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I'd really like these! count me in!

You will find lots of differing opinions on this topic...I've done both during the boil and feeding the yeast throughout fermentation and can't say I have a preference. you may be able to eak a few more points of attenuation out of a fermentation using continuous feeding (depending on OG and...

IMHO, as long as possible! I brewed both the new world and old world versions in January last year, and they keep getting better...

Have you had Saison du Buff (collaboration between Stone, Dogfish Head, and Victory)? It uses parsley, sage, ROSEMARY, and thyme. Great brew! brewed a clone last year that I REALLY liked, and did fairly well in competition...called mine Saison Garfunkel. The Stone book that came recently...

Holy Cow! I really, really thought this thread was a troll! Reminds me of an episode of the 80's sitcom Cheers where they run off the new bartender by creating a new drink called the Screaming Viking. Woody "Norm, do you want your cucumber bruised?" Norm "slightly". classic...

I cork! I use a colonna capper/corker...I mostly cap, and really like the colonna for that, but like to do a few bottles out of each batch with cork and cage finish for appropriate beers. This is not the best tool for the job if you want to do a lot of bottles cork and cage. If so, get a...

I like cloning. Have you ever been to an art museum and seen art students sketching 'clones' of masterpieces? They do that to try to learn techniques that are new to them by copying someone's work who has mastered that technique. It's part of the learning process. I look at cloning beers in...

I can't believe I'm about to post this...these (typically i didn't RTFM, but want you to answer my basic question) are the posts that annoy me on the beer side of the forum, but I'm at a loss. The more I read the more confused I get. If there is a good FAQ or book on cider making please point...

I'd like in! Thanks!!!!!

Does anyone have an opinion on Draft Magazine ? I keep seeing promotions for it on various groupon-like websites...$12 for a year's subscription (my SWMBO sent me a link asking if I would like to get the mag) I've never seen or read this magazine, so thought I'd ask opinions here. BTW, HERE...

Check out the book: Brewing Classic Styles by Jamil Zainashef (sp?). It has exactly what you are looking for... One recipe (sometimes two) for each of the BJCP styles. These are all ones that Jamil won awards for too, so you can count on them being representative. For even more info style by...

Welcome! I buy quite a bit of grain in bulk...mostly my base grains, though. for me, I brew a lot of Belgian style beers, so they use pilsner malt as the base, so I mostly buy that. Make sure you have a way to mill the grain before going bulk, or order it pre-milled. Some will argue about...

yup...that will work fine.

I have stored grain (even milled grain) for a year without noticeable degradation in finished product. Of course I store them in airtight containers (usually homer buckets) in my basement (cool and dry). I'm always surprised at the people who freak out if they didn't mill their grain...

That whole blog is a fantastic read. The homebrew part is very fascinating, but the other chapters are great too. Thanks for sharing.

just got mine ordered...got through on the first try and didn't wait on hold at all. guess there is something to be said for calling early Sunday morning.

personally, I like pitching at the same time. I don't think that the brett was overpowering.

For those interested (and are search averse) here are the threads on making Belgian Candi Syrup: THIS thread is incredibly helpful...it has gotten VERY long, but is extremely informative. the "color chart" about 4 pages in is very interesting. Many thanks to SnickASaurusRex and others for...

So, in making the Candi Syrup you add the first volume of water and bring it up to temp then add the second volume of water to knock it down. for some of the darker syrups (like D2)you do a few cycles of getting it to temp then adding some water to knock down the temp then bring it back up to...