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I am going to make the following "Tropical Wit" on Saturday. I'm going for something you would drink in the shade under a palm tree, on a white sand beach, gentle island breeze in your hair, watching the bikini bodies and relaxing with some reggae beats on a hot Caribbean afternoon. 5.5 gal...

I just brewed an american barleywine today, and am planning on aging it on light french toasted oak cubes, and vanilla beans. When I do rack to secondary, how do you go about adding the oak? Is it just put it in the secondary and let them float around on the beer until they sink on their own...

Any idea what my barleywine caught? I'm not happy with myself and my process / equipment considering I invested so much time and energy into this stupid thing. It was in secondary on oak cubes and vanilla for about 3 months, and I noticed it had a very thin white film on about 1/4 of it. It...

I got nostalgic today and started looking up old magic cards. Turns out that some of my old cards would be worth a furtune now, like the dual lands, and sol rings and what not. Anyways, I decided after looking at some cards that I really like the look of them, and it dawned on me how cool...

I would like people to know about a recent experience I had with OntarioBeerKegs.com, and heartily endorse them. On Saturday I purchased a sightglass, thermometer combo from them for my BK. I placed my order, and then sent a quick email to ask if they included vinyl decals to mark the glass...

I'm going to be building a two tier brew stand in the near future, and will only have one pump to start with. What use would you put the pump to? This is the pump in question: http://www.ontariobeerkegs.com/Brew_Pump_A_magnetic_driven_beer_pump_p/brew-pump.htm I don't know if I want to...

Here is the label for my bitter. I was going to call it "The King's Wark", but decided people wouldn't know what a wark is without an explanatory label on the back or something, which is just too ambitious for me for now. (it's an old northern English term for ache or pain, apparently). Any...

Hi! I grew some Nugget hops, and was wondering if there is a way to test what the %AA is on them? I know they should be 12-14% by looking at charts, but I would like to know what they are for real. Is there a cost effective way to know what it really is? Like boiling some in water and using a...

I am trying to seal my mash tun where I have the brass fittings going into it, and was wondering if anyone knows if Permatex Clear RTV high temp silicone adhesive would be safe to use in it? This stuff...

I just finished up my first ESB, and am super excited to find out how it tastes? I have never used Marris Otter, Cara aroma, or Caramunich III before. The recipe was: 4 kg Marris Otter 250 g Cara-munich III 125 g cara-aroma 1/2 oz centennial 60 min 1/2 oz fuggles 60 min 1 oz fuggles 30 min...

I tried using beersmith, and noticed it doesn't have a feature to suggest a style, based on the raw numbers and ingredients etc. Does anyone know of any software which will do that? I know I can manually pick a style, obviously, but it would be cool to add and subtract ingredients to see how...

Happy Canada Day everyone! I truly feel blessed and lucky to live in such a wonderful country, a country free of oppression, a country free of persecution, and full of opportunity and of course, freedom. So I will raise a glass of homebrew to you today Canada, because you deserve all the...

Not sure if anyone saw this news today, but apparently Miami is the start of the zombie apocolypse! http://www.examiner.com/article/police-shoot-naked-cannibal-during-zombie-attack-miami Time to run for the hills yet? :(

raw jalapenos cream cheese bacon 1. slice jalapeno's lengthwise, and scoop out all the seeds and membrane stuff. Set that aside. 2. Fill them with cream cheese. (If you want them spicy, add some of the membrane and seeds to the cream cheese before filling) 3. wrap a piece of bacon around...

I just bewed this, and after doing some looking around on here, it seems I may have included way too much sweet-type malts, with the CaraMunich, carared, and honey malt. Does this recipe seem like it could be too sweet? I generally don't mind maltiness, just want to avoid cloying sweetness. In...

Here are some pictures of my new cheese press, just finished it up. I started with an 8 foot 4x1 birch board, a 4 foot 2x1 oak board, and a piece of scrap plywood. The hinges are just stainless hex bolts. the large one on the main hinge is 3/8", and the one on the plunger is 1/4". Hopefully...

I am making my very first cheese today (it's a farmhouse cheddar, from a kit called "Mad Millie Hard Cheese") and am waiting for it to turn into curds, and started wondering about using food colouring to make green cheese, red cheese, purple cheese, or hot pink cheese? Is there chemicals in...

I just started my first wine kit yesterday, and was wondering how long it will last when I put it in the bottles? It is a 4 week White Zinfandel wine kit, from Heritage estates. We don't drink a ton of wine, and if this makes 30 bottles, will I end up with vinegar by Christmas if it's not all...

I am going to brew the following strong beer on Sunday, but I can't get any wyeast 1728 scottish ale yeast for it. I decided to just use some wyeast 1028 london ale I saved from a previous brew. What sort of character can I expect from the 1028, and what would I be missing from not using a...

This is going to be my 2nd all grain, probably going to aim to brew it this Sunday, and the first time I have tried creating an all grain recipe on my own. It's also the first time using Weyermann smoked malt, and I don't want it to be too overpowering. I would like it to be a little malty, a...