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It won't hurt it any, just make sure if it's not a fresh bottle of honey to add the honey you were going to use + a little more, dilute it with some water and boil to kill any kind of nasties that may have gotten into the bottle. If it's a fresh unopened bottle/jar , wash the cap off (can...

The beer that got me into beer and homebrewing are one in the same. A homebrewed cream ale I had while doing a fantasy football draft at a buddies house. Prior to having this beer, I didn't like beer at all. I knew of "Craft Breweries", but I never tried any of them. I ignorantly thought...

American Brown Ale in the Secondary, Orange Hefeweizen in primary.

I have never heard of this, looks delicious.

1.090 to 1.006 would be 11.03% ABV To get it away from the sidewall and alleviate any bubblies that may be causing it to float, you wanna grab the hydrometer and spin it like a top while it sinks down. Let it sit for a few and then take your reading.

A hydrometer doesn't really measure alcohol, it measures the amount of sugar (potential alcohol) in whatever mixture you put it in. This sugar is converted to alcohol by yeast. In order to figure out your ABV (Alcohol by Volume) you'd need your Original Gravity, I usually take this sample...

20lb CO2 tank. This didn't come today, but I got a confirmation email from stout that my first conical should be here on thursday, pretty jazzed.

I've done an orange hefeweizen thats pretty good. I grate the oranges to get the zest (using the larger holed graters if available). Only grate the orange parts, leave all of the white **** (pith) on the orange. I peel the oranges, get all of the pith off you only want to see orange fruit...

I bottle my hefs in about 9-10 days. I like to condition them for another 10 if I'm able to keep everyones hands off of it.

Not the prettiest plate I've ever put together, but still mighty tasty.

Roll Call

give yourself plenty of time cooking the brisket, especially if you plan on making burnt ends with the point.

Stone Arrogant Bastard, Sierra Nevada Pale Ale, New Belgium Fat Tire, New Holland Dragons Milk, New Holland The Poet

All of the mentioned podcasts are great, you'll pick up cool little tips that will help you with your own brew. In the general "About Beer" category I have a few recommendations. I recently listened to Beyond the Pale, which walks you threw the history of Sierra Nevada, I found it quite...

Also, this is essentially a better version of the morebeer chart, WITH COLORS! I usually refer to this as different beers respond better to different PSI. http://www.kegerators.com/carbonation-table.php

BC is right in that you could say, set your PSI to 30 for 48 hours, give it a few good shakes every now and then, drop it down to 10-16 PSI and have decently carbed beer in 3-4 days. You need to be careful with this method though, as it's extremely easy to overcarbonate. Also, the beer will...

Prolly gonna do some St. Louis ribs this weekend. Do a maple glaze on a few, and some blues hog Smokey hickory on the others.

As others have stated it's most likely a moisture issue. If all else fails duck it. Also don't sweat having the neck open for short periods of time, while not an ideal situation, the co2 pressure created by the yeast should keep most unwanted microbes out. Just make sure you store your carboy...

Put Cream Ale in the keg yesterday American Brown in the secondary Tripel on deck this weekend.

Different strokes for different folks. I can't even count how many times I've tried something that sounded rancid that was quite good/great. Milk Stout sounded awful when I first came across it a few years back, and it was delicious. (Same can be said for a lot of beverages and food I've...