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I'd actually agree, there. Sure there's usually a bargain menu but most of the regular stuff is about the same price as a sandwich with a lot of snobby ingredients. To get on topic, homebrewing has certainly taught me more about tasting beer. I don't drink a lot so when I bought beer at the...

I find the calculator at Mr Malty (find it at http://www.mrmalty.com/calc/calc.html ) helpful. If you have a food scale, it will tell you how much yeast you need (be sure to turn the tab to "dry yeast") based on how much sugar (original gravity) is in the wort. Then again, a lot of people...

I played a lot of educational video games as a kid (I wish Agent USA got updated the way Oregon Trail does) and I always liked the sound of Reader Rabbit, even if I didn't like the game by the time I got to try it. Plus, my Chinese zodiac sign is the rabbit, so it put two things about me...

I primarily use clear soda and soda water bottles. I store the filled bottles in an opaque storage bin in a closet to minimize how much light it sees. Haven't had any skunky beers in a year of use and the flexible plastic is easier to handle than glass. As for gushers, occasionally I'll have...

What really got me to switch to all-grain was that most of the extract recipes in Brewing Classic Styles called for liquid extract and if I didn't use the whole can, I'd have to store it or plan out my recipes to go through my leftovers.

I'm lucky enough to have access to an amazing international grocery store that has hard-to-find ingredients from around the world (though they're oddly terrible when it comes to Japanese products and food from Hawaii). For homebrewing, that includes a wide variety of sugars that includes jaggery...

Sometimes I'll get enough grain to make 1.5 gallons of beer and make 1 gallon of wort... and then when I bottle I'll dissolve the priming sugar in a half-gallon of water. So far I haven't gotten a beer that tasted watered down that way.

I'm getting ready to open my first bottle of the cran wheat tomorrow (unfortunately cranberries didn't arrive in stores in time for the brew to go with Thanksgiving but we're having leftover Turkey pot pie) but I thought the sample I took during bottling had a good cranberry taste. It had a nice...

So far, I've had two batches of homebrew that got an infection. One I'm waiting on but the other tasted okay and surprisingly complex. However, every time I mention that the sour flavor comes from a bacterial infection, my partner winces a little because that sounds bad. Is there a...

I found Brewsmith confusing, a few too many details where I didn't quite fit in (the equipment seemed to change the calculation and I couldn't guess what the equivalent to 1 or 3 gallon stovetop all-grain) plus I already made a spreadsheet for scaling that I did a good job. As for my Brewing...

Since some people have experience with scaling recipes, I wonder if anyone has worked with the recipes in Brewing Classic Styles. They start with grain for 7 gallons of water for a yield of 5 gallons... if I'm understanding the book right. Based on that, I've been scaling my 1 gallon recipes...

It's been a while since I've had a GB beer but they'll always have a place in my heart as my first craft beer. I never liked beer before I found myself at a GB with my roommate who insisted I order myself a Marzen. From there I realized there were flavorful beers out there if only I looked for...

You might want to check out the gluten free brewing forum. I know some gluten free brewers have been experimenting with malting different grains, including quiona. Interestingly, there's a pretty big difference in the flavors from using black, white and red quiona.

I'm going to do that tonight, actually. I've mostly been putting it off but its a wheat ale so I shouldn't let it sit for long. Ironically, when I went to get a bottle to put in the fridge I noticed that half of the pumpkin ale I bottled this weekend seem to be infected. They have a thick...

I had one this summer. Was cooling the wort by putting it in an ice bath and accidentally dropped an ice cube in the wort. I quickly fished it out with a sanitized whisk and hoped for the best but when I racked it to secondary (so I could reuse the yeast cake) I realized it was sour. Just to...

Not yet, but I plan to once the cranberries show up in the grocery store. I have to admit, I'm a little worried about that one. 1 cup of cranberries sounds like a lot for a gallon of beer but I'll find out when I try it out. (And if it is too much, I only have a gallon of off-beer.)

I've got a carboy of the Old Ale recipe from Brewing Classic Styles fermenting. The book mentions, "I like my old ales to have some beer in them that has been around for a few years." Based on that I was thinking I would put aside a half-gallon (a full gallon?) of the beer to add to future...

Is there a way to deal with those fussels? I've had a few beers come out that way and I've let the sit for a while but they're still pretty sharp. I've finished off all the beer (I finished off all my lighter-colored beers as the weather started cooling) but I haven't touched the cider since I...

I have to admit, when I saw the recipe I was disappointed and asked myself why I cared about it in the first place, I mean what was I expecting. Then I realized, it wasn't too different from how whenever there's someone else in the grain room and I want to ask them what they're making. Its...

Hah! My first all-grain batch was BIABGSSPOTSWLOLPASAABGM. I had a four-gallon kettle, which was big enough to boil my 3-gallon batch but too big for my digital thermometer, so I ended up doing two separate mashes in my 6-qt soup pot (funny how that seemed like a big pot until I started...