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So I have a day off, and me and my brother plan on doing some brewing and we have a ton of venison to process. We might as well drink up :tank: Brewing up a maibock, and making sausage, bologna, and jerky. Starting the day off with a balanced breakfast. Who else likes to drink...

This past weekend I had the pleasure of participating in the Tuna Run 200, a 204 mile relay from Raleigh, NC to Atlantic Beach, NC. I was part of 12 person Team "We Persevere for NC Beer," which was comprised of brewery employees, beer enthusiasts, and other members of the NC beer community...

I want to try and make a beer like this, it is absolute heaven. Here's the link to Goose Island's website, where it lists the malts used. http://www.gooseisland.com/pages/bourbon_county_stout/59.php So, anyone who has had it before want to give it a shot? I am going to be formulating a...

I have a bomber of BBA 2012 Sexual Chocolate, only 1200 were released. Aged in Pappy Van Wrinkle barrels for 4 months. What do you have to trade? Mike

But doesn't this look yummy!! I brewed a simple rye saison a month ago and I opened it today to bottle, found this pellicle. I'm going to pitch a small amount of my house culture from a vial, let her rest a few months and ride it out. Taste of mild funk and spicy rye right now. In, the...

These beers are my favorite style of lagers and I want to brew 3 different recipes. Post your favorites :-)

I have been doing a lot of reading and research lately, and I have decided to begin brewing sour and funky beers. I don’t brew as often as I used to, and my taste preference has shifted from hoppy IPAs to more complex Belgian beers. I have chosen and tweaked an oud bruin recipe that I would...

Well, it's come to my attention that homebrewers have a lot in common. It seems like brewers like beards, many brewers are a nerdy engineering type, and all of us have a strange obsession with sniffing airlocks. So what do you all drive? 2002 Nissan Xterra

I have two batches I brewed back in the spring, slightly different recipes. I bottled one batch and kegged the other last month. I'm getting impatient darn it. I want to sneak a taste!! Who else is in the same boat?

I wasn't even thinking about it. I mixed the priming sugar and racked onto it. I organized my bottles and was getting all set to fill them and discovered I only have 3 caps :mad: Will it be okay to let it sit in the bottling bucket for another hour and a half until the LHBS opens?

My second attempt at a great weizenbock seems to be falling short. I brewed a weizenbock back in April after drinking an Aventinus. It turned out well and I'm still enjoying it. However, I wanted it slightly maltier so I made another one 7 weeks ago. I let it primary for three weeks and then...

I made a traditional farmhouse saison about two weeks ago. I added a handful of fresh Basil with 3 minutes left in the boil and left the leaves in throughout the chilling. So, I want to "dry Basil" this beer for a few days before I bottle it. What can I do to ensure the Basil is free from...

Farmhouse ales and saisons are styles I'm really getting into in this summer heat. I of course, want to brew my own. I want it to be light bodied and earthy so I was thinking of adding a little rye to the grainbill along with earthy, grassy hops. Think barnyard. I'm still up in the air...

I brought home a working mini fridge today. I added a "collar" to it so that it was big enough to house a primary bucket. I plugged it in to monitor the temp it runs at and... NOTHING. Wtf? :mad::mad: It was working fine a few hours ago. Any ideas? It is an older Holiday. Mike

I have never had an infection before, and I'm not too worried about this. But, It does look quite like some infection photos. There is no sour/off scent or any noticeable taste. It's an APA with Chinook/Amarillo.

Here is a pic I snapped this morning. I planted a brewers gold rhizome from Austin homebrew about a month ago. After a week or two, these two sprouts shot up. Yesterday I was browsing some picture threads and realizes they don't look like hops. Verify please. Mike

I would like to make this AG Weizenbock recipe next week from what I have at the house currently. Here is the grain bill I plan to use: Weizenbock Batch Size: 5.500 gal Boil Size: 6.500 gal Boil Time: 1.000 hr Efficiency: 70% OG: 1.071 FG: 1.017 ABV: 6.9% Bitterness: 18.8 IBUs...

I was brewing the blood orange hefeweizen on Tuesday and made a mistake. I mashed at 152 for 60 minutes, then added about two gallons of boiling water. This raised temps to 175ish, I let it rest for 10 minutes. After vorlaufing, I lautered off 3 gallons of wort. Then, without thinking, I...

So I brewed a partial mash BW/Old Ale and racked the wort onto an unwashed cake of Neobrittania. Stats are as follows: So my OG was 1.100 and after 5 weeks in the primary I am stuck around the 1.040 mark. I was hoping to bring it down to the 1.028-1.030 range. It taste very malty, a...

So today I brewed a basic English Pale Ale. Brew day (well, 2 1/2 hours) went smoothly. I pitched Northern Brewers NeoBrittania yeast from Wyeast. It came in an activator smackpack that I smacked yesterday and then pitched into a 1L starter. I haven't read about too many people using...