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I recently moved to Philly and would be interested.

I prefer to brew sweet tater beer over pumpkin beer!

I'm actually mashing an onion beer right now! I roasted the hell out of two large red onions, and cooked down 3 more in a slow cooker with water, and added that to the mash. The slow cooked onions had turned a nice light brown, and the roasted onions were black on the outside with some...

I got mine (east coast Kickstarter backer) yesterday. Today I unpacked it, put it together , cleaned it and am doing a test boil (just water) to see how long it takes to reach a boil with 7 gallons of (cold) water. It was about 1:15 to get from 73° to 165°, and I'll report back how long to get...

So the starter had a slight mold aroma and taste (probably got hold in the week or so it took the yeasties to get going), so I just went with a pack of S-04 for this one. So definitely not 100% Trader Joe's Cider...though if I want to do that in the future, I can probably make it work. A...

Thanks for all the feedback, everyone. Sure, I *should* do a 1 gallon test batch...but the dang starter is FINALLY going (started showing significant activity 3-4 gays ago) to the point where I'm ready to cold crash it and step it up. So it'll probably get stepped up tomorrow or Sunday, and...

Well, $3/half gallon *is* more expensive than the cheapest juice I can find, but if I'm not willing to hunt/wait for sales, it's usually $2.50/half-gallon of generic AJ (which is from concentrate...I think this isn't). This was $3/half-gallon If I'm getting fresh pressed or green market cider...

So on a recent trip to TJ's to pick up some Candy Cane Joe-Joes (aka Xmas Crack), I grabbed a couple of bottles of the vintage ale (still need to stock up so I can continue my vertical tastings with this year's) and foolishly swung by the juice section... Honeycrisp are probably the...

I started brewing in the winter in an apartment where we kept the heat at 58°, so a water bath to help maintain temps and the right yeast strains were all I needed to treat my yeasties right, at least with regard to fermentation temps. One of my first purchases was a CL wine fridge, planned to...

I agree with CBXBob! I'd maybe use a tiny amount of the LME with the steeping grains, and add the rest at flameout. However, Magnum and Centennial are both pretty high AA% hops. For the Centennial I might do 1 oz @ 15' and 1 oz @ 5’, or maybe 1 oz @ 10' and 1 oz @ 5', depending on the AA%...

So you're saying instead of a starter, you want to make a starter? Go for it!

No, it will heat the air. It's not microwaves.

You're thinking of an acid rest...I usually shoot for 113°. I'm noy sure how much of an impact it has, but it certainly doesn't hurt anything. If you want the beer to stay cloudy, either give the keg a gentle rocking to resuspend the yeast each day, or if you just want it to look cloudy and...

No comments, questions or suggestions? The day after I killed temp control, temps got up to the low 80s ambient--perfect! Since then, I've had it sitting at 50° ambient, and I'll probably keg it June 9th. :)

Is it an extract or AG recipe? What was the grain bill/extract plus grain bill? I'd want a triple to finish well below 1.020, and giving it more time and letting temps rise shouldn't hurt anything...if anything, it'll let the yeast drop the gravity a few more points. Speaking of yeast, what...

Yes, you add the IBU values for the cans, and the OG...your FG might not go as low, so you might not get double the ABV, but it should be close. The Mr. Beer yeast is fine, but basically a huge underpitch...so you need to use at least 3 packs for an average gravity beer. The new Mr. Beer yeast...

Tundra Brewery in New York does. Here's an article about them. The beer is good, but nothing special. I like mine better. ;)

Since I have a lot of a few grains thanks to my last group buy, this quad oesn't quite have teaditional ingredients...but my subs aren't *that* far off. Maybe I'll call this one Canadian Quad, given the source of he base grains. ;) 6 gallon batch, estimated 75% efficiency 10 lbs CMC Pils...

I've been brewing AG for 3 or 4 years, and I do a few lagers each year, so I'm no expert, but I can give you some advice. 1: a 2 L starter is probably a little small for a lager, but you can double check mrmalty.com's yeast calculator to be sure. I'm guessing doing 2 L, cold crashing and...

That steel shot could easily add some metallic off-flavors during fermentation as it rusts. I'd rack it, or if you pitched within 8-12 hours, strain it through a paint strainer bag or whatever else you've got that'll get the glass and steel out.