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Hi Folks - I grow in Western MA, and for the past two years have been struggling with a good indicator for harvest maturity. Currently I am growing Cascade, Williamette, and Perle, and I find that if the cones start to brown slightly at the edges and I can see lots of lupulin without pulling...

It seems pretty standard to throw the corriander and orange peel additions in towards the end of the boil. Is there any reason you can't add them during secondary fermentation? Would it be the same flavor, better, or worse?

http://cgi.ebay.com/ws/eBayISAPI.dll?ViewItem&item=180505879085#payId Are these a savvy purchase to build a nanobrewery around?

My friend just got into sapping this season, and he suggested that we brew a maple wine, or possible a maple/honey concoction. I can't find a lot of information on it. Are there any threads hiding out here that discuss it, or can anyone point me in the right direction? Thanks in advance.

I bottled yesterday with some dextrose I got from a lab. It turns out it was anhydrous dextrose. I used the same amount (in cups) that I would if it was regular dextrose. Did I over/under carbonate my beer, or am I fine?

I have acquired two 15.5 gallon anheuser-busch kegs, which I plan to convert into a mash tun and boil kettle respectively, and I was wondering: how can I tell whether they are stainless steel or aluminum? They have a dull silver color, but there are a few dings here and there that appear shiny...

Hi all, First time poster, long time reader. This is a great forum. Often times I'll come online with a question and find that the answer is already here within the first few pages. Keep up the good work! Recently I've become fed up with trying to hit and hold my mash temperature. I...