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Last year it was $20 per bottle (max of 4), and $50 for the special variants. Only a select number of attendees were even allowed to buy a variant. I bought a coffee variant for $50 and sold it to one of my beer aficionado friends for $50. I could have soaked him for a lot more than that...

Well, it might thin out the crowds a bit... Some of the variants that they offered last year sounded disgusting. I really don't want to be stuck with a "Norwegian cuttlefish infused with black peppers and candy canes" variant. Guaranteed, I could sell it to some sucker that didn't go to DLD.

Overfill the hydrometer tube until beer starts to spill out of the top. Then blow the foam away. Done.

Okay, okay. I can do this. So. What you're advocating is...for us not to drop them or allow them to roll off of a countertop or allow anything to bump against them. And if we do this, then they will not break. Huh. That's some revolutionary thinking, there. It's pretty amazing...

So...wait. Let me get this straight. What you're saying is, if we treat them like the fragile pieces of glass that they are... Dang it. I almost had it. Run it past me one more time, please.

So you're asking how much money you can save making your own extract batches vs. buying an extract kit. Hm. Lot a whole lot. I'm thinking...maybe 10% of costs? That's a real spitball of a number. If I were an extract batch maker and I was looking to save as much money as possible...

Drink more beer. Then after that... I ask people on here what the heck I did wrong and then they ask me questions about my process and then I tell them about my process and then they nicely tell me that I'm an idiot and then they show me where I was being an idiot and then I do what they...

You're going to take advice from a Packers fan? What freaking ever.

Okay, I'll do it.

1) I think so. Bigger rollers mean an easier time gripping the grains. This is not that big of a deal when the mills are new, but later when the knurl on the rollers is a bit worn down, the 2" is going to be able to keep on chugging whereas the 1.5" mill may not be. Considering that the cost...

Wort becomes beer as soon as the yeast start doing their job. So...like maybe ten minutes after pitching the yeast, tops. Sure, "green beer" is a good term for beer that's not fully conditioned yet.

Things that helped out a lot when I had a cooler mash tun: 1) put a layer of aluminum foil on top of the grain bed. Helps to reflect the heat back into the grains instead of heating up the dead space in the top. The amount of dead space in the top of your mash tun really affects how much...

I think you're onto something.

Not really. Taste is subjective. BJCP judges get together and skew their own personal results in order to come to a more common score. Lots of people have told me that Bell's Hopslam is one of the best IPA's out there, but I think it sucks and I won't drink it. Are they right? Am I right...

I wish people would stop saying that. "The airbag that was installed in your GM car may send metal shrapnel into you at a velocity high enough to kill you" is bad publicity. It inspired zero people to go out and buy a GM car.

Think of it as Speed Golf.

I use this. Comes with a sticky side for gluing to the inside of your fermentation space. Heats my 8 cu ft chest freezer about 20° above ambient temps. Ordered at Williams Brewing.

I started out with a plastic beer thief (the kind that you move up and down in the beer and a one-way valve prevents the beer from draining) then moved onto a stainless steel thief, which is basically a big ol' turkey baster with a rubber bulb on the end. I didn't like how the yeast at the...

That is the worst beer recipe I've ever not seen.

Not much of a difference, as other people will tell you. Something they may not mention but may be of importance to you now or later... My homebrew club does a few homebrew festivals each year and everyone uses ball lock kegs except for one guy. It's not a huge pain to incorporate his kegs...