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I can't help it I always drink the hydrometer samples of what ever I am brewing, and I always feel bloated and sick afterwards, every single time. I believe that the active yeast is fermenting what ever sugars it can find in my stomach. Now I know what my primary feels like. My airlock is...

Yarrow seems feasible to me. It grows every where ( except in my small part of Kansas) and has a long history of being added to alcohol beverages. I would add just the flowering tops for flavor and aroma as the stem and leaves can add astringency. Of course you can do it how ever you want. Just...

I hope everything is ok I know they are a family business. I did call http://www.allgrainbrewing.biz/ out of Topeka and they were helpful.

Today I called to place an order and their message said they were out of business. Anyone know what happened?

Midwest also does the same. But they want to see proof such as a copy of orders.

my next brew is going to be a Gruit how did this turn out?

I went to the farmers market in Manhattan the other day and found this guy. http://www.jwlcraftbrewing.com/ He has a homebrew shop in Lawrence ks, and comes to the farmers market every other week. You can even order online and check the box that says pick up at farmers market and cod. I...

Camping with my BBB (beer brewing buddy) all our fermenters are full. What a wonderful weekend!

I don't even know how I would ferment in 0 G. I think I would have to take a 7 month break, and resume brewing when we reached the red planet. It would be a lot of hooch brewing with whatever I could get my hands on. skeeter pee sounds good. Maybe call it something like j.c.p. john carter...

on 3 of them I used a London yeast and the 4th was and American hefe yeast. they were a banana bread ale, a red ale, a nut brown, and a raspbeery wheat. the sulfur was low in the wheat and I'm wondering if I'm not just imagining it.

I just started kegging my beer and so far all my batches (4 so far) have a sulfur smell to them. Two I primed with corn sugar. The other two I did a set it and forget it method. When I bottle I don't get this. possible causes that I could think of. I have started doing a 3 week primary...

yes, it is a one way ticket. They are going to colonize Mars not visit. And where man goes so does beer.

With Mars One now taking applications to go and colonize Mars by 2023 it got me thinking what I would bring with to brew. I was thinking couple rhizomes not sure what type. I'm sure I could use some left over storage containers as fermenters. With this process you wouldn't have to...

I read this article and thought "Hey I could ferment that" http://www.gizmag.com/cellulose-starch-food-plants/27175/

I enjoyed it I got more of a peach flavor from it. I'm not sure but I thought the peach flavor came from the yeast. But what do I know. Over all I thought it was great on a hot day.

Unhoped ales are sometimes called Gruit. http://www.gruitale.com/intro_en.htm Try this. Also type in Gruit in the search bar and some threads pop up as well. Good luck. I've been wanting to make a gruit for a bit now just have to find some yarrow and sweet gale.

did you drink it all?

I know these aren't nook but you might find something you like here. http://www.homebrewfinds.com/search/label/Books If you are looking to convert it to another format I suggest using calibre.

you could try using a cheap neutral beer like pbr and pouring that over some of your favorite cheese, and treat it like a secondary. Just to see if you can coax some of the cheese flavor your looking for out of the cheese and into the beer.

Let me know what they say. I'm interested in what they advise.