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-In Baltimore, Brewer's Art is not to be missed. The best brewery in MD. And you can get Ressurection in cans, and rotating beers in bottle-conditioned 750s (though not on premises). -Wharf Rat (Fells Point) has a large range of Olivers (English style ales) also available at Pratt St Ale...

I second Craigslist or online- even ebay.

The only down side is that we don't brew after work anymore, just on weekends or when we cut work since we know we'll be brewing for a couple hours longer.

We have three chillers- one double IC bought new for doing 10 gallon batches, 1 that came in a haul of used equipment for cheap, and one really small one. For what its worth, we use the cheapo chiller as a prechiller in a bucket filled with ice water before the hose enters the IC in the wort...

I opened a high-gravity commercial beer I had sitting for about 2 years that had the most noticeable band-aid taste I've ever tasted. Still carbed, no obvious sign of infection, but ewww- I couldn't finish it. I have another bottle that I haven't tasted from the same 4-pack. My first guess...

Higher temps = more banana-like flavors Lower temps = more clove-y/spice flavors The first year we were brewing we did a series of weizens. We did the last one in June with temps getting up to the 90s outdoors, and probably well into the 80s in our basement brew chamber. You'd have sworn...

No, not about Northern Ireland. We brewed an Oatmeal stout (Poppie's Oatmeal Cookie Stout) back in Jan '09 that we've only just now bottled/kegged (there are three of us so we usually bottle to split a 10 gallon batch). We (accidentally) wound up using two different yeasts on each 5 gallon...

All kinds of organic matter falls into our boils (leaves, twigs, probably some bugs, hopefully no leg hairs). If it's big, we'll try to get it out with a spoon. I love the screen idea. As far as covering during the boil, my understanding is that some of the volatile compounds that evaporate...

There are too many great beers out there to NOT buy commercial beer. I'm often inspired to try something new by a commercial beer I try.

+1 to ice bottles and wet towels with a fan- should be more than enough to get your temps ion a good ale range.

Yet another for leaving it. Should be fine. The only disadvantage I find is kicking up sediment if transferring right to a keg or bottling bucket.

Hey, my brew buddies and I have a three month old tripel ready to bottle. We were planning on kraussening it, but my buddy has doubts about the viability the yeast we cultured for it (he made a starter and it didn't appear to take off). Think we've still got enough viable yeast in the tripel...

Don't find it racist, but I agree the connection isn't clear. If you want the label to have southern associations, what about an image/graphic of a moonshiner w/ still or something? Just something that relates more directly.

Cleaning anything, but it's such a huge part of the whole business that I don't really care. The constant beer intake makes it a bit more bearable!

I've gotten good results using fresh cider and only adding a quart or two of juiced apples (with the skins on) for variety...in the fall of course! I've used winesaps, granny smiths, galas, and some other type I hadn't come across before- can't remember!

A spoon calibrated for our keggles in 1 gallon increments. Calibrated our carboys with tape to measure the final bacth volume.

Thanks for the thoughts! Can't wait to see how it goes.

OK, my brew buds and I have kicked the idea of trying some Belgian styles around for a while. We're going to try a tripel, and we've found some great info on here about process, temp control, etc. but here's the question. What do you all think about light candi sugar vs. plain table sugar...

Yeah, I think that's a great idea for a new brewer. Hefeweizens are super-quick too. It's nice to start with a fast beer or 2 while getting the pipeline filled with the brews that take longer to mature.

"Rice hulls are only needed if you intend to mash the pumpkin..." Now I need to clarify if CatchinZs means "mash" in the sense of "smush until you have pumpkin pulp" or "mash" as in "mash tun", but pumpkin has to be mashed (in the tun sense) for the sugars to be digestible. I know most...