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Blackberries are almost in-season. I'm planning on making 2 types: normal blackberry wine and sparkling wine. I think I'll more or less follow the same recipe for each: Roughly 5 gals crushed berries with a little pectic enzyme. Maybe throw in a pound of dextrose. Champagne yeast. Am I...

After tonight's browsing of threads, I realized something: People talk an awful lot about getting beer infected. It's not just newbies doing it, but people who I perceive as being experienced. It's not that it's just subtly mentioned every now and then, but it's brought up all the time. So, I...

I want to get into using spices and dried fruits, etc. I am curious what everyone's favorite spices are. Are there any spices that you mash? Let me be clear that I am NOT looking for spices to replace ester characteristics. Every time a commercial brewery uses spices to replace the...

I was wondering if anyone can tell me where pro brewers get their labels made. I assume you'd have to order quite a few at a time for them to even print any. Am I right in this assumption?

I'm in the process of designing my own RIMS system. I want to fabricate most of my equipment to save money since I have access to a welder, plasma cutter and cutting torch. My question is this: I want to build a mash tun that has the ability to hold enough grains to do batches of beer up to...

I'll be doing my next mash in a cooler. I normally do it on the stove, but doing more than 10 pounds turns into a hassle. I'll be mashing 12 pounds of grain at 1.5 qts/pound. What temperature water do you add to get 151 degrees? Is there some formula on the interwebs people use?

Does anyone know if a turkey deep frying burner has the capability of boiling 15 gallons or more of wort? If not, what's a simple and cheap method to be able to boil this much?