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I ran an experiment back in october and posted the results here. 8 22oz in 2 1/2 gal of 190 degree water for 20 min got them up to 138F. When I did it for real, I did 6 at a time in 3 gal of water for 20 min. to make sure they got hot enough.

Sam Adams Double Agent IPL Sierra Nevada Torpedo Double IPA

Maybe instead of selling it at the pub, you could start a homebrew trading club that meets there. You still wouldn't be able to charge money for them, but you could build up a nice variety of unique beer, meet other home brewers, and increase traffic in your brothers bar.

You can get your basket and maybe the whole setup you describe in the canning/preserving section of your local superstore of farm supply store.

I don't really have a timetable for fermentation. It will remain in primary for 2-3 weeks before I start taking gravity samples. When it is stable, it will most likely secondary for a month or so, or until it clears. Whether aging will be with aditional honey depends on how it tastes. If it is...

Try chilling one before opening. Cold liquid holds more CO2 than warm. Give it a day or more to re-absorb the CO2 driven out before popping it open.

I think Jon Snow is a reference to Game of Thrones. Great series if you are into medevil type mythology and intrigue. I'm waiting for the Ommegang Game of Thones beer. I have a friend who works there who may be able to vet me a couple of bottles as soon as it is released in march.

Thinking of naming it "Crooked Stinger".

@jackfrost, I based my recipie on a belgian grand cru kit that I made before. That kit only used 2 lbs of clover honey. For this one, I used 5lb from a local beekeeper, a raw dark fall wildflower variety with great flavor and aroma. A bit on the expensive side at $4/ lb, but I wanted some...

Just made a honey ale and used 5 lb of honey along with 6lb of light malt. Would this technically be considered braggot? Right now I am calling it blonde honey ale just because I used more malt than honey. Side note... Smells coming from the fermenter are fantastic.

Gonna try another beer (11lb. of fermentables) this weekend or early next week. I'm gonna do a 1 1/2 qt starter to get the yeasties going and then to a 3/4-1 gal starter, both with yeast nutrient and energizer. Crossing my fingers and hoping for the best.

Seems the consensus is not enough O2 for the yeast. A pure O2 setup isnt in my budget at the moment, but I think on my next batch, i will try a multi stage starter to get their population up. I also have some yeast nutrient that I used in the mead that I can use. If these fail, I will try using...

Its not a mashing issue as they are extract kits. I havent upgraded to all grain yet. All have used less than 2# of steeping grains. I did a full boil and added all my extract in the beginning. Maybe my sugars caramelized during the boil? I may be grasping at straws with that, but I can't see...

Over the past year, I have attempted to make 3 beers with an OG over 1.080. Every time, my yeast seems to give up any where from 1.030 to 1.025. I am aerating well(pouring between buckets 8-10x), maintaining my tempratures, and using starters with no luck. My normal beers all turn out great...

I just brewed a warrior based black IPA today, my own recipie. After tasting the wort, I feel that it is gonna be pretty good. Its just starting airlock activity as I type this. Given its color and the warrior hops, I have named it "The Black Knight". Hoping it is hoppy enough to give my...

Why not make filtering a moot point and use a fine mesh straining bag to keep most of the hop matter from getting into you wort in the first place? I started doing this on my third batch, and won't go back to not using one. I still get some sediment in the bottom of my kettle. More often than...

I brewed a chocolate milk stout from Northern Brewer that used 4 oz of cocoa nibs in the secondary. I had trouble picking out any chocolate flavor. I think it would have been a better choice to use some extra chocolate and roasted malts instead. It was good, but didn't have the chocolate flavor...

Just finished drinking a keg of chocolate milk stout that came out close to Mother's Milk. It was a kit from Northern Brewer. To get it closer, I would leave out cocoa nibs and use another 1/2 pound of dark steeping grains.

My first mead, a traditional at 5 months.

My second batch, a belgian grand cru, was my first truly great homebrew. Of the 15 batches I have made, most were good to great. Only 2 batches were failures, both of which were my fault. A vanilla stout that I added too much vanilla to and a holiday spice ale that I did not aerate enough both...