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We are ready. Who else will be there? Wondering if the rain will interfere.

I was using ECY 20 for the first time. Knowing that Bug County is a proven product with reliable results, I opted to forgo a control batch with ECY 20 alone. Brewed up my golden sour (recipe will follow). I decided to do a 12 gallon experiment. Full volume left open overnight to gather...

http://m.newsok.com/oklahoma-legislature-to-address-states-liquor-laws/article/3929836 There are some positive changes in here, but for the most part it ignores beer. It would allow the sale of refrigerated beer, but ignores the growing Oklahoma craft beer businesses. It seems the...

This recipe is a bit of a hybrid between a Belgian Blonde and a Saison. Despite the use of Westmalle yeast and it's light color, the spirit of this beer is very much Saison. 80% efficiency. 6 gal at the end of boil. 5 gal into the bottles. 7lbs pilsner. 3lbs white wheat .5 flaked oats...

I've always been devoted to a good process and repeatability. This time I wanted to try something different. It started when my expensive laptop died. What? No Beersmith? I'm not an engineer type. Nor am I particularly analytical. Even if I knew the formulas involved in brewing, they...

I'm aware that there are a lot of these threads, but I'm trying to do the opposite of what many brewers do. I want just maris otter and Ekg. I might partygyle it and steep a little pale chocolate and mid range crystal. I like a little chocolate in a barleywine, but could drop it. I'd...

There is no freakin' way that in a mere six batches, my beer would have gone from distinctly @ss flavored to tasty nectar of the gods, without the hbt contributors. In fact, my last three batches were very good. Due to hours of reading and soaking up knowledge, I was well prepared for my...

I got a bag of Canadian Pilsner at .55/lb. At this price, I find it hard to justify paying for Castle or another continental pilsner malt to crank out some Belgians. I've never used continental/premium pilsner. How do you think the Canadian measures up.

that does his first all grain batch at night after a long hard day. It hasn't gone perfect, and by the time I'm done, I'll be cursing myself. It's all good though. That's my modus operandi. I brew with a house full of guests. I brew whilst cooking dinner. I am stupid. Just the same...

Just to help beginners, I'm going to admit a mistake that could stay hidden forever. It doesn't matter how, but I froze an entire carboy of Dead Ringer. First instinct...something as close to panic as I get. I really didn't want to bottle a batch that wasn't going to pan out. I effin hate...

What did I miss? Up until now, I've just done kits, but I thought $20 a lb was pretty standard with the occasional sweet deal around $12-14. Then I see Citra and Amarillo going for over $35 per lb, and folks are excited. I did have trouble getting Amarillo for a recipe recently, but...

I've always known Old Speckled Hen is supposed a great pale ale. I just always passed it over because of the clear bottles, and the fact that it's clearly not moving off the shelf very quickly. Man, this beer is so good. Sure it's a little oxidized, but it's so damn tasty. This stuff must...

If you've ever had Izze, it is just fruit juice (possibly concentrate) with sparkling water. If you were to make some and force carb in a keg, how would you keep it from spoiling? Maybe citric acid...pasteurization? I've never made soda, but I'm really into a soft drink without added...

I travel regionally throughout the area. Odds are I can stop in your town, and we can make a deal.

I am considering fining with gelatin in secondary. The thing is this brew needs to be dry hopped in secondary. Knowing that the hop aroma fades rather quickly. Should I add gelatin before dry hopping, and deal with some hop matter in the beer. Or if I fine after dry hopping, will the gelatin...

It has been even hotter than usual in southern Oklahoma. 3 months of 100+ temps. I want to ferment a Saison in my garage which has to be a consistant 90-100 degrees. Has anyone fermented a farmhouse this high. I won't mind peppery esters.

I love Newcastle, but I won't drink it in a bottle. I haven't drank it in over five years. This little Mexican place in Jarrell Tx has it on draught for 99 cents for a 14 ounce mug. They are going to have to escort me out of here.

I don't get it. I like a good IPA, but these over the top, hopbomb, I can cram more hops in a beer than you can, offerings are not my cup of tea. I'm learning that somewhere between an IPA and a Double Super Hops Up Your ass IPA is where I get off the train. Sometimes I don't see it coming...

I have to get some samples done. I am fascinated by the options I have when it comes water. First option is my home water. I have tried repeatedly to get a report with little results. I keep asking, and they keep playing dumb. I finally got them to send me a "profile", but it was limited...

I was hoping to collect and wash the Wyeast 1332 after a 3-4 week primary, maybe longer if I buy another primary soon. The problem is I had a sanitation disaster. I got distracted and forgot to test my new chiller before use. So, predictably, it sprayed a ton of crappy, chlorinated...