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Beer and Clutch, who cares what method you use. Although if you listen to Clutch while you're brewing, you can listen to MUCH more Clutch because all-grain takes longer. I guess it depends on how much you like Clutch??? I've done both. AG is funner for me. But I still do an extract batch or...

8 broken hydrometers, but no real injuries to myself(other than the brain cell loss from drinking while brewing)

Usually you want your pre-boil volume to be around 6.5 gallons or so. It's personal preference as to whether you want to boil for more than an hour or if you want to make a bit more final volume (say 5.25 or 5.5 gallons) to account for racking losses. As all equipment is different, find your...

Black Napkins - Frank Zappa

Yup, I'd use them. What's the worst that can happen?

You guys are confusing me. Anchor Steam is the California Common. Personally, I can't stand the stuff. Anchor Liberty Ale is (depending on who you talk to) an American Pale Ale or American IPA. I really like that beer.

Just a couple of quick questions... How low can you set that thermostat? Do you have to modify it in any way to get to 33 degrees? It just seems that most I've seen only go down to 55 degrees. Thanks.

After a few homebrews last night, I guess I forgot that I had hops drying in the food dehydrator. They went about 15 hours instead of the 6-8 that I normally leave them in there. Did I release all of the aromatics and oils off of them? Will they still work for bittering? Any other...

Did you stir in the priming sugar while the bottling bucket was being filled? I had the same problem when I first started. Things I have done to correct the situation are to stop using bleach and to stir the priming sugar in while the bottling bucket is filling. Even though "they" say the...

Just a few questions. What did you use to clean and sanitize your bottles? What method did you use to prime the bottles?

I did an Imperial Stout that I boiled 14 gallons down to 5.5 I think that was an 8 hour boil. I feel your pain.

I made 5, but used champagne yeast. But it was killer anyway. 13,565 + 5 = 13,570 That IS a lot of booze!!!! Thanks EdWort for sharing this recipe.

Thanks for the link, doing the calculation(I did it myself to double check), and to remind me that I'm a dumb ass. That link was VERY informative. I don't know how I missed it. I spend hours upon hours on here and missed it. I also thank you for setting me straight on the type of nitrogen...

I realize it will vary from the honey used, but I need an OG estimate for a 5 gallon batch of mead with 13.5 pounds of honey. Yes, among the excitement of making my first batch, I forgot to measure. I just transferred to the secondary and it was 1.003 I'm shocked because we only added 2...

Glad to hear others with the "It'll make beer" philosophy!!!

Honestly, the water filter only diminished the nasties in my beer. I just kegged a test batch with Camden treated water, and the Cholorphenols are gone. I'm just stuck with a bad recipe I used that wouldn't mask any off flavors.

Agreed. I have the same in my back yard as well.

Sorry for the false title, I thought it would be funny to have this pic asking if they were ready. Maybe not. Anyway, as seen in a different thread, my main bine was damaged by the dog. Would you use these hops?

This is a PEST. The common household dog. Sure, it's funny, but I'm not laughing. and this is what happens when one chews and steps on hop bines I'm definitely not a happy hop farmer. Good thing I have two other Centennial plants or I'd be super duper upset.

I did my first mead as a "burnt mead" a month ago. Although, I didn't burn the honey or do the whole volume of honey, so I don't know what the heck I made. My procedure was: caramelizing 1 1/2 pounds of honey for about 15 minutes on low flame, then adding Water and 12 pounds of honey, cooking...