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I'm using a recipe that calls for 2 tsp of Burton salts, will the same amount of gypsum have the same result? I use the 1-2-3 method and want to dry hop this batch, when should I add the hops and for how long?

Is wine BREWED or MADE?

Found this Stout recipe in a magazine and thought it sounded tastey and resonable to make. 3.3 lbs Coopers Dark Malt Extract 1 can Cooperts Stout Beer Kit 250 g Crystal Malt 50 g Roasted Barley 1/2 cup Black Strap Molasses 50 g Baker's Chocolate 20 g Freeze-Dried Coffee 3/4 cup Corn...

Anyone know where I can find <12 oz beer bottles (7-8 oz or so). I searched the net and came up short.

What is the legality of making...say...your own Vodka (not for distribution obviously). I hear that Moonshine is illegal to make....or is it?

Howdy all. I'm new to the forum and homebrewing and love this website. I'm stationed at New River NC but born and raised in West Texas. Here in a few months I'll be heading to Africa for 7 months so I'm hoping to have a few brews finished by then and hit the ground running when I get back...

I've read a couple of different theories on the subject. One states that it's best to store the beer at room temp (steady state temp) and the other states it's "OK" to store HM in a fridge for long periods of time. What do you fellas prefer?

Being the coffee and beer connoisseur that I am (not in any particualar order) this caught my attention. Has anyone brewed a batch of this? If so how'd it turn out?

Howdy, I justed my second batch (Irish Stout). After I pitched the yeast and sealed it up I realized I over looked something. The instructions said to top with 5 gallons of cold water (6 US gallons). It's on it's 6th day now and done percolating. My question is: when I add the priming sugar...