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Hey Gang, I've got quite a few 1+yr old pints of the Mrs' peach freezer jam. All that's in it is peaches, water, sugar, and pectin. It didn't turn out good enough to be jam (thus why we still have a ton of it). I was thinking of throwing it in my next batch of mead or cyser and seeing what...

Hey all, Here's a good one. Anyone know the rules about transporting homebrew across the boarder? I live in the Detroit area and have a cottage in Ontario. I'm heading over there over Memorial weekend and I want to take my homebrew with me. I'm sure this won't be an easy task... Can I get...

Just to poke my nose into this thread. I've been using Bell's ale yeast for my last few batches with HUGE success. I harvested from Two-Hearted last time and I've used it for 5 batches now. Recently, I harvested from Oberon for a summer wheat and I've got it fermenting at the same temp as the...

So, I've heard the rumor that "eventually" yeast will mutate to their environment and in fact, this is how "house" strains can be cultivated. 1st question: Is this really true? Really? 2nd question: If so, how many generations until you notice a difference? Here's the background. I've had...

For the record, the heatstick worked out great. it was only a 1500W model but it cut my time and propane usage significantly. Did two batches and no one got electrocuted.

Built a heatstick this week and plan on using it for two batches today. We'll see if my craftsmanship holds up or if I electrocute myself or any innocent bystanders. :rockin: Since I've only got a 20A 120v circuit to pull from, I had to go with a low power version but for now I'm only going to...

George, Kris and I had a great time. Thanks for putting this together. It was really good meeting everyone and sharing some quality brew. I look forward to meeting up again! We'll have to do a Plymouth area tasting or something. Cheers! -B

No expert but from my experience, a starter from a bottle harvest really depends on what you're harvesting from, how much yeast is still suspended, and what sanitary shape it's in. I wouldn't bet on it if I were you. At least pick up some dry yeast as a backup. Good luck and let us know how...

Good point... I'm new here and I don't know the secret handshake... Would making HBT name tags be too lame? I've got a photo of me in my profile though. I'm kinda hard to miss...

Confirming that I'll be there for sure with the Mrs (it's cool, she likes beer). I'm looking forward to meeting everyone!

I'm in as a maybe along with the SWMBO.

I've got my house amber in the keg and slowly carbonating in the fridge. It's got at least another week or two before it's drinkable. Problem is, I took a sample and it's super malty. I was trying to balance out my recipe IBUs and looks like I went too low. Right now I'm guessing that it's...

Be warned, Erdinger may use a bottle conditioning strain of yeast so what you have may not be the actual yeast they used for primary fermenting. I just did the same recently to try and clone their dunkel. I ended up making something that turned out completely different (still good). So I...

I found more detailed discussion on Body in the BJCP Exam Study Guide:

I am by no means an expert on this but here's my take on it. I believe that body and mouthfeel are considered by judges to be similar if not the same thing (if there are any reading this, please chime in!). If I were to differentiate this myself, I would say that the body of a beer...

I just purchased one of these from Amazon and I've got very high hopes for it.

Yum

Right now I'm looking at the Taylor 1442 I can find this around $40-50 shipped. It's a bit overkill but I want something waterproof with alarms to monitor my mash and boil. It would be nice to find something with a timer though and I don't really need dual probes. Any good suggestions...

Let me know what you think on this one. I've got an Amber that I put out in the garage to cold crash. My plan was to transfer to keg and then wash and bottle off the yeast for the next batch I'm brewing next weekend. Oops. We left the garage door open last night. Needless to say at 7 degrees...

I'm pushing about 25 AG batches under my belt now and I can say that for the last 15 or so I've hit a consistent 4 hour / batch (5 gallon) brew time including prep and cleanup. This seems to be regardless of if I'm doing 1 batch or 3. How does this compare with everyone's time efficiency...