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I for one think that the whole craft beer canning thing is great. Cans are so much more versatile than bottles and the beer still tastes the same in my opinion. It made me start to think that eventually all craft beers might be canned.

I love pairing beer and food at home for get-togethers with friends. I'm not the greatest cook, but most of these are pretty foolproof. These are actually 5 of my favorite ones. Beer and Food Pairings

Awesome, I've been wanting to do that tour for a while. Any other really memorable brewery tours that people can recommend?

+1 to just letting it drain slowly. Just think of it this way, you're either going to be spending time waiting for it to drain, or spending time being frustrated at having a stuck mash. Which situation would you rather have?

Don't forget to check out craigslist for used freezers.

And Founders! Almost forgot.

Check out New Holland Brewing Co. and Smuttynose Brewing for sure.

Have you looked into any brewing software for your brews? A lot of them will do the math for you and let you know what to expect as far ar OG and FG. Are you on a mac or a pc?

If the FG wasn't changing for multiple days after 3 weeks of fermentation, you should be good to go.

That looks super slick. Did you follow build instructions or just do it on your own?

Time will general tell in situations like this. Give it a few more weeks and give it a taste.

This is a really good idea. I have to start saving a beer from all of my brews.

Soon! We're working with a couple different artists right now and have an amazing silkscreen/printing company lined up.

A partner and I have been working on an art site dedicated to homebrewing. We're both big fans of homebrewing and noticed a huge lack of quality art surrounding this passionate movement. We're looking to officially launch in the next few weeks, but wanted to offer up a discount code for some...

can the chocolate extract be added straight into the secondary or should i boil it with a little water first?

One more question, somehow I got the idea that my sparge water should be 175 degrees when I beging my teabag sparge. Was I right or could I possibly have hurt the beer a little? I'm not sure how to calculate the temperature change for the teabagging process.

I brewed a 4 gallon batch of this last night (divided the recipe by 4/5) and my OG was 1.055-56. Was I off because of how I modified the recipe?

Brewed my first beer last night using this method. I went with a scaled down version of Ed Wort's Haus Pale Ale. Hit my temps dead on and lost less than a degree over 60 mins (insulated with towels and a pillow). My OG ended up being 1.055-56 instead of 1.051. Could this have been from using a...

What about adjusting the yeast if I'm doing a 4 gallon batch? Should I just put in 4/5 of the packet or is that not necessary.

If I only have a 5.5g pot and a 5g pot, would I be OK with just doing a 4gallon batch? If so, can I just cut my ingredients down a fifth?