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The point is that we can show that if the FDA makes it difficult and pricey to share spent grains with the community, it can have a negative impact. And yes, I agree with you, it's funny that they can approve of the use of hormones and chemicals in our food. Now the pricey stuff we call...

I apologize for my grammar errors above. I typed this up pretty quick on the fly at work. Sent from my iPhone using Home Brew

The FDA is update the Food Safety Modernization Act. Under the new regulations, it will require brewers to regulate their spent grains to the FDA's standards. If brewers chose not to spend on repackaging, testing, and record keeping, they will be left with no option but to dispose of them as...

I'm moving to Yuma, AZ in a few days. From what I remember, there some massive citrus groves on the outside of the Marine base. I was thinking about trying a lambic, and finding a way to leave my wort near the citrus groves overnight. I've never brewed a lambic before and past experience...

I'm moving to Yuma, AZ in a few days. From what I remember, there some massive citrus groves on the outside of the Marine base. I was thinking about trying a lambic, and finding a way to leave my wort near the citrus groves overnight. I've never brewed a lambic before and past experience with...

Time for a revival. I'll be out there in February. My best friend brews up in Phoenix, so we will probably brewing up there for the most part, just because of the accessibility of ingredients with the added bonus of instant gratification and a lack of high-and-tight's. If there's anyone around...

What a relief! Brewing from Japan ain't cheap when you factor in shipping costs. I was worried that having to dump this would have put me into a terrible, spiraling depression. Thanks for the good news!

I brewed a Belgian wit the other day, I pitched yeast (Wyeast 3944) at exactly 70 degrees F. My fermentation room (just an extra room I leave much cooler) got waaaay cold that night, and when I woke up, I was pretty disappointed to see that I had absolutely zero action in my fermenter. I warmed...

What is the minimal recommended time to crash-cool? I have a DIPA I've had in secondary for close to 3 weeks now. Dry hops gave it a pretty thick haze.

I ended up sticking with the bitter orange peel and coriander with a 5 minute addition of Saaz. I actually really like it.

OR... What about another saaz addition at 5 min with the coriander and bitter orange? Hmm.

Haha it's so true. Also gotta consider the fact that I'm not trying to impress these ladies.

Well, I live on a military base in Japan, so it doesn't get much crazier than the occasional Leinenkugel shipment. We get Blue Moon here every.... Well... Once every blue moon. I'm not going super traditional with this recipe either. I wanted to loosely base the beer on a Belgian white with some...

I haven't. This is literally just a recipe I whipped up from nowhere. I'm making this for a New Years party where my friends' wives will be drinking it too. It's gotta have an appeal to them as well as the guys drinking it.

Brewing a Belgian white tomorrow. Anyone have experience with using lemon zest? I'm using bitter orange and coriander, will lemon zest send it off track?

Thanks friends! It's gonna be a long sit in secondary for this one. It's pretty hazy from dry hops, so I'll have to give this one a hot minute to clear up. I'll come back with an update in about a week on how this turns out. Still pretty hooked on bottle conditioning with DME, just to break the...

I used Golden Promise as my base. Not very much crystal at all, I think a quarter pound in the entire grist. Also, some Munich. I used an oz. of leaf cascades as first wort hops, then used Magnum as my bittering hops in the boil. I really like the way the cascade hops came through, but I just...

I've been working on a DIPA recently. Just transferred to secondary last night and the malt profile really pales in comparison to the hops. I like it, but it's just not as balanced as I would have liked. It's still got about another week and a half for fermentation, so I don't think I need to...

I know it's kinda off from the sparging topic, but a book called Tasting Beer is a surprisingly good one. If you already have a good grasp on the basics of brewing, this book really can clarify a lot of things. The book is mostly about how different factors-whether by brewer or act of god- will...

Great question. I've been wondering the same thing for the Belgian White I'm making in a few days. I'm worried about pouring in mega hot water, but I'm sure if it's added in conservative amounts, you could stir it in, and still have plenty of time for the grain bed to settle again before you...