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Would love a code, about to buy my multi tap setup.

I would like a code also, about to buy my kegging setup.

Going to be a rough year with the way hops are selling out all over. May have to brew some lower grav beers to keep my brewing fix going every week to two weeks.

I have been using a variation on Ed Wort's cider recipe with the Nottingham Yeast and some additional Brown Sugar and Cinnamon to the process. The rest of the recipe is Mott's Apple Juice and the 2 pounds of Corn Sugar. My reqeusts lately have been to produce the same 9-10% alcohol batch...

I leave mine in the carboy until I can see through it and then I bottle it up and carb it a little with 5 oz of priming sugar to 1.5 cups of water. Still haven't tried to make it sweater with a non fermentable sugar, but have been getting lots of requests for that. As for the leaving it to...

Unfortunately all of the Bell's kits are no longer available from AHS for purchasing. Damn shame and I wonder why all the kit's are gone? Anyone have insight into this?

Just read about the Plainfield club. I'll need to try and make it out to that one, since it's only a 30 minute drive for me and would love to stop by and check it out.

Nottingham is another option for the cider. I have been using it in my Ciders and really have liked the outcome. I just put the yeast in with half of the last cider container. Shake it up and pour it into the carboy.

Just read their blog and wow, they are booked on tours for the next 13 months. That's just crazy.

I have noticed that with some beer types it foams / creates more head than in other beers. I just experiment with the amount of sugar and cut back to 4.5 or 4 oz of sugar during priming and it has helped. However the standard rule of 5 oz is what I use on a first time batch.

I have done it in the 68-70 degree range and it has worked fine. It ferments for quite a long time, but that's normal.

I have been picking my apple juice up from Sam's Club. I usually can get Mott's for $17-18 after tax and with a 6.5 gallon fermenter and a regular carboy I make two batches at the same time. Experiment is right. I have added brown sugar and cinnamon to my batches and they turn out good...

Just noticed one of the brew pubs has it on tap. I need to get there before it's gone.

I know that Tinley Park has a Beer and Wine Fest in April and Racine WI has The Great Lakes Beer fest in September and Dark Lord Day is also in April in NW Indiana. What other beer fests are there out there within a 150 miles of Chicago?

Just bottled 2 five gallon batches and made 2 more.

A couple others not already posted are: Emmett's, they have 3 locations, good beer and I love the Kobe Burger. http://www.emmettsalehouse.com/ Another that isn't a brewpub, but they have good beers and their taps rotate on a regular basis is Tribes Alehouse in Mokena...

Anyone know when Ale Fest Chicago 2010 is? The last two years it was held on the same weekend in July at Soldier Field and I could have sworn that they were having it July 10th and found a couple publications, most recently Ale Street News Vol 19, No 3. However I saw something recently that...

Anyone have a good location to buy 1 pound or more of Simcoe and Warrior hops? Hops Direct doesn't carry these, but I really use these quite a bit and would love to save some brewing cost.

Brewed on May 22nd. Secondary June 22nd Gravity readings the three days leading up to bottling August 14th. Then it sat in the fridge from October 10th through the 20th when we finally poped a 6 pack worth. This is also the 35th batch that I have brewed and the first time I saw it ultra...

1.014 Double pitched yeast. I have had a gusher in a bottle my friend didn't clean before. I'll plan to leave this brew longer in the carboy even though the FG looks ok. Was just odd that it happened and this was the first I have had this in 35 batches made.