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try using cherry juice concentrate after primary has settled down (3-4 days). I just did this to make a Chocolate-Cherry Imperial stout. It's in secondary now, but the taste I had was good. I used about 50 ounces of concentrate and it's definitely a strong cherry taste, but that's what I was...

Can't forget the Brew Hauler! http://www.brewhauler.com Very helpful and not expensive. I LOVE the crates too. I actually went to the manufacturer in Grand Rapids ( I live close) and picked some up. The building they are in is as cool at the crates :)

I had a couple of pints of Dragonmead's Sin Eater last night. What a great beer. I'd like to make a clone. It's a Belgian Dark Strong at around 11%. Very dark (I tried to shine my phone's flashlight through it, nada), fairly sweet. Here's what I have come up with: 13lbs Belgian pale 2...

I decided I needed a replacement for the plastic spoon that came in my kit. Here's what I came up with: It's about 36" long. I only made the paddle portion 8" because I mash in a 10 gallon cooler. Not sure I would need anything bigger. The wood is bear claw maple that I've had for...

I'm in it to win it! For sure thanks to all the sponsors! Great prizes this year

No delivery to a hotel, but Chef Charles Pizza in Elk Rapids is the best. North Peak is pretty darn good as well. If you're going strictly for beer, Short's, North Peak and RBB are the best bets. For food, Sledder's bar is great, Red Mesa is great (HUGE tequila selection), Pearl's New...

There's a pretty big inititiave here in Grand Rapids, MI to get a co-op brewery off the ground. Check out the web page here: http://www.beer.coop/

I just threw a couple of ounces of freshly ground coffee in a nylon bag and added it to my stout in secondary. It has a couple more weeks to condition, but the taste I had at bottling was pretty good. Maybe even too much tho? I could have cut it down to an ounce for my 3 gallon batch.

Water is RO water from the Grocery store I used Five Star 5.2 pH stabilizer in the mash. This mash was 154 for 45 minutes. Last batch was 152 for 75 minutes. Mash tun typically loses 1-2 degrees over the course of the rest. I sparged with 170 degree water. 5 gallons over the course of 1/2...

I've got about 4 AG batches under my belt, but have yet to have one come close to my desired OG. My efficiency runs about 58%. The LHBS has a monster mill that is set to .042 for the crush. It gives a very nice crush. I have a 2 cooler setup and fly sparge. Any ideas on how to increase my...

I'm in!

I use a 5 gallon paint strainer from home depot in the large strainer. Works great.

Here's mine. It's a 2008 Suzuki Boulevard M50 Limited Edition. It was my first bike and I love it. [/IMG]

I brewed the BYO Fat Tire clone a couple months back. It is not Fat Tire. OTOH, it is an excellent dark belgian. It's been the 2nd most popular brew I've done so far. It's an extract brew so you'd have to convert it if you're doing AG. Here's a link...

I was browsing glasses in our local one-stop store today (Meijer) and found this set: $14. I thought it was a great deal. I was specifically looking for the Belgian tulip glass, but I love that I don't have to buy a case of each type. They do have 4 packs of each glass as well...

First batch of Yooper's Cream Ale is in the fermentor and I'm heating water for my second batch of American Chocolate Stout.

My wife says all my brews are too bitter. I poured her a cream ale I did from a BB kit and she loved it. I also had her helping weigh grains at the LHBS last night. Even showed her where the yeast and hops are (they are in a walk-in cooler that is not obvious) so if I need her to make an...

I also use the OXO probe type thermometer. It's much more versatile than the meat thermometer. I love the timer as well. This one is also able to check a foot down in a carboy....

5 of American Cream Ale 5 of Belgian Wit 5 of Oberon Clone 5 of Chocolate Stout 5 of Dark Belgian Ale 5 of Centennial Blonde Ale and 5 of Fat Tire Clone +35 14242

I love cheese. I especially like good parm and the rest of the italian cheeses, but my absolute favorite is Vermont sharp cheddar. And not the kind made in Wisconsin. I have not been able to find a good one here in Michigan. A close second is Red Dragon which is a Welsh cheese that is made...