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This is not entirely true. There are several "beer companies" out there that are owned by people who know nothing about brewing, or very little, and leave recipe formulation and the actual job of brewing to the contract brewery. You can usually tell which these are by tasting the beers, which...

:eek: You put over a pound of hops in a 5 gallon batch!?!?! How did you get any wort out of that thing? I'm all for the hops, don't get me wrong, but that does seem like overkill to me. Not to mention the cost issue. I don't have time to order any online, so I have to make each oz count...

Where'd you use these? Evenly disbursed or did you use one kind for aroma, one kind for dry hop, etc?

Woot! I likes me some paddle

Does anyone know this this aging idea applies to oxidized mead? Mine got just a bit too much air when transfering/bottling, and it has a bit of a sherry/carbboard taste going. I stuck a few bottles in the cellar, but I don't know if its even worth it.

Band aid, plastic flavors are often a result of stressed yeast in the presence of chlorine from your water. If you're using city water, I would suggest running it through an activated charcoal filter (a normal Pur water filter on the tap is perfect). If you're running your water through a garden...

Hey all, about to brew up a Dark IPA here, and I'm wondering how you all approach the hop profile in these beers. I'm not going for any real roast flavor, just color. I don't know if I should go with a real citrus-like profile, or go for the more piney, resin, dank idea. I've heard this...

I brewed this recently, and it came out a damn tasty beer. Granted, here in CT we don't have Moose Drool to compare it to, but on a recent trip out to Denver I got to try the real thing. From what I remember, this is a pretty close rendition. Recipe tweaked for ease of measuring and available...

Goin on a road trip to Red Rocks in Denver, CO and I need some suggestions for stuff to do along the way. I've already planned for Great Lakes brewing co in Cleveland, and I know of Falling Rock and Boulder Brewing in Denver (in KC I'm focusing on the bbq ;) ) Anything else I should be looking...

The fridge will certainly slow your aging, but it will also clear your mead. This means that each of these bottles will have a layer of sediment (how much depends on how cloudy the mead was when you bottled it). Just be cautious when you pour. It won't be a compacted sediment like in beer, but a...

White Labs will work as well, but you certainly can try it with a dry yeast. It might be a good idea to get it going in a starter first, a honey starter, not DME

I've used Wyeast 1056 (american ale) on some 8-9% meads, and gotten a nice fruity compliment to the honey flavor with it. I fermented it a little warmer than normal, about 72 degrees to bring out the fruit esters

Yes, there are two camps of thought on this one, and it's been argued back and forth for a while. In the end, both ways make mead, you just have to decide for yourself which makes the best mead for you. Personally, I'm a no-boil guy. Primarily because I'm lazy, but also because a lot of the...

That ain't barbeque ;) I've finished almost all my pork shoulders in the oven, mostly because I have trouble controlling the temp on my smoker. In order for it to "pull" like you want it to, you need an internal temp around 190. Like arturo said, it's all dependant on the meat temp, not time...

I would rack off the fruit, as others have said, but then stick your 1 gallon jug(s) in the fridge. The cold will cause a lot more of the particulate matter in there to drop out. Do this for a week or two, and I bet you'll see a vast improvement.

Same here. I was really dissapointed though, there were three more single hop casks for Stone, but the distributer mishandled them. Could you imagine nine Stone single hops casks??? I think I just finished... I'll make it a point to stop by Glibbidy, didn't realize you were pro! (been off the...

Seriously. Here's my short list of things I'm gunning for: Allagash Brewing Co. (ME) Booth #519 Fluxus 2010 (Imperial Chocolate Stout / 12%) Blue Hills Brewery (MA) Booth #522 Black Hops (India Black Ale / 6.4%) Brooklyn Brewery (NY) Booth #516 BLAST! (Double IPA / 8.2%) Dark...

What is the wattage on the element?

Subscribed, we're doing almost the same thing. Eager to see how other people are approaching this.

Alright, sorry for the lack of updates people, but that's because there's been a lack of work being done on the system. That is not, seemingly, a bad thing... We've decided that it makes more sense from a business perspective to brew at the 7 bbl level. We do not, however have enough money or a...