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Is there anything that you guys think is missing in the commercial beer market? I don't mean a specific brewery's product that you wish was sold in your area. I'm talking more about a style of beer that is underdeveloped in the US market or a format of beer packaging or just something...

http://www.deutscher-hopfen.de/contentserv/hopfenpflanzerverband.de/index.php?StoryID=2241&subtemplate=en At the bottom there is a link to HOP VARIETY PORTFOLIO: DOWNLOAD (ENGLISH VERSION) Here is the link...

In an attempt to modify a dorm fridge to allow it to fit two cornies I disconected the wires coming from the temperator control box mounted on the inside of the fridge (little box with a dial on the front) But I forgot which way the wires connected. I looked at the electrical connections...

I just wanted to hear what you guys thought. 12lbs buckwheat honey 46oz Cabernet Sauvignon concentrate or Merlot 3gallons water I'm looking for a FG of 1.020 to 1.030 yeast: One of the following as I already have them on hand: Uvaferm 43, or enoferm QA23, or Cotes De Blanc. Aging will be...

I know porters are somewhat beaten to death on these forums but has anyone tried to make a porter from just pale, amber and brown malts? It would taste pretty rough but with some serious aging I think it would be drinkable. I've seen multiple recipes in books using each in a 33% ratio, do you...

Say I wanted to make a clone of Guinness Extra Stout could I add lactose to the wort and then add lactobacillus to the fermenter to give it a little sourness? Will lactobacillus consume maltose? Dave