Search results

How many of you have had a similar experience? I was talking to the official at my sons basketball game and we were talking about how expensive it is to go out and drink at a bar. I say "that's one of the reasons I started to homebrew". He told me when he was younger you could go out and get a...

Did I miss it?

I'm going to be in st. Paris ohio this weekend for a wedding and would like to pick up some bottles that I can't get back in illinois. Any places near there?

Long story short, I brewed six months ago and finally got around to bottling last night. Priming sugar is in the wort along with some extra yeast to make up for the long primary. I can't find my capper. How bad would it.be to let it sit until monday night when I can run and get another one...

So circumstances as they were have led to me having a beer in the primary for 5-6 months. My question is, "will it still bottle carb or so I need to add yeast?"

My willamette bines (2 of them) just stopped growing and the ends looked like a healed stump.

First year cascade.

Just scored this for $100 at the auction. Co2 tank also came with it. I also scored a flat of various beer/shot glasses for $1.

My trellis, willamettes, centennial, and cascade, and the rest of my garden space

Instead of spending millions getting to a fresh water lake beneath tons of ice to study the microbes, they could have just saved the time and money and studied the stuff that grows in my uncleaned bottles.

I was wondering what styles do well if aged and what everyone's favorite style/brand-style is to age

Bottled a batch of beer then bottled a batch of appfelwein, put the kids to bed, cleaned the carboy out and filled it back up with appfelwein. Then cleaned up the mess I made in the kitchen. As homebrewtalk forums as my witness, I will be kegging by the end of 2012

Do the majority of people carb this or not? I just sampled the hydro sample and it was delicious as is. What is the general consensus?

I have ten pounds of 2row, 1 lb of Munich, some carapils, roasted barley, Caracas, chocolate malt, flaked oat, and dark candi sugar for fermentables. I have cascade, centennial, chinook, and Target hops. I will be using notty yeast. My challenge to you is to help me create a good tasting beer...

If anyone is ever in Fort Madison, Iowa stop by this brewery. They are in the middle of bmc country and this past Friday I stopped by around 6pm and there were only 3 patrons. I asked when they get busy and they said it was the usual crowd. I tried the beers expecting crap because of the size...

Can I use this or do I need a brew specific one?

So im planning on making an oatmeal stout. I have 4 different hops in the freezer. cascade, chinook, centennial, and target. what would be the best to use?

So I'm half way through drinking this current batch of beer and I get one bottle that fizzes like crazy until the beer is not carbonated any more and the beer is overly sweet. My thought is that it either got hop sediment or too much priming sugar. Put my thoughts to rest and confirm if you...

Does everyone know that you can still watch the episodes? All you do is watch the join video and it will provide a link to the newest episodes. I have told Gary multiple times via facebook and here and he still hasn't fixed it so I guess that means I dont have to join.

One of my buddies suggested a base name for my beers and I think it sounds good but at the same time kinda cheesy. My first name is Reza. He thought Reza-glass (as in raise a glass) what does everyone think?