Search results

I find doing the labels to be part of the fun and charm of homebrewing. I get your point, my way around it is I only do labels for brews that are specifically mine (not from a kit), and that I will repeat. For example, I will always do an Irish Ale, I will always do a wit, and I will always do...

I use my dog s as well...

I'm in the same boat... well, similar... I'm doing BIAB due to limitations of my system. However, the concept is the same. For myself, I have my eyes on an ambitious recipe that I will be trying down the road a bit, but my first few batches with the training wheels off are styles of beer I'm...

I have a similar problem to the OP... I am brewing much faster than I can drink. I have all this beer and cider sitting around and I'm running out of bottles/space. Will you lovely folks help me figure out what to do with my overstock?

I'll throw my two cents in for no apparent reason... You can buy hop extract, so it is possible, though, as others have already stated, probably not with just a water boil. And while others have asked the "why" question, I would ask, "where's the fun in that?" I kind of like the whole process...

I agree 100% with DmTaylor... there is nothing quite like working with unpasteurized orchard juice if you can get it, so watch for it in the fall. Start sniffing around for sources in late August. Around here pre-orders open up in mid September with the actual product available in mid October...

There is only one way to make pizza. That thing they do in Chicago is an abomination.

Thank you all so much for input! Not only have you answered my questions, but you've inspired me as well. Here's my plan, based on your helpful feedback... I'm going to stick with the recipe I have (I'm very confident in it) which has adjustments for All Extract, Extract with Specialty...

This is a dangerous question... of course she has a sense of humor... I just can't figure it out.

Hi Everyone! I'm going make a short question long and complicated, because that's what I do best, which is why I have to ask the question in the first place (see what I did there?). I'm relatively new to brewing, I've done mostly ciders, but now have two successful beers under my belt which I...

Bourbon barrels are single use. They can't be used for bourbon again. Many are sold off to Scotch distilleries, but that will flavor the scotch as well. That's why so many are sold off for beer aging. It's the bourbon distilleries trying to recoup some of the expense of single use barrels.

Please don't let this become a homebrew thing... please... http://www.businessinsider.com/glitter-beer-is-a-thing-now-2018-3

I've been mostly brewing ciders, and fermenting in buckets, so headspace/krausen was never an issue. People told me I need to ferment in glass, so I thought I'd give it a go. When I filled that carboy, something was bothering me, so after setting everything up, I looked through my spare parts...

Some techniques you should learn before you need them, even if you think you never will. For instance, knowing how to rig up a blow off tube made from spare parts can be incredibly important, especially if your LHBS is not open. Or, maybe just keep a blow off tube as part of your regular kit...

Can I assume that's a 5 gallon yield?

I was looking for opinions, not just a list of recipes... thanks though.

Soon I will be pursuing a nice Irish red ale brew. Smithwick's being my favorite, that is the direction I would like to move in. I've done a lot of poking on the internet looking for good clone recipes and found a handful that are either extract or easily converted to extract. However, this...

Hi Everyone! I've been brewing cider and I'm just now getting into beer via extract brewing. The instructions I'm seeing for most extract recipes are the same as all grain instructions in one aspect... after the boil, get your wort temp down to target as quickly as possible, either with an ice...

I'm pretty sure that's how you start making rum. You just need the distilling and aging part now.

I used potassium metabisulfite, left it for 24 hours, then pitched a pack of Nottingham Ale yeast on it. I'm not up to trying wild yeast yet... maybe in another year.