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What is the most expensive bottle of beer you have ever purchased? How much did it cost and what was it? Also, what was your reason for buying it? I know that more than one question, but it will be interesting to see the responses.:mug:

I thought of the champagne bottles and stories on the bottles and cyle through seasons and the public. I want to bring out the artisan side of brewing beer. I want to brew and still be able to keep the "dreamy" part of brewing in tact. That's half of what makes it fun to do.

I want to open a brewery. Not a large micobrewery with all the bells and whistles, but a brewery with a soul. A brewery that when people that have tried its products hear the name, it puts a smile on their' faces, atleast on the inside. Just like with scotches, I want a brewery the makes each...

I have been thinking about this quite a bit lately and have talked with a couple people in my area about the question. Could a small scale brewery survive that was a "batch by batch brewery" that made each batch by hand instead of withy machines and sold the beer under the idea that the proof of...

so youve already sold it all?

thanks for the info

how can you check your efficiency

I have a beer that became ready to drink yesterday. I am pretty happy with the outcome of my first pm but i would like to make it a little sweeter in the front. how can i accomplish this without altering the entire tatse of the beer?

how much 2-row is the equivilent of 2 cans of coopers extract?

i was wondering if it would be smart/easier to bottle my beer in mason jars????

I tossed my first baych in the fermenter a week ago today and for the first 36 hours or so it was bubblin like crazy. it slowed almost to a halt by 48 and since i havent heard a peep from it. is all lost or is it ready for the gelatin finings? :ban:

so once im done mashing and all my strike water and sparge water has drained into my pot, i bring it to a boil and add my hops at this point or do add my specialty grains, or do i add them in with the rest of my grain when i do my mashing?

so you have strike water in with the grains and also have water in the sparge bucket. you soak the grains in the strike water for about an hour, the open the spigot on the tun and the sparge tank at the same time. right? so if i want to make a five gal batch of wort, and i have a gal of strike...

so you have water in with grains-strike water- at around 155 deg and then you mix it with the grains in the lower cooler for an hour. the you open it up and at the same time open the valve on the top one-you sparge or rinse water and let all of this run down into the bottom pot. so if you are...

so the top is your sparge water or the clean hot water you use to rinse the grains and the second level is the tun, so what goes in the tun. do you put the steeped grains only or the steeped grains and the water you steeped them in or just the grains and let them soak out in the water from the...

so do i bring the water to proper temp then add the grains an hold it there for 30-90 min, the drop in mash tun. how do i rinse the grains? Richbrewer - i see your setup in the pic-whats in the bucket with the sipgot and how did you get the wort into the tun? just steep the grains and then...

this is probably gonna sound dumb, but how much square footage is neccessary for a comfortable all grain set up. I have a rather small kitchen in my apartment and as of now, fermentation takes place in my closet. the place is kept at a constant 68 degrees so its no big deal, but i havent done...

but what about guiness and wexford and other beers of that nature. they have a widget in the bottle that releases nitrogen into the brew. its a much smoother drink.

I have been butting heads with myself over whether to bottle or keg. to me kegging seems like much less of a hassle. also the main reason for wanting to keg is i want nitrogen carbonation. It's just so much smoother than CO2 is and I think it would be quite interesting on a red ale. but whats...

I have butting heads with myself over whether to bottle or keg. to me kegging seems like much less of a hassle. also the main reason for wanting to keg is i want nitrogen carbonation. It's just so much smoother than CO2 is and I think it would quite interesting on a red ale. but whats the...