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When I used to live in northeastern Ohio, lots of folks had Concord wine grapes. My father and uncles used to make several barrels of a dry Concord wine. The recipe was simple, crush grapes in the skin, let set for a few hours, then press. The juice was added to oak whiskey barrels or food grade...

Probably have enough malted barley and wheat for two batches left. They have been stored in plastic buckets with gaskets on the lids at a constant 74*F. 18-24 months old. Grain smells good, no insects. Should I chance it?

When I opened the kegerator to switch out a keg. Didn't see anything obvious, then I got to thinking. I don't use the lettuce crisper in that fridge for anything. So, I opened the door up and slid out the crisper. Gaaaahhhhhhh!!! About 2 quarts of beer in there, with a quarter inch thick layer...

I just kegged the two Pilsen/Vienna/Wheat/Rye beers this morning. I did a taste test on with what I used to take final gravity readings. Now the Vienna I used in the recipe was crushed about 2 months before brewing. It was stored in a paper bag at room temperature. Both beers taste fantastic...

I've read numerous threads on here about selling your own beer, giving it to a bar, etc. Just begs the question, just how much tax is there on, say a 5 gallon keg of beer? Last time I bought a 7.5 gallon keg of Yeungling, it was $48. Of that amount, I wonder how much the Feds, Florida and my...

I can hardly wait! Who needs to brew their own beer when you can buy it this cheap!:( I can just imagine how good this swill will taste.:drunk: Article: http://www.chicagotribune.com/news/opinion/ct-talk-walgreens-beer-0127-20110126,0,6571905.story

May head down to the Keys during the holidays. Any good brewpubs from Key Largo to Key West?

Thinking of doing some experimentation along these lines. Like a Vienna SmaSh recipe, with WLP400 or WLP380. Anyone else done anything like this? How about a Hefe grain bill with Nottingham?

Ok, who has the oldest? I'm talking 3 years plus. Anyone?

Yeah, I said swimming pool. A co-worker was telling me his pool stays in the mid 40's during the winter. Might be ideal for lagering, if you could keep the water out of container. Maybe put it on a stand or something. Anyone done or thought of this?

Got an Altbier that started to develop a mild licorice taste in the background. Keg is and has been in kegerator, and licorice is getting stronger over several months. May dump this one. Any ideas?

I love "extra sharp" cheddar cheese. Since a fellow at work has fresh whole milk from his cows, I am going to start making cheese this fall. I'll start out simple and work my way up. But, my ultimate goal is Blue Cheese.

So, I've got this partial keg of Altbier that I am not overly fond of. It has developed a "licorice" kind of taste to it in the background. I recently kegged some hefe, but had some leftover, about a gallon which is still in the primary. I am thinking of siphoning this and about a gallon of...

I've got this Sanke, I am thinking about fermenting a brew in. The plastic orange carboy boots will fit on with a little fiddling, but I got to thinking after I removed the spear..... The spear has a gasket and some weight to it. I am thinking if I just put the spear back in and DO NOT lock...

So, I'm sitting here sitting in front of the computer, reading HBT, sipping on a glass of Vienna SmaSh. Wife tells me friends down the road have invited us over for a cookout. I have no bottled beer, so a trip to the corner store is in order. I read that Budweiser American Ale uses Cascade...

Wife bought a 50# bag for the chickens. I am looking at this crushed grain thinking maybe I could use this as an adjunct in a recipe. Any ideas?:mug:

I needed a diversion to keep my paws off my HB that is conditioning. So....... Got this 1/4 keg and it seemed under carbed and flat. I ran the CO2 pressure up to 20 PSI and after a few days it tastes a lot better, after trying 12 PSI for a couple of days. Dispenses quite well with 10' of...

If I did not have time to do a starter and pitched a vial of White Labs and half a packet of Notty, will they fight and kill each other? Anyone done "yeast blending" before?

Wife bought some for dinner tonight. I thought the stuff tasted absolutely repulsive.:mad: My homebrew and BMC taste much better than that stuff.

Is this possible? I have searched the recipe database, and found none. Also have not found any wheat/Vienna recipes either. Maybe some experimentation is in order. But I don't want to reinvent the wheel.