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ATTENTION HOMEBREWERS… The Deland Craft Beer Festival Homebrew Competition is back!! The Third Annual Deland Craft Beer Fest, being held February 11, 2012 in Downtown Deland, is searching for the best that the homebrewing community can whip up! The Third Annual Deland Craft Beer Fest...

ATTENTION HOMEBREWERS… Think you brew the best American IPA out there? Prove it! The Second Annual Deland Craft Beer Fest, being held the end of February 2011, is searching for the Best American IPA that the homebrewing community can whip up! The Second Annual Deland Craft Beer Fest...

I brewed a GF stout this weekend and in an effort to darken the color I added a batch of Bochet that I had been sitting on for a few months to the boil water. It was made by cooking 3 lbs of honey for 8 to 10 hours in the crock pot and mixing with 1 gallon of water then fermenting with...

Anyone planning to attend the Florida International Beer Festival on May 15th? If so, be sure to stop by and say hi to us at the Volusia County Home Brewers table. We will be serving up several homebrews including beer and mead. :mug:

I want to do the Dbl Choc Oatmeal Stout recipe but I can't find Brown rice syrup anywhere (at least not at a price that won't require a second mortgage!!!). Can I sub the rice syrup solids that Midwest sells and if so is it pound for pound or is there some other ratio I should use? TIA!!

I think this is the right forum for this question and I haven't found an answer anywhere. Why does racking help clear up a beer, wine or mead? I am not asking if it does help, I mean, what is the actual reason that it helps.

I have a gallon of Capsumel that I am going to back sweeten with lactose or Splenda (still haven't decided) and then I want to carb it. I have never carbed a mead OR a 1 gallon batch. How much priming sugar should I use??

I have a heavily spiced tangerine wine that simply will not clear. I did not add any pectic enzyme and I am beginning to think I should have. Is there any hope for this stuff clearing up? NEVERMIND, I think I answered my own question!

I know I can't be the only woman on this board!. So, where are the other women? Whatcha brewing? Whereya located? I'll start. I am in Florida. I brew beer, wine and mead.

Is there a way to introduce Brett to a brew directly into the bottles? (I hope that question made sense!) I don't have enough equipment to have anything dedicated to sours but I have a brew that I would LOVE to get some of the Brett funk and sourness into. My boyfriend and I were discussing...

I have a Tangerine Mead going right now that is heavily spiced. It has already had two spice additions and vanilla beans were going to be the next and final addition when I racked it for storage until fall when it would be bottled. The problem is, I really need to free up a carboy in the next...