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I haven't read the entire thread, and I am sure someone has pointed this out already, but in NEW YORK Sec. 65(c) of the Alcohol Beverage Control Law explicitly states 2. A person under the age of twenty-one years may possess any alcoholic beverage with intent to consume if the alcoholic...

What I find interesting it that I find the objection to the use of those words in such a manner, as objectionable as the OP finds their use. While I understand his point of view, I think it represents a fundamental misunderstanding of language. By their very nature, the meaning and use of...

Why not forgo the honey. Use a single hop addition with a single specialty grain, in a light dme base Edit: I mean a single hop choice, not a single "addition".

I have 1, 2 and 5 liter flasks. I use the one liter when harvesting yeast or when stepping up something from my frozen yeast bank.

I needed more info, and I assume other will too.... Copper thieves hit Red Brick Brewing, put beer in jeopardy  | ajc.com

I end up drinking a 50/50 mix of homebrew and commercial craft and wouldn't want it any other way. While I generally have a good pipe line going, there is always a new craft to try or an old favorite I can't resist.

Not familiar with the Kit recipe, but what were your original and final gravity and what were the target numbers?

It will be different, but for what its worth I use either pacman or wyeast 1056 in my oatmeal stout recipe.

i would "wash" it first and then put in a starter to proof it.

Out, damned spot! out, I say! One; two: why, then, ’tis time to do ’t.

All of my pilot batches (3 gallons) are done in the evening. Once the kid is asleep I can get started. Though I do tend to brew on Friday nights so that I don't have to worry about work the next morning. Most of my 10 gallon batches are done in the morning, although I did brew a ten gallon...

+1 Gelatin first, then dry hop. Both done in the keg.

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I am leaning towards specialty, because the rye is really easy to discern. My problem is that I have never thought of it as a "rye", I think of it as an Amber with a rye kick. Sometimes sticking a label on, takes all the fun out of it.

That was my first thought to, but I only have two bottles left. So I have to choose, on or the other.

I was filling out a competition entry form for my Amber Rye, and started second guessing my self on the category. Other than the fact that it has about 20% Rye, the beer fits nicely into the American Amber Category (10b). SG, SRM, IBU all fit the style. I brewed it as an Amber, just with a...

+1 on McSorley's. Worth a look just to see it, but I wouldn't spend anytime there. If you want to check it out, there is a bar in the same area called Hop Devil that has a a really nice beer selection. If you like Belgian beers, the Belgian Room is next door and run by the same people. You...

This weekend is the end of craft beer week. http://www.nycbeerweek.com/ Rattle and Hum, may be one of the best beer bars in the city.

1. Pomeegrante Cherry Seltzer 2. Nothing 3. American Amber, Russian Imperial Stout

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