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I love the wall with all the worldly beers. Its just a great selection! I have been to table and vine before when I've worked in Springfield but manchester wine and liqours is the best around and only 10 mins from my house. I will have to try Harrys.

Which store in Vernon? I'm in Manchester and always go to Manchester wine and liquors for thier buxom beer supply.

I totally have to agree, even though its an ep, opiate is the best imho.

My first AG was an American wheat and I had 12 oz rice hulls in a 9 lb grain bill. Had zero problems and 82% efficiency. Good luck!!

I just started using oxyclean free and find that I absolutely HAVE to rinse in hot water or it will not come off. I can feel its slipperiness on my buckets and carboys unless I rinse very thoroughly in hot water.

As someone who does most of the shopping(and cooking, I am a chef) I couldn't more more then #10. Any animal you buy bigger and break down yourself is a huge money saver. Chicken, whole pork loin(chops) etc will save money in the long run.

As a new brewer I agree with almost all that's been posted on here. I am also very grateful for all of the info I've gathered on here. That being said, I'm also amazingly shocked at the ignorance some people have in the process. I am not an expert, but daily I am left shaking my head and saying...

Get a glass ready in case you don't have an exact amount!

Pretty much any bread you make you can "pretzel" just make a simple bread dough from online. Roll into a shape you want then let it rise. Then boil it a baking soda water solution( I think it's a half cup/gallon. Take out brush with egg whites and top with salt and bake until done. Go to...

I just brewed an alt with these 2 and northern brewer. Came out pretty damn good IMO.

When a made a Belgian wit earlier this year I tasted it and wanted a more pronounced orange flavor so I primed with orange juice. It's whatever you want as these guys have said before.

Heres my brewing partner, hard at work sanitizing for bottling day.

If its that much of an issue. I'd just use lemon zest instead or coriander. You won't get as much spice obviously but coriander gives a lemony flavor and the zest is the way to go. I'd just add fresh zest at flameout.

I just did my own recipe and picked a beer I really liked and found research into all the specifics around it, ibus, hop type, style, and fg and just kinda reverse engineered it. Talking to my lhbs also helped with the color I was working on. All of it took about 6 hours over the course of two...

Always clean and sanitize everything IMO. As for tasting, I do, to get an idea of what I finished up like. It will be different with carbonating, aging etc though. Good luck!