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dont know your local laws but i would guess you would need to follow all the requirements of a home brew club. I wouldn't see them making a legal distinction between wine or beer

i think the biggest issue you are going to run into is if you are consuming wine at a local business. if so they would have to have a liquor license and there is actually even more complexity with homebrew (whether beer or wine) in that circumstance. if your just starting this i would suggest...

stainless steel washers. you can get them from home depot cheap

when you are seriously contemplating tossing a whole apple pie into your mash tun

I believe this falls under the category of "many have tried few have ended up with something they want to drink"

you mention .2 oz CTZ in the boil. in the boil when? how long was your boil? Also when you get you hops note the Alpha acid. Columbus averages about 12% AA but i have seen it as high as 16% and as low as 10%. This wide variation can lead to very different IBU values on a 60 min boil. I would...

i know thats the problem lol

Thanks... I keep going back and forth a 2h clone or a nice stout

after a long hiatus i have revived by brewing blog. currently detailing my electric build feel free to check it out and give feedback. link in the signature

New system is so close to being ready. Im going with a 2V electric setup the plan is to do full volume mashes with 20gallon kettles. most of the plumbing is done just need a couple more fittings to get the hoses trimed up and final. also need the mash tun that is out of stock but SS Brewtech...

Great lakes hops it a great source for plants. I took a bit of a different approach. I planted some weird hops that i could not buy (at least easily) commercially. right now i have a Santium, Viking, and Vojvodina.

My guess is it is what it’s going to be. You have already re-pitched yeast so I don’t see doing it again is going to do anything. I would give it 2-3 more days if the reading is the same then package. If your keging you could do it now. The three days is more to avoid a mess if it is not 100%...

one more really important thing when planning a larger (anything over an acer) is the maturity of your strains. if you dont have a wolf picker or similar picking is a very labor intensive job and you have about a 2 week window to pick and dry. if you can stager you strains to have some early...

My fault its actually Japanese Kirin II - Field Grade Grew like crazy. its first year it was easily bigger than his second year cascades. don't know if he ever told me how much it yielded though

looks like Solder to me. That does not mean it's not lead or has lead in it. It was very common for solder to contain lead back in the day. some solder even today has lead although its much less common

Just for a bit of fun. What is the strangest beer you have made? I'll go first. I actually brewed a Wasabi Stout a few years ago. Honestly it was actually pretty good. Don't know if i could drink more than one at a time but considering this could have been awful I'm counting it as a success

seems like it would work. Don't know there is going to be much difference between the 1 min additions and the flameout. no reason your recipe wont work but it it were me i would just whirlpool all the 1 min and flameout hops (add them to the whirlpool hops you already have) but thats more...

Not saying it’s the right way but I’ve always aged at room temp. Carbed or not I don’t think it matters but I’ve never aged carbed

i've aged beers in kegs for up to a year. fill with beer, attach the co2 line, pull the pressure relief valve a couple of times (or until you are confident the O2 is out), then you are good to leave it in theory for a very long time

Done a ton of work with small hop growers in the past. I ran a business that processed and pelletized hops for many growers in colorado. The people who had the most success would plant about 80% of their yard with staple hops like cascade and then experiment with different types in the other...