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+1 for Jack's Abbey, their "Smoke & Dagger" and "Hoponius Union" are awesome. John Harvard's is a good brewpub near the brewery as well. I would also suggest doing the Sam Adams tour in Boston, Mayflower Brewing in Plymouth, and Wachusett if at all possible.

FWIW Strange Brew has been my preferred LHBS since I started brewing and they don't deserve all the vitriol aimed at them for this. As far as I can tell as an outside observer they've acted in a reasonable manner to a business dispute.

Here's a previous thread on the subject: https://www.homebrewtalk.com/f12/heather-tip-ale-recipe-286652/ As I said in the previous thread, I like a lot of heather flavor so I use 8oz total (2oz of which for "dry heathering") in a standard 5gal Scottish 80- recipe. Most people use less than...

668. The kitten got up on the counter and noticed that it rolls when you hit it, right onto the floor...

I'm going to try a gruit this weekend using your herb recipie with a slightly different base, it is very helpful to have a starting off point for the herbs, thanks! I'm probably going to cut back on the wormwood since my OG will be a bit lower. Do you find this recipe benefits from extended...

Awesome! I've been looking for a place to order spuce tips for a while, just placed my order.

The Boston Lager fresh from the brewery is way better than any other glass of it I've had, I was really surprised at how much of a difference there was. If anyone's is in the area I highly recommend taking the tour, they are not stingy in the tasting room either. I've never had a beer from...

So this experiment is probably not worth the effort then?

My plan is to make a 1 gallon test batch of a basic low gravity wheat wort and add some fresh raspberries from a local farm stand in an attempt to get the wild yeast from the berries to perform the fermentation. I have read through the threads describing how to harvest wild yeast from apple...

I use a Scottish 80- recipe as a base with no hops and add heather at 60min, 5min, and in the secondary. I like the heather flavor and aroma so I tend to use a lot of it, about 8oz dried spaced throughout. If you can get fresh heather you'll get more of a earthy flavor in from the boil, which...

I made an old ale years ago in which I added 3lbs of extra light DME to a 15lb gain bill to up the gravity beyond the limits of my equipment. It worked great for me with no off flavors from the extract.

I made a ginger beer last year that turned out great IMO using 2oz of fresh grated ginger, 1oz at 15min and 1oz at 5min I think. It was a fairly malty beer which helped balence the ginger flavor, I don't have the recipe in front of me so I can't give specifics at the moment...

I have come to the same conclusions after starting out using liquid exclusively

In Milford MA here, love making (and drinking) cider! I got a batch of unpasteurized cider from Phil's Apples in Harvard, MA early in the season this year. Added 6oz light brown sugar, 5tsp fermax, and S-04 yeast and let it ferment out to completion (0.996 I think). I back-sweetened with a...

There seems to be a lot of us here... I've been a long time lurker here so I thought I should go ahead and create an account and introduce myself. I've been brewing since 2008 when I was given my beginner kit as a birthday present, upgraded to all-grain in 2009. It has become a bit of an...