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22751 + 5 hefeweizen + 5 american wheat ale = 22761

Beer man!! It's hard white spring wheat.

I have a few pounds of completely raw wheat, like that you would plant to grow wheat grass. How can I brew with these?

Rough Draft Brewery

Sounds awesome

Hey I just brewed and bottled a hefeweizen. I bottled about a month ago and when I pour the beer into glasses it has a ridiculous head. I guess I bottled before it was finished fermenting. It tastes fine, but my concern is the bottles exploding. Does that seem likely after a month of bottling...

Good point. Sharpie for now, but when things go commercial I'm following in the footsteps of these monks! Thank you. Just looked at the vendors section, it seems very useful. Yes!

Hahaha these are awesome

My school, Appalachian State, has started it's own brewery for students to help brew and sell beer in the area. :mug: It is called the Ivory Tower Brewing Company, all of the commercially produced beers have academic related names such as The All Nighter and Bee Student (a honey lager)...

Sounds like a vigorous yeast starter. I'm not surprised that they got things done quick. A gravity reading would confirm the completion.

I want to make a cheap ass beer. Yeah go ahead, I'm giving you an easy insult. But while you're at it, share your thoughts about a recipe for the highest flavor/dollar recipe. My friends have been drinking a lot of cheap 40s lately, I've got an extra carboy and was going to try to replicate it...

The Trappist monks at the Westvleteren Brewery in Belgium prefer simplicity. "The bottles have been sold without labels since 1945. All of the legally required information is printed on the crown tops." I was thinking about trying this out. Does anyone know of a good company that makes...

Anyone know of anything wild that is harvest-able in the winter that can be brewed up? I live in North Carolina, but feel free to share the winter fermentables that grow in your native region.

Maybe this is dumb to think, but is lemonade too acidic for yeast to really grow in?

This is my first melomel and I was told to do this after about a month in the primary by a friend at the brewshop. What is the reason for getting the fruit out?

Nice man, I wouldn't use a Belgian yeast because that's going to be spicy enough on its own I am sure. I guess keep it simple if you want to really bring out the sassafras flavor.

They are actually my favorite to bottle in because the labels literally fall off when you put the bottle in warm water for a few minutes.

Yea, Peabody's is great. There's also two more beer/wine stores on King Street now, one of which finally started selling home brewing supplies!

1.054 - 1.021

Hey, yeah, well sort of. The fermentation sciences department is still working on receiving the funding to get started, but I recently declared my self a double major by adding chemistry with a concentration in fermentation science, because as a part of the chemistry department it already has...