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Folks, While this has been a great hobby for me, I just don't find that I have the time to brew as much as I once did and I can no longer justify the space that my brewing gear takes up. Gauging interest here, if you want more details, I can post pics, etc., but mainly I wanted to see if any...

i hope everyone had a nice christmas and new year's! my wife and i had the great honor to go to St. Thomas over christmas and yesterday, I'm in the security line getting ready to come home. there's this guy in front of me and i say to my wife, "this guy looks REALLY familiar, i think he's on...

working through my first wood aging attempt with a dark belgian strong type beer. it's about 9% ABV (1.079 to 1.010), it fermented in primary for about 14 days, then i moved it into secondary with the oak at ambient basement temps, which are about 60 degrees this time of year. i kept it in the...

i brewed a belgian dark strong about 3 weeks ago. i moved it into secondary with oak cubes last night and plan to have it there for about 2 months. it's right at 9% ABV. after roughly 3 weeks in primary and 2 more months in bulk aging, and the relatively high ABV, should I consider adding some...

jeebus, i put my 2L starter into the fridge like 5 days ago and it's STILL CLOUDY!

let's suppose I am going to lager in a keg, but there's no room for it to stay in the kegerator, connected to gas. so i will fill it, pressurize it and then put it in my 'other' fridge in the basement. do i need to worry about the keg becoming 'un-pressurized' as the co2 i used to pressurize...

got a Williams O2 system for my birthday and i'm trying to figure out how far people turn on the regulator and for how long. I seem to find a wide range of times. let me know how long/how open you do it for. thanks.

i'm a first time hunter of morels and have totally struck out so far. i've been out the last 4 days (snippets of time; haven't had a full day to devote) and have not found a thing. probably not surprising since i'm a newbie in that realm. i think i'm starting to hone in on the right kinds of...

finally going to do a 10 gallon (12 actually) batch so a buddy of mine and I can split it. having never done one before, i have a few questions: 1) will boil off rate change at all with doubling my normal batch size? i normally start with 7.5 gallons and boil down to 6, but i assume that...

i'll be using my vertical stuffer for the first time this weekend. i have a question for those of you who have used this type before. does the o-ring around the piston need some sort of lube to function well? should i smear some keg lube on there or olive oil or something? gonna do the...

have you guys seen this? it's flipping hilarious: <embed src="http://www.ebaumsworld.com/player.swf" allowScriptAccess="always" flashvars="id1=81327035" wmode="transparent" width="567" height="345" allowfullscreen="true" />

anyone else had this? i found it at our local liquor store the other day and finally opened it tonight. really good beer. nice banana and a little bit of clove, and more roasty/chocolate than your average dunkelweizen, which, IMHO, really plays well with the banana. sometimes the banana gets too...

i've got no shortage of ideas for making one except how I'm going to control the temperature in it. initially i had thought of just using one of the ebay temp controller units, but I'm not sure the controller has enough capacity to control the style of heating element i was looking at...

well, after thinking about doing a sour for a while and then tasting one i really liked at the local liquor store (monk's cafe flemish sour), i decided it was time to do something about it. i have settled on brewing an oud bruin, from what i've researched, it seems like the right level of...

i brewed a dortmunder back in june. tried my best to ensure a good brew day, cooled down to proper temp, pitched a ton of yeast (WY 2206), had a nice, controlled fermentation, lagered for 3 weeks (probably not enough) and tapped it. i just wasn't happy with the flavor from fermentation and...

did anyone else happen to catch the sunday session episode where ithaca brewing was on and they were sampling a few of their sour beers? he (ithaca 'executive' brewer) threw a curve ball at them when he indicated his sourness came from acidulated malt rather than inoculating the wort with...

thanks again for all the advice i got from some members on my seized pulley on the old water pump. got that fixed and things seemed good for a while, but then my check engine light came on a few months ago, went off for about a week but came back on and stayed that way ever since. this...

i need to purchase some new tubing for my autosiphon. anyone know what the ID is for the proper fit? it's one of the smaller canes inside the autosiphon, not sure exactly what size, but i'd say it's the 'standard' size.

heard a great interview with steve dresler on the BN and he mentioned he likes to use magnum for a dry hop. i had a special bitter done fermenting and decided to throw some magnum and willamette in there to see what happens. anyone else used magnum for dry hopping??

i've only done 2 lagers and the first one (helles), while decent, still had some off flavors (slight alcohol heat/smell, some diacetyl and maybe even a little DMS). fast forward to the second lager, a dortmunder (about 6 weeks ago), and i had everything in check: made a huge stepped up starter...