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I gave some bottles I had a LONG soak in oxyclean which gave them a sandpapery feel on the inside and out. I had read on here a soak in vinegar solution would take care of it, and it did. You may try soaking a bottle in vinegar and see what happens.

I had brought up Young's in a thread a while back and was pointed to a beer here called 'Deception'. Sounds pretty tasty to me. Just for you to peruse, I haven't tried it: https://www.homebrewtalk.com/f68/deception-cream-stout-141483/ Good luck!

36/96. Should have got 11 more...

I was looking in Designing Great Beers to see what the difference is. OG for an APA is 1.044-1.056 and bitterness of 20-40 while the OG for an IPA is 1.050-1.070 with a bitterness of 40-60. I have had some APAs that had more perceived bitterness than IPAs. I think its more likely due to a...

I also live in the middle of nowhere, IL similar to drunkengoblin. The city may not be that much different, but here are my thoughts on it... I've hung out with different groups, drinking craft beers, and got the: it's dark/heavy/not Miller Lite/wouldn't want to drink it all night, etc, etc...

EPA regulations for sanatize, disinfect, and sterilize: 99.9%, 99.99%, and 100% kill rates, respectively. That's according to Murl Landman on Basic Brewing Radio 3-22-07 ~14:30 in.

http://www.hulu.com/search?query=Beer+Nutz&st=1&fs= Here's an 8 episode run of the closest thing you'll probably find for a while. I haven't watched it for a while, but if memory serves, you've probably tried well over half of the beer featured.

No there's no need to aerate. You could risk oxidizing the beer.

Bell's Best Brown has been one of my favorite beers of all time. I saw it in a cooler at a store and bought the whole case to drink in the future. I put them in an unheated room that has not been over 70 degrees since putting them there in mid- to late January. I drank a few about a month or so...

My second batch was a Brewer's Best Oktoberfest. I kept mine in the primary for a month at room temp (68-70 degrees) and had a very drinkable beer. If I found this board 8 months ago I could have gave you my gravities, but I was just loosely following directions and watching the airlock at...

Many directions that come with kits and books say to rack to a secondary, but any more its been found that a secondary generally isn't needed unless you are dry hopping. A month in the primary will produce a clear beer. If you do transfer, you don't want to agitate it.

I finished off a bottle of dayquil so I ripped the seal off a new one and realized the measuring cup would work great for measuring Iodophor. I used the cup from the last bottle rather than the new one. Not really a 'problem' per se, but similar.

No problems. I didn't even think to look in that forum before I posted this. :o Mods, please delete.

http://beernews.org/2011/03/anheuser-busch-to-buy-goose-island-for-38-8-million/#more-18165 I knew AB had their hands in Goose Island. It was the only thing allowing me to buy 312 in BFE. At least it will still be brewed out of Chicago. We'll see how it develops in the future. I hope its a good...

Ranger IPA is one of my favorite beers to drink with Mexican foods and I am excited to see it on any menu. :mug:

I hate to bump this back to the front, but I tried a bottle of Guinness that got pushed to the back of the fridge that I'm sure was way past it's prime (Hey, it's pasteurized, right? lol). I decided to try it again just because of this thread. It could just be a change in my palate since I tried...

I am still brewing extract kits, so I have far to go. However, many of the beers I taste I think to myself "If I was brewing this, I would like more of 'x'." If I ever get good enough to achieve that, I'd like to think I would be "Oh yeah, that's right!" That been said, I think Hopslam and...

What brand of canned pumpkin do you buy? Libby's seems to be the gold standard and have '100% Pumpkin' on their label. They use a pumpkin very similar to the Dickinson variety whose scientific name is Cucurbita moschata, related to the squashes, rather than Cucurbita pepo which are the...

I would use a butternut squash and spices to make a pumpkin ale. Butternut squashes are more closely related to the stuff in the can than your traditional orange pumpkin.

I see the point you are trying to make here, but there are numerous collaborative efforts out there in the craft brew industry. I think there will always be some degree of this camaraderie as craft brewers, as a whole, are fighting for their chunk of the ~95% market share that currently belongs...