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Love Brewer's Friend, easy to use. Lot's of good recipes to try.

Hop farms are making a comeback in NYS, particularly the Finger Lakes Region. It may be related to the state's fairly new Farm Brewery license that requires local ingredients in exchange for preferential tax rates

Landscape Architect, working on parks and trails for a non-profit

Put me in for 1 50 lb. bag of Pilsen DME. Thanks for putting this together

Sorry to hear that, but understandable. Probably my favorite competition. Very well run and who wouldn't want to spend a good part of the day at Iron Hill West Chester.

I've used maple sap in brewing for the last 6 years. I usually do three 5 gallon batches per year. The Maple Sap adds noticeable sweetness, although I would not always identify it as maple. It does add some to the ABV, but I have never had it dry out a beer. The primary beer I make is a...

before this weekend I would have said Witbier, but I had an incredible Imperial wit, so I might do an imperial wit, but still wouldn't do a regular wit

If the flame is turned off, there is no problem with letting the grain bag sink to the bottom. I learned this the hard way by leaving the flame on and getting the bag singed to the bottom of the pot. Another thing to note: Don't try and put all your grain in a single bag if you are steeping...

Allagash Curieux. Great beer from a great brewery.

Allagash Curieux. Great beer from a great brewery.

Insects can sometimes be a problem, but not serious. Fungus can be a more serious problem if your soil is too wet. Other animals don't like hops because of the texture. They shouldn't be a problem.

I have an experiment like that going now. Had 45 drastically over-carbonated beers from two batches (one with a lacto infection). Dumped into plastic fermenting bucket and left open in kitchen for a week. Mixed them with some new beer and added Roeselare Yeast. Left for 16 months and...

Looked at the kit. It did not say if it was an ale or a lager yeast. Optimum fermentation temperatures (Different from the pitching temperature) can vary from the 40s to about 75 degrees depending on the yeast strain. If you buy a White Labs, Wyeast or Fermentis yeast strain the optimum...

You mentioned it was an amber bock kit, but I did not see an indication of the yeast you used. As bocks are lagers, the temperature range of your fermentation, 70-73 is way too high if using a lager yeast and would result in off tastes. The primary by product of the jet dry should be a loss of...

I did a 48 hour starter with 8 month old lager yeast that I had harvested for a porter and it was very active and turned out well.

The last beer I had that ended up with an undesired sour taste was a Marzen. It was brewed when it was fairly warm and I had a hard time cooling it down below 85 with an immersion chiller; took over an hour, finally had to add ice as the tap water just wasn't cool enough. Maybe the length of...

Wait until the leaves turn brown and drop to cut off the bines. While the leaves are still green, they will continue to photosynthesize, providing food and energy to the roots. You can transplant after that happens.

It was in the bulk bin. They also had something called germinated brown rice.

Found "Sprouted Quinoa" at Whole Foods. Did some research, but could not find a distinction between "sprouted" and malted. Are they similar enough to use in place of a malted quinoa?

If you can leave the bines on until they begin to turn brown or yellow, and allow the bines to photosynthesize you will get stronger roots and a better plant next year. If you can, leave the bines until they are nearly brown.