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This may sound like a very, very strange question, but do you like the taste of Cilantro?

Hey, folks. Looking for the best deal for a kegerator conversion. I've already got the fridge as well as the holes drilled-- what's next for me? A buddy told me to go 100% stainless, but what's wrong with chrome plating? Any advice will help!

So, I have this tripel that needs to get in thicker bottles to handle the carb volume, and I have 26 bottles (750 ml) worth to get in. Problem is, all my recycled bottles aren't belgian-- there are some Champagne style bottles. I have a wing capper and a floor corker-- how would you advise...

First off, shouts out to Bobby for providing the refractometer! Cheap price and the guy works REALLY well! I was able to hit all of my target gravities last night. I switched from fly sparging to batch sparging to see if I could still maintain my 80% efficiency and guess what? I did...

I have a question about yeast starters and their stages. Their stages are like a normal beer. There's the lag time, and then fermentation. Lag time is when the yeast primarily replicate, right? How much replication goes on during fermentation? Would it be a good idea to let the...

So, I made a belgian tripel and the lesson is learned: Regardless of how big your starter, big beers need a load of oxygenation to ferment out completely. I've got this tripel that's been in primary for a month. It's sitting in the 1.030 range at the moment. OG was 1.085. 14.5 lbs of...

Cultured some dregs from Bell's amber to make a 2-hearted 'clone' with adjustments. I did a 2-step starter, totaling about 1.8 liters of wort. OG is right around 1.070 from a base malt addition. You guys think I have enough yeast?

So, I have a really tasty tripel that I'm going to cellar for a few months. However, I was thinking of corking the bottle, then sealing the top in wax. Anyone have any ideas about how well this would function? Also, anyone know of any place I can get a custom wax seal stamper?

So, I'm going to the LHBS today after work, and it's a bit of a drive. I had the recipe for BCS' Irish Red that I was planning on buying, but since I can't view my nook, I'm in the dark. I know it's copy-written material, so could anyone suggest something that's close to the Irish Red in BCS...

So, 12 days ago, I made a single malt tripel (all base malt) with 2 lbs of light BCS. I had a vigorous fermentation, and I decided it would be wise and necessary to install blow-off equipment to my carboy. So, I made a solution of FUNCTIONAL Star-San solution. ( I use pH strips to test the...

So a junebug flew into my kettle after at flameout while I was tending to my plate chiller. Water in the BK was around 200*. I got the guy out asap, but the bacteria he was carrying would die in that temp, right?

So, I'm looking at websites for aeration systems, and they all seem ridiculously expensive. Airstone - 13$ Tubing - 3$? Oxygen tank - 8-10$? So why are people charging 50 bucks for these things? Are regulators that necessary/expensive?

Just wondering about this whole process. It was my birthday over the weekend, and I have some LHBS gift certs to use up. Was thinking about investing in an aeration system, but I make starters. Are the importance of these processes mutually exclusive?

So, I had this beer back in '08. It was the '06 vintage and I nearly wet myself. It may, in my opinion, be the best beer on the planet. I've had multiple iterations and vintages of this brew since then, sampling about 2-3 times a year. And I want to homebrew it. I know next to nothing...

About three weeks ago, I got the AHB Fantome Saison kit. I was thinking it was the Fantome Printemps, but it was really the Autome kit =(. Anyways, I used the entire little packet of paradise seed (crushed, of course), and the beer came out very, very peppery. I don't want to dump it...

So, I am the proud new owner of a C&S grain mill. I was going to mill it with a hand crank because I could easily have a fabricator friend build one for me, but I went down into my basement (riddled with stuff left from the previous owner-- he was jailed and the bank foreclosed on him), and I...

So, I've had a really, really, really vigorous fermentation (you could use the blowoff tube as a pressure washer ffs) with some WLP 530 making a tripel. I was marveling at it when I looked into my blow-off vessel and saw a sizeable yeast cake that LOOKS alive. It's very, very white. However...

So, I made a Saison a few weeks ago, and I transferred it to secondary last night. The only reason I transferred it was to free up a primary for my upcoming Janet's Brown this week-end. Anyways, it smelled delicious during racking-- a little funky, fruity, and slightly malty. However...

So, with my stir plate, I have made a 1.8 liter starter of 1.050 (I know it's high, but I'm making a tripel here and I don't want lazy yeast!) wort, and I pitched it last night only to come downstairs and see a small river of starter flowing from the stir plate to a towel I keep near it in case...

I brewed a Fantome Saison clone, and after tasting it (it hit final gravity after a week), it's really, really spicy and dry and a little hot. I assume that most of this will mellow out in time, since they really need conditioned for a few months, but I was wondering-- What fruit do you guys...