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I picked up 3 oz apiece of Chama and Latir, new varieties of neomexicanus hops, from Holy Hops. I'll be brewing with Latir this weekend, but I finally finished my review of Chama which I used in a pale ale a few weeks ago. "Weedy" is not a well-stocked aroma in my palate, but damn Chama is...

I originally posted this over in General Beer Discussion, but I think this is a more appropriate spot for it. Howdy hop enthusiasts, as a follower of Stan Hieronymus’ blog I was recently tipped-off to the fact that a monastery in New Mexico has successfully cultivated and is selling...

Howdy hop enthusiasts, as a follower of Stan Hieronymus’ blog I was recently tipped-off to the fact that a monastery in New Mexico has successfully cultivated and is selling homebrew-sized batches of neomexicanus hops from their website. Since this native American variety is new to the homebrew...

I recently managed to pick up 5 gal of one of the last batches of fresh pressed unpasteurized apple juice from a local cider press and couldn't believe my eyes when I took a gravity reading: 1.072! Double-checked w/ both hydrometer and refractometer. Now, the containers they were in mentioned...

Been tooling around with a Robust Porter for my dad's birthday and I'm looking for some feedback. Shooting for OG of ~1.60 & ~30 IBUs. I've read a bunch of thoughts about adding cocoa/vanilla/porter, but nothing about adding all three--is this too much? Should I change the amounts so nothing is...

I currently have a 16 quart stainless steel brew kettle, but I'm looking to upgrade to something that will support a full boil for 5 gallon batches. Stainless steel seems to be best, but should I look for something w/ built in thermometer & ball valve? Would that be too expensive? Any particular...

Long story short: I'm not going to have time to remove the labels off the empty bottles I'm about to fill. Does anyone know of any problems with removing the labels (soaking in PBW/Oxyclean/etc) *after* capping?

Whenever I take a SG reading with my hydrometer I have a hard time getting an accurate reading because of a few mm of foam at the surface. Does anyone have any suggestions on how to get rid of the foam?

My American Pale Ale has been fermenting away nicely for the past few days and I'm certain I'll be racking to secondary within a few days (after SG gets stable). I'm curious: I've been keeping my primary stable at ~68°F using a 10 gallon utility bucket filled with water and 100-Watt fish tank...