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Just to follow up on my last post, had a chance to try Finch's Cut Throat Pale Ale yesterday. I thought it was solid, but I'm not a big APA guy so it's hard for me to say how it compares to, say, Daisy Cutter or other local pale ales. A good buddy of mine who is a big APA guy, however, gave it...

I can't speak for Randar, but I too had some skepticism about Finch's based on a couple things. First, I read an article about them that made it sound like there were two business guys who saw a growing craft beer market and decided to open a brewery based on business considerations rather than...

I'll be using whole hops. I've dry-hopped occasionally before (though, as I'm not a big hop-head I don't have nearly as much experience with it as most brewers) but never with a lager. For now my plan is to dry-hop in the keg while lagering, though hop tea is an intriguing idea.

Just brewed a German-style Pilsener on Saturday and am planning to dry-hop it with Hallertau and/or Tettnang. I know there's some debate about dry-hopping Pilseners, but even when I add hops at flame-out I never seem to get a strong hop aroma, plus Jim Miller recommends it in his "Continental...

Hey guys- My homebrew club is ready to order some new shirts, and while I have plenty of experience working with local silkscreeners, I like the flexibility that Zazzle.com offers (both in terms of no minimum order AND being able to go with different shirt styles). I'm concerned about the...

You just can't learn that kinda stuff in law school.

Maybe it'll be different with your dogs (or maybe it'll be different if you only give him a small volume of the spent grains) but one of the first times I brewed all-grain I dumped the grains in my garden and unbeknownst to me my 85-lb. collie mix ate most of them when I let him outside. He...

After checking out the recipe, I agree with Old Sock. The Munich should approximate the flavor you'd get from the dark wheat, and the pale wheat will give you the added mouthfeel/head retention that I'm guessing is the reason they include the dark wheat. Sorry for the confusion in my initial...

My first thought would be Carafa III (dehusked/debittered) and scale the amount based on the difference in lovibond. EDIT: On second thought, I'm not sure what you mean by dark wheat. I was thinking something like chocolate wheat (a roasted wheat malt), for which Carafa (though now that I...

It shouldn't affect the boil time. Your evaporation rate is a function of heat and surface area, and that doesn't change whether you have seven or eight gallons in the pot. So you're evaporating the same amount of water either way and you'll get down to your desired concentration at the same...

I just ordered an O2 regulator so I can start aerating my beer with pure oxygen. My question for those of you who use a disposable oxygen tank... Do you use an inline filter? It appears most homebrew stores only sell them for use with aquarium pumps that draw ambient air. On one hand, $5 for...

35 IBU's seems way low. Don't know if you've ever had the pleasure of trying Uerige on tap (if you find a bottle here in the States it's likely been sitting around a long time) but "well-balanced" is not a phrase I would use to describe it. In fact, a quick Google search turned up B. United's...

Absolutely. That's what I do, and I recently visited an awesome artisan cidermaker in Wisconsin and they said they do the same thing. One catch, though... You mentioned bottling. Are you planning on making a still cider then? Obviously you can't backsweeten AND naturally carbonate your cider.

Technically speaking, I'm pretty sure the only mistake you could make that would actually increase bitterness in your beer would be adding too many hops or adding them at the wrong time. That being said, I can think of a couple things offhand that could increase the perception of bitterness...

Here's how I do it for five gallons... Get five gallons of cider (preferably UV-pasteurized, but no preservatives); you can get suitable stuff from Trader Joe's here in Chicago. Put one gallon of cider aside. Pour a little of the remaining four gallons of cider into a sauce pan; dissolve 1...

Can you be more specific? I'm assuming you're not talking about Weyermann dark wheat malt, which is ~20L. Sounds like chocolate wheat malt to me, in which case I would say keep it to around 5%.

I would say it takes us at least a month to go through five gallons. And by the way, if you like mineral water, you can mess with adding salts/gypsum to taste.

Really, it should come down to the recipe, right? I say check out the recipe (as well as other ones) and vote for the one that's the best. Of course, I'm being somewhat hypocritical since I voted for a different recipe not because it's the best but rather because the guy who I voted for...

Here's what I do. I carb at around 40 PSI for a couple days. After that, I just throw it on tap at the same pressure as my beer (12 PSI). I know theoretically it's losing carbonation over time but it's never lost enough for me to notice. Now I posted this once before and immediately...

One point the economist in me has to make: I don't see the need to support an outdated business model simply because the people running it are nice. A brick-and-mortar store has inherent limitations (mainly a higher overhead cost and a smaller customer base which means a smaller selection) that...