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hey guys. homebrewer here, but i've made a few ciders over the years and my bride-to-be just loves ciders. we just recently purchased a place with a few acres here in idaho (zone 6/7) and are looking to purchase several trees for our future cider-making ventures. does anyone have favorite place...

i added them after the second heating in the microwave (so during the second round of kneading), when i usually add the salt.

last night i flavored some mozz with fresh garlic and basil. nice!! another time i used dill and finely chopped habanero - the cheese sorta counteracts some of the heat of habanero - also nice!

thanks for the input/discussion. i'm planning on building mine sorta "hard" with straight 1/2" copper pipe surrounded by tubing or pvc. this will basically be part of my brewstand (ie - hard-mounted through the structure). do you guys think 20' of chiller length is adequate? 30'? i wanna go...

Hey all. I have an approx 25' counter-flow chiller I built (the copper-in-garden hose variety). It works well, but I want to run the wort a little faster. This one is 1/4" (I think, can't recall for certain, maaaaybe 3/8") copper tubing. I wanna step up to 1/2" copper pipe, which will likely be...

so i've been living in idaho for a while and have come to the chico/yuba city/sacramento area for the weekend to visit some friends and family. can anyone guide me to any places in the area that have an awesome selection of bottled beers? thanks!

does anyone have any instructions on how to make cheese molds?