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This, 100% This! The brewery certainly isn’t getting $20 for that 6-pack, in fact many are losing money for every pack that gets sold at a store instead of out of the cooler in the taproom (or even better, from the tap). The store obviously gets its taste, but the distributors not only get a...

I just kegged and carbonated a Carrot Cake Ale (Amber ale with carrot juice and spices).

Trying a ‘carrot cake’ ale this weekend. Mostly an amber ale with spices, lactose and juiced carrots (in the whirlpool and secondary fermentation). I really hope this doesn’t suck! During the brew day, I rediscovered a golden stout I made a couple months ago. This was a beer that I was very...

About seven months ago, I did a double-mash imperial stout (12.6%ABV) and aged it in a 5 gal bourbon barrel for about 6 months. At about the 5 month mark, I brewed the exact same recipe, but after 3 weeks in the fermenter, I split the batch and aged 1/3 on vanilla beans, 1/3 just keg conditioned...

I’m interested in testing one

My daughter is an aspiring graphic designer and makes all my labels in ProCreate on her iPad. I just upload them to Avery and add the details (name, ABV, etc) and print on simple 2x2 labels. Not color fast, but haven’t really had any issues, even in the older ones.

I would say 10 - 11, unless I do any bottling off the keg and purge ahead of filling

transferred a new imperial stout into a bourbon barrel, now we wait

What a great idea!

How long has it been out of the fermenter? Most of my dry hopped beers need a week for the hop bite to fade

This must be an attempt to offset their new packaging for liquid yeast. At not-quite twice the price (and twice the cells), they need something to remain affordable

Went against my impatient nature and let a pumpkin Porter I brewed sit for 2 months before tapping. What a difference having a conditioned beer from the first pull

I’m interested

I’m in, thanks!