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I'm looking for a good place to eat and a great selection of beer in the DC Areundel/Ft Meade area . Any help would be awesome.

Alright, went to add O2 and it ran out a few seconds in. I pitched a 1g starter of Wyeast Munich lager, and a oackey is Safeale-23. Question, can I go first thing in the AM to get a new tank and aerate? Or is it too Kate to do it 14 hours later. It's a snake keg glycol chiller, so shaking us...

Here's the deal. I'm looking for a solid extract stout/porter recipe for under $30. The cheapest kit I've seen is $37 plus shipping. Any suggestions?

Well, I've assembled all parts for my build. I've wrapped the fermentor in copper, insulated and I'm waiting on my jacket ing. Now I need help wiring the 3 pumps, 3 STC 1000's and A/C unit. I'm working on gently bending the condenser into the ice chest. Here are some pictures. If anyone can...

Alright, I might have made a mistake, but I'm not 100% sure. I put some Star-San in my keg and swished it around before kegging as I usually do. Well, I can remember if I dumped it out before I racked into the keg. How much do you think is too much to have in the beer? It tastes good, but...

So, I just moved to the Destin area and haven't seen much the way of home brewing. Are there any brewers here?

A recipe I'm brewing for an english pale ale, (Bass) calls for .75oz of roasted barley which I don't have. Could I use dehusked Carafa III? What sub would work, or could I just go with out it? https://www.homebrewtalk.com/f64/bass-co-pale-ale-30388/

Did my first smash today. I'm trying to perfect my decoction mashing so I did another one. Took tips from designing great beers, pilsner section and used the vienna lager schedule. For mash out pulled the runnings and boiled with no thick mash. This brew day was long and hectic. Mash took...

Alright, today was one hell of a rough brew day. Murphy's law. Anyway, the starter that I made smelled real sour so I'm dumping it. The problem is that I've already brewed and the wort is chilling in the cooler now with no yeast. Should I pitch some yeast that I washed, or should I use that...

So, I'm looking at brewing a beer that I've never had before, a Leinenkugel's Red Lager. I've looked at their web page and made it as close I could. I have a friend who loves this beer and as a going a way gift I'm making it for him. This year I'm delving into lagers and this is my first one...

Alright here's a question for you, on the recipe below should I mash higher using this yeast? I've read that the "bugs" in the yeast will eat the usually non fermentible sugars. I was also thinking of boiling down the first running like was done in the 11-11-11 old ale? Do you think that's...

Quick question. I have some grains, not too old, but old enough that I don't want to make beer with. I was thinking of mashing them and then taking the runnings and boiling them down and making a syrup that I could put in mason jars for a later beer. What do you think? I had bought the...

Have any of you had an infection after kegging. I had a beer that was good for 2 weeks and then it would pour nothing but foam, lost color, smell and flavor. I have other kegs which are fine and I drank this one for two weeks or more before this happened. It's weird.

Brewing a RIS. This will be barrel aged. How's it look? I've never done one before. Recipe: Imperial Russian Stout Style: 13F-Stout-Imperial Stout Recipe Overview Wort Volume Before Boil: 6.08 US gals Wort Volume After Boil: 5.28 US gals Volume Transferred: 5.28 US gals Water...

After a rough start to this beer. Longer then expected mash, and a broken hydrometer before getting the OG. This beer came out amazing. 3711 is a beast! down to 1.003! I can't describe how good this thing tastes. I used some Lactic Acid for tartness and it sat in the primary for 4 weeks...

Any good brew pubs in the area? Here or Destin?

Long story short I used too much sparge water and didn't boil the wort down enough to get to my target volume. I'd already done a 90min boil, and was going to push that and just boil it down, but I ran out of propane right at 90min. This would not be a huge deal, as I would just name this beer...

Starting with distilled water and the measurements are in grams per gallon. CaSO4- .5 Epsom Salt MgSO4- 1.2 Non-Iodized Salt NaCl- .1 Baking Soda NaHCO3- .2 Calcium Chloride CaCl2- .2 Chalk CaCO3- .5 Results: Calcium (ppm) 97 Magnesium (ppm) 30 Sodium (ppm) 25 Sulfate 197 (ppm) Chloride...

If your yeast states 85% attenuation, how much can you really have? 97% seems impossible. I did the calculations according to whitelabs. (attenuation = [(OG-FG)/(OG-1)] x 100. Is this right and is 100% attenuation possible? I don't think so and I'm rechecking my gravities. OG 1.084 FG...

Well, I have moved to all grain brewing 15 gallons (one ten gallon batch) and boy is it giving me hell. My brew days go awesome and smooth, but I'm missing my gravity and I think it's hurting my beer. And I'm running into problems I've never had before post brew day too. First, my light...