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Am forever searching for... and trying to brew- the perfect brown ale... something with huge malt- balanced hops- not to strong and smoooooooth... my search continues- sipping a Redhook Mudslinger tonight- very good but not quite there... read this article recently- summed it up well- the best...

Finally got my hands on some Red Chair- had to find out what all the hype was about... "Best Beer in the World"??? Have mercy... Not sure it is the best in the world but it does live up to the hype... very, very good!

there are times when... unfortunately... all there is is macros... like a wedding... so- if you have no other choice you hope that at least they have: PBR Bud Select (not Select 55!) Rolling Rock Pacifico Coors

Nice to see some craft brewers starting to sell their beer in cans. I love cans... just toss 'em in the recycle bin... about time people get over the idea that great beer only comes in bottles... New Belgium, Big Sky, Sierra Nevada are some that I have noticed in these parts... I wonder what...

Bottled my porter tonight... while doing so sipped upon Full Sail's LTD 06 Black Bock... very impressed- just outstanding beer! It is rare that I have a commercial brew that truly delivers... Full Sail seems to get it right more often than not...

Not really beered out- not sure that is possible- but somewhat overwhelmed by the micro-brew market... it seems like they are all becoming the same- they are all trying to out-IPA each other- more malt, more hops, higher ABV%... I am ever searching for a nice smooth, mellow, not to highly...

bought a Winter Sampler from Pyramid because I generally like Pyramid's brews and I needed a few extra bottles for my homebrew batch... TWIST-OFFS! I heard the Sierra Nevade are now twistys as well! I like Sam Adams bottles the best- nice and heavy- the Mexican ones are the worst- thin and...

1. Black Butte Porter- from the source- Deschutes Brewery in Bend, OR- on nitro 2. Guinness from the tap 3. Anchor Steam 4. Session Black 5. PBR- the perfect lawnmower beer... thoughts?

I remember... I was a dedicated BMC drinker- some friends took me to a dark, smoky pub near the UW (seattle)... they ordered a pitcher of something and some lemons... I was aghast! Lemons!!?? I sipped- I swooned- I gulped- Angels sang... It was Pyramid Wheaten- they don't make it anymore...

thanks to the advice of many here... going to NOT use a secondary fermenter this time and going to let it go and bottle from primary- my questions is how to carbonate? not really interested in teaspoons and funnels for every damn bottle- concerned about putting a sugar liquid into the primary...

been placing thermometers around the house trying to determine the best place to sit the primary fermenter for a nice long time... temp fluctuates of course- from about 64-68 throughout the day/night... thinking this will be OK- any thoughts? I am trying my damnest to control temps. better...

Been brewin' off and on for many years... have made some ok beer and some absolutely fantastic ones- but... every beer I make must sit for a while- like 4-6 months before it loses its weird flavors- they always come out with a little medicine/alcohol, slight off flavor- it dissapates over...

Tried Stowford Press tonight- was very disappointed- smelled like pee when I opened the bottle- after a pour a little of the pee smell dissapated but not all... surprised- it is well reviewed online and is apparently popular in the UK. Maybe I got a bad batch but I won't buy it again- my worst...

Anyone tried Rogue's 13 Colonies Mead?

Dang it! Don't have any corn sugar and I gotta bottle now! Reading that others have had good luck using regular cane sugar... I have 3 gallons of nut brown ale to bottle tonight- thinking about 2 onces of white table sugar- anyone see anything wrong with that idea! Don't want to overdo and and...

I have chunky stuff floating in my cider... I have never had this issue. Usually everything settles to the bottom- I have made many a ginger cider and never had a problem with floaters... has anyone ever filtered their cider- if so- how? I have filtered my liqueurs many times but I am concerned...

I think my blueberry cider has gone vinegar... sonofa... gotta big glob of jelly-looking crap in it... my ? is- now what? know nothing about vinegar- do I dump or is it worth trying to milk into to vinegar? what do I do next and- most importantly- what might I do to avoid this in the future?

Kind of threw this together one afternoon- pleasantly surprised at the results after only 2 weeks in the bottle this evening... 3 gal. cheal store-bought apple juice 3 C. light brown sugar 3 tea bags- soaked for a day in primary and then fished out at the recommendation of someone on this...

I usually make cider once a yr. in the fall- I ferment in the garage with cool fall/winter temperatures... Now I have a batch bubbling away in primary in the garage- it hasn't been very warm yet- high nearing 70- lows in the 50s (typical PNW "summer") however as we progress it will get...

tossed a couple of black tea bags into a primary fermenter tonight- thought it would add a little tannin I guess... my questions is... should I get those out of there after a day or two or is it OK to let them sit for a week or more until I rack into secondary? any thoughts?