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Hey guys was just wondering if I could recap a commercially bought beer. Beer in question is Muskoka Brewery's Detour IPA. Want to do a blind taste test with my IPA homebrew and the detour. So I want to remove all labels and caps. Thanks for the help guys.

thanks.... would you replace the 3lb of biscuit malt with anything?

Ok so two nights ago I brewed a Peach Cobbler Ale and in my tired state I had forgotten that my grain wasn't milled yet... (yes i forgot to mill the grain, i know I'm an idiot...) I do batch sparging FYI. I was told by my little recipe that i took from Brooklyn brewshops beer making book that...

Recipe please

Wow thanks for the quick replies guys... Now the second question that just popped in my head was if I wanted to add more jalapeños to it... Can I do that before I leave or should I only do this in a secondary fermenter? I will also add that I have never done a secondary ferment before.

Ok guys, first let me say I obviously didn't think ahead when I brewed this lol.... That said here is my problem. Brewed a Jalapeño Saison on July/30th that will be ready to bottle about Aug/12th... Problem is I'm leaving for vacation some time between the Aug/8th-10th and will not be back...

Thanks a lot chickypad, after some searching and checking out mr malty I think I will be going with dry yeast now... You have saved me some time and money thanks

Ok so I get that part of rehydrating the yeast and what not. I used to be a baker and made a lot of yeast starters for bread so I get how yeast acts. The point in question is the fact the packs are 11grams and says it's 6 billion cells per gram... Which means a pack is only 66 billon cells how...

Honestly I have just always used the Wyeast packs and have never tried to use dry yeast... Mostly because Ido to know what I'm doing and I'm very confused by the yeast count and how much I should use... Willing to give it a go if someone wants to walk me threw it lol

Took your advice... Took apart the mash tun and made a new manifold with 1/2" CPVC like you suggested. Took forever to drill the 702 1/16" holes that are 1/16" apart lol

Ya sorry wasn't trying to post it that many times... I'm using there app on my iPhone and it wasn't showing up that it posted

Hey guys I'm making a s'more beer and an IPA, tells me to use Safale S-04 dry yeast but I'm looking to sub it with a Wyeast. Was thinking Wyeast 1098 British ale yeast ... Any suggestions guys (or gals) Thanks in advance BTW

Hey guys I'm making a spin off of a BBQ flavoured Rauchbier, tells me to use Safale S-05 dry yeast but I'm looking to sub it with a Wyeast. Was thinking Wyeast 1056 American ale yeast ... Any suggestions guys (or gals) Thanks in advance BTW

Hey guys I'm making a spin off of a BBQ flavoured Rauchbier, tells me to use Safale S-05 dry yeast but I'm looking to sub it with a Wyeast. Was thinking Wyeast 1056 American ale yeast ... Any suggestions guys (or gals) Thanks in advance BTW

Hey guys I'm making a s'more beer and an IPA, tells me to use Safale S-04 dry yeast but I'm looking to sub it with a Wyeast. Was thinking Wyeast 1098 British ale yeast ... Any suggestions guys (or gals) Thanks in advance BTW

Hey guys I'm making a s'more beer and an IPA, tells me to use Safale S-04 dry yeast but I'm looking to sub it with a Wyeast. Was thinking Wyeast 1098 British ale yeast ... Any suggestions guys (or gals) Thanks in advance BTW

Hey guys I'm making a s'more beer and an IPA, tells me to use Safale S-04 dry yeast but I'm looking to sub it with a Wyeast. Was thinking Wyeast 1098 British ale yeast ... Any suggestions guys (or gals) Thanks in advance BTW

Hey guys I'm making a peach cobbler ale, tells me to use Nottingham dry yeast but I'm looking to sub it with a Wyeast. Was thinking Wyeast 1318 London Ale III or Wyeast 1968 London ESB... Any suggestions guys (or gals) Thanks in advance BTW

Hey guys I'm making a peach cobbler ale, tells me to use Nottingham dry yeast but I'm looking to sub it with a Wyeast. Was thinking Wyeast 1318 London Ale III or Wyeast 1968 London ESB... Any suggestions guys (or gals) Thanks in advance BTW

Hey guys I'm making a peach cobbler ale, tells me to use Nottingham dry yeast but I'm looking to sub it with a Wyeast. Was thinking Wyeast 1318 London Ale III or Wyeast 1968 London ESB... Any suggestions guys (or gals) Thanks in advance BTW