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SNR10 has been rereleased in US. Maybe it's on a shelf near you? Looking to go 2:2 with '14 Fou.

I'd like to get both in one trade. FT: Lindley Park, Event Horizon, Irish Walker, Olde Hickory Imperial Stout, other Olde Hickory Stuff, Sexual Chocolate, other NC stuff, mother earth windowpane, possibly Green Man bottles if still available. If that's not what you're looking for, but have...

Anyone know why Crystal hops are so expensive this year? Have they become popular, was it a bad harvest, or had they just been cheep because of low AA last year? I'm probably still ordering some, but seeing Crystal for the same price as Citra and other new, trendy hops is strange.

I'm confused by a lot of the 'wine' recipes on here. Is there a definition of what exactly wine is? A percentage of the fermentables that have to be from fruit or juice? Some of the beverages in this subforum are sugar based with fruit or other flavorings. Not saying there is anything wrong with...

There are a number of Berliner Weisse recipes in this section and several are similar to mine, but I have had enough people ask that I'll add this one to the fray. I usually shoot for 1.028ish, which with losing some sugars during the sour mash, probably results in a beer around 3-3.2 abv. I...

Maybe someone will help out and post pics, I'm feeling lazy at the moment.... Seems to me there are three types of pellicles (and combinations of the three). Scummy bubbles, fuzzy, and vermicelli. Am I missing any?

When beers are only supposed to score in the 13-45? Let's not turn this into a BJCP bashing thread (pretty please with sugar on top).

Any thoughts about pitching WLP675 along with fruits that have a lot of malic acid?

Has anyone managed to score this? It's only been released a few times. I have used it as part of the blend and it's a tropical bomb. I've got the Cantillon Iris strains from BKYeast to trade. I have all 3 blended together and #2 on it's own.

I love Ommegang Biere de Mars. Found a bottle in KY not too long ago and I hear it's on a few shelves still. If you have some or can get some, shoot me a PM with what NC or TN distro beers you might want or styles that you're interested in and I can let you know what I have.

I know the water book keeps getting bumped back and the sours book isn't slated until 2015, but....who is working on the malt book for the brewing elements series? It would be invaluable to have a guide to the overwhelming variety of specialty malts we have available.

I haven't seen this posted here, my apologies if it has been already:

How many volumes of co2 does it take before a beer gushes when opened? It seems to me about 4 volumes will slowly creep foam towards the lip, but not gush.

I can't figure out how to leave itrader feedback for someone who doesn't have 'see itrader' in their profile. Me no computer good! Any help appreciated.

Title says it all. 4 pack of Double Crooked Tree for something funky/sour. Would love Prairie, Oxbow, Logsdon, Crooked Stave, etc but know that's a stretch so let me know what you have.

Trying to edit my NHC entries so I can get them shipped today and the edit function seems to be missing. Anyone else having this problem or am I just extra dumb today?

Unless you have a coolship, it's not Lambic. That is all. Thanks.

I've noticed that my mixed brett/sacc saisons tend to 'finish' at 1.004 to 1.008 depending on mash temp and grist. When I transfer and dry hop, the yeast fires back up and starts fermenting again, with the beers finishing 1.004 to 1.000. Anyone else notice that dry hopping seems to restart brett...

I have a decidedly non-Belgian sour beer. I'd call the base beer a Baltic Porter, but it was fermented without any sacc. I thought it was all Brett C, but it turns out maybe WLP645 has lacto and other yeast in it. Is it a waste of time to enter a sour beer in 23 instead of 16E, even though...

Anyone else wake up in a cold house if they don't throw more wood in the fire at the 3am pee break?