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I'm in the process of building a bar in my downstairs and had a couple questions. I'm going to purchase the following kegerator to install under the bar...

I've read a lot on here about how to get the proper head on your beer when you pour it or how much to leave in the bottle when pouring your beer. Nowhere have I read about drinking straight from the bottle. Is this just not done with a homebrew?

Here's a good story on a home brewer from an unlikely source. Just don't know how he wouldn't be able to have lagering equipment. I'm sure he could afford it. http://espn.go.com/espn/page2/story/_/id/6829972/brewing-company-makes-beer-flavored-mariners-maple-bats

I'm hoping for some feedback to see if the beer is ready to put in rotation or if I should leave it a little longer. Just a little backstory on the HB: Hanks's Hefeweizen from Midwest Supplies. Brewed June 25. Spent 2 weeks in primary and bottled on July 9. OG = 1.050. FG = 1.010. Yeast =...

I've beeen looking, and posting, about a couple beer bars in Philly. Namely Monk's and The Eulogy Bar. What I'm looking for is a few of the lesser known, but upper scale bars of the same ilk. The reason I'm asking is every year, instead of a christmas party, the owners of my company take us out...

Brewed my second batch last night. A Belgian Tripel kit. Everything that went wrong on my first batch went great this time. I finished at about 2 AM (waited for the kids to go to bed before I started) went to bed and woke up about 7 am. I came downstairs to find a nice 3 inch kraussen had formed...

I'm going to be brewing a Belgian triple kit I got from Midwest supplies next weekend. The directions say to leave in primary for 1 week then rack to secondary. On the site it says to leave in secondary anywhere from 6-12 months to let the flavors blend properly. I've been reading a lot about...

I've been perusing the site reading up on different techniques and I keep coming across the term "at flame out". I've searched and searched but can't seem to find out what part of the process of brewing this term refers too. Someone please school me. Thanks.

I'm about to brew up my second extract kit. It's a Belgian Tripel I bought from Midwest Supplies. The recipe calls for 1/2 oz of Willamette aroma hops to be addded for the last 2 mins. They sent me 1 oz. I guess my question would be if I can add the whole oz or just discard the extra 1/2 oz...

Hey to all the brewers out there! I just got a brew kit for Father's day and have my very first beer fermenting as I type this. I've been perusing the site for the past few weeks checking out any information I could get from others past mistakes and to see if it would be worth it for me to join...