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Sorry bud you're late to the parade. Hard Rootbeer is all the rage now.

I just checked the book and I don't see where it mentions whether or not that chart is for a stir plate. On Jamil's calculator at mrmalty.com using 1.047 and 10 gallons it says yeast cells needed are 330 billion, 1 "yeast pack" of liquid yeast with 2.36L of wort. I checked yeastcalculator.com...

Sometimes I will come up with a name, then I will forget it because I don't label my kegs or tap handles. I'll refer to it as the "____ clone" or "_____ style beer." I only have 2 taps so it's not hard to keep track. When I'm messing around with making labels I'll just come up with a name based...

I know you've already pretty much closed out this thread but I wanted to toss in the recommendation to be flexible. I've moved to and from local and online stores over the years for a number of reasons. You really have to shop around to get the best deals. Sometimes newer stores will offer...

I think this is the tail wagging the dog. People decide what beer they like. Apparently people like the 10-16% ABV beers from Michigan. The breweries didn't just say "you had better rate this high ABV monster the highest." That doesn't mean you have to drink the highest rated beers or the...

I think this is where having a homebrewing friend or mentor would greatly help a new brewer. Lending a little time, experience, and equipment to a new brewer can aid them in deciding which path to take without facing the initial cost barrier to entry.

"Caramel Malts have undergone a special heat 'stewing' process after the malting which crystallizes the sugars. These sugars are caramelized into longer chains that are not converted into simple sugars by the enzymes during the mash." -How to Brew, John Palmer "Unfermentable sugars are highly...

If you can find a maker's mark then you could check this website to locate the maker.

What yeast are you using? Is it an ale strain? From what you've described it looks like a regular ale fermentation and the 14 day lager period is just a conditioning phase to clear the beer up. If you don't have a cold place to store the beer you could leave it at room temperature. Here is a...

What's the largest grain bill you've been able to fit in the 20L?

After racking off of the yeast cake in the primary I would personally let it sit there for a month to extract the most flavor and get my money's worth. I can't tell you that you will notice a difference between 2 and 3 weeks because everyone's palate is different, fruit is fickle, and base beers...

I've done it on multiple occasions in my primary after cold crashing.

Here's the article. I thought the concept of kettle souring was pretty cool. Basically you inoculate the beer in the kettle with lacto overnight. Then you boil to kill the bacteria when it reaches the acidity that you want, transfer it to the fermenter and let yeast work on whatever is left...