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Thanks in advance HomebrewVolke: I'm vacationing in San Francisco and finally got my hands on a bottle of Russian River's Supplication (shock and awe). It's a sour and I'd like to be able to harvest and pitch the yeast into one of my own beers, but the trick is that I live all the way back in...

Thanks in advance to the community. I'm traveling through Europe and I'm going to be in Prague for three days and Munich for around one and a half. Looking for some great spots for local, tasty beer that I can visit in that limited time period. Also I'm traveling on a budget, so...

I've made a fair share of batches at this point and all have turned out more-or-less good. I was trying to make a Vanilla Brown Porter, but the beer after carbonation tastes pretty much like slightly malty water. We've been calling it "Nutty Light." A friend who is a fellow craft beer drinker...

I'm taking the final steps on my kegerator conversion and just realized that while I ordered 1/4" flare fittings for the gas components, I forgot to order one of these fittings for my ball locks for my beer lines. I've got a brew ready to keg today and was wondering if anyone knows if I can find...

This is a recipe I wrote up for a Vanilla Brown Porter. Am I going overboard on the specialty grains? I'm getting closer to brew day and don't want to ruin a good batch. Thanks! Wyeast London Ale III - 1318 6.5 gallon pre-boil volume 5.5 gallon post-boil Mashed at 152 for 60 min...

I've been looking to make a flavorful, malt-forward English-style beer with vanilla flavors. I'm looking for suggestions on this recipe - also not at all sure whether this looks more like a rich Brown Ale or a Brown Porter. Wyeast London Ale III - 1318 6.5 gallon pre-boil volume 5.5 gallon...

There's been a lot of hype about different grains this summer in the food world. I'm wondering if anyone's ever brewed with any of the following, and what kind of flavors these grains might impart. If not, looks like home brewers might have a new field to experiment with! Bulgur Wheat - A high...

Been doing a fair bit of reading about yeast characteristics and fermentation profiles and I've come across some interesting stories about different breweries and their yeasts. One comes to mind from a brewery, I believe in Portland, that claims to have repitched onto its Ringwood yeast over a...

I started my first all-grain brew (actually my first attempt at beer) last Tuesday, I'm just looking for some comments on my procedure and I have a couple questions. Recipe from: https://www.homebrewtalk.com/f65/rolfs-irish-red-65023/ Scaled down from 5.00 gallons to 2.00 gallons...

I've started a 1 gallon recipe of 5 Day Cider to try my first cider, I've just got a few questions that I can't figure out: 1. I'm going to rack my cider to another glass 1 gallon jug, how much sugar should I add to prime it for carbonation? 2. I read the thread on bottle pasteurizing...