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I bought a bottle of Sierra Nevada's 30th Anniversary. It has a cork top. Can I reuse this for bottling? If not the cork part, can I at least reuse the bottle itself with a regular bottlecap?

My wife is picky about beer and there seems to be no rhyme or reason to it. She claims she doesn't like IPAs but her favorite beer is an IPA. Women in general like fruit flavored beers. You put raspberries in anything and she'll drink it. I say keep testing commercial brews on her and when...

Nothing wrong with the hair of the dog. There's a reason Founders makes a brew called the Breakfast Stout. It's also a big beer, so no way you're alone on that one. Sorry about your ribs.

Question: does it matter if my wort has a LOT of hops in it. I was going to wash the yeast from my Pliny the Elder Clone but then thought that all those hops might make it a bad batch to start with. Opinions?

Amazon has them 15 bucks for 16 beans

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I want to make Duvel. The recipe I have says to pitch yeast twice. Ferment once for 7 days and then rack to secondary and pitch yeast again. My question is: can I just buy one bottle and make it last? I'm thinking use half of the original yeast, make a starter a few days before saving the...

Maybe it's just my hydrometer, but I can't figure out how to get an accurate reading with mine. Plus, I've started using a glass carboy for fermentation and can't just drop it into the wort without it staying there for two weeks, so I've stopped using mine. I'm definitely go to start using...

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I also like to bake my own bread. I've found the crewing beer and baking bread go hand in hand, they both take the same time, they both center around yeast. So usually I use my down time waiting for boils to bake a loaf of bread. Yesterday I made a pot of chicken stock instead of bread.

My stock pot holds 24 quarts. Would I have to get a bigger pot if I wanted to switch to all-grain?

On second look my recipe says to use 0.33oz for dry hopping. And it calls for 0.5lb Crystal and 0.33lb Carapils malt instead of the 8oz carapils in your recipe.

I'm brewing this as we speak. I got it out of BrewYourOwn magazine. It's exactly the same recipe except mine said to steep with only one gallon of water.

I noticed many recipes don't tell how long to mature your beer. I know it depends on the type so one would think that would be something you should include in a recipe. So: Is there a guide somewhere on how long certain beers should mature in primary, secondary, in the bottle, overall...

Depends on if they have the money to spend. Two of my best friends always come over with Bud Lite because they can't afford anything else. I always tell them to take it home with them. They're going to drink good beer while they're at my house.

It's hard to tell picture he posted the size and condition, but I offered him $20 and he said sure so I guess I'll go pick one up.

Sorry for the threadjack but it seems the OP got his answer: What's a decent price to pay for an empty CO2 tank? I found a craiglist ad for one and it just said make an offer.

DFH 90 Hopslam Two-hearted

THe 90 minute is my favorite commercial beer but I can't handle the 120. I had the Burton Baton which is the 90 minute that's been aged in oak barrels at a brewfest last weekend and it was ungodly!

What about when racking to secondary? You leave the sediment at the bottom, right?