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So, my girlfriend is gluten intolerant. Being arrogant, stubborn, and resourceful, I decided that I wasn't going to let something stupid - like nature - get in the way of her ability to enjoy beer. Also, this has presented a worthy challenge for me. After a while, my research pointed me at...

So, I want to brew an all-grain RIS. It's a re-tooling of the very first beer I made, a partial-mash RIS. The partial mashing was easy, as the specialty grains only required steeping, and the extract is already converted. Just add to sufficiently hot water, boil, and BOOM! RIS. It was great...

Well, I had a hankering for a nice old-fashioned root beer. I've had Virgil's many times, so I was in the mood for something else. Not finding anything, I did the only reasonable thing: I made my own from scratch. I saw this recipe and decided that it would be a good place to start...

I just bottled my blonde ale two days ago, and I whipped out this label. What do you all think? The recipe arose out of a conversation with a friend. I turned him on to "good" beer, but Yuengling Lager remains his favorite. I've only brewed crazy beers up until now, so he asked me to brew...

I was digging around the North Country Malt Supply website and managed to get to their online catalog. You can access it here:http://www.northcountrymalt.com/home.php?menu=true They have very low prices when you buy in large (55+ lbs) quantities, and at least for me, shipping on a 55lb bag is...

A friend was browsing around Etsy and pointed me to an interesting store...

So, I see a lot of posts around talking about various brewing capacities and giving advice based on said capacity. For example, I hear "anything below 3 bbl isn't commercially viable," and California requires a minimum capacity of 7 bbl. However, and maybe I'm just thinking about it too much...

Do your worst. I'm a big boy; I can take it. The little logo at the top of the label is going to be my "brewery" logo, so that's going to be conserved from label to label. EDIT: This is part of a Flickr set. This is the 9th revision. You can view the previous 8 versions (and larger sizes) on...

Hey fellow brewers! I'm Peter, and I'm pretty new to the game. I've successfully brewed and bottled a Russian Imperial Stout (Peter's Bitter Black Existence) and am currently fermenting an old ale-style American strong ale named Dire Beer. I love brewing and I love talking about brewing, so I...

Hey all, this is my first post in these forums. I'm pretty new to brewing (have my second batch ever in the primary right now), but I've learned a lot pretty quickly. To get right to the point, I have a unique (well, presumably so) strain of yeast that I have acquired. This is the strain that...