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I was wondering about the technique in dealing with spruce. Does it need to be boiled for long?, how much is too much? etc.

I am curious if anyone has fermented in used 55 gallon barrels and what the experience was like.

I was asked this by someone who was sampling my homebrew. I couldn't really say except the fact that I have mixed different styles, brewed historical beers and used unusual ingredients but for me all beer is unique in its way. I am curious if others have tried to answer this question and what...

Hey Everybody, The Lancaster County Brewers will be having their first ever homebrew competition on October 18th at Iron Hill Restaurant and Brewery in Lancaster. It is an open style competition and the cost is $3 per entry. We are excited to get a local competition and hope area homebrewers...

The Lancaster County Brewers had a great time last Saturday with Iron Hill. Thanks go out to Paul Rutherford for hosting this, here is a link to some pics of the event: http://picasaweb.google.com/bookert/IronHillBeerCheeseTasting?authkey=ybo30InWhbw Thanks to Todd for sending me the link.