in the past and have never had an issue with any of the products I have received. The hardware is always as advertised and the prices are competitive. I would not hesitate to recommend them to other brewers or to use them again in the future.

Morning HBT. Don't forget to help stamp out hunger today. Leave non-perishables, in a bag, by your mailbox for your postman to pick up. :mug: http://www.helpstampouthunger.com/

http://chicago.craigslist.org/nwc/for/2255796311.html

I'm in the process of switching from extract, basement-ambient-temp brewing to all-grain, controlled-temp brewing. I'm currently working on constructing the fermentation chamber. The outside dimensions of the chamber are 48" x 48" x 43". I plan to add approximately 3.5" of rigid foam board...

Check it out. Friend of a friend made it for me!

I swear, if it wasn't such a great city, I'd be looking to move South right about now.

Have any BYO readers, who also happen to own a Coleman Xtreme, calculated the thermal mass of their coolers based on the recent formulas that were published a couple of months ago?

For those of you who haven't heard yet, this has been posted on the Mazer Cup International Facebook page: Mazer Cup 2011 is officially registered with the AHA and BJCP. We'll be back in beautiful Boulder, CO at the the Outlook again this year. Commercial Comp will be 1 April 2011, Home Comp...

For some reason, Bensiff's quote, "It seems like a right of passage to brew something big right out of the starting gate for new brewers, now all you need is a bottle bomb and you will be official" from a separate thread got me thinking about beginning homebrewers. For some reason it just...

Similar to previous year's brews, the 2010 Trader Joe's Vintage Ale is a Belgian-style Dark Ale on Lees. It is black in color with high carbonation. Little to no hop aroma but heavy on spice aroma. Flavor is spicy with a bit of alcohol hotness. A very tasty Belgian-style brew.

Twice now I've seen Revvy reply to someone who's been shaking their carboy that that will lead to oxidized beer. While I'm not a proponent of shaking carboys, it piqued my curiosity. Now I may be wrong here, but this is the way I think about it. The wort has been fermenting and expelling CO2...