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I was actually just looking into this and some of the craft brewers actually dry hop starting as soon as primary fermentation is starting to slow down, but before it has been completed. They leave it in there for a few days to a week then transfer to secondary. I think the theory is that you...

BYO sells back issues on their website for $2.50 each.

Huge win for breweries in Texas, but the war is not over yet.

I agree as well.

I live down in snow country in Western New York, so quite fittingly, I decided to go with Lake Effect Brewing Company.

Depending how strong of a fermentation you have, you could already be a couple points away from your FG. I would let the gravity on this one slip through the cracks and just enjoy the beer for what it is.

Condensation inside of a fermenter is completely normal. Whenever I take the lid off of my conical to clean it I need to always remember that. Otherwise I get drenched with water.

Sounds like that would be a pretty fun time.

I don't think this would be a gooey mess at all. All that will be evaporating is water and some compounds. All of the sugars that would cause the gooeyness will stay behind. That's why you get a more concentrated wort if you boil for a longer period of time. The ceiling above your stove doesn't...

Looks great. I just moved into an old farmhouse and a new, sleek kegerator would just look out of place. This would be an excellent fit in the house! I just need to keep my eyes open for an old ice chest now.

I would have to agree that this would work. It sounds like all of the compounds that would normally be trapped would be able to escape from the kettle.

Here's my list for 2011: 5 gallon: Ryerish Red Irish Red Belgian Blonde Pilsner Hopfen Weiss Honey Weiss IPA Lite American Lager German Pilsner Harvest ale Pumpkin Stout Weizen Bock 2 gallon: American Pale Ale Beef on Weck Ale Elder Ale Sarsparilla Ale Chocolate Chipotle Rauchbier Chili Lime...

I have been known to live the High Life, but bottles are much preferred over cans.

There are some recipes out there that call for using a very clean ale yeast if you don't have colder temperatures to lager at, like a California ale yeast. You still want to ferment at the lower end of the range since you will get some more fruity esters at higher temps and it would not...

He's actually a user on HBT. His username is RustyZymurgy.

I guess a sub topic here would be how many people from Buffalo would want to tack their order onto the Syracuse group buy? If there is interest from a couple people, it could be worth it, that way only one trip would have to be made instead of everyone driving out.

This is actually pretty funny. I was searching around these forums today for things going on in/around Buffalo and I bumped into this thread, oddly enough containing a picture that I have on my phone. My brother in law works at Austin Homebrew and he drew this. He's originally from Buffalo and...

So I just brewed an old ale and added some fruit to the secondary fermentation. The original gravity was 1.066, after primary it was 1.018 and after secondary it was 1.014. This comes out to about 6.8%. However, there were a lot of sugars added from the fruit (3 lbs of dried fruit, which if...