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Newark here (among the many). Been brewing for the last 6 years or so. Have my own home bar down in the basement, completely custom built. :D So glad to see all the DE folks here! (Now if I only was on more often I'd be more up on what's going on around here!)

Ah, crap! I missed the October meeting! Let me know when and where the November meeting is going to be. I'm up in Newark, so getting anywhere in NCC is a breeze! :D

Yikes, I need to check this thread more often! If you're using whole cloves I'd advise using *more*, not less, as your flavor extraction is improved with more surface area. Powdered cloves have more surface area than whole, so you'd need more to get the same flavor. Unless you want less clove...

Going to do a batch or two of my Irish stout this weekend. Going to try it two ways, both with and without oatmeal. Anyone have any experience with doing a big mash to get two batches worth of wort out and then steeping something to add to one? I'd like for them to be as close as possible apart...

I want the conical...and the brew stand...and...and... SO. MUCH. WANT. WANT ALL THE THINGS!

Yes! It was actually a big hit at the Halloween party! We had 20 gallons on tap for something like 150 people over the course of the night (we do Halloween parties right at my house: 3 bands, a DJ, and the county police who came by to tell us to tone it down commenting that, "[they] never got...

Well, since it's Halloween time (almost!) I've got another batch of this stuff on the stove tonight. It's going to be a bit of a rush job, but I think if I double pitch I should be OK. XD We'll soon see if it's any good after 10 days, kettle to glass. I think it should be, especially since...

So I brewed up a batch of Liquid Stupid this past weekend and was only able to chill it to the upper 90's due to warm groundwater. I pitched 2 packets of T-58, said a brief prayer to the brewing gods, and airlocked it. It's going great now, and I know it'll be fine eventually, but I'm curious...

HDYB is open until 7 on Thursdays. Don't know if that helps any.

Where in MD are you? There's a LHBS in Newark, DE that you could go to if it's not too far. Look up "How Do You Brew."

You can spice it however you like. I add the clove because I like it as a counterpoint, along with the cinnamon, to the esters from the yeast. It certainly isn't required, though! Tell us how it comes out!

Taught my housemate how to make wine by making a batch of this. So... 20,115 + 5 = 20,120

Cityprofile.com username: shadowmage36 Delaware, motherf*cker!

I've got a recipe for a pretty awesome wheat beer. It's under my recipe list as Panic Button Hefeweizen. Ten days grain to glass.

Go look at FlyGuy's tutorial on how to build a MLT from the 10gal Igloo water cooler and about $25 in parts from Home Depot. And pay attention to the part about needing SS washers-you have to buy a Built-A-Bolt kit to get them in 5/8". But do it. Took me all of an hour to put it together and...

Sulfite works by creating sulfur dioxide gas in the must, which kills bacteria and other nasties. However, over the course of ~24 hours it will diffuse out of the must and into the air, leaving it once again safe for yeasties and bacteria of all kinds. However, since the bugs that were there...

Actually, bluesky, Campden WILL kill the yeast, or at least most of it. That's why it's generally used in fruit wines in the must 24 hours before adding the yeast you want in there- it kills all the wild yeast and then the SO2 that it makes (which is what does the killing) evaporates out and...

Pitched yeast on another 5 gallons last night. 17,239 + 5 = 17,244 Also bottled up 2 batches that I'd already counted in awhile back. One batch has been going since January, the other since February. Now to wait the month for them to carb up... Whoever said patience is a virtue was a...

I've got a couple of things on deck for this weekend. As far as beer goes, I'm either doing EdWort's Haus Pale Ale or some sort of cream ale and I'm going to be making up a batch of sweetish strawberry wine. And maybe (likely, in fact) bottling up ten gallons or so of apfelwein that's been...

I'm finding myself in a somewhat similar position. While I love the hands-on aspects of being a ChemE (i.e. being out in the plant troubleshooting a faulty pump, actually running a process, etc.) the long hours in front of the computer writing reports, process instructions, and doing scale-up...