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Brewed a lot of cider & mead, not to mention a few cysers. Lavin D-47 works the best for me, leaves a little bit of sweet & a more apple flavor, doesn't go as dry as a champagne.

Here is what Brad had to say- "We do not currently distribute to NM, but we are in Texas. Looking on the map it looked like Lubbock, TX might be the closest large city that would most likely have it. Just tell him to find a liquor/grocery store that sells kegs in Texas. We do keg the Tank 7 in...

My daughter's former boyfriend, and my potential son-in-law, works for Boulevard. Sigh.... I'll email him & find out if he can find out anything. We're still on good terms, hell he gave me 100# of Belgian Pilsen for Christmas.

Spruce beers are one of my seasonal favorites, I usually use about 1oz of tips per gallon. Just did a dark, with 1# of German smoked malt. 4oz Spruce - 60 min, 2 oz 10 min, 1 oz Cluster (60 min), .5 Tettanger 10min. I use BeerSmith & shoot for a low end IBU & let the spruce take it the rest...

Attention all Kansas City area homebrewers. The first meeting of the KC Brew Crew will be next Thursday evening. For location, times, and other information check out - www.kcbrewcrew.org Hope to see you there.

I use honey in over half of my recipes. It combines nicely with wheats or brown ales. Like about 1-2# max per 5 gal batch.