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Yes! please keep us informed on the home brew bags...not that I am afraid to use the one you already have...perhaps ill keep my skeeter pee in it????

i dabble in many different online stores, i was just wondering if Austin is "the best" based on the shipping and their prices?? i usually buy local myself..

is Austinhowbrew like totally the best for prices and either the free shipping over $100 or the $7.99 flat rate?? i'd LOVE to buy locally, but its almost as if my LHBS just orders from AHB, then marks it up 10-15% and sells it to me... Everything at the LHBS is always just close enough in...

based on this chart, it seems logical that #2 plastics are the best of the plastics...and im sure that someone will argue that plastic is O2 permeable, but then whats to say: 1) the bung on your glass carboy is air tight? 2) that the amount of O2 entering your wine/beer is significant to...

I have decided that no one can factually tell me if a recycle # of 1, 2, 7 or even a plastic garbage can bearing no symbol will in fact kill me before my liver stops...I think it is safe to say that fermenting, primary, secondary, long term storage can be achieved in almost anything... If a milk...

i just went to Walmart....yes i was the most attractive man there....im like the brad pitt of walmart.... anyway, i spent $28.50 for the 3 lemons and 7 bags of sugar.... and i got Montrachat at LHBS for $2 a pack.... and i just recently purchased all the listed chemical additives for...

when making Hefeweisen, pre-bottling/kegging, would you want to cold crash? or does that defeat the purpose of a hefe?? thanks Brian

did you use 100% juice or the high fructose type ocean spray loves to sell?? thanks

9922.5 + 6 more = 9928.5 happy saucing

can you tell me about Portland...i was thinking of moving there in a few years.. 1) does it really rain all winter?? what is an average of days of rain per week? 2) is portland crowded? and if so, are the outlying towns/cities crowded? 3) how is traffic? 4) where are the better places to...

the orange blossom honey was not for orange flavor...just to jazz it up a tad and bee a little different...i'm silly with the honey...Silly... and the MEad is allready in the works...Thanks.... also, i am exceiting for my first batch of apfelwein to be done in 2 weeks... i'll show you...

i really wanted to make a hefe/belgian wit hybrid (really just taking the 2 seperate recipes and taking some from each to make a mixed beer) but my buddy sent my this recipe for a hefe that he likes to make...when i make brews i normally use more grains (partial mash) like in the 2-4 lbs...

Hello, wanted to make a hefeweisen...first time...i am under the impression that in theory i could whip up a batch in less than 3 weeks (kegged) 7-10 days of ferment and 3-5 carbonating, since you technically do not have to wait for it to clear like other types of beers... is this a correct...

so gelatin makes particles (non yeast?) fall out of suspension? or denatured proteins, etc... now if you used irish moss or whirfloc in the boil would it still be advantagous to use gelatin in the secondary or is that overkill??

can someone explain "adding gelatin", how much? and do you add it when you crash cool? and what is the best way to add it (dry, or mixed with water?) thanks

so i could just keg it, then let it "crash cool" for a few days then hook up the co2?? thanks

i have searched for "crash cooling" can anyone just breifly explain the how to of this. I assume you do it to stop yeast fermentation and possibly to drop the yeast to the bottom of your fermenter quicker??? Thanks I appreciate any help

how much splenda would you recommend to start out with, for a 5 gallon batch? that is the question (i appreciate taste is in the eye of the beerholder) but how about a simple rule of thumb.. thanks

what does the olive oil do? how does it work? thanks

has anyone added splenda? and if so, how did you find the taste...i prefer splenda in coffee, drinks, etc..so just wondering..I have some Edworts Apfelwein that i need to backsweeten for the wife in a week... Thanks