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So..... yeah. A few evenings ago I was doing some quality control on my taps, you know, making sure that each of them work consistently pint after pint. Then I got the idea that I should get a stirplate. As far as drunken ideas go, this one certainly wasn't the worst I ever had. So I...

So I've got a friend of mine who's planning to come to visit around Christmas '09. They are Irish and have bright red hair. Thus, a commemorative beer is in order! I'm looking around for a good Irish Red recipe (extract or all grain, I'll do either) that has a good solid Red color to it...

Hey, I'm driving to the states for the week and am wondering if anyone knows/has experienced issues bringing malt back? I'll probably be bringing 100 lbs or so back with me (bag of pilsner, bag of marris otter for those who are curious). I tried navigating the canadian border website...

I'm using 1388 Belgian Strong in a Golden Strong brew based on a JZ recipe. Fermented at 68 for 2 weeks, noticing quick and steady bubbles for the first 7 days. After the two weeks, added a heating belt to bring the temp up around 78, where the fermentation picked back up and started...

So I'm going to give a few shots at a Belgian Golden Strong based on a simple recipe of: 11 lbs pilsner 3 lbs cane sugar 2.25 Saaz 90 min Wyeast 1388 Belgian Strong Ale My question is, does anyone have any experience inverting their own sugar/making their own belgian candi sugar a la...

Hello, Due to limited availability of Rice Syrup where I am, I'm tempted to attempt the St. Lou Honey Lager substituting corn syrup instead of rice syrup. If I keep a watch on my OG as I do this, can anyone see any concerns of this batch going completely south on me? Cheers.