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Is there anyone who is or has used an adjustable trellis that can post some photos. Im thinking about doing hops in pots this year and could use some guidance on how it works.

Here is my latest label for an upcoming Pale Ale using my new logo. I used Illustrator and Photoshop. I used a couple things I've seen others do such as the Surgeon General Warning, hope no one thinks I ripped them off. :mug:

I have a logo and brewery name but I'll soon be starting another batch of my pale ale and want to create the label for it. My logo has a theme and so the name of the beer should follow that theme. Here is my logo: The theme is based on the notorious history of the Canal Street District...

I decided to go with a new theme, name, and logo (was previously "Burro's"). The name "the hooks" refers to a nickname given to The Canal District, an area of Buffalo New York back in the mid to late 1800's. It was also known as the wickedest street in the world back then, notorious for its...

Any issues with this recipe? I took examples of a few I saw on HBT and came up with this for a 5 gallon batch... 6 lbs 2Row 1.5 lbs white wheat malt .5 lb honey malt .25 lb carapils .25 lb aromatic 1 lb Honey (steeped, see below) Mash at 152F for 60m 1 oz E.K. Golding (60m) .5 oz Hallertauer...

Rookie mistake. I tilted the keg on its side (with the gas side down) and a little bit of beer backed up into the line. I had the pressure at 12psi and assumed that would keep the beer from backing up, but apparently not. I've heard that this could lead to souring. How many of you have had this...

Quick question. I'm doing a yeast starter for the first time (have always just pitched dry) and have read that your supposed to give the yeast a few days to eat and multiply and pitch once its all settled to the bottom. I need to do this batch saturday morning and am starting the yeast later...

Just finished my new logo. Used Illustrator and Photoshop. Looking for critiques.

[/url][/IMG] Suggestions?

I've kegged my pale ale and it has been sitting at 10 psi for about 5 days. Its just starting to become drinkable but I was wondering if this is the standard setting for the amount of carb you want with a pale ale.

Can Someone please explain (in english) the main difference between a mash and lauter tun? I tried researching but havnt been able to find a clear difference.

Ok, today i came home and decided i would pop the airlock off my fermenter and quickly clean/sanitize and add fresh water to it. Its in day 2 of active bubbling and it was full of "blow off" gunk. (technical term?) I use a 5 gal plastic bucket as a fermenter. i drilled out a hole in the lid...

I have some 6 month old hop pellets in my refrigerator. I was thinking about throwing them into secondary with my pale ale. I know they may not have much aroma left to contribute but might there be any off flavors they could give the beer from being kinda old?

Thought I was having a pretty successful brew day yesterday, that is until I took a hydrometer reading. I boiled 3 gallons of wort (using 6lbs dme). Boiled 50min while adding hops. Cooled in ice bath and transfered to fermentor. I didn't seem to lose much volume at all from the boil (it...

Im browsing some compact refrigerators online to be used (obviously) to fridge my keg. Im wondering how many cubic feet, or basically what size will work. I only need it to house one (maybe 2) corny Keg(s). any advise on brands, models, or sizes would be great

Im reading the book "Brewing Classic Styles" and im about to try a couple recipes from it. However, almost every recipe calls for English Pale Ale light malt extract. All my local brew mart carries is Coopers Light DME. If I use the Coopers LDME will this throw the recipe way off??

I've been thinking about doing a apfelwein recently and that got me thinking about incorporating apple juice with a brew. Im contemplating doing a wheat ale, and using at least a gallon of tree top apple juice to top off the fermenter. Im not pro enough to really know how it would turn out...

Has anyone had a problem bottling to a gallon growler? Im wondering if the cap will hold it all in under pressure.

Does this recipe look ok for a belgian strong dark: Any suggestions? 6 lbs. DME 1 lb Belgian Biscuit .5 lb British Chocolate .5 lb Brown Sugar .5 oz Tettnanger pellets 60 min .5 oz Cascade 40 min Steep grains for 30 minutes at 155*

this is my 4th batch and I used the same amount of priming sugar that i used on my last batch of blonde ale, but i tried one yesterday (7 days in bottle) and it was still VERY flat. My last 3 batches were good to go after 7 days, so i dont know if i screwed somthing up. Is it common to have flat...