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Chicago Brew Werks also has them for sale: https://www.chicagobrewwerks.com/mandarina-bavaria-hop-pellets-1-oz/dp/2304

Well it's funny, I stumbled upon this blog this morning as I was gearing up to use my new counter pressure bottle filler from Braukunst. I saw the simplified version using a racking cane and a stopper and said to myself… well if I bought the real thing it must be easy and work the best...

Yes, one wonderful day of brewing. It will be interesting to get back together to taste each others brews. Mine is fermenting like crazy. Soon we'll have to have a southside brewoff.

Figure $50 for a perment and a few hundred for the fine. I'll take my chances.. Go big or go home.

Yup I'll be there! It should be a good time! I'm brewing tomorrow as well. What a weekend of brewin.. I'll be bringing a few ales to taste. A Belgian Abby, Belgian Strong, a Rye IPA, and maybe a few others I got hangin around. Haven't decided on exactly what I am going to brew yet. Doing...

My first was a big ol' barley wine. Turned out great but drank all of it after only 6 months of aging. I wonder what it would have been like after a year or even two...

This is such a great idea! I just finished reading David Sutula's book on Mild Ale and am now reading Designing Great Beers. Really got me into thinking about designing my own around style guidelines. Another great thing to talk about would be yeast strains and water profiles for the styles.

Lots of great info on this site! Pretty soon you'll be a pro masher.

Many Chicago folk here. Great place to learn a bunch!

Wow. I just read this whole thread from start to finish. 32 pages of crazyness. You can see I didn't have much to do today... I think everyone should use 7 malts to hit 7 SRM with a SG of 1.077, 7 hops with 7 hop additions to get 70 IBUs, 7 gallons of water, pitch 7 types of yeast from...

I know Minocqua Brewing Co. in northern Wisconsin use to make a wild rice ale that was okay. Not the best brew in the world but they did it. Not sure how much rice needs to be used for a 5 gal batch but I would expect it does not take much since it has a strong taste. I think it would be more...

Thanks for the quick answers. I was using only 1-2 lbs. I will try to bump it up a little next time. I didn't think about using both co2 and gravity. Pretty good idea. One other question is when I was racking into my kegs, I opened the top and stuck the tube into the keg. I guess I could...

If anything you should try to get a liquor sales license and sell micro beer in the shop. Don't know if this is possible or not but it would be a one stop shop for brewers. Buy your supplies and craft beer in the same trip. Wow. Now if this idea is a success I expect one free six pack a...

So I finally hooked up my co2 tank to my carboy and racked without having to use the auto siphon. It was really easy to do but kind of had me worried about how much co2 pressure to use so I took my time with it. I was wondering if anyone has every blown up a carboy before because of adding to...

If ya swing up to Plainfield the Jewel's have a bunch of them. Mine had 8 or 9 left. It was on the Jewel side by the produce.

If anyone has a Jewel Osco around them they should check out this deal. I just bought a mini top open freezer for $150 which fits 2 five gallon ball lock kegs, 1 three gallon keg, and your CO2 tank and regulator. Plus the best part is that if you use your Jewel Prefered card you get $150 worth...

Will an activated charcoal filter help remove the "city taste" from water. I am just worried about purchasing the wrong filter to remove the chlorine and other things they put in it. Is a RO the only one that will help?

I am interested in using rice hulls to help prevent stuck sparges but was wondering where is the best place to purchase them in bulk (say 10 pounds) and what is the shelf life of them. I have seen homebrew suppliers sell them but I was not sure if it was cheaper to purchase them elsewhere and...

How come you skinned the peaches? I would think that they would have some sort of sugars to them as well.

I have a few questions about using fruit in beer: :confused: 1) Alot of people seem to be just adding whole frozen fruit to the beer. What would happen if you were to use a blender to make a puree and then pasturize it before adding to secondary? Is there a specific reason to adding whole...