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First, this is not my first competition. I should know better. I was at my LHBS yesterday picking up a few things and the guy behind the counter reminded me that their homebrew competition entries were due today. I groused about how I didn't have anything I wanted to enter, but said I'd think...

Let me preface this by saying that I have a whole range of "proper" glassware and I would not normally drink out of a styrofoam cup. However, necessity requires that I drink covertly (my son is in the hospital, and I'd rather not advertise that I'm enjoying a homebrew in his room after a long...

Yes. Sorry to post another infection thread. I brewed a porter 3 weeks ago and pitched onto a cake from two previous batches of - used Wyeast Scottish Ale. 2 weeks ago, I checked the gravity of the porter and it was at 1.010. OG was 1.046 (still working on efficiency). Today, I was racking...

I'll be in Little Rock, Arkansas next week for a conference. Anyone have suggestions for bars/breweries/brewpubs/beer stores? Also, anything regional I should look for (that I possibly can't get in Michigan)? Thanks! :mug:

Messing around with Beer Calculus and inputting a recipe that I made a few days ago, I noticed that when I designated my LME as a late addition, my IBUs went from 57 to 102. My question is, how does that work? I don't think it's a problem, but I want to better understand what's going on...

So I have a barleywine that I'd like to bulk condition for awhile (ideally several months). Now, the tricky bit - I'm probably going to move in May. As I see it, I have a few options: 1) I can just scrap the whole bulk conditioning and bottle it right before I move. 2) I can attempt to move...

Hey, Just bottled my latest batch with Oxygen barrier caps. While checking the bottles before storing the batch, I noticed that I could turn the caps. I tried tightening them with my wing capper, but no luck. They seem tight otherwise - is this an issue? Do I need to recap the batch? Thanks.

Hey, Over the weekend I visited Revolution Brewing in Chicago and had a Pablo Picasso, which the website describes as: Dark belgian ale aged in Cabernet barrels for over a year with Piedt Farms sour cherries. Amazing flavor. It has a kind of sharp, almost brandy-like flavor mixed with a...

Want to get a second brew started, and I was thinking about this recipe: http://***********/stories/recipeindex/article/recipes/98-english-a-scottish-strong-ale/2128-new-holland-brewing-co-dragons-milk-clone Wondering about the instructions to bottle after a week - seems like everything...

So I read the forums and the first several chapters of "How to Brew" before beginning my first beer. I carefully sanitized and set up everything. Followed the instructions and timed the process, and, with only a minor issue cooling the pot, everything went well. I'm even mostly patient -...