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I drive from Wilmington, DE to Middletown, DE every weekday and it is not a bad commute. I would try to find a back roads way to take-maybe check Google maps. If I took the main road my commute to work would be about 45 min but taking back roads cuts it down to 35. Plus the view is nice.

I was at a herf (cigar smokers gathering) and someone had brought some homebrew and mentioned that this site was packed with information and tips. It has exceeded my expectations :mug:

+1 for this idea. I ran out of propane in the middle of a 75 min boil and it was a huge PITA b/c I was brewing alone and had to waste the time grabbing the tank refill and bringing the wort back up to boil again.

I had made a batch of Pumpkin Ale this fall and I had someone at a party ask me "This is not bad, but is it supposed to taste like pumpkin?" No, it's actually a beer I made with black olives that I call Pumpkin Ale because it has a nice ring to it!

Thank you Beermuncher for this recipe! I had been trying to decide what to brew my little brother for his birthday party and this seems like a winner. For some reason, all of my other beers seem to scare his friends :confused:

Still use Miller Light for playing beer pong. Played once with a homebrewed IPA and the competition didnt last too long :tank:

Sierra Nevada Celebration Ale. Loved the combination of floral hops and the caramel notes. I have been a hophead ever since. :rockin:

I initially got into brewing b/c I liked the idea of cloning a beer I really like. I agree with the previous poster who said they like that they can brew a seasonal any time of year. Now, it is the endless thirst for knowledge and brewing creativity that drives my passion. Plus, I loved...

Will you be around on Sunday? I have all day free so far.

I would like: (1) CMC 2-row (2) Best Malz Pils Thank you for putting this together :mug:

I try to make alot of stout in the winter to last the rest of the year. I agree also though that it is generally too heavy for the summer and mostly gets used for indoor tastings.

I agree with some previous posts about drinking a beer while brewing. I tend to drink the type of beer I am making. The last batch of IPA I made I drank Nugget Nectar while brewing. It gets me excited about the creation to come.

I did something similar in October in which I just picked a wide variety of grains I like and put them together. The beer was called "Monster Mash". It turned out ok and got better with age but was a lesson learned that it is better to tweak only a few specialty grains instead of "reinventing...

Thank you for your feedback. I would be using Saflager W-34/70 as well. I have had great success with dry yeast lately. I have an old refridgerator in the garage that is out of comission due to a broken compressor, so maybe it would be worth my time to have a friend fix it up and use it for...

I will be hosting a shindig at my house as well. I bottled some Deception Cream Stout a few weeks ago and will be sipping on that. May have to do try some carbombs as well!:mug:

First off, Happy early St. Patty's day to all! I have been thinking of brewing up an Octoberfest beer this month to serve at an Octoberfest party in September. The problem is my basement can only get down to 60 degrees F and I am worried that is not cold enough. Would fermentation at this...

There are a few different ways to add vanilla for flavoring. I made a vanilla stout and was told by a friend of mine who is a chef to cut open the pod and leave it in your bottling sugar for a few days before adding to a bottling bucket. The pod will emit a "vanilla gas", leaving your sugar...

I meant adding to the wort after the boil before pitching the yeast as opposed to boiling it like with a partial mash.

Thanks in advance for any advice you can give. I have a 3 gallon glass carboy sitting around and was thinking about experimenting with some high gravity beers. I brew partial mash now but will be doing AG in the near future. My question is: When I do an AG batch, is it smart to just add DME...

I also have been tetering on making the switch to AG from extract brewing on certain styles. It sounds with the variety of different grains available you can get more variation in your batches.