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its all supply and demond.... I've paid as low as $20 and as high as $45 each depending on where I was living at the time.

when you use your specialty grains in baking

I guess this shows (aside from technical skill) it is in the eye of the beer holder. The UnEarthy is my 2nd favourite beet of all time, second only to the Sebago Full Throttle IIPA.

Nothing can compare to the Trafalgar Cherry Ale (From Ontario). It tasted like overcooked malt extract with a very vegetal-tinged hint of cherry extract.

With a closely watched keggle, you can get pretty close to your target. On occasion, I've done a pale ale that had 14 gallons go into the fermenter. Boil 14.75 gal in the keggle, watch like a hawk, and then add more sparge water from your HLT as the boil progesses, to still end with 14.5 gal.

I will be doing small batches for the really experimental ones from now on and stick with 10gal for the more predictable ones. Still, I just don't have the time to do 1gal batches to keep me in beer. I generally share my beer too, so I'd need to brew all the time. For some experiments (e.g...

You can skip the malt extract. If you do, the remaining sugar (dextrose) is 100% fermentable, so the resulting beverage will be very dry and thin. There is an increased potential for that "green apple" aroma which is not desirable, but you can counter that with good fermentation temp control and...

I've done this with coffee to beers, and it mixes in very evenly. In this case, I expect stratification of the two liquids would not be an issue either. You could always gently shake the jug before serving, since you are killing the yeast, I am assuming this will not be a sparkling beverage.

If I am understand you correctly, you want something like a hard tea, akin to Mike's Lemonade. For something like that, do a sugar wash and then add tea afterwards for flavour. Here is a recipe that should give you good success: For 1 gallon: boil the following for 10 minutes: 2# Light...

I made a 5 gallon version of something very similar to this. It was essentially a 17.5% abv sugar beverage with a lot of tea flavour. Not good at all. I dumped almost all of it. Generally, I find the Champagne yeasts shoot out all kinds of unpleasant by-products when one goes above 14% abv.

Yes, only one GFCI is needed in the circuit. However, it is very unlikely your existing home panel is actually GFCI. The most common are breakers, older houses may still have fuses. While standard breakers and fuses will stop current in the event of too much draw, they do so to protect the...

thank you for posting this!

Malt Sweetness: 3 Malt Character: 5 Hop Bitterness: 5 Hop Character: 10 Yeast Character: 2 Residual Sweetness: 3 Alcohol Level: 7 Body: 9 Color: 5 Carbonation: 4

I serve mainly highly hoped IPAs and IIPAs, as well various other things, and they are nice on the warm side, also I messed up on the C to F conversion, I meant 50 degress F

metal surplus yards / general scrap yards have them sometimes, but you have to be patient

+1 Foam control can be easily achieved by lengthening your hoses. I had a similar foam issue, serving at cellar temp. I tripled my 3/16" brew lines to 15 feet, and the problem has completely gone away. I can also fill growlers now with minimal foam formation. To get the 3/4 inch or so of...

If you can: just put the fermenter in a fridge for.a day or two (cold crashing)

Its hard to pick one; here's the top 5: (keeping in mind that I do all-grain brewing) "I made a beer kit once 20 years ago, I'll pass" "Is that legal" "why can't you afford to buy beer" "hmm...its... OK... I guess..." "why is it cloudy" (wheat beer) These people do not get offered...

Yeah, I've had more than my share of horrible landlords too. In each case, when I moved in, the landlord was good, and in each, they sold the building to someone else who was the problem. In one, the building had a violent junkie and friends that threatened people at all hours, then when...

of course, some of the gallons will be US and others will be imperial...