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I just got my thermoplastic tubing in the mail from NB and, yes, it's opaque. So if I use this stuff I won't be able to see my wort being pumped in the tubes. Is it worth it to go out and get clear silicone tubing or is aeration with march pumps basically never a problem? Since I've never...

Anyone know where to find rare glassware? Randy Mosher has some awesome pictures of glasses in some of his books, specifically the pillar ale glasses with the protuberances on the sides... mostly late 19th century that I know of. They are similar to this: Anyone ever bought glassware...

I figured I'd do one more extract kit before my all grain setup is complete. It's the cherry dry stout kit from Northern Brewer. So the well water here is OKAY... a little hard but not super hard... tastes alright but it's a little white-cloudy and has a bit of that chalky calcium type...

I'm still learning about all-grain brewing and equipment (reading Palmer's book, and online). I've sketched out my sculpture and wanted some comments on the overall design. I think it makes sense, but I see a lot of people doing tiered trees instead of the "stair step" design like mine...

I did my first mead about a year ago (it was an orange blossom kurt and Cathy's kit from northern brewer). I followed the instructions at the time and took gravity readings, etc., and it's now tasting pretty good in the bottles. One minor problem: it's supposed to be a sweet mead, and it...

My first blackberry mead in progress: (5 gal) -10 lbs. local CA blackberry honey (tastes great!) -12.5 pounds wild ripe blackberries in primary (3 hours to pick!) -Lalvin 1116 -10 lbs. blackberries in secondary (?) Starting gravity: 1.100 at 60F Added 1.5 gal water to bring upto 4.5...

I was looking at the dogfish head website just now: The Brews | Dogfish Head Craft Brewed Ales and was lamenting the fact that I could not get any of their rare beers since I am here on the West coast (CA). Does anyone have any favorite micro breweries here in the West that specialize in...

Why is it that pasteurization doesn't seem as critical for meads as for beers? For example, when adding fruit to a beer primary you need to heat it or add during the boil. But most people making meads here just seem to freeze the fruit, chop it up and add it. I plan on starting my first...

After trying and loving the Weihenstephaner Dunkelweiss the other day, I ran down and got their hefe weiss in a 16 oz. bottle. I am on a quest to find the best Bavarian hefeweizen available as import in the bay area (CA). So far I am just at the beginning and have nearly exhausted the German...

I have a bavarian hefeweizen (6 lbs. liquid, 1 lbs. dry malt extract) w/ Wyeast 3068 pitched at primary... it's been fermenting in primary for about a week now. I'm going to let it go about two weeks in primary. I have heard that, in order to get the authentic German hefe taste, you need...

After only six days in the bottle, I opened a bottle of my first homebrew (Scotch ale) because I couldn't wait the full two weeks. And what happens? I handle the bottle gently and slowly pry off the cap and out comes the beer... shooting from the mouth of the bottle like a hose all over my...