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I keep some on hand and use it occasionally if I feel like doing something crazy. I've used it in a 50% corn cream ale, and a 50% potato beer. I just add it to my mash. I don't know how to calculate efficiency with odd ingredients like these, but it definitely converted the starch, and it's...

If you want to try a nice hoppy stout, Night Of The Living Stout, from Full Pint brewery is a nice one. It's a local brewery too so that's a bonus.

My favorite biography (well, 75% biography 25% fiction) is Roughing It, by Mark Twain. It's a collection of stories and travels from the earlier parts of his life. As with most of his writing, it's captivating and very funny.

That sounds like something I would use in an imperial pils. Try 2 oz at 90, an oz at 30 and an oz at 2. Shoot for a high og, something around 1.080, with just pilsener and cara pils, maybe very little caramel 10 or 20.

For those interested in trying this yeast, I just ordered some from the hops shack in Ohio http://www.hopsshack.com, and it's a little cheaper than northern brewer. I know it's not a lot, but I figured it's worth mention. They also ship faster to me than NB, but that may be because I live in PA.

I use a 3/4" spade bit to drill out anything that either doesn't have a hole or has one that's too small. It fits a #3 stopper.

I'll be delivering pizzas tonight making money off of everybody else watching football. I work every sunday because I have no interest in sports, but those that do sure order a lot of food.

A local brewery makes an awesome chinook ipa, http://fullpintbrewing.com/beer/chinookie/

Now that he'll drink your homebrew, make a 1-gallon batch 6 oz of Columbus at 60 mins, and dry hop it with the same for 4-6 months. Give it to him. You will be even.

When testing the cider before you pasteurize, do you wait until it is carbed or just has co2 and pressure?

How long should I wait after capping the bottles before pasteurizing them? I know I should check them regularly, but about how long should I expect? Also, does the cider carb any quicker than traditional carbing with priming sugar, or does it still take 2-3 weeks. I would imagine it would be a...

Even if it was 28 degrees outside at night I'm sure it didn't get that cold inside. Houses, especially if they're well insulated tend to hold heat through the night. My heater broke last winter and my house never dropped below 45-50 even though it was in the low 20s at night.

IR means light with longer wavelengths than those in the visible spectrum.

Hello and welcome from the other side of the great state of PA!

Sounds ok to me. As long as you got a good boil, and the ass load of cold stuff was enough to get it down to below 70 degrees or so before you pitch the yeast. Just make sure your temperature is low enough for the yeast you used.

I know exactly what you talking about. When I brew with raspberries I keep it under 5 pounds per 5 gallon batch because the seeds give beer such an astringent flavor.

I play bass, though not with a band since '08. I play a heavily modified p-bass with flat-wound strings, and an ibanez atk with rounds for a nice rock sound. I just sold my amp, a GK 800rb because It's waaay overkill for playing along with records in my living room which is all I do anymore...

I make starters out of table sugar all of the time with no negative results, but those are only for mead and wine. I add yeast nutrient to my sugar starters, and I never use them in beer.

I can't believe I didn't think of that. I have a knack for making things harder than they need to be.

I think hand milling is relaxing. My only complaint with my corona mill is the hopper size. I know I could easily fix it, but as the old saying goes, "if it's not broke, I'm to lazy to fix it." An easy way to hook up a drill to a corona mill is get a bolt that fits the hole where the hand...