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So I'm about to start making cheese, just got done reading the WHOLE cheese portion of the forum. Questions at this point are; 1) I can't find raw milk yet, can I use just straight whipping cream to make cheese? 2) can I use store milk and plus it up with whipping cream to make creamier cheese...

any one in qatar at the moment? i wouldn't mind finding another member here to talk beer with. we have a 3 beer per day limit and i can't say i like that too much, but oh well, you do what you can. hit me up if theres anyone here

I've read byo, zymergy, beer advo, taps. What other beer mags are out there? What do you guys commonly read? What's your fav?

so yesterday i did my first 10g batch. i have to say that it was i good amount of work but alot of fun. once i get my system where i want it, 10g will be much easier but for now i'll use what i have heres the 2 mash buckets i used, both of them have mesh bags in them...

so at first i was thinking well, i'll turn the freezer on its back, let it settle for 24 hours then plug it in and see if it still works. thought on that for a while, thought nah, i don't want to risk it. then i thought about maybe bending the shelves out of the way and use it like that. thought...

I like the freedom that going all grain gives me, but some times I just want to brew and not have to think up a recipe first. I'm thinking about just doing kits for a while and just refine my process since I've got all this new equipment and I'm almost at the point where I can do 10g batches...

ok so at my house, theres a cherry plum tree and those babies are soft and ripe. i want to make a 2l bottle of wine from these to get my feet wet making wines. i have made a mead before with apples so i know a bit about wine making, i just don't know about making wine from raw fruit only...

so i finally got a vaccuum sealer, my question is, how long will milled base grains last if thier vaccuum sealed? i don't have a big enough freezer to store grain so it will be sitting in my closet. along the same lines, what about hops that are vaccuum sealed and not in the freeze. thanks...

So I asked SWMBO what she wanted me to make next and she pops off with a maple wheat beer. I haven't made a wheat beer yet but I've been wanting to so no biggie. But a maple wheat, hhmmm, that's interesting. How much maple would I put in, when in the process would I add the real maple? I'll...

i'm getting ready to take a business trip up to washington for about 12 days and just wondering if theres any one up there from this forum. i'm only gonna have one full weekend up there and wouldn't mind someone from there being able to tell me where to go for a good beer. any and all replies...

i looked around but didn't see one in the project locator. i need a home depot shopping list of items that i need for my sanke mlt. i have pretty limited funds right now and i'm assuming it would be cheaper to go to home depot and get the items that i need instead of buying a weldless kit from a...

I use 1 teaspoon of idophor per 5 gallons of water to sanitize, is that enough? Doesn't seem like much but it does turn the water colors. How much does everyone else use for a no rinse sanitizer? Thanks

I've been on HBT for a while and I've moved like 3 times since joining. I have no plans of moving any time soon now and would like to find some brewers in my area. I live in tracy, ca and would like to find a brewing buddy or 2. PM me if your around my area. Thanks

so i'm on myspace today just fartin around and i happen to glance down at one of the ads that are always on myspace. i found this little beauty Ager Tank & Equipment - Processing and Packaging Equipment for the food and beverage industries this is a bit bigger than regular homebrew equipment...

Any one else brewing today?? this is my first batch since last year and i think my first post this year lol i figured since i missed it last year i was darn sure gonna brew this year. heres what i'm brewing today: 8 lbs 2 row domestic 4 lbs marris otter 1/2 lb crystal 120L 1/2 lb vicotry...

ok, so heres my plan. i'm going to make a trio of beers at the same time using the parti-gyle system. i'm keeping it simple, no specialty grains, just pale malt. 35lbs 2 row pale malt, 3 or 4 different types of hops and 3 different yeast types or a triple large starter. i'm going to put this in...

a 4 pack of these style kegs for $77. cleaned and pressurized and $19.41 to ship

Is there a formula that I can use to calculate what my water temperature should be, taking in account the temperature of the grains? My grains are currently at 32 degrees. I'm shooting for a mash temperature of 152-154 degrees

so, i just made this up, its cooling right now, critique please? 5Lbs unfiltered clover honey 6Lbs honeydew melon pureed 12oz blackberries 2tsp yeast nutrient 1 pack Lalvin D 47 yeast 2tsp nutmeg 2 1/2gal water mashed up blackberries, pureed melon added honey, brought up to 160 degrees for...

i'm sorry if this has been touched on before but i'm about to make my first cider and i have no clue where to start. i am an all grain brewer and a noob meader, cider is my next adventure and i'm making a peach cider for my first one. the peaches are just about to come into season and i'd like...