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Check out Dennis over at the Wine Smith. He's a great source of information - plus a very good homebrew shop.

One of the people traveling with us had to cancel her trip. That leaves me with an extra ticket to Stone Tour 2 and Brewery Tour C (Lost Abbey / Port Brewing, Pizza Port Carlsbad, Karl Strauss). I talked to the organizers and transferring the ticket won't be a problem, I would just need the name...

I'm in!

AWESOME! Great for you guys!

The wine law says that you can use ingredients native to Mississippi - so technically only anything grown here. While busts are not too common for a beer brewer (but is quite possible), the law makes it quite difficult to do anything in public - such as a festival or contest. That kind of...

Some things are worth fighting for instead of running from.

For those interested. The House Bill 732 is currently in the Ways and Means Committee. Here is the contact info. House of Representatives: In Favor of HB 732 (Legalize Homebrewing in MS) Ways and Means Committee Contacts (These are contacts at the Capital, not home contacts. Those can be...

I think we've got a shot if the homebrewers get the word out to the Reps. Thanks guys.

Yeah....we have to go across the state line to do that too.

Bills to legalize homebrewing in the State of Mississippi have been introduced. They have both been referred to Committee. Now is the time to contact your Representatives and Senators concerning the Bills. Legalizing homebrewing in Mississippi has a real shot at passing with everyone’s help...

Was wondering if anyone had soaked their chiles in alcohol then added them to the brew? I've got a high hopped rye pale ale and was thinking of putting a very small amount of Serranos in tequila for a couple of days, then putting that into the secondary 2 days before bottling. I'm looking for a...

Looking sweet!

Thanks guys. Just wanted to make sure the "clone route" was an acceptable way to go. I think I missed the taste of the clone (an RIS, which I missed the gravity by a lot) but ended up with a very nice stout anyway. Thanks.

I was referring to "dry ice" which is simply CO2 in solid (very cold) form. The process that is used to make it leave the dry ice with contaminants. You wouldn't want to add that directly to your brew.

Thanks guys, that was the kind of feedback I was looking for. Currently I have an immersion chiller with a pre-chiller setup. I was just thinking that liquid nitrogen is very cold and inert if I remember right. I know Co2 is a bit too dirty to cool homebrew with.

Was watching the food network and wondering if liquid nitrogen might be a good way to bring down the temp of hot wort? Anyone done this or have any ideas? thanks

This will be my first NHC competition....and only my second ever. Is it a big deal if you submit a clone or clone derived recipe?

That was really my question. Anyone have experience with this? I know that introducing oxygen when not necessary isn't a good thing. Thanks

I use carboys and an aeration stone. My question was wondering if it needed air at all since the yeast had already switched to the anaerobic phase during the first go-around. I appreciate the quick answers. Thanks!

I've got a related question. When you reuse a yeast cake, is it necessary to aerate the wort? If so, do you just aerate in the primary after you've added the wort?