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My wife says I can have as mant as I want. As long as she can too. ;) Of course I'm lucky that way.

I have a couple of friends that I often give beer. They also sometimes 'pay' me to brew a batch for them. More correctly they pay for everything and I brew it. I usually keep a 6-pack for 'quality control.' It comes out even as far as I'm concerned.

I give out my beers all the time. About 1/4 to 1/3 is given away. In return I get beer from my fellow brewers. From non-brewers I get fresh fruits and veggies, venison, homemade jellies and such things. I think it's a fair trade. Plus they all save their bottles for me so I never have to...

Living on a military post where almost everyone has been to Germany and/or England and know what real beer is, most of the people I give beer to love real beer and hate BMC. Some of them are homebrewers themselves. Last year at the unit Xmas party, we finished off 20 gallons of my Holiday...

Oh God! That's like trying to pick the best sex you've ever had. There's that oaked Robust Porter I had with the New York steaks and all the trimmings. No wait maybe that honey laced Blonde Ale I had with some friends in the middle a the Alaskan wilderness after a long day on trail...

I wouldn't use any of those for a bitter, but Nottingham would be the closest.

I'm not saying that this is the way to do it but here's what I do. I brew every weekend and for the most part only use two types of yeast. I harvest the yeast from the primary about a week after pitching that way I get the flocculent yeast that I want. I chill the yeast in the fridge until...

It depends on the beer. Some of them I hate. Some of them I love. There doesn't seem to be an in-between for me.

Slow smoked dry rubbed ribs. With homemade baked beans and rolls and all the other trimmings. Fireworks of course. Shared with good friend and the family. All washed down with some homebrew.

Another vote for not crushed

It may not have been 'smacked'. The packs will swell in the heat. Even if the nutrient pack was smacked, all it did was increase the cell count in the bag. It should be great. Put it in the fridge until you're ready to use it. Don't worry about the starer this time, but I would advice you...

Revvy's post on bottling should answer most if not all of your questions. I'm bottling tomorrow so what I'll do is get my bottles together today. If I need to remove any labels I'll give them a soak in the cooler full of One Step or Oxi Clean. That makes the label float off in an hour or...

I have to agree with leaving it in the primary. Don't rack if you don't have to. It will clear just fine in the primary. Having said that I will admit I rack almost all my brews after about a week, but that is only so I can harvest the yeast. If not for that I would never use a secondary...

Oops! I almost forgot to add this weeks batch. 5 gals of White Rose Bitters 17,706.5

This one is fairly simple and is always a crowd pleaser. Recipe: Mt. Rainier IPA Style: American IPA TYPE: All Grain Recipe Specifications -------------------------- Batch Size: 5.00 gal Boil Size: 6.25 gal Estimated OG: 1.066 SG Estimated Color: 12.4 SRM Estimated IBU...

43, 4 years

It's great. Plenty-o-BTU's. The big square surface and base means no knocked over brew pots. Wouldn't want to brew with anything else.

+1 on the Bitters I chill my bottled bitters to drop the yeast and then let them warm up some to serve. They are better warmer. Any good British style ale works great that way.

To be safe just send me the beer for proper testing and I'll tell you if did it right. ;)

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