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3.5 cu ft sounds really small. No chance 2 cornies will fit. It only took me a couple weeks of watching Craigslist to get a 4.9 cu ft for $60 in like new condition. And it is just big enough to hold 2 pin locks and a 5lb tank on the compressor hump. My research on the forums basically said 4.5...

Vinegar taste is almost always an infection from what I have seen. Tannins are more astringent, think oversteeped tea or some dry red wines. But other types of sourness can come from other things.

I've come up with a recipe for a raspberry jalapeño wheat that I had planned on brewing in the next month. However, I had a thought that may keep me from going through with it right now. I only have 1 glass carboy that is about to be occupied by a lambic for the next year or so which means the...

Word to the wise. If you plan on cellaring any of them when you get them, make sure they don't leak. Both bottles I got had slightly leaky caps that weren't seated very well. They were fantastic lambics, but I had planned on aging one and couldn't because of the leaks. I thought it was strange...

Sounds like an awesome place. Now I definitely have to check it out or at least find a bottle somewhere.

About to start on a dunkelweizen experiment with chai tea in it.

Yep. That's the one. I know they release several sours a year and I've heard they're really good but I haven't had any of them yet. I'm looking forward to giving it a try.

Ordered two 6 gallons on 10/24. Shipped yesterday evening and will be here tomorrow. Awesome deal that was worth waiting 2 weeks.

One of the local breweries just released their Gueuze today. Going to pick up a couple after work and use the dregs when I brew along with some other bottle dregs I gather in the next month. This brewery does use spontaneous fermentation for their sours so it will be interesting to add some...

I think I am going to skip the barrel on this one. I will probably just use a glass carboy. Would you recommend using a secondary or can it stay in the same carboy the whole time since I am planning on using just the wyeast 3278 blend and not doing an initial ferment with only sacc? Also, what...

Adventures in Homebrewing (homebrewing.org) announced a black Friday and a cyber Monday sale on their Facebook page but haven't announced the actual sale items/prices yet.

Anyone had any beers by this brewery out of St. Louis, MO? http://www.4handsbrewery.com/our-beers.html Looking through their list, most of their beers sound offerings interesting. I might have to check them out while I'm back home in Missouri for the holidays. They only have one bottled...

Awesome. Thanks for all the info. I'm sure I will have more questions as I get closer to brewing it and throughout the process.

My birthday is 12-12-12 this year and somehow that translated in my mind that I need to brew a beer on that day that needs to be aged for quite a while. I have pretty much decided that I want to brew a framboise lambic. I have never brewed a a lambic before so I've got several questions. -I...

I'm fairly new so I probably won't have an answer, but the guru's will probably want to see the recipe and more specifics about the fermentation.

I just kegged a pumpkin ale that was fermented with s-04 and it came out fantastic. I secondaried it for about 2-3 weeks since there was pumpkin in it, and it cleared completely and made a very compact cake in the secondary. No twang or off favors that I can find. I fermented around 62 degrees...

While on my honeymoon in New York this past summer Delirium Tremens got me. Had a couple glasses of wine with dinner then went to a bar. Had a couple local brews that were average abv then saw that they had DT on tap. I had heard about how good it was so I decided to try it. Absolutely...

Thanks. Yep, it's 3" PVC pipe for the tower. I just wish I could have found a cap for it that went inside the pipe instead of the cap I used. What he said. They are elbow/tower shanks. Found them pretty cheap from homebrewing.org

Just for anyone's future reference, I ended up racking to a secondary after 2 weeks to help it clear up. I left it in the secondary for another 2-3 weeks at room temp and a lot more trub dropped out. Just kegged it this weekend and it tasted excellent, just the right amount of spice, and a hint...

Just finished this Saturday. It's the Kenmore Elite 4.9 cu ft like the Sanyo 4912. Got it used/like new for $60.