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I'm in Eastern Oregon up in the mountains at about 4500ft. We dont have winters as harsh as you would think being up this high on the side of a mountain. It rarely gets below 20 degrees F. I thought about doing the whole root cellar thing but I like the idea of the drum that is hard to get...

I've been thinking about how to cellar my beer at a nice cool temperature year around but I'm unable to do this in my house for lack of fridge space. So here is my idea. I'll dig a deep hole, put a 55gal drum in it and place my beer in there. I have a large backhoe, so this is not a...

Last night I tasted a 2001 bottle of this stuff with my friend who is a Master Beer Judge and we were both totally blown away. He had tasted it before and didnt like it , but this 5 year old stuff was incredible. He brews about 150-200 gallons a year and tastes hundreds of beers every year...

But thats where most of us are........and the grass is always greener..... :D

Who are the most Beautiful Women on the planet? I know this post may seem sexist and racist....but it cant be helped! Just curious to know where most men think the most beautiful women are. BTW, this was an impossible poll to make. Making a list and being limited to only 10 choices is...

Hey everyone, I ferment my starters at about 75 degrees F. and I pitch them into wort that is also 75 degrees. Then I put the carboy in a storage room that is about 63-64 degrees. Is this too much of a shock for the yeast to go from 75 down to 63-64? I am keeping within the...

I did keep double checking to make sure I wasnt missing any steps. 5 hours without the cleanup, which took an extra 30 min. So yeah, I'm very happy with how it all worked out.

Hey everyone, Well I got back on the all-grain horse today and brewed a Robust Porter. I made plenty of adjustments and corrections from my last brewing and everything has been much, much, much easier and fun as well! :ban: I'm getting towards the end of my boil right now. So instead...

Hmmmmm. I'm not exactly sure. I had just read about doing this in a several different instructions. So I dont have to get the temp of the whole mash up to 170? I only need to sparge with 170 water?

Well....I did my first AG brew. I started at 11:30AM and ended at around 9:30PM. So what does that tell you about how it all went? Just picture a chicken with its head cut off moving around pots and mashing and such and that was me. Beer Style: A very simple English Bitter...

Yeah, it is difficult to make only one choice but I wanted to get an idea of the one type of drink that people perferred next to beer. Looks like Bourbon will be the winner in the end.

All the references to that famously illegal substance that many of us know and love have made me smile :D I wasnt even thinking of it when I entitled this thread with the word "intoxicant". But Mary Jane is definitely a valid "other" choice in this poll.

I put them together because they are both made from the agave/maguey plant. Yes, there is crap mezcal out there, but there is also wonderful mezcal. Check out www.mezcal.com All the awards the Del Maguey Single Village Mezcals have received is no joke. I've had several of the Del...

Thanksgiving is only a little more than a week away. Time to start thinking about what you'll be drinking. I'll be having my Belgian Dubbel that I made several months ago. And after the dinner we'll have some Rochefort 10. I also like hard cider with the pumpkin pie.

Just curious to know what your favorite intoxicant is next to beer. I would have to choose brandy and cognac or maybe high-end tequila. EDIT: Being more specific, Germain-Robin Select Barrel XO is my all-time favorite. Do yourself a favor and try this stuff at least once in your life.

Brewpastor and lo_carboy, Excellent! I'll do that. Vermicous, I'm not just looking for a high alcohol drink. I've made a couple meads that finished at 15% alcohol. Its the almost champagne like beers that I'm after.

Just a preference. I know its more difficult to achieve this but I like beers with a higher alcohol content that are more towards the dry end that are lighter in body. Thats why I was thinking about a Tripel. Can I just add more sugar to up the alcohol and keep the body light?

Hey everyone, Looking for a recipe that gives me a very high alcohol and very low final gravity beer. I'm thinking a Tripel will do the trick. I would like something in the 8% and on up area with the final gravity being below 1.010 Any ideas or advice would be much appreciated.

I've go it!, I've got it! How about a regular brown long sleeved t-shirt with a picture of some bloke in the late 1800s who had his head under the faucet/spout of a massive oak keg in some London tavern cellar. This picture would be on the front and www.homebrewtalk.com would be in bold...

I actually agree with all of the above :rockin: I dont ever plan on entering any competitions and I can't really think of anything more unpleasant than taking a bjcp exam. To me the whole bjcp/judging/styles guidelines thing takes beer and puts it in a box. It turns beer into an...