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So, I'm slowly putting together a list of thing I'll need to put together my keezer. It will take a while, but a man can dream, right? Anyway, I'm trying to decide if I want to spend the extra money to get a a simple distributor for my kegs or a secondary CO2 regulator that would allow me to...

I've heard someone make a distinction between double and imperial IPA. I think it was on the Maharaja episode of Can You Brew It. The interviewee was saying that a double usually finished dryer and was more drinkable than an imperial, which he compared more to a more highly-hopped barleywine. A...

Bump. Still looking to sell...

It sounds like you fermented too hot. Baltic Porter usually uses a lager yeast with a cold fermentation. What temp did you ferment at? Aging it more could help a little with that hot alcohol flavor, but it won't ever completely go away. I'd let it sit at least another 3-4 months though and...

I remember it's very slow start from my Oktoberfest. The reviews of the yeast said it was slow, but I still wasn't prepared for how slow it would be. It was also my first lager, so I was a little more on edge than usual. I know better now how to treat it and won't worry when it takes 2 days...

So, I placed an order with my HBS over the weekend and my recipe included WLP830. I usually get stuff shipped, but I was in the area for other reasons so I picked it up in-store. Anyway, they were out of that yeast, so the guy subbed me the Wyeast 2206. I did a little looking online, and I...

This is still available!

Bumpity bump. I need to get this thing sold!

I'll be heading into Atlanta on May 10-11 if you're interested and can wait that long. PM me and we'll talk.

I'm selling my 8-gallon Northern Brewer "Megapot" kettle. I bought it naked and put a 2-piece stainless valve with a 3/8" barb on it. I'm going to upgrade to a bigger kettle, so I'm looking to sell it to cover some of the cost of the new pot. I'm asking $100 for the kettle with the valve. I...

Got a recipe? That's one of my favs!

This is exactly what I've wanted to do. I don't have a pressure cooker, but you could buy 5-6 pounds of 2-row and make 5 gallons of starter wort super cheap. DME ain't cheap!

What beers (either style or a certain beer) specifically? Where did you age them? What where the conditions (temp, sunlight, etc...)? A lot of commercial brewers will age their beers before releasing them, so the idea that "aging beer sux" is, in my opinion, a bit ignorant. People have been...

I don't get to brew as often as I like (I average once a month or so) but I'm always scheming my next batch. I usually try to plan two or three batches into the future. I only have room in my freezer to ferment one beer at a time, so I have to plan carefully so I always have an ample supply of...

This is exactly my thought. I always cold-crash with gelatin. I crash for at least 24 hours, usually closer to 48, and I still end up with a good bit more yeast in the bottle than a SNPA. You're not going to come even close to dropping all of your yeast after a couple days at cold temps. If...

What are you doing that's causing problems when bottle-conditioning? I cold-crash all my beers with gelatin and, unless it's a long lager time or a high-ABV beer, I don't need to add more yeast to get it to carbonate within 3 weeks or so. It's interesting to me that you're having trouble.

I thought I'd see more people choosing Avery. Maharaja is one of my favorite beers ever. I think I'd have to pick Avery based off of that alone.

Totally normal for this yeast. Looks like egg-drop soup. I think it has to do with how well this yeast flocculates. It clumps together like that and settles out really clear.

Well, there are certainly styles that would be harder to brew as all-extract or extract with specialty grains. For example, as far as I know, there is no one selling a Vienna malt extract, so you'd have to do a partial mash to make a Vienna lager. But, generally speaking, if you can find an...

Don't let any Alabama state legislators see this...the last thing they need is more ammo in the "homemade alcohol is dangerous!" argument.