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i'm not sure yet since this would be taking place in December but most likely in Ann Arbor. Maybe I could talk to one of my local brew pubs?

yep! I don't know how big the party will be exactly but I'm inviting anyone who was involved with the project and encouraging them to bring some homebrew along. This will be after the film premieres.

thanks!

Hey everyone, I am currently working on a documentary on Michigan beer and breweries and it would be great if you would check it out! The details are in the links. Kickstarter: http://www.kickstarter.com/projects/alantor/beer-people-an-exploration-of-michigan-beer-and-br Facebook...

I have a bag of dry malt extract that I use for yeast starters. However, it appears to have clumped up and hardened like brown sugar would. Is it still okay to use?

:confused: I did lots of searches and couldn't find any clear recommendations on how much coffee and water should be used when cold-brewing coffee for a 5 gallon batch. any ideas would be great.

alright, sounds good. i'll give it a swirl. I had a feeling using the yeast that came with the wheat kit was a bad idea. But, there isn't really any wheat specific yeasts that come dry or are there?

Hi everyone! I am currently brewing a chocolate coffee stout. I am planning on adding the coffee and cacao nibs in the secondary fermentation. My initial gravity is 1.072. The problem is that after a week of primary fermentation I have been stuck at 1.032 for 3 days now. I think my problem...

when I am racking to my secondary fermentation vessel do I try to avoid transfering everything that has settled?

i used the bavarian wheat extract kit from midwest and did a partial boil.

I am brewing a wheat ale for my first batch and it's done fermenting. I tasted the beer when taking a sample and it tastes a little sweet and watery. This this normal and will it fix itself after bottling?

edited: double post

awesome, I kept thinking to myself this whole time how it was a "3 piece airlock"

there we go, i knew i had something wrong. Should I still be fine if I put it on now?

I see bubbles coming through my airlock through the center tube. I have a feeling this is wrong because aren't the bubbles supposed to be coming through the sanitation solution? I have it half filled

alright well it sounds like I will be fine at 72. i'll keep it where it is now and see what happens.

does this apply for all ales or just wheats?

I have my primary fermenter at about 71-72 F right now. Is that too hot?

awesome. :)