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Independence day bottling, 5 gallons of sweet mead and 1 gallon of sage mead. Both 9 months in the fermentor. And the end result. :mug:

Here's the proof: http://shopping.yahoo.com/articles/yshoppingarticles/799/coors-outscores-bud/ Look at the "Bottom Line" at least the judges had some class, so funny.:mug:

Personally I find it curious if not very dissapointing that there is no "Malting and manipulating grains" section of this forum. Is the topic too basic? Is it considered to be too complicated for home brewers? Is it not THEE MOST important part of brewing beer? I ponder so:rolleyes:

OK fellow brewers, I've had numerous discussions with brewers and hop growers and nobody seems to have an answer for me. The question simply is: Why can we not dry hops in the sun? I've heard of reasons such as: It will skunk the hops. How and why would this happen? Also, It increases the...

Mods please delete, decided to update my old post instead: https://www.homebrewtalk.com/f92/canadian-redvine-162526/

Wish I had one sometimes . . . . . . . with the automatic attitude/emotion adjustment option.:D

3 year old Chinooks, West side: East side: There's about a billion cones, still have a billion of last years in the freezer from this one plant.:mug:

Saw some Alexander Keith's (Est 1820) Nova Scotia style Brown ale and bought a sixer, never heard of Alexander Keith's or Nova Scotia style brown ale. The bottle looks suspiciously akin to Michelob's bottles without the Michelob script, Hmmmmm, anyone know anything about this?:mug:

I think so, similar to this method for sourdough starter: http://yumarama.com/blog/2624/drying-your-starter/#more-2624 Would it be more stable than any of the liquid storage methods? I believe it would if drying is successfull, it may be simpler too. The problem would be isolating it...

"Oi fanceed a pint o thee bitta, Tho me woif bid me steye, For oi jost got me peye, She's jost lucky oi dint op an hitta" Cheers:mug: An old Irish poem I made up this morning on the way to work.

OK, simple question, How do you isolate yeast strains in a culture of wild yeasts? I have a ton of questions regarding this, not the least of which is: Do you need a biology and chemistry degree to do this? After I typed all the questions and click on submit, of course the stupid internet...

We bottled up 54 bottles of cherry wine and melomel yesterday and man, the floor corker alone is well worth the $250 we paid for all the wine stuff last year. It reduced corking time by 10 fold, now if we could just find a way to reduce the cleaning/sanitizing by 10 I'd be a happy wino!!:drunk:

Never heard of this and can't find any info anywhere. I have a red that has been in fermentation since last November, it's been racked 4 times, it has a strong butter aroma and flavor. The grapes were mostly frontenac and relatives, I did not de-stem them when crushed. I had the same...

:D

Every time i pull one of these empties out of the bottling bin I shed a tear, I wish I would have been able to sample more of their beers before they were completely doused. Also wish I would have saved the last case I had a couple years ago. For now it's old chub I guess, just not the same...

After years of brewing multiple different fermentables with multiple different adjuncts and yeasts in many different situations and receptacles I've come to the conclusion that this hobby (or profession or addiction or compulsion, etc) of ours is more than a mere craft. I believe it is craft...

Thought this might get answered better in the gluten free section since more of you are into malting your grains, I don't know how well this works but anyway. I Picked up this book from the library (Sacred and Herbal healing beers), On page 118 they speak of "Chang", What's interesting to me...

I don't know why everyone has to go around knocking my yeast friends. They have done a fine job for me, in the few years I have been brewing with them the only problems I have had, have been actually MY problem and not theirs. I have been ignorant with my yeast friends; When I pitch...

Was just wondering if washed yeast from secondary is more/less viable than washed yeast from primary? I've been washing all the yeast I can from my initial fermentations of the wild juniper berry yeast I've been propagating...