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When reading these posts and you realize more than half of them apply to you. (specifically the shelves in the garage while everything else is in disarray and the point others make to let others know you are a brewer)

I always get my grain from the same source. and I do believe the branding is the same. I'll have to verify that on my next trip there. Thx for the insight.

three reasons: 1. Control - I can make my beers to taste, and that by each style so they match my palette and can enjoy a variety more easily. 2. Pricing - When It costs me $12-$15 for quality craft brew by the six pack, but can make over two cases for $25-$35 on average, I'm in!! ...

I posted this question in my introduction, but I don't see any activity on that. so I'll repeat myself here. I have brewed an ESB recipe (all-grain) I built twice now and so far it is the only beer I have drawn off the mash with the clarity of a finished beer. I'm loving that part, but...

I've used US-05 frequently in my Rye IPA recipe. My typical pattern for all my beer fermentation is 12 days in primary and 10 days in secondary. My basement is a steady 67-68 degree Fahrenheit year round. The only yeast I use that I do believe is ready to move sooner than 7 days would be...

Hi all, I have a question regarding brewing all grain. I need to start with a statement first. I have brewed an ESB twice now and of all the beers I've done it is the only one that draws off the mash tun clear as a finished beer. Also the only beer I've ever hit my numbers on exactly. Its...