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I've gotten my co-worker interested in homebrewing but after several successful batches his last 4 batches aren't carbing up and seem to be sweet tasting. He says he's hitting his FG before bottling. I've suggested that maybe his priming sugar was some other type of non-fermentable - such...

I don't have lagering capabilities yet so I generally use WLP810 San Fran Lager to ferment my Oktoberfest Ale. What would the drawback to using WLP080 Cream Ale Blend instead?

Any other beer drinking urban legends besides this one? I know it was just Miller Lite but 64 is still impressive.

This year is my second tear with a hops garden. Last season trellis system was a bust. I used CPVC conduit piping but unfortunately it buckled in the sunlight. One Centennial bine did reach the full 20' height. Is regular PVC pipe more sturdy or is metal conduit a better option?

... to be watching the classic movie The Lost Weekend while hammered?

I think the regulator on my SP-10 went bad my last batch this Saturday. The burner lit but I couldn't adjust the flame - choice was on low or off. I checked to make sure the Venturi wasn't clogged and swapped out my rusted burner but no improvement. Would this be a regulator gone bad?

http://www.biography.com/aftermath/ Seriously?

I really like Smuttynose "Finestkind" IPA and want to try to make a clone. From the info here : http://www.smuttynose.com/beers/full_time_beers/finestkind_ipa.html I've come up with this using Brewbuilder from our friend at Brewmasters Warehouse: 5.5 gallon batch 65 IBU 6.94% ABV...

This variation on BierMuncher's Centennial Blonde was my first all-grain batch. Very easy to make and very easy to drink. 7.00 lb Pilsner (2 Row) Ger (2.0 SRM) 0.75 lb Carapils (Briess) (1.5 SRM) 0.50 lb Caramel/Crystal Malt - 10L (10.0 SRM) 0.50 lb Vienna Malt (3.5 SRM) 0.50 oz...

First off I admit my wife and I are packrats. I was searching for some empty bottles to get ready for my next batch of homebrew and in my laundry room I found a couple of cases of old homebrew and store bought beer from before we moved into our house. They were all large beers...

I've brewed about 20 batches or so and this is the first time I've used a wort chiller and tub to cool and keep the wort in mid 60 degree range temperature wise. But for some reason the fermentation hasn't started almost 96 hours later. I made a starter with the smack pack. Is it...