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Is there another option out there? I'm making my first Mash Tun and all of the material I find says they had to order it online because the big stores don't carry it. I would rather not pay for a pack of 10 and S+H if I can use an alternative. Any thoughts, ideas?

I'm looking for anybody in the SW Missouri region who is interested in joining a home-brew club called the Zymurgists of the Ozarks Homebrewing Society or HomebrewZOO for short. We meet on the third Tuesday of every month at The Home Brewery, which is a local Homebrew supply store. The store...

Just brewed my first Saison, I hope all goes well. I've heard a lot of talk about fermentation getting stuck with the Wyeast #3711...Might be tough keeping the temp. up high enough but I'll give it my best shot lol

Anybody have any favorite cheeses they like while drinking? Any specific combinations? Right now I'm enjoying some Gorgonzola with my DIPA...It's an alright combination I suppose, not the best ever.

Hellz ya.

So this was my first time attempting to dry-hop and I think I may overdone it judging my the aroma and bitterness. Total hops were 1oz of Millenium for bitterness. .5oz at 60 min and then .5oz added continually up until 35 min. 1oz Simcoe at 10 minutes and 1oz of Amarillo at 10 minutes...

About to drink my very first Hefeweizen, I'll let you know how it goes.

What are the advantages of a keezer over a kegorater...Obviously the keezer will have colder temps...but wouldn't a fridge keep beer at a drinkable temp anyway? I'm kind of a newb so I was just wondering.

I bought a case of Bud Light and dumped it into a bucket with some yeast and granola cereal...How long until I have better beer?

So what is everybody brewing for the Spring? I just bottles a DIPA and I'm looking for some ideas for the second half of Spring.

Somehow my priming sugar has vanished. The LHBS is a good distance away, so my question is...Can I use regular sugar? I researched this a bit and the first answer was "No, it leaves an odd taste"...then other people said that's just a myth. I figured I would get some opinions on here before...

My last brew was an Espresso Stout...Unfortunately, the texture seems to be way off. The flavor is dead on but the beer itself is watery. That's the best way I can think to explain it. Any idea what went wrong here? I've never had this issue with another brew which makes this pretty confusing.

Ok..so...There was a chili contest tonight. 8 chili's and I didn't even place in the top half...I'm pissed. These people had ground beef chili...I used pork shoulder and brisket. I used PBR in my chili because I figured Hipsters would like that... Needless to say, I'm upset...I plan on...

Ok, so you are drinking a beer late at night...You fall asleep with half a beer left. When you wake up, do you drink it out of principle or just dump it?

I need to pick up more bottles...Letting my current beer condition in the bottles is so hard without something else to drink. Sometimes I just sit and stare at the cases....Willing them to completion.

I don't really know any brewers around here and I was looking for somebody to do tastings with...Exchange notes on our brews and such. Sometimes it's difficult to criticize my own beer, I'm still new to this and get excited at the fact that I MADE beer lol.

...is the hardest part of this whole process. lol

How does everybody sanitize their bottles? I see a lot of people do it in the dishwasher but alas...I do not have one. As of right now, I just boil every single bottle in batches of about 16 at a time..kind of a pain. Would it be crazy to just fill each one with sanitizer and let them sit...

I'm doing a coffee stout for the winter and could use a little help on numbers. I'm cold-brewing coffee, then doing a 1:1 ratio with water...letting it sit for 24 hours and then adding it to the beer as I move it into the secondary. My question is...What kind of total liquid am I looking...

I'm in the midst of my first coffee stout and I had a question about exact numbers. I plan on cold-brewing some espresso....Then doing a 1:1 ratio with water and the espresso...Letting that sit for 24 hours and adding as I take the beer to the secondary. My question is, what is the exact...