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That’s exactly the kind of feedback I was hoping for. Thank you. As far as the tasting, or not tasting, like beer, I’m not so concerned with that. I’m happy to go through the enjoyable brewing experience, even if the end product is not what I had expected. For me, that’s part of the experimental...

For a number of reasons, I have become interested in brewing my own non alcoholic beers. I should clarify that when I say NA, I am talking about the legal limit of 0.5%. I've brewed six of them. The first two were actually above that, the last four were right on target. My approach was to simply...

20 gal would be great!

I always think that a stout is a great first brew. Roasty flavors mask some first timer mistakes and the dark color hides cloudiness (no clearity concerns). I love reds too, but those attempts might be saved for your 3rd or 4th batch.

I was disappointed with the Cooper's drops, but then again I was disappointed that I had to bottle. Haven't tried the others.

Red won honors

I just finished a pint of "small", it's my signature hop delivery vehicle. I can't decide on the IPA or the red next.

I think that beer-wise, at least, you're far better off in Boonville. It's a lot cheaper too.

May 6th, unfortunately the same day as National Homebrewing Day.

Perhaps it's not the most precise way of going about this, but I've decided to simply thread the thermometer to the thermowell, relax, and have a homebrew (which, thanks to a vacation, I'm doing right now).

Any of you guys out there planning on going to the 10th Annual Boonville Beer Fest?

www.stpats.com. The 9" are $25 a pop. They were very fast getting them to me, and use UPS. As a UPS guy, that's a big plus.

My wife says that I can be long winded, so I appologize in advance. For years I have been doing 10 gal all grain batches in converted half barrels with only two outdoor propane burners. I recently commissioned a local metal fabricator (bartered with homebrew of course) to build me a...

One of my co-workers told me how much he enjoyed a sixer of Mirror Pond recently. I told him that if he liked that beer, he really should try the Bridgeport IPA. It's been about a week. I haven't seen him yet, but I'm dying to hear how he liked it.

I haven't been thrilled with the results-I've added them to an infusion mash.

I've got to say that I've tried the mash hop technique and concluded that it was a waste of perfectly good hops. Granted, my palate is not trained as well as a certified beer judge's, but I know a waste of hops(money) when I taste(or in this case don't taste) it.

I don't sweat the trub. You'll leave it behind in the primary when you transfer to secondary. Some people say that some components of the trub are essential for the yeast. g

Thanks Tony, I'm a rye lover too. g

Let that beer sit a while. I know exactly how you feel, anxious to taste the fruits of your labor. Heck, I usually have 1/2 of a batch on tap before week 3. But bottle conditioning takes time. Saturday to Wednesday, in my experience, is not enough time to get the carbonation-head...