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Friend of mine is making apple jack. She used Turbo yeast. I think she used 6 or 8# brown sugar and two gallons of fresh apple juice she juiced. Final volume of 5 gallons. It has been fermenting for three weeks. She did not take an OG, but her gravity right now is 1.046. Never made it but I...

I made a chocolate peanut butter porter two months ago. It really didnt have much PB at first but after two months you can taste it pretty well. It really shows through in the aftertaste. Kinda of a dark chocolate PB cup. I used a robust porter base with 8 oz honey, 8 oz powdered PB and 3...

Good question. It was an aluminum turkey frier. Stainless would probably do better.

I cooked crab legs in my kettle and I could never get the odor out. I tried starsan, bleach, and oxyclean. It would seem clean and even smell clean, but as soon as I boiled water, the smell would return. I finally gave up and got a new pot. Others seemed to have been successful cleaning it, but...

Second batch I did was a nut brown ale. Bottle two cases and put them in the warm dark pantry. A few days later I was awoken at two AM by a long THUD! Grabbed my bat and started sneaking through the house looking for whoever was there. Walked by the pantry and instantly my foot was wet. Turned...

549, 550, and 551; but I did that over 18 years. Never dropped one, always bumped it against something. Two glass thermometers too...

How much is too much - over a winter? I have 5 vines (two year old columbus, cascade, and centennial, and first year nugget and willamette). Is one pot per week per vine too much?

I do 5 gallon AG boils with a standard 1500 W water heater element. I mounted it in my brew pot. I wouldn't call it a violent boil like with gas, but it is a steady rolling boil that I think is fine. I have done about 20 batches with it and they have all turned out fine.

I just got back from a Portland trip. I would recommend DeSchutes in Portland. If you are flying into the Portland airport, I thought Laurelwood in the airport had some nice beers. If you can swing over to Vancouver, Salmon Creek Brewpub is good. A very nice sampler, good food, and while we were...

I have had pretty good luck with recipes from this site. It lets you scale recipes. http://www.beertools.com/html/recipe.php?view=10062&fvu=gallons&u=us&fv=5&scaleBttn=Scale+Recipe

Glad to help out. You will have to let me know what you think of SunKing. I was not real impressed, but I went there over a year ago when they were just starting out. I have been told they are better now. Their Scottish was good I thought.

I have several I have used many times. I haven't had any problems with sediment. The bonus is you end up with more bottles per batch - even though you lose a bit per bottle.

Indy has a number of brewpubs and that number is growing. My favorites are the Oaken Barrel (Greenwood), the Broad Ripple Brewpub (Indy) and Barley Island (Noblesville). If you are into Belgians, I have been told the Brugge Brasserie (Indy_) is excellent and the food is great.The link below...

Thanks to everyone. Now I have a bigger,better problem. How do I visit them all in 4 days!

I am going to Portland, OR in May to try some sturgeon fishing and would like to hit some brewpubs. I will be in the Oregon City area. What pubs should I not miss? I will be there Tuesday thru Friday so I hope to hit a few. I will have a car so a little traveling won't a problem.

I have a regulator problem. Twice in the past few weeks I have come home to find my kegs being fed 30+# of C02. I normally keep it between 5 and 10 # depending on the keg and beer. I turned it down, released the pressure and it seemed fine each time. I have a two gauges - one feeds a single keg...

I brewed my first of 2011 today, an AG American Stout. The brewing went fine and I ended up with an OG of 1.060 (shooting for 1.053). I pitched the yeast (US05) at about 80 degrees and went to clean things up. I came back about 15 minutes later and I noticed airlock activity. I figured it was...

Thanks for the feedback. I was a little worried about all the choc rye, so I think I will sub with some roasted barley. The recipe I base this on did use the roasted barley and it is probably the way to go. The hopping was more "what do I have that needs used" but I also have a 1/2# of chinook...

I think I will brew a stout this weekend. I am trying to build a recipe from what I have in stock. I came up with this and was hoping for some feedback. Do you think I will end up with a stuck sparge with the rye and wheat? I know it is a bit on the hoppy end, but I do like hops. Any...

I brewed a Honey Porter today. It is one of my favorite beers and I keep it on tap. I would like to try a twist on it and decided to add walnut extract during the secondary. I am not sure how much to add though. I thought about 1 oz for 5 gal. Is that too much, not enough? My mash was a little...