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Put off the hip surgery and brew so you can have something aging while you rehab. Depending on the surgery you proly won't be able to brew anything for a while anyways. I am actually a rehab physical therapist and this is what I would do, depending on the surgery of course ;)

$300 for northern brewer combined from several family members Quick disconnects for my Brutus stand from my brother (who helped me build it) Keglove neoprene cold sleeve for my Cornies and a sweet brooklyn brewery cycling jersey from my wife I love the holiday brewing system upgrade, and can't...

Rochefort 10, I love how my family knows exactly what I want for Christmas.

Minnesota's Brew, super cheap 6-point beer we drank a lot of in college. This stuff was pretty bad, Lost Lake is a close second.

I was just thinking of another thing that proly puts me way apart from the majority of most craft beer drinkers, I really don't like super hoppy beers. I feel like there is a trend I do not enjoy which is to over hop every beer, especially on the west coast with styles that don't call for...

I love to play disc golf and there is nothing better IMHO than natty light tall boys when I am throwing disc. I am not even bothered when they warm up in my disc bag. I voiced this opinion on another forum and was told by multiple people that I should drink more "real beer" and that I would...

Recently completed a Brutus 10 clone. Still getting it dialed in, but this thing has me so pumped to brew it is taking over my brain.

Cowboy coffee porter by big sky brewing. Local liquor store got a great deal on these and was selling them for 4.99 a 6 pack. So of course I bought 2 cases. :)

Brewing right now (Thursday brewday!). Maple butternut pale ale, one of my highest requested brews among my friends. :)

I might be totally making this up, but I remember reading in a BYO or zymurgy that you can't really make a beer that is over 100ish IBU. The reason for this is that around 100 IBU's the beer solution is totally saturated with alpha acids from the hops and you get no extra effect from hops added...

Helped a friend do a Mr. Beer, but it really wasn't any good. I have another friend I told I would give my entire all-grain setup to (built a new system) but he has yet to take up the gear. I am still holding out hope, cause I would love to pass around homebrews with my friends instead of just...

Had all three at GABF and was also disappointed (although my expectations were sky high). Tasted a little young, but since it is JZ I have to give the benefit of the doubt. I just hope they taste better next year.

That ginger snap beer sounds awesome, will proly have that for a end of winter treat

Recently picked up some demerara and muscovado sugars thinking they would be great for brewing. Now the only thing I can think of making with them is a dark strong Belgian, which I already have fermenting right now with some turbinado sugar. So I figured I would put it to the folks on here...

Bob Marley channel on pandora helps me RDWHAHB!

Just updating here. I went with the white labs abbey yeast (two vials instead of a starter) and it has been fermenting at 67-68 for about 4 days. I am going to pull the fermenter out of the fridge tomorrow and let it go at room temp for 4 weeks. After that I will keg and gas and see how it...

Just to put out there what is working for me, I use the hop spider design from a recent BYO issue with a few minor tweaks. It is a hop/grain nylon bag with three holes in it held to a PVC collar with three 8" blots. The plans in the issue used a big wire clamp, but the heat and steam from my...

I have just built a new brew stand, but I have not been able to block hops successfully. I tried an inline filter, but was getting too much clogging at the pick-up tube in my keggle (using pellets). I am thinking now that I am going to have use hop bags, but I was curious to see how people...

Not sure what kind of yeast I will use, but proly either white labs Trappist or abbey. What I think I will do is primary two weeks at 66-68 and then leave at room temp in secondary for a month. After that I will keg and put on the gas, which will proly be too soon but at least I can tell if...

I have made a few dubbels and have had limited success and I am curious about what other people are doing with their temps when fermenting. I use a fridge with a Johnson controller that stays around 66-68 with at most three buckets going at a time. I am wondering if I can improve my yeast...