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I am looking to start into home distilling of whiskey and am having a little trouble connecting the "how to" in distilling. I just purchased a book online to help, but was wondering if anyone here knows of distilling forums similar to how HBT is set up and/or any home distilling blogs or...

Just bottled an Imperial IPA made with Belma, Calypso, and Crystal hops. Nose is amazing; floral, berry, white grape, slight resin. I actually had it pouring on tap at a local brewery who asked me to bring it in & got feedback from a few people relating it to walking through northern grape...

I was wanting to get some feedback from the homebrewing community on this subject. Question is; Which strategy &/or tip would you give to a brewer wishing to become better at brewing? Based off of your personal experience and limited to one strategy/tip. Mine would be: Be honest with...

I would say you probably would want to make a beer, maybe two. You'd have to find a place with running water and a front door. Good luck.

By any chance do you work for Rogue Ales?

Simple question.. does a stout have to have lactic acid addition to be considered Foreign Export? Traditionally? Modern definition? Thanks in advance.

I disagree with this article wholeheartedly. There are too many variables at play to make such a broad claim. There are a lot of intangibles that overshadow the capacity of a brewhouse.

Looking to do a homebrew trade & mutual critique. I have the following for trade: English Barleywine (12% abv) - Brewed w/ English malt, hops, and yeast. Age this at least 6 months from now. Imperial IPA (8.25% abv) - Brewed w/ WY1968 & a bouquette of hops (Chinook, Crystal, Pacific Gem). Was...

Hi everyone, my name is Jonathan. I’m a resident of Fort Myers, FL as well as a passionate beer lover and homebrewer. I am stopping in to make aware (if you aren’t aware yet) a new craft brewery in Southwest Florida - Naples Beach Brewery. This is the first brewery to come up in the area, with...

I'm not too sure how homebrew competitions and recognition goes for wood aged beers. Are entries docked points for being in a category such as "Old Ale" 19A, when it should have been in "Wood-Aged Beer" 22C? For example, two Old Ales submitted, one aged in a bourbon barrel for exquisite...

The following is the actual recipe that I used and it turned out really well. I was going to do a little brewing seminar and showcase both all-grain and extract procedures, which is why I used extract here. The seminar never happened, but the beer came out great. I was aiming for a very...

What styles of beer would you make for Christmas? By the way, I'm in Florida where it probably wont reach below 50 degrees. Right now I'm leaning towards a nice Old Ale around 9% abv. Something with a little bit of heat on it to warm you up around a campfire. Anyone else have any ideas for...

I live 2 hours south in Fort Myers & have made quite a few trips up. CCB is great about letting you mosy around and talk beer with the brewers and staff. On a few occassions I asked to go check out the brewery and was kind of handed off to an assistant brewer who, after knowing I was a...

Wow, after reading the reviews, I will be checking this yeast out. I love brewing English styles, so I'm looking for an all around cropper that I can brew my Milk Stout, ESB, Southern Brown, Porter, and English IPA with & crop and pitch for generations upon generations.

I have a Pumpkin Ale fermenting right now that stacked up a huge krausen after a vigorous start to fermentation. The yeast responsible is WY1007 German Ale. In light of this, I was wondering what strains y'all have experienced that were awesome top croppers. So far for me; WY1007 German...

Optimistically, you've made something unique.. Irish Black Ale? Couldn't be an Irish Stout due to lack of roasted malt, but still! If it tastes good, that's what its all about.

Just stole a sample from my pumpkin ale last night & was delicious. Huge pumpkin pie & graham crust flavor. I steeped 4# of pumpkin puree in a 10 gallon batch for the last 5 minutes of the boil. Used a BIAB sack to do this. Cheap & easy.

+1, via the path of least resistance. Only way to truly check fermentation is by taking gravity readings. Thief a sample to check in.

Just did a pumpkin ale this past week & put about 4 lbs of canned pumpkin mix in a big muslin bag and steeped for the last 5 minutes of the boil. I was worried about two things if mashing the pumpkin mix. (a) Stuck sparge since I did not have rice hulls at my disposal. (b) The flavor & aroma...

when consistently drinkers fall to the ground in a full body spasmotic orgasm after sipping my beer for the first time. It happens quite often, which gets kind of annoying from the loss of spilled beer.