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Here's a link to Freestate Homebrew Guild's map of clubs. There are a number of options closer to Baltimore. MY problem is that I'm in Lusby at the southern end of Calvert County. Keep meaning to check out SMASH in Owings.(SMASH just joined the Guild from what I heard, but is probably not on the...

In my experience, gelatin is mosty effective when the beer is as close to freezing as you can get it. I use it in English ales right at 0 C. I'm on this thread because I'm using Saflager 34/70 for the first time, and was astonished that it has achieved 83% attenuation after only only 5 days...

Hear me out. I'm not saying that it doesn't matter if you have yeast that's mostly dead. What I want to know is, if I have a certain number of vigorous cells, and I grow them up to a number I need, do I really care about the viability of the original source? Specifically, I have some saved...

I never did it. While it was probably feasable, I had better thengs to do with my brewing budget

Well the attempt at Bieres de Printemps had mixed results. It was very well received at my homebrew club meeting, but no one knew the style (no surprise). I feel like it came out more like a Biere de Mars, but maltier. When I brew it again I'll cut the Munich malt in half and replace it with a...

I just think it's going to dry out out too much. The style is supposed to be sweet. I think it will be very tasty, though. I'll be kegging it in about a week, so I'll update then.

Update: the Saisson yeast was a poor choice for what I wanted to do, but the beer tastes very nice. Decided to cold crash before the yeast dried it out too much, so we'll see how that works out. I think it will be good, if not what I intended.

Hi all, I want to brew something a bit different, and my tastes run to malty, not so bitter session beers. I've seen references to a Biere de Printemps (spring beer) brewed in France. It is described as similar to a Märzen, which I like, but not quite as strong, less bitter, and darker. Right...

I put Mango in a Kolsch a while back. Gave it a nice tart fruitiness. Might go well in wheat.

The floor of the top section would come out. I figure two pieces that slide in from the end. The far end of the end piece has a cutout for a piece of duct that draws air from below. The chest freezer isn't very long, so I can reach the opposite end pretty easily.

Greetings, I have a 7 cu ft chest freezer, and I am contemplating adding a second level to it. My idea is to make a well-insulated shell like the collar typically added to a freezer that's too short for cornies and fittings, but to make it about 4 ft tall with the door on the end. I would...

In the county where I work, one of the council members was shown in the local paper contemplating a 64 Oz growler. She wondered if they might encourage alcoholism. Mind you, you can buy a 30 pack of bud light, or a gallon of vodka, but a container equivalent to 5 1/2 bottles of beer "encourages...

I'm pretty nearly certain that in Maryland the only restriction is the required label must be there. In fact, one brewery I checked explicitly said they would like for you to buy their growler, but would put the required label on any growler. And as a homebrewer, I always rinse the growler...

Hi all, A local gourmet-ish grocery store started filling growlers a while back, and I subscribed to their emails about what they had available. Mostly it's been things I consider a bit weird, so I didn't actually go there until yesterday. They had a Mild I really wanted to try. I knew about...

Because the oats are so much smaller than barley I ground them fine. It was a pound of GNO, a pound of Simpsons dark crystal (L 80) and a pound of lighter crystal, with marris otter as the base (about 10 lb) in an 11 gal batch. On reflection, it's probably that I ground the GNO so excessively fine.

No, the smell was definitely coming from the man tun

Tasted a gravity reading today. It's fine. I know better than to throw anything away before it's finished

I brewed a light colored Mild yesterday using Simpsons Golden Naked Oats for the first time. I chewed a few gains before grinding them, and they seemed fine. After I mashed in, there was a smell that reminded me of vomit. It persisted through the mash, but seemed to dissipate in the boil. BTW...

How I use gelatin depends on a couple of things. If I plan to save the yeast, I keg first then use gelatin in the keg. I'm not certain this is necessary, but I don't think the gelatin is doing the saved yeast any good. Once the kegs are at 32 F I add the gelatin. Otherwise I lower the...

I put starter wort on the dregs of a bottle of Barbe Black a couple of weeks ago, and the gravity hasn't dropped a bit. Should I assume that the beer is pasteurized?