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Everything I've read has said ONLY use tart cherry's (i.e. montmorency). From whay I've read, sweet cherries impart an overly sweet syrupy flavor. Therefore, I only use tart cherries, and my cherry beers have turned out great.

Interestingly enough, James Spencer from BBR wondered the same thing y'all are debating...so he called up the TTB. According to the TTB, freeze distilling is concentrating and not distilling and therefore not illegal for unlicensed people. The TTB has no interest in homebrewer's that freeze...

That's cool. Which Chili's do you work at?

I frequently reuse yeast cakes. My general guidelines during homebrewing season when I'm brewing a lot (~Sept to April here in GA) are to reuse three times. I'll brew something small (1.040) or less and pitch the smack pack right into it, then brew something 1.070ish and rack on top of the...

Thank you! I'll give that a try...see if that solves the problem. Sounds like it will.

The tap line is about 36" long. I try as much as I can to keep any excess below the ice level, but simply because of the ghetto nature of the rig, probably about 12" are completely exposed to outside temperature. ID is 3/8". I've attempted adjust the pressure up and down with no positive...

Help me diagnose my issue: I received a 2nd hand kegerator (tower, tap, and all) but the fridge doesn't exactly work. That's not my problem, I can work with that. However, I pulled all the business parts for the tap out and took it to a picnic. The keg was in a trashcan of ice, the tower...

Dead on here. Same reason you dry hop after primary as well.

I'd go on and plant them. While it's a wee bit late for your zone, you'll still be alright. Just keep an eye on them and make sure they get plenty of water. Since they'll be getting planted a bit late, they won't have developed the root system needed to survive a hot Texas summer without you...

For posterity's sake: I added the honey straight into the primary by pouring it through a sanitized funnel. Just turned the honey jar upside down in the funnel and let it sit for a while. I then rinsed the jar and funnel with about a cup of boiled water. Yeast took off. They loved the honey...

No real reason adding honey to secondary, but I'm moving to secondary for 18 months of aging. Figured adding a diluted honey solution then would be a good way to get it all mixed in. However, since it sounds like adding honey as is will work, I'll probably add it to the primary and wait another...

Well, funny enough, I'm brewing your Honey Peach Sour. Thanks for the response.

So I've brewed up my first sour. It's been in the fermenter for about 2 weeks, and now I'm going to add about 1.5 lbs of honey. I've never added honey before, so I have a question. Honey is quite viscous. How do you ensure it mixes well into the beer in secondary? My thought was to boil...

I'm not challanging his commitment to BIAB. I actually am curious what made him stick with BIAB. Like I said, I currently BIAB and I have my reasons. I'm looking to hear stuff from someone that's done what he's doing.

So, I suppose the obvious question is: If you are going to invest the time and money to put that kind of setup together, why stick with BIAB? I BIAB, and I have my reasons (aside from monetary) but I'm curious as to your reasons.

De Halve Maan was a REALLY fun tour. And yes, their tripel is pretty delicious. So was the unfiltered blond at the end of the tour. Honestly, as if it wasn't fun before that, the unfiltered version of their blonde made it well worth it. Also, there's a great waffle place down the street. My...

I just brewed a big ole' barelywine. 1.100 OG including D2 syrup and Franco Belgian Pilsener base malt 3.75 oz hops Propane 62 cents a pint. I then used the second runnings to make a 1.046 pale ale at 38 cents a pint.

Personally, I'd let it sit. Buy a new fermenter and put this one (w/ beer) in a closet and forget about it. See what it does, see how it tastes. In the end, I'd bottle it instead of kegging it.

My wife and I did that exact trip this time last year. We took a little over three weeks and ate and drank our way through German, Belgium, and France (we didn't even go to Paris, just stayed in wine country). In Germany, we went to: Munich: Ayinger, Kloster Adechs, different biergartens...

I just did a 66% smoked helles bock. I was going for something uber smokey, and 66% didn't quite do the trick.