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I have a near unlimited supply of movie theater popcorn (my brother is a custodian at a theater). I was wondering if I mixed it with amylase enzymes, or distillers malt. Could I covert to popcorn to sugar? I am choosing to overlook the salt and artificial butter as flavor impacts.

Finally got around to kegging up the cider. It was a good day. Got to teach my younger brother about kegging., and sampled too much

It was a pretty busy few days.

just a pic of my hop yard, thought the neighbors cherry trees made a nice backdrop.

Started at 10% before freezing, and reduced 10 gallons to 5. Then aged with cinnamon and cloves for a month. It's a touch hot but mixed with a little fresh cider it's great!

Quick shot of my hop garden. Also what is going on this leaf? What is that bug?

Bottled my cherry dessert wine 1.120 OG and the FG is 1.020. Also bottled my dry white plum wine 1.099 OG and 1.000 FG. Both need more time to mellow but taste good. Cherry wine has much better flavor right now.

Over 300 gallons of honey crisp cider

No real reason for the thread...... Just showing off

I was making a 5 gallon batch of blueberry wine. I smashed the berries and added 5 campden tabs to the must then 24 hours later pitched my yeast. Everything was fine, the must fermented well for 14 days then I racked off the berries. When I topped up the carboy with some grape juice concentrate...

Like the subject says

I have a 55 gallon food grade barrel the I purchased from the LHBS where I work part time. It previously held lme. In it I have 40 gallons of hefe fermenting. I've seen some of you on here have fermented in them as well. My question is how have you transfered out of them. I am thinking of a...

I planned for 45 gallons of wit, ended up with 40 and wals over gravity. 1059 was the starting gravity and is a bit high for a wit. Not that I'm complaining about a little more kick to a beer

I am posting on behalf of a friend of mine he made 5 gallons of Pinot Noir by steaming the juice from the grapes he cooled then aerated then stitched to smack packs of yeast two weeks later no signs of fermentation gravity reading is the same I gave him some yeast energizer and some pectic...

got 15lbs of malted millet from a friend for free. He didn't like it in his IPA. I am thinking of making a graff with it since I don't like gluten free beers. Anyone want to weigh in with their experiences?

The brew club hosted it's annual cider pressing. This year we made 500 gallons from about 4 tons of apples. It was a great day and the starting gravity was about 1.060 for our ciders.

I have been following kegbot ( WWW.kegbot.org ) for quite some time. I think it is the coolest project ever, and I finaly pulled the trigger and got myself a Nexus 7. Rooting the device so that it charges the device, and powers the meters was easy. My flow meters ship on Monday, I can wait to...

I have two 6.5 gallon and three 5gallon glass carboys for sale asking 25 each for the 6.5 and 20 each for the 5 gallons. I will let them all go for 100 if you want to buy the lot.

I have been toying with a ferm chamber idea involvin making a box from ridgid foam insulation and placing the carboys in a water bath and pumping glycol through a copper coil in the bath from an adjacent freezer. Now I am wondering would it be better to pump the water through a glycol bath in...

So after hearing for about the 10 millionth time about how much my wife dislikes my kegerator, I am working on a new design. I thought I would run the latest idea by the forum. She wants the kegerator to have a smaller footprint, so I was thinking about getting a cold plate in a water bath with...