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This was a very fun Saturday afternoon. Check it out if Tour De Fat comes to a city near you. http://www.heyreverb.com/blog/2012/09/10/tour-de-fat-denver-2012-photos/55139/ Nate

I brewed a hefeweizen on april 7th, 1 packet of rehydrated WB-06 for 5 gallons. It fermented out in less then 7 days at 68F, but I didn't rack to a secondary(bright tank) until day 7. Left it in secondary for 7 days at 40F to allow more yeast to settle out. I bottled at day 15 and the beer...

I decided to brew NorthernBrewers Bier De Garde today. I did a hybrid of the two different mash schedules --- I did 30 min at 149F, 30 mins at 158F, drained the mash then did a 170F for 30 min to get the rest of the volume for the boil. Everything went well, I chilled the wort down to 62F then...

I was lucky enough to get to photograph Friday night at GABF 2011. Check it out. It was great fun. http://www.heyreverb.com/2011/10/03/great-american-beer-fest-photos/

Lately I have been using yeast that draws negative comments brewing boards to brew with and I have been very impressed with them. I brewed the Murphy's Stout clone recipe from BYO and used Windsor yeast -- it has great flavor and my girl really digs it -- no it is not like Murphy's, though...

I just got a new weston (corona type) grain mill. The instructions say not to put any part of this mill in the dishwasher, instead you need hand wash it in hot water. This thing reeks of diesel fuel. I threw it in the dishwasher with a little bit of liquid dish soap. I didn't put the crank in...

I picked up my first Wyeast smack pack of Ringwood yeast recently -- I haven't used it yet. I also bought a 6 pack of Shipyard Export Ale last Friday to taste and smell what characteristics the yeast will produce. It was interesting, I kind of like it. From my reading here, The yeast does...

There doesn't seem to be much technical information on OG and FG for kombucha. I'm currently trying to grow a mother from store bought GT using one of the directions from a posted links on this forum. I'm guessing that the scoby will totally ferment out all sugar since there are only simple...

I have a few unopened bottles with a thick dense cake of Wyeast 1272 American Ale II in the bottom of them. I plan on pitching the yeast from two of the bottles into a 3 gallon cream ale. I was thinking of taking a quart with a wine thief at high krausen and saving it as a starter in a sanitized...

I have been reading here that it is a "best practice" to leave the beer on the yeast in the primary for 1 month to let they yeast clean up and clear unless oak or fruit it being added. I'm making a NB Frambozen clone and want to add 2 cans of raspberries in heavy syrup(Oregon Fruit brand). It...

I started a frambozen, this last weekend and I roughly followed the easy all grain stove top method by death brewer from this site. I mashed the grain at 140F for 30 minutes in one pot with 2.85 gallons on water then mashed the grain at 158F for 30 minutes in another pot with 2 gallons of water...