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I am not a chemist, but I am an extremely curious person that does not ever like to just accept things at face value. In other words, I always want to know what's in something, why is it used, is it the only way to do it, why, why, why...!?! Yup... I'm "that guy." :-) I don't care about...

I have made many fruit wines, meads, and ciders over the years. Almost always, they were made by mashing up fruit, sometimes adding fruit concentrates, and sometimes adding dried fruit. So by the time I pitch the yeast, there is sometimes a downright thick sludge of purveyed fruit pulp with...

I am no chemist, but I am a former chef and total tight ass when it comes to designing an "ultimate method" for everything. One thing that has always bothered me about home brewing is the idea that for the dough in step of mashing, everyone over-heats their strike water, knowing that it will...

I have read a bajillion articles and seen a ton of YouTube videos on home brewing... and in every article/video/book they run through vorlauf'ing. I do not understand vorlaufing, as it is so easy to set up a chinois strainer (china-cap) with a paper conical "deep fryer filter" and strain your...

I know you guys are going to laugh, but I want to make a Budweiser clone brew for my best friend. He drinks Budweiser and Coor's Original Banquet Beer, pretty much exclusively. He is open to trying craft brews, and out of all the beer styles in the world he actually loves sours. But...

I am not really interested so much in "kegging," but am more interested in bottling a home made spiked lemonade recipe that my friends and I made in college. It's just cans of lemonade concentrate, vodka, and 7up, poured together into a specific formula. We used to mix it up by the gallon and...