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This link:Brewer's Association Brewery Locator turned up the Icicle Brewing Company in Leavenworth. Can't find their website, but they have a Facebook page (for what it's worth).

I keep mine in my basement workroom (not outdoors, but plenty of sawdust and other stuff floating around). I keep them in milk crates covered with a square of cardboard cut to fit the box, and then cover a stack of two crates with a heavy black plastic trash bag. They stay nice and clean...

Well, yes and no...if you fermented wort with any yeast, and kept the temperatures in range for that yeast, you would get beer. It would likely be good beer....but it might not be a particular style of beer. For example, you can't make pilsner with ale yeast. Sure, you could use all the same...

If you’d rather not mess with the math, just add 1/2 of the extract when you start the boil, then and 1/2 at the end. There are a lot of posts on here about late extract additions - it has improved the quality of my brews. What he is doing is accounting for the potential sugars in both...

Right, Jamil's book is written for full (7 gallon) boils with 5.5 gallons in the fermenter. Use the formulas in the front that he shows to scale down to a partial, and then top off to get to 5.5 gallons. As he discussed in the front of the book, the only reason to do this is to get about...

You most certainly can. The only difference is hop utilization. A full boil has better hop utilization than a partial boil does. A lot of recipes for extract brews assume a partial boil - but look around or tinker with some brewing software to make sure you get the right amount of hops. The...

I've made a few honey ales. 2lbs of regular honey is what I use. Like Blackwaterbrewer says, it does take longer to ferment and clean up. I have added it at the begining of the boil, and in the last 10 minutes. The later addition has a stronger honey flavor to it (not sweet like honey...

so...let's see....this post, the Easy Partial Mash post, the Stovetop All-Grain post....do some editing, find a publisher and you have got a really nice book.... I'd buy it. Mighty fine work.

Like others have said, to get the same IBU as the original recipe, you might have to adjust the hop amounts. You should be able to figure this with Beer Smith. If the recipe was a partial boil, you may not see much difference going from 2-1/2 gallons to 3 gallons. However, if the recipe was a...

You can lift the theif out to read it - you don't have to leave it in the carboy.... As an option - there are also three piece plastic ones. You might be able to purchase more that one and piece them together to make a longer theif

The Fermtech theif is about 19-inches long, so you should be able to reach down about 18-inches into the vessle. You only have to be able to reach down far enough to float the hydrometer (it fits inside this type of theif) - you don't need to reach all the way to the bottom.

I was planning on brewing up a Biere de Garde but I'm having some trouble finding the right yeast. Seems like no one makes Biere de Garde yeast. I've looked at a ton of recopies and it seems that yeast is all over the place from Belgian Ale to German Ale to German Lager to British Ale...

Ok - so after a week at a warmer temp, the SG is still at 1.018 - still seems higher than it should be. Is it time to repitch, or just go with it as is? I'm worried that if I repitch something else (like the Notty I have on hand) that there won't be a sufficient colony to make a difference...

I'll admit - I drank it too. Before they went national with Zima, the guys in college from the Nashville area used to bring cases of it back to school with them (carrying alcohol across state lines to party with underage college kids - nothing wrong there, right?) and it was quite popular...

This makes me wonder two things: a) Do they really still make Zima? b) Why?

For a long time I secondaried 5 gallon batches in a 6 gallon carboy, and never had an issue with oxidation. I kept 5 gallons of porter in the 6 gallon carboy for almost 2 months with no off flavors. Don't worry, if everything was clean and sanitized you should not have any problem. Beer is...

I brew up a version of JZ's Kölsch two weeks ago using WLP029, and it just now stopped bubbling - so I checked the SG at lunch, and it was at 1.020 - way above where it should finish - 1.009. I'm thinking that if that is all the more it has dropped in two weeks it might be stuck. I'm...

As I read this, I'm begining to think that washing yeast might be something worth trying. Any idea how long the yeast will last? Seems like every batch of beer I brew calls for a different yeast, but if possible, I'd like to start keeping some on hand (if for no other reason than to give me...

As for your comment that the Bock bubbled less than the Nut Brown - different beers with different yeasts experience different fermentation cycles. Some yeast are fast and furious, some are slow and steady, some produce huge krausens, some produce almost none. The air lock isn't a good...

With extract, it is pretty hard to not hit your OG. Are you sure you have the right volumnes? Run it through some brewing software (there are some free ones online - like this) and see what it calculates the OG at - could be that the recipe is wrong. As far as the FG - what yeasts did you...