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http://www.grbj.com/articles/75647-beer-association-taps-grand-rapids-for-national-convention I almost can't believe it. NHC is coming to Grand Rapids, MI in 2014! I have yet to make it out to one of these, but I can't wait.

I'm brewing on Monday for a Christmas party on Dec. 28th. Can I turn this beer around in time to be on a keg for the party? Or, I guess I should ask: Will it be any good then? 11lb. Vienna malt 8oz. Midnight Wheat 8oz. Chocolate Malt .35oz. Pilgrim FWH 2oz. Cocoa powder (5 min) 2oz. Sweet...

So I have been playing around with this idea for a bit and I would like to see what you guys think. Here's the basic recipe for 5 gallons: 8.5# Briess Pale Ale Malt 1# Quick Oats 1# Toasted Quick Oats .5# Caramunich II .5# Special B .25# Briess Chocolate Malt .25# Raisins pureed with...

So I have been playing around with this idea for a bit and I would like to see what you guys think. Here's the basic recipe for 5 gallons: 8.5# Briess Pale Ale Malt 1# Quick Oats 1# Toasted Quick Oats .5# Caramunich II .5# Special B .25# Briess Chocolate Malt .25# Raisins pureed with...

So recently I have had some major issues with batch infections. I brew sour beers, but I have separate equipment for that, and I keep it in a separate area of my basement. No matter that, it seems I've had some cross-contamination and all of my beers are going bretty. I clean and sanitize...

Expected high of 106 with 30% humidity. I just started my 90 minute boil outside. "Why not brew inside?" you might ask. That's simple: no a/c. This has got to be the hottest summers I can remember here in Michigan, and we're only in the first week of July. Good lord. Fortunately my...

So I've been on a diet for the past 40 days for health-related reasons. No processed wheat, no processed sugar, no alcohol, and little dairy. I did it! Yesterday was my last day, and today I'm brewing and drinking. I missed homebrew so much, and that's all I've been drinking today. My...

I didn't see this anywhere on here, so I thought I'd share. Sierra Nevada is planning to build a new brewery in Asheville, NC, and it sounds like New Belgium is looking at expanding into the Eastern US also...

So I have about 20 gallons of beer souring right now and I would really like to do a blend of these. My LHBS sells an 18 gallon plastic barrel to ferment in, and I was thinking of blending about 15 gallons of my souring beer in it, then topping it off with some non-soured beer. The idea is to...

So I'm brewing a beer with wine yeast in the primary, then I'm going to split it into two carboys, one with a mixture of cherries, and the other with raspberries and currants. I will then pitch a mixture of Brett and other bacteria. I plan to age this for a while. Should I crush the fruit, or...

It looks like I'm going to be spending most of September and October in the Detroit area (most likely Dearborn) for work, and I want some suggestions of places to check out. Bastone, Kuhnhenn and the Ann Arbor Jolly Pumpkin are on the list, but what other places are worth going? Also, any...

Got this going right now: 7# 2-Row Pale Malt 2.5# Rye Malt .5# Caramel 90 1# Black Barley Mashed at 154F for 60 mins Rose temp to 166F for 30 mins Got 70% efficiency (I'm doing BIAB, and I'm just starting to get my process down) and hit 1.052. 1oz. Northern Brewer 10%AA @ 60 min...