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I just kegged a Cherrywood Smoked Pale-ish ale I bittered and flavored with Bramling Cross hops. The recipe- 11# Maris Otter 3# Cherrywood Smoked Malt 0.5# Crystal 40 I can't read my handwriting, but I mashed it at 147* or 149* (my first mistake, should have mashed higher). 1.5...

Found this on Colonial Williamsburg's Facebook page today... "We recently had a Twitter fan ask about Spruce Beer, and we thought we'd share the answer with you as well. The original post: "luv the "History is Served" recipes http://bit.ly/hdtw9N Do u have 1 for Spruce Beer? It was a Patriot...

So... I'm browsing craigslist and I find a whole fridge conversion kit (tap, shank, coupler, co2, etc) for $25!!! I email the guy like three times on my day off saying I'll pick it up whenever. He replies saying "tomorrow"... well, "tomorrow" I have to work (and the next day). So I call him...

Had the family over for dinner tonight and both my wife and mother (who both hate beer) had a draft of Yooper's Dead Guy Clone from my new kegerator proclaiming "This beer is really good." My brother, who drinks BMC, did some damage to both my ESB and the DG with positive remarks about both...

So I picked up a 30 cu. ft. chest freezer today that I intend to turn into my fermentation chamber. I already have a small electric space heater for when its needed... NOW... how to control it all... I'd love to get the baddest controller out there but this project is on the cheap- so I'm...

So I picked up a 30 cu. ft. chest freezer today that I intend to turn into my fermentation chamber. I already have a small electric space heater for when its needed... NOW... how to control it all... I'd love to get the baddest controller out there but this project is on the cheap- so I'm...

http://beernews.org/2011/03/dogfish-head-pulls-out-of-four-states-uk-and-canada/ Interesting business move... Tennessee, Indiana, Wisconsin and Rhode Island as well as Canada and The UK will no longer be getting DFH... They say demand is too high and supply is too low. I see rising...

http://philadelphia.craigslist.org/for/2181690930.html A bunch of stuff in Yardley, PA... nothing for me... but maybe for someone else. Keggles, chillers, etc. Happy brewing (to someone)

I guess I should introduce myself since I've read loads of posts, and added a few of my own in the past couple months... I have my 4th batch (all extract/ specialty) in the fermentor next to ten gallons of apfelwein that have been going since November. Much to my wife's dismay I have taken...

Where does everyone get their smoking, curing, sausage making supplies? There are a good number of well stocked websites... how about brick and mortar places? Anyone get supplies from a local butcher? -JD

I'm looking for some traditional German sausage recipes. Anyone willing to share? I like nurnberg bratwurts and hungarian smoked sausage. I'll take book recommendations too... I already have Charcuterie and Home Sausage Making, but haven't made anything from them yet. Thanks