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And all this time I thought the point of drinking beer was to enjoy it :rolleyes:

In 'The Complete Joy of Homebrewing' Papazian says if possible the krausen should be removed, either scooping it out or using a fermenter with little headspace and a blowoff tube. Obviously only if it can be done properly and he says it's not a huge deal either way. Any merit to that? Is...

Can anyone recommend a good dry mead that is commercially available? I'm in MI so a Michigan meadery works too...I just want something that is GOOD, and available at your typical fine beer/wine/liquor store. Seems I can only find the sweet stuff.

The team needs to be sold. New owner, new management, new players, new freakin' logo and everything. Until that happens, it'll be deja vu for a while...

FWIW unless you're in a designer neighborhood where the cops actually give a damn about these things (and probably have nothing better to do) they won't do much. Not worth the effort, manpower and money to track down some dope for a hit and run when the damage was relatively miniscule and...

Well I assume with a temp controller keeping a fridge at 65* wouldn't be hard at all. I might keep it in the garage so a heater would be needed as well... The only beers I'll be aging are the real hardcore stouts, like Bell's Expedition - that thing looks like cough syrup coming out of the...

I've got a few big beers I've always wanted to cellar for a few years to see how they come out. I also enjoy very nice red wines that have been properly aged (don't drink off the shelf stuff often). I'm also about to get into making mead, which I'm sure in some cases benefits from a few years...

My company also reimburses expenses, but only if it hasn't been covered by soemthing else. Military benefits may not factor in but scholorships and grants certainly do. So if a grant paid for 75% of tuition, my company would cover the other 25%. Either way take it up the chain and be a...

Part of the 'kit' includes sealed commercially available water, either purified or distilled, I'm not sure yet. I also wouldn't make it until needed, and would probably switch kits out on a yearly basis so it's not going to sit for years on end. I guess another idea is to go with the no...

I'm looking for some information on no boil beers. I'm planning on including some 'beer kits' in my SHTF stash. My thoughts are that if the power is out for an extended period and tap water is either unavailable or undrinkable something will be needed to survive. The alcohol created during...

It's clearly Showtime. Not even a competition.

Bring a bag of corn sugar wrapped in plastic wrap - no label or anything. Looks a LOT like a big 'ole bag of cocaine...I'd keep a bag of it like that in my truck sometimes 1 to see if someone would steal it and 2 because it was hilarious when people would park next to me and look inside.

The hydrometer doesn't give ABV on a single reading, short of brewing wine or other drinks that will ferment to 1.000 or damn close. You have to take the original and final gravity of the beer to find your reading. So just trying it a fermented beer will give you a low reading, if you knew...

So is there any 'catch' to doing it this way short of possibly needing a blow off? Will fermenting too quickly cause issues? Will you lose a lot to blow off even with a 6.5 gallon fermenter and 5 gallon batches? If this is as easy as it seems I'm going to have to start doing it...saves me...

When I used to bottle I found they were drinkable after 10 days or so after bottling, but were best after 2 weeks at least. Just not carbed enough that soon. Still tastes OK though and you can get a good idea of what it'll taste like when it's 100%.

For those near Adventures in Homebrewing in Taylor Michigan, do you know when they'll be doing another brew day where they do some all grain batches for people to see? I remember them doing it a few times last year but never got a chance to come out... If they aren't doing it, is anyone...

It won't matter unless it brought in some nasties with it. There's a chance it could cause an infection, however if the beer is pretty far along or if the stopper was well sanitized don't worry about it. It's happened to me, it didn't change the outcome. I don't remember how I get it...

Just put it in the fermenter...but being the dope I am I through in twice as much centennial as I should have :rolleyes: I added 0.5 ounce instead of .25 on both additions. I ended up adding about .75 of the cascade byt the time everything was done as well, mostly so it wasn't JUST...

I'd love to go pro once I get things nailed down. One of my dreams is to open a brewpub...need money for the building, equipment, some schooling and obviously the government BS on just about every level that needs to be waded through.

A lot of people equate color to heaviness, or also roasted or 'dark' flavours as being heavy. I can drink Guinness all day long and not fill up...hell it's actually pretty low in calories and carbs compared to other stouts and porters. It's certainly not a heavy beer in the traditional...