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Looking to do a doppelbock with cinnamon and vanilla for this year's holiday brew - the past few years I've done a gingerbread stout (basically combining the cookie recipe with the stout recipe), but I've never been cinnamon-forward in a brew. Simply put, I'm looking at adding two vanilla...

Thanks, Bob. Just to clarify, though, by "commercial," I just mean she doesn't want me hacking up a dorm fridge with the bone saw on my Leatherman and a tube of model glue....we're not looking for anything used by professionals, just made by professionals (I'm not what one would call "handy")...

The fiancee and I are buying our first house and she's said I can finally get a kegerator based on a few stipulations: somewhere between $400 and $1200, ideally stainless steel finish, two taps and room for 2-3 corny kegs minimum, and I'm not allowed to build it (almost certainly for the best)...

Thanks for the tips, guys!....can't believe I didn't think of the yeast coming over with the Pilgrims (and, throughout, everyone else who needed to drink something during their voyages to the New World). So the question becomes one of who populated what parts of the colonies. English folks in...

Has anyone gotten a reasonable adaptation of Combrune's work into modern ingredients? My small apartment sadly limits me to extract brewing. It seems that colonial/revolution-era brews were wheat-heavy and further malted/darkened/sweetened with the readily-available molasses - but what else do...