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Thread on Beer Advocate http://beeradvocate.com/forum/read/2970833

If you're able to make it this is a great event and lots of fun. I'll be there with the SouthShore Brew Club, we'll have 10 taps flowing. LOCAL HOMEBREWING CLUBS HOST 14TH ANNUAL HOMEBREWER’S JAMBOREE TO BENEFIT “The Make-A-Wish Foundation® of New Hampshire” The 14th annual New...

In the planning stages of building a cool room in the basement. My basement gets pretty warm (near 80) during parts of June then July and August and we want a place to keep both wines and beers at a more stable temperature all year. Going to install a window AC in one wall and build the room...

This is the only issue so far with my immersion wort chiller. Takes about 10 minutes longer to get to the same temperature with the electric kettle because of the element. Wondering what some of your designs look like? Thinking of making up a new one where I can get more tubing on each side...

I know there are some guys here who have taken part in this competion before. Website below: http://southshorebrewclub.org/brewoff/registration/

I havent had any issues with mash ph but am just starting to play around with water formulations. Cant all the salts just be added to the boil rather than the mash?

Would LOVE to have one that could be mounted bulkhead style. Was having issues with the PID............not the PID, the probe STB Immersible and hanging in steam are not one in the same :(

http://sleeptalkinman.blogspot.com/ You're welcome

Took 5 gallons of the cider from a homebrew club "group buy" this past fall (OG 1.048) and added 8+lbs of Honey to it on November 3rd. Cider is "all natural" nothing done to it. Left it in my basement using only the natural yeast that was in the cider along with some Fermax OG 1.119...

Planning a small batch of braggot ( my first ) and REALLY dont like the idea of heating the honey up (losing aroma/flavor etc) What about adding it to the wort during chilling (say around 140 or so ) Better yet, what about adding it to the beer once it starts slowing down? It will be a...

How long have you had it go before it started fermenting where you could see it? Its been a few days and in the past I have been getting bubbling by now......

Going to use US-05 in a semi-sweet (on the sweet side) mead with Wildflower honey. Have some nice clean US-05 yeast from an Irish Red, any issues with that? Are the sugars in a beer wort that much different from honey?

Welcome to the official website of the New England Homebrewer’s Jamboree Happens the weekend after Labor day weekend. Always a good time and its on a campground so bring a tent if you want to have a real good time :mug::drunk:

For beer I have my system dialed in at 83% but Mead?????????? Should I assume its 100% as all those sugars are fermentable?

No hockey thread? I'll start: Guess who my team is <object width="560" height="340"><param name="movie" value="http://www.youtube.com/v/6cr89xbl26g&hl=en&fs=1"></param><param name="allowFullScreen" value="true"></param><param name="allowscriptaccess" value="always"></param><embed...

Is the only real option having it run into a sump that is pumped out into the yard/sewer? My sink would be below grade. I am tiring of bringing kegs etc upstairs to clean. Also tired of the swill bucket for initial run-offs from kegs............... maybe I'll brew a Flanders :drunk:

1.6 million Maytag refrigerators recalled - TODAY Home & Garden- msnbc.com I have an Amana but its all set. Imagine the horror.............:(

Rather than sprinkle it in I re-hydrated per the directions on the packet of yeast. Pretty sure it got to over 115 degrees, they say 100-105 for re-hydration. Did I kill it? How long before visible fermentation begins with this yeast (Ed's Apfelwine)

The top egg is the size of an extra large egg