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Anyone know of any schools that have brewing courses or certification programs? The only one I've been able to find is Niagara College that's right over the Canadian border north of Buffalo, NY...

Seems to me that their sample size is too small. How could the preference for beer drop 12% in a single year? They say beer preference went from 51% in 2010 to 39% in 2011. That seems like an extremely drastic change that could only be attributed to sampling error, rather than an actual shift...

Well by sealed up I mean it's in the fermenter with an airlock, not completely sealed shut. It is only my third batch and I hadn't really understood how to use my hydrometer at the time that I started it so I don't have gravity readings for it. The two batches before that didn't have this...

So I started some dandelion wine in the beginning of May. It's been sealed up for approximately 3 months now. I racked it today and racked some into a shot glass to taste how it was getting on. It is super sweet (as sweet as a finished sweetened wine), though I could also taste that...

Roger that, I'll just leave it then. Thanks for the responses.

I have a 5 gallon batch of wort fermenting that I will need to transport with me from West Virginia to Michigan this week. Today marks 1 week since brew day so it's nowhere near ready to be bottled for easier carrying. Right now it's in a 6.5 gallon glass carboy. My plan is to rack it into...

I too recently brewed my first batch of beer. I've been making homemade wine for 6-7 months. For wine everyone suggested I use Campden tablets and water solution for sanitizing. Is that an ok substitute for these other sanitizers or should I not use that for beer? The first batch's equipment...