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You're welcome! Please don't be shy, we don't bite around here. There's a lot of good people and good brewers hanging around and someday I hope to be one of them!

I read The Joy of Home Distilling and thought it was pretty decent. There's also that other forum that discusses it in depth. I found a couple of YouTube channels really informative too, Still It is very good also Barley and Hops Brewing, who I have never heard talk about hops but he sure knows...

I personally love glass carboys. I too love watching the process of fermentation. I wouldn't trade it for the world. That being said you could give a clear plastic fermenter a go for dryhopped beers. I've been considering a fermonster as you can get a mesh sack to contain the dryhops and it...

I agree that you probably shouldn't boil the wine but maybe add it while the wort is above 160° F and let it stand there for a couple minutes. At 160° you should get complete pasteurization in fifteen seconds I believe. I would do similar with the oak cubes in the oven, around 165 shouldn't...

I think you would want to add that slightly sour red wine on the hot side because that is probably acetobacter and could turn your lovely farmhouse ale into malt vinegar. Maybe you could do a split batch and try both methods and see which you prefer?

If it were me personally I would soak oak cubes in a red wine for a couple weeks then decant the wine and add the oak chips to the beer.

I got a cheap knock off from Amazon and it works great. I think the only difference is going to be geared rollers vs. one free wheeling. I really recommend getting your own mill. The freedom to buy bulk base malts and control your crush is definitely worth the cost.

I'm no expert mead maker but I have made a couple batches. I think that looks fine and you could definitely rack to secondary.

Mead is very hard that way. It takes a long time to mature fully. Welcome to HBT! Whatever question you have someone here will have an answer, and then someone will chime in disagreeing with them, it's all part of the hobby.

Homebrewed Witbier. At a whim I put lemon zest, Juniper berries, and coriander in the priming sugar solution. It is a perfectly refreshing beer for summer and gauging by my wife's reaction I need to brew it again right now!

That is such a good beer!

I don't know what a hellfire is but have you considered putting your electric kettle on the range? I have done that a couple times and my worthless glasstop stove suddenly becomes a superstar.

Last year it was my goal to make a fruit press out of an old car jack but my wife got pregnant and I didn't have the time. Maybe this year I'll get to it and start turning fresh fruit into wine.

Can I just say, now that this thread is resurrected, you would have to really love your recipe to brew 50 gallons of it!

I brewed an Oktoberfest that I am planning to keep until this fall but we'll see... I used all Great Western malts because I really want to captute the terroire of my home state while imitating a German style. I did f*** up though calculating my hops addition with a spreadsheet I created. I...

You said "It's only this position that stays flat". Do you have a manifold after the regulator and any keg on position "x" stays flat? Or do you have multiple regulators? I would look at a blockage in the gas line or possibly a failed component.

I just wanted to report back on the botched IPA I bottled last Sunday. I was fairly excited because it was an experiment for the greater good using AA and then I f***** it up soooo bad. I'm drinking the last bottle of this batch right now, six days after I bottled it and dumped it back and forth...

I love a British Pint glass and dimpled mug because I mostly chase after British styles. I do also like a short tulip for big, boozy stouts and a tall tulip for wheat beers. If I'm working in the brewery (quite inconveniently also a laundry room) I use a pint mason jar. If I'm working on my car...

I would try pouring a beer and stirring it for a second with a piece of copper. Next hoppy beer you do you should try adding ascorbic acid (vitamin c) it should protect from oxidization without the sulpheric off-flavors. Check out this thread: Vitamin C - The Game Changer?

I had that exact same thing happen to me with a batch of smoked porter. It was very good but after three weeks in the bottle every was a gusher. I started cleaning all my bottles with oxyclean or pbw and a bottle brush to really scrub the inside and haven't had any more issues.