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Let me preface this post by informing you that we rent a single family home which was recently purchased. 3 years ago I decided to start growing hops. I knew year one would likely produce little or no cones; I had none. I knew year two would produce some but the plant would not be at its full...

I brewed a Vienna lager three weeks ago and I'm barely over 50% attenuation (1.054 down to 1.024). It's still fermenting and I'm not in a hurry so I'll keep riding this lager train. I'm a person who saves yeast from a starter and revives it within three months. Sometimes less but never more. I...

Seriously, stop on by if you're around Milwaukee for a beer. We can have whatever is on tap at that time or something store bought. What prompted this post was my wife and I went in for a mortgage pre-approval this morning and were denied. I wasn't overly shocked by this for a few reasons...

A few weeks ago I was building up my starter for a pale ale. The starter had a sour tinge to it reminding me of lacto. Since the LHBS was closed, I decided to do a Google search on soured starters to see if maybe I could be over-reacting. I read many posts, including some from well respected...

This turned out to be a refreshing blonde ale with a hint of tartness from the rhubarb. Perfect for these humid Wisconsin summers. Batch Size 5 gal - All Grain OG 1.050 FG 1.013 IBU 20 60 minute boil 72% efficiency 10 lbs Rahr Pale Ale 1 lb Briess Carapils 1 oz US Goldings 5.5% @ 60...

I posted this on Wine Making Talk too for anyone on that forum. I wanted to post there because acid blend is used in wine making but that site doesn't seem to get the traffic like HBT. Without further ado, my scenario and question: I canned six pints of tart cherries in juice today and will be...

After spending the last few years trying multiple yeast strains, I've found my three favorites. US-05 for my American ales, WLP-004 for my British & Irish ales, and WLP-940 for my lagers. I'm one of those people who builds a larger than needed starter and saves some for future use. I'm...

I'm making my second cheddar today and am disappointed in my curds. After I cut them they begin to disintegrate into a cottage cheese consistency. I'm not overly concerned about it because my first cheddar did the same and tasted great. However, I have grown up eating fresh cheese curds (being...

I went to my local bottle shop to pick up the Deschutes Black Butte XXVI. Next to it I found the Fullers Vintage Ales (2012, 2013, and 2014). So I grabbed a 2012. I'm so looking forward to drinking these. Care to share your opinions on either one of them?

I have been debating in my head for months now if I should invest in cheese making equipment. While at Northern Brewer this afternoon I decided to just go for it. I didn't buy the cheese making utensil kit; only the ingredient one. Here's to another potential hobby.

The article in the Jan/Feb 2015 issue of BYO about beer jelly as caught my interest. Has anyone cooked with it before? I'd like to know how people use it. I'm thinking glazes or sauces. I would like to hear what others have done with or without (preferably with) their recipes.

My sister-in-law has been growing hops for the last few years but she could not remember what kind (not a home brewer). So every year I try to brew a batch for her with them. We finally figured out that they are an ornamental hop that is best known as Sunbeam. My research led me to believe that...

I have two Firestone ball lock kegs for sale ($50 each). I won't ship. If anyone in or around Milwaukee is interested, here is the Craigslist link: http://milwaukee.craigslist.org/for/4510417829.html Sent from my iPhone using Home Brew

Before people recommend WLP004 let me preface with I would prefer to use a yeast I already have on hand. Out of these two strains, which would you choose: WLP001 California Ale or WLP028 Edinburgh Ale? White Labs rates both as a 2 out of 4 for the style. I'm leaning towards the WLP028 because...

I just pitched the yeast in my first wine kit. I'm making a Pinot Nero (Noir) from Reserve du Chateau. I replaced the kit's yeast with 10 grams of Lalvin Bourgovin RC 212. My kit's instructions say that I should rack the wine once my SG gets between 1.010 and 0.998. Is there any reason why I...

I plan on brewing up an ESB next weekend with US Goldings. What hops pair well with these in an ESB? Sent from my iPhone using Home Brew

I brewed up a 5 gallon batch of Wee Heavy, 1.078/1.023, three weeks ago. Today I bottled two gallons as is. The other three gallons I racked onto 0.70 ounces of medium toast French oak cubes which were soaked in 4 ounces of Oban 14 single malt scotch. I have two ambient temperatures in my...

I just put up a Craigslist ad for two ball lock corny kegs that I am selling. I want $50 each and they are pressure tested. If you're interested you'll have better luck getting in touch with me through the email in the CL posting. I tend to check my email more than this forum. The link for...

Entry begins August 3rd for those who are interested. I think I'm going to enter a Munich Helles, an Oktoberfest, and an American Dark Lager. Maybe an APA and/or a California Common too. The competitive bug has officially but me. http://www.theschooner.org/

Who else has entered this competition? I brewed up a 3B Octoberfest/Märzen at the end of March that I entered. I think it's good enough to place but we'll see what the judges think in the upcoming weeks. This is also my first time entering a competition so I'm excited about getting feedback.