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Look great, add me too please.

Here, read it yourself http://countrymaltgroup.com/homebrewers.asp And yes whereas the local homebrew shop, under the "discount" will charge me $80 for a 50 lb sack of Great Western 2-row. Via the bulk buy that same sack is $26.50. That is not an exactly fair comparison as we also get changed...

Actually what he was doing was allowing us to still have a group buy. At it stands the LBHS decided to go complain to our malt distributor. Because of this the only way the distributor would sell to us would be to go though one of the LHBS. Of them most simply refused and the one that did...

Which do you want to split? Sometimes I get extra crystal, mainly crystal 120. I use a pound or so to ramp up the malt content. But it is not like I am putting 15 lbs in per batch.

6 for me, as long as we get rid of the snow. Don't worry spring is Friday and summer is Saturday.

Austin is setup do do their buy this week. If anyone would like to take a trip south.

Any news on 2014. I know the rules have changed from every malt house I know selling direct to the public. Hopefully we can still get into a bulk buy this year. Local prices are 3-4x what I was paying before.

Vodka is ethanol. Well ethanol and water mixed.

Any updates?

I am a frequent flyer (read over 3,000,000 miles on a certain airline). And I can tell you the TSA is about as capricious as our alcohol laws. That is I have flown the same route and the same plane weeks on end. Each time taking a growler with me. And in one of them it was taken by a TSA...

Pretty much the only way you can tell is to plug something in (like a lamp). Then go hit the circuit breaker and see what it turns off. Unfortunately, depending on how old the building is, you may find the entire kitchen on one circuit. Alternately you may find multiple circuits. It...

A quick reply, as requested.

There really is no standard for how much honey or malt to use. It is open to interpretation of the brewer. From the 2008 BJCP Guidlines: Sometimes known as “bracket” or “brackett.” The fermentable sugars come from a balance of malt or malt extract and honey, although the specific balance is...

What you will be making is called a braggart. It is a cross between a mead and a beer. You do not want to boil honey, not even for a short time. And its fermentability is nearly the same as simple syrup. Some people heat it and remove the "scum" on top (things like wax, bee parts, i.e. not...

I use Dublin Dr Pepper syrup, from the distributor in Dublin, TX. I mix 13 1/4 cups syrup in a 5 gallon keg and fill the rest with water. If I want it a bit sweeter I mix 13 1/2 cups of syrup in. The 5 gallon BiB costs $75. I generally just drive there and pick it up. I believe shipping is...

Revvy, you are still missing my point. Not all pathogens need to be alive to cause problems. Some leave behind toxins after they are dead. True, most pathogens can not live though the fermentation process. But they can thrive at the beginning, which in some cases is all that is needed...

Revvy, consider this. First I did not say it will survive and thrive. Second the mere fact of boiling will kill just about anything. But improper sanitation, especially getting infected water into the wort during the cooling phase, or poor sanitation of the fermentor, can infect it with such...

Keep in mind your LHBS is in business to make money. I do not mean all of them are greedy, but sometimes you have to take their advice with a grain of salt. Some will tell you not to reuse yeast. Maybe they have some but of truth in there, maybe it is because they want to sell you more...

It does not have to live in the beer. All it has to do is lived (as in past tense) when it was brewing. The germs leave the toxins behind them, the same as they yeasts do. Yeast is not alcohol, alcohol is what the yeast makes. Pathogens do not make you sick, it is what they leave behind that...

About the closest a home brewed alcohol can get to being harmful is if it is infected (mainly with one of the Clostridium), and you ignored the fact it smelled and tasted very foul. It would not kill you, but you could get sick. But to do that would require you were totally oblivious to the...