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Hey guys, Got out of the mead game for a while there, but I'm looking to get back into it. I've got an old bottle of nutrient (prob 2 years old), think this is still ok for SNA?

Hey all Just feeling something out here, wondering if you think there's enough interest. You may have heard about "underground restaurants" popping up across the US. From Wikipedia: I was thinking of getting something going in my apartment, but with homebrew as the main beverage to...

Hey all, about to brew up a Dark IPA here, and I'm wondering how you all approach the hop profile in these beers. I'm not going for any real roast flavor, just color. I don't know if I should go with a real citrus-like profile, or go for the more piney, resin, dank idea. I've heard this...

Goin on a road trip to Red Rocks in Denver, CO and I need some suggestions for stuff to do along the way. I've already planned for Great Lakes brewing co in Cleveland, and I know of Falling Rock and Boulder Brewing in Denver (in KC I'm focusing on the bbq ;) ) Anything else I should be looking...

Just got a new 5.0 cu chest freezer for a fermentation chamber, and I've got the analog johnson temp controller hooked up to it. The fridge keeps temps very constant, it was at 65 ambient for almost 2 days without turning on the compressor. However last night the controller turned on the fridge...

Mead making was how I got into the world of homebrewing, so I figured a simple, step by step how to on mead making might benefit some of the newer members. First rehydrate the yeast in some warm water, I'm using 71b wine yeast here Soak 1 teaspoon of PBW or Oxyclean in a one gallon jug...

Did a quick search and didn't see much on this. What do you guys think of aging some of this blueberry mead on some oak? I've oaked a mead once before, on some american oak chips, and all I got was big bourbon/vanilla flavor. Eventually it evened out, but it took a long time. Any thoughts on...

Did a quick search and didn't see much on this. What do you guys think of aging some of this blueberry mead on some oak? I've oaked a mead once before, on some american oak chips, and all I got was big bourbon/vanilla flavor. Eventually it evened out, but it took a long time. Any thoughts on...

4 gallon batch of mead from local wildflower honey and local blueberries (picked my yours truly). 12 lbs honey in 4 gallons yielded me 1.098 OG. Fermented for five months on Wyeast American ale yeast at ~70 degrees. This brought it down to 1.030. I then pureed 7 lbs of blueberries and added them...

We have started mashing in our boil kettle with a bazooka screen, but realized we were losing too much temp, so we decided to make a sleeve for it out of water heater insulation. Our mash tun/boil kettle In use. We thought it looked like the head of the Stay Puft marshmallow man...

Ok, so here's the idea that I'm currently working on. Looking for input on ways to be more efficient. One caveat, this is for 3 gallon batches. I live in a tiny apartment, so I'm constantly fighting the space issue. In short, I plan on mashing, boiling, AND fermenting in only two vessels...

The bottle (now in 750ml!) The opening The pour The presentation

Not sure if you guys have tried this yet, but I'm in love with this beer. I want to cook with it, pair it with sushi, roll around in it... Only problem is, it's a limited release, part of the 100 Barrel series. I'm going to need a lot more of this beer in the future. Oh, and by the way...

Hey all, here's my shameless plug for my recently re-designed beer site. Let me know what you think, improvements I might make, and if you have a site that I can include in the links. Thanks for the look-see! Burgers and Brews

Ok, I think we need to start a nanobrewery group here so we can all swap info. It's looking like at least half a dozen people are going 55+ gallons. My friends and I all went in on some very tasty ss tanks recently, 4 of the 60 gal ones pictured below, and one 120 gallon big sonofabitch...

Like almost everywhere in the New England, I've got my choice of local orchards to get cider to make hard cider from. Usually I use store bought Motts and Nottingham, with very nice, clean, flavorful results. With the fresh pressed ciders available, is there any change in technique...

I'm sure this has been brought up before, but what techniques/types of grains do you guys use for spent grain pizzas? Cambridge House in CT makes some very good spent grain pizzas, and it inspired us to do the same. We didn't have a beer going, but we did have an old grain bill from an irish...

Hey all I've got an old window air conditioner that I was thinking of using to convert my closet into a fermentation chamber. Is there any worries with running a window unit in an enclosed closet? Will there be any heat from the unit running? Should I rig a condensation drip pan or something...

Alright, so due to a wedding, I'm not going to be able to go to the Return of the Belgian Beerfest in Boston. So, to try and make up for that sad fact, I'm going to hold my own! My friends and I are going to take the 50 bucks we would have spent on the tickets and spend it on beers. Being on...

Alright, so this weekend was my first foray into the world of smoking, and like cigarettes and the cousin, it's addicting. We did two pork shoulders on a Weber for about 9.5 hours between 250 and 325 degrees. Used a rub that had pretty much my entire spice cabinet in it, a mop made from...