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So my roommate acquired some fresh hops (still on the vine!) last weekend. We picked them, and have tons of awesome whole leaf hops. I've never brewed with them, so I'm looking for some tips/advice/whatever. We've got good quantities of chinook, cascade, and willamette. Anyone got a sweet...

So one of the local breweries around here is having a brew-off, and the style is a rye ipa. I currently only brew extract with grains, and was wondering if rye needed to be mashed, or if it could just be steeped? As an alternative, does anyone make rye malt extract?

Hey all, I'm looking to brew an Irish Red in the next few days, and was looking for some advice on my recipe. It's based off the Irish Red recipe in Brewing Classic Styles, with a few changes based on my equipment and what's available at my LHBS. I'm looking for a balanced red ale, leaning...

So I've got a 3000 word paper due in around 3 hours. Went to bed at 5am last night, with an outline, and ready to get up at 7 and write like a fiend. Kept pushing back my alarm, then around 9:30 dozed off without an alarm, and woke up at 10:45. Gotta write like a machine until 2, then go to the...

So I just bought a regulator off a guy online, and it's got a fitting on it that I don't quite understand. I've got pin-lock kegs, and the standard dispensing and gas lines, but I'm not sure how to attach the regulator to the gas lines, considering the odd fitting. The first picture is all the...

Saw this posted on the Facebook page of a local micro in Halifax. International Stout Day! http://www.stoutday.com/ The campus bar I work at is launching Garrison's Seasonal Stout tonight, so pumped! It's an awesome beer.

In light of the awesome responses I got in that tofu thread, I thought I'd once again take advantage of the wealth of knowledge on these boards and ask, how does one make awesome hot sauce? In a spice nut, and the stores near me have pretty mediocre hot sauce selections. I'd like to make my own...

So all I ever see here is meat threads, for the most part. I'm a huge meat water myself, and I love those threads. However, in the interest of expanding my horizons, I bought a block of tofu last week. Having never cooked it before, I was wondering if anyone here had any tips? Baked, fried...

So I've never been to this part of the forums, so I'm not sure how many hockey fans are around here, but i'm a huge leafs fan, and we just traded Kaberle to the bruins for joe colborne, boston's 1st rounder, and a conditional second next year! :rockin: personally, i'm pumped on the trade...

So I'm living in Halifax, and Garrison, a great local brewery, makes a delightful irish red, which i'd like to try and imitate. here's the info from their website: Malts: 2 row pale, munich, roasted barley, dark caramel Hops: Fuggle, Pilgrim IBU: 20 OG: 1.050 ABV: 5% I'm going to be...

I'm brewing a mint-chocolate stout today, the grains are steeping right now! 3.9 kg Dark LME 0.5 lbs Roasted Barley 0.5 lbs Crystal 60L 0.75 Galena @ 60 min 1 oz Fuggles @ 30 min Liquid Irish Ale Yeast approx. 1.75 oz fresh mint boiled for final 5 minutes approx. .75 lbs cacao...

So I recently picked up the ingredients for a blueberry ale extract w/ specialty grains recipe. its all fairly standard, but i'm a little curious about one thing. i was given two little bottles of blueberry flavoring... a blueberry smelling clear liquid. it says on the bottle for beer/wine. i'd...

So my roommate and I have made 2 festabrew kits in the past, basically just premade wort where you add yeast, nothing too fancy. today we did our first extract + steeped grains batch, i believe thats called partial mash? we just steeped the grains, then added the extract, brought it to a boil...

So I should be ready to rack my first brew into the secondary tomorrow or the next day, and I'm wondering, what should I do with the whitish buildup on the bottom of the pail (I believe its referred to as trub?). In the garbage? Compost? thanks Mike

So last night a put a batch of cream ale into my primary fermenter. I got it out of a pre-made kit, that was a big bag of premade wort and a packet of yeast. The instructions told me to pour the yeast into a jar of warm water, let it stand for 10 minutes, then stir it and pour it into the wort...

So my roommates and I are about to start brewing, and we're thinking about the best way to get bottles. I've heard conflicting things about screw-top and pop-top bottles. Is one better than the other? This will definitely be a factor in the kinds of beer i buy in the next few weeks! Thanks, Mike