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Well I've been back home for awhile but I thought I'd update what happened on my trip to Cincinnati. I received several good tips for places to go from forum members here and went to quite a few of them. My first night I was trying to go to Beer Sellar on Riverboat Row, but it was a monday...

So I will be in Cincinnati for a work training session in a couple of weeks, being from Canada I don't get to taste a lot of the craft beers that I hear about on this forum. Can someone give me some suggestions for something I can get at a bar down there that might be tasty? I like a wide range...

Improving The Taste Of Home Brew Beer | Better Home Brew Formula It's probably a scam but has anyone forked over 39.95 for it?

I have taken a year off of brewing, and now I am back. I had a few Coopers kits lying around (refrigerated) and decided instead of throwing them out (1 year past expiry date) I would do a partial mash with them. I read somewhere(Zymurgy I think) that the grain supplements the lost FAN in the...

I made a heatstick complete with gfi protection, and it worked great, except that the jb weld I used melted and before I noticed it leaked into my brew. I cured it for at least a month before I used it, and it is supposed to be heat resistant to 500 degrees or something like that, so I don't...

I thought I would clarify the brewing techniques available to a new brewer or maybe a brewer looking for more advanced options. Easiest to hardest: 1. Extract or Kit Pros: Easiest way to make beer, no mashing steps Can make better beer with steeping certain grains or dry hopping Cons...

Ok I know mash temperatures of 150 will make the beer drier and 156+ will make it sweeter, and a water/grist ratio of less than 1 1/4 quarts/lb will make it sweeter as well. If I mash at 1 qt/lb should I then use 150 degree mash to dry it out some or will 153 degrees be ok? I don't mind a...

Hi all, I just wanted to relate a tale. I have a friend who has always criticized my homebrew. She likes her Heineken and says why can't I brew anything as good as that? Well to be fair I've only been brewing for a year and my early efforts were pretty bad. But slowly I've refined my...

I am racking my first lager today after 1 week of primary and 4 weeks of lagering at 40 degrees(light beer) and I didn't secondary. Anyways, the beer is cloudy and has all kinds of stuff floating around in it! I was going to rack right to the keg but I couldn't in this state. I am used to...

I made a zinfandel blush which turned out pretty good with a nice berry flavor. I did the same kit a second time and it wasn't very good, I can't explain it very well other than to say it had a much less pronounced berry flavor and was harsher. I had it temperature controlled at 68 degrees...

Ok I did my first lager and might have made a few mistakes. I read everything about lagering and decided even though most everyone says its ok to ferment my starter at room temperature I did a starter at 55 degrees for a couple of days (used mr.malty's calculator and used 2 wyeast packs and a 3...

Hi all, I am planning my first lager after many all-grain ales and I have a few questions. On the Wyeast website it recommends a 12 cells per millilitre pitching rate, which is approximately 2 smack packs for a 5 gallon batch, but if you go to mr malty's pitching rate calculator it says to...