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You could use the same argument and say that breweries draw alcoholics - and who wants people who are blind drunk all the time making their beer? Seems to work out OK though. We all notice the spectacularly bad examples of _any_ profession. The guys who designed the O-ring seals on the...

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No, it's really the law. I've talked breweries into filling growlers from other places, but they are technically breaking the law by doing so.

While I'm all for fixing the issue, I don't think that a law prohibiting homebrewers from transporting their beer to tastings is going to affect tourism. Tourists don't care.

If you are starting with a low-gravity lightly hopped beer (a blonde equivalent) I'd start with 3-4lbs of fruit or puree. You can taste it before bottling and add some extract if it's not fruity enough. (I don't like extract but to each their own.) If it's puree I'd just pour it in the...

Or, to them, getting drunk is not as important as brewing beer.

You make the beer, then add a little more sugar (or extract or other fermentable) then put it in the bottle. The yeast restart for a short time, make enough CO2 to carbonate the bottle, then run out of food and stop. The yeast then settle to the bottom and form a thin layer on the bottom of...

3 days in my experience until gravity stops changing, at least on relatively low gravity beers. I usually let primary run for 4 days, then add fruit, then finish for ~2 weeks. (I figure the longer time on the yeast can only help.)

Reuse cooling water for irrigation. Might have to let it cool in buckets first tho; plants dislike water above about 120F. Most of my water usage occurs during cleaning/sanitation tho. Not many options to get around that.

I probably drink the equivalent of about 300 beers a year. Average one a day, a little less. Wife about half that. Which means I give away the equivalent of about 1000 12oz beers a year. Wow.

You mean - what if you drink half of it and then pour primed beer into the bottle? You'll probably get a half-carbed mix of the two beers (due to lack of sugar remaining in the Porter.) One caution - Do NOT drink out of the bottle and do this! In fact I'd open the bottle, pour half the the...

So you don't use yeast? Do you go the coolship route, then?

To each their own. I've had a LOT of fruit beers that taste like crap, but the good ones are some of the most spectacular beers I've ever had. Most recent was Hangar 24's Second Anniversary beer. It tasted like a pale ale base (in terms of color and hoppiness) with apple cider, caramelized...

I siphon pretty slowly and try not to aerate the beer too much, but keep in mind that when you add bottling sugar you're going to restart fermentation, and the yeast will tend to use up any free oxygen and convert it to CO2 anyway. Lots of headspace can be a problem though (i.e. partial fills)...

Think about the possibilities in the future. If you shook this thing up in low Earth orbit, then popped the top off, it would take off in the opposite direction, spinning as it went. You'd have self-spin-stabilizing beer bottles!

There's a bunch of ways to handle that. If people just start keeping mum about such things, then they'll be able to keep sharing homebrew - but nothing much will change. If people start being very 'out' about sharing homebrew, there will be fines and arrests - and the cops will win any...

I think I'd definitely start with 1 can or less! I've used 2 cans of fruit in a 5gal lambic and the fruit was almost all you could taste. I made a wheat beer with 1 can of blackberry and just 2oz of blackberry extract and it was pretty fruity.

There are - but people such as yourselves buy them as quickly as they get broken.

I used to think the same about cans! But Oskar Blues and Maui have changed that.

I always check the bottle. I use 12's more than 22's, and I find myself avoiding anything with a screw top, cork or screen printing on the bottle.