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I'm an apartment brewer, and pretty much all my batches are 2 - 3 gallons. I use a 2G cooler for my MLT, and line the cooler with a mesh bag for lautering. I can mash up to 5 lbs of grain that way, which is perfect for small batches (if I'm brewing a barleywine or RIS, I can always throw in a...

I agree. Their customer service is good and it's pretty rare that they allow your credit card number to get stolen. Seriously, it's only happened to me once in 6 orders. That's a pretty good rate.

Just to add my 2 cents: I recently used WLP 300 to make the Dunkleweizen and Weizen bock from the BCS book. I pitched both at 60*, letting them rise to 63*, and in both cases I got very little, if any, yeast character at all. I pitched the recommended quantity of yeast. If/when I use this...

I wonder if someone might help me out by giving me their opinion on this one. I brewed a barleywine in January, and racked to secondary in late Feb. (I know, probably a mistake -- next time I'll just leave it in primary...) Took a gravity reading a couple weeks ago and it had it the proper...

how about an update? Did it turn out well? I was considering brewing an oatmeal stout on Tuesday with Windsor...

At the risk of stirring up a hornet's nest... What about using marbles as a way to reduce headspace in my mash tun? Does anyone see any problems with doing this? (I have a 2 gallon cooler that I want to use for 5G PM recipes and small AG recipes. In theory, for the PM recipes I could...

I made an Oatmeal stout that came out very well. I used the maple syrup for priming. It didn't add any discernible flavor, but did leave a little maple aroma.

That was indeed the question I was trying to ask -- thanks for the answer. I've thus far only been doing extract/steeping recipes, but will soon be trying some PM recipes, and so this is good to know.

I'm interested in trying out this recipe. I had one question, though... why is the boil time 60 minutes if the first hop addition is at 45 minutes?

The unfortunate thing is that, at least until AHS explains/rectifies the situation (they could start by responding to customer email inquiries about it) there are probably a number of people that are going to have a bad taste in their mouth.

I think that's the general sentiment. I had nothing but good things to say about AHS. I think they have the freshest ingredients, and their kits are always spot-on. Not to mention their selection is outstanding. Also, I always appreciated their consistent and prompt service. Every...

I also find this use of the term "No exceptions." to be a bit troubling, as I seem to be an exception.

(Note: I just posted this in another thread, but subsequently found this thread, where it seems more appropriate.) I realize I'm late to this thread, but I just wanted to add my 2 cents. I was one of the ones victimized, and it was a giant PITA to get everything straight. I had all of my...

I realize I'm late to this thread, but I just wanted to add my 2 cents. I was one of the ones victimized, and it was a giant PITA to get everything straight. I had all of my recurring monthly bills charged to that credit card, so in addition to having to spend hours on the phone with my bank...

OK, so I'm in the K-W area now (live in Kitchener, work in Waterloo) and had a few questions... (1) Is the GRAB group still active? Are there details for the next meeting? (2) Someone mentioned getting their supplies in London... which store in particular? Thanks!

Hey guys -- I live in PA now, but am moving to Waterloo sometime around December. Good to know there are at least a few homebrewers in the area. Are there good LHBS in the area?

When I put this recipe into BeerAlchemy, I get about 13 IBU. Does this sound right to someone who's brewed this? (I'm not 100% sure I trust BeerAlchemy yet, so I'd like confirmation that I'm using it right, if it's not too much trouble.) Thanks!

So I'd like to add some quinoa to a standard amber ale recipe that I brew. The idea would be to add a little bit of a nutty flavor and a little more interesting character. What's the "best" way to use it? Should I try to roast it, boil it, or what?

Do you think you can explain in detail exactly how you used the fenugreek? I was interested in doing something like this, and am curious as to exactly how much you used, how, when, etc. Thanks!

I was brewing an amber ale last weekend, and ended up adding too much top off water to my primary, due to a silly miscalculation. (I didn't realize my error until yesterday.) I ended up with about 3/4 of a gallon more than I had planned for. My original hydrometer reading was about 1.041 (the...