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Been playing with this in my mind for a bit, but have not found any good solutions. I work from my home, so typically I start up the lap top in the morning in my office and check email's etc. I would think it would be cool if I could (using my pc) check the temps in my fermenting chamber and...

Does anyone sell the small bottles 7-8 ounce bottles. We use to call them pocket rockets when I was a kid, ( I mean young adult of legal drinking age) Thought I would bottle some beer in those for gifts.

Does a Belgian Wit take longer than other brews to bottle condition? My basement temp is about 60 degrees, and they have been in the bottle for about 8 weeks. I had very inconsistent results but lately after 2 months it seems to have come around. Otherwise I was experiencing some flat ones...

Just wondering I have always bought my extract kits with the dry yeast. Is there a huge different in taste or is it subtle? Is it one of those things that once you go liquid it's like why the heck would you go back to dry? thanks Mike

Any idea where I can find 4 oz. sampler glasses? Not exactly sure the look I am going for but I have seen them in sets of 4 on a wooden paddle. Thanks in advance

I'm sure this has been covered somewhere before, so please bear with me. I have a relative that wants to try a bottle or two of my homebrew. Do bottles of beer survive UPS alright? I would think can't be anyworse than bouncing around in a beer truck all day. Thanks in advance

I am interested in making some mead, I have an ample supply of pure maple syrup and a neighbor who has bees. I know this will be a dumb question but never having tasted mead what does it taste like? Is it like a wine or beer or brandy or ?????

Wondering if or what the relationship between carbonation and the head on the beer is. Such as if you have a lot of carbonation will you have a lot of head on the beer?

I have usually been putting my kettle in my sink and letting it sit in cold water to cool it down, can I add cold water directly to the wort?

I know longer is better, which like everyone else I lack patience. I am wondering, as a general rule, is it better to leave ale's condition at basement temperature (aprox. 68 degrees) or can I throw them in the refrigerator. How does that affect carbonation? Thanks

I have a Norwegian friend, who takes a lot of crap from us Germans, was wondering if there was an extract recipe that would be considered Scandanavian. Was thinking of brewing one up for him. Any thoughts or suggestions?

I seem to have an unusually high amount of broken bottles this last batch. When I pry the cap off the top of the bottle breaks. About 4 or 5 bottles out of almost 2 cases. Wonder if I was a little rough with the capper?

Where can I get 100% applejuice no preservatives. I am in Northwest Wisconsin

Brewed up a batch of Kolsch a few weeks ago, got it in the bottles, while cleaning up discovered the priming sugar never made it in the bottling bucket. What the *ell is wrong with me, anyways uncapped them all and added a teaspoon of the priming sugar. So 2 weeks later when trying them out...

Looking for some opinions. Looking for a recipe that doesn't need to age in the bottle for a long time. Something that you could sit down and drink all afternoon. I love this extract brewing but just can't let it age as long as it should. Have no patience.

Looking for a simple, small batch recipe, that I can use some of my maple syrup in. Thanks in advance Mike