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I'm looking to expand my collection. Right now it's old hippie music (I have way too much willie Nelson, Cat Stevens and John Denver), classics like Sinatra, plus some jazz and soul. Of course Ive got classic rock as well, of course. I don't buy anything new. To me it ruins the fun. Any...

So I bought some ducks, and I need help naming them. I've got three names so far: Howard, Bill, and Wade. Now I need some lady duck names. Don't let me down HBT

This is my first all grain in months. I brew outside, and I'm a wuss, so it's been too cold lately. I have made a couple of extracts but it's nice to pull the full ghetto system back out. .

So Sprye by Madtree Brewery in Cincinnati has became my new obsession. Plus they are awesome enough to post the recipe for every beer they make on their website! That only means one thing... Clone time. Here it is. Sprye 10-A American Pale Ale Size: 5.0 gal Efficiency: 90.0% Attenuation: 86.0%...

http://www.eckraus.com/wine-making-applejack I'm tossing around the idea of making this out of some apfelwein I'm not drinking. Has anyone made it, and if so how did it turn out?

I'll just leave this here. http://youtu.be/gqvCy45HCxY

So my Oktoberfest has been in primary for a week now. I'm leaving today and won't be back home for a week. I'll be home for one day, then I fly out for 2 more weeks. So, which is my best option? 1. On my one day home, I raise the temp on my fermenter a few degrees and do a 2 week D rest. 2...

I've been brewing all grain for years. I am leaving my house for a month for work, and wanted to have a lager going while I was gone, but didn't have time for an all grain batch so I went extract. Easiest brew day I've had in a long time. So much less to clean up, used a bag of ice to chill...

I've had this problem for a long time with my ales. Ive used different yeasts with little results, I still get that butterscotch flavor. My ales typically sit in primary 2-3 weeks before racking to a keg, this is usually a few days to a week after gravity stabilizes. Should I just let them sit...

I bought it used on craigslist 5 or 6 years ago for $30. Can't believe it already died. I dumped the kegs (only 1 gallon left between the two) and was forced to buy a 12 pack of Hudepohl just to make it through the weekend. It's hard to be a homebrewer. Sent from my iPhone using Home Brew

So I got offered a move to Tualatin (south Portland OR) by my job. I know the beer scene is great and it's full of hippies, but can some people familiar with the area tell me about it? Sent from my iPad using Home Brew

I think I may tap a couple maple trees in my yard, but instead of making syrup, I want to try brewing with the sap. I've done a little research, and whatI've found is that the maple flavor is subtle, the gravity of the sap is around 1.008-1.010, and it can ferment dry. Has anyone done this...

This time of year there's a lot of new brewers asking a lot of new questions and it's got me thinking about all of my newbie questions. So let's all share what our first "did I ruin it" or "is it infected". It will the seasoned brewers a chance to laugh to ourselves, and will show the new...

I know, you're all jealous, but here's my dilemma. Due to the holidays and visiting family, SWMBO moved the mini fridge fermentation chamber out of the house to the UNHEATED garage. It's been staying in the low to mid 30s in there. Great for the lagering faze, not so much for the initial...

M flying to east Houston for the week for work. What are the good places in the Houston/Galveston area to get a beer and seafood?

So in summer I drink a lot of lagers and pale ales. In winter I switch to ESB and porters. IPAs are good year round. I'm just curious if everyone else switches beer styles in winter or not. On a side note, it's time to start brewing beers for winter, and I'm trying to decide what to make, so...

Just add water. What do you think? http://beerstreetjournal.com/powdered-beer-to-go-just-add-water/

I typically hit 75-80% efficiency, but twice in the last year I've only hit 55%. Both times, I had my grain crushed at a LHBS (I've got 2 and had low efficiency from each). Each time I crush my grain with my el cheapo corona mill I'm fine. My question is, is it possible that I crush finer then...

So somehow my lager fridge shut off after 10 days of fermentation. Im using S23 yeast for a vienna lager. I checked it and it is sitting at 72 degrees, and has been this way a max of two days (that's the last time I checked it) What should I do from here? Should I consider this my dicytial rest...