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Howdy peeps. I've been away for a few years. Miss me? After a long drought where all of my brewing and kegging equipment collected dust and got crusty - I busted out the PBW and got to cleaning - which lead to sanitizing - which lead to me getting bit by the bug and going from no beer to 25...

Ok, ok... I know... Those yeasts don't do well with malt sugars... Ok, ok... I know... You're not supposed to brew while really drunk... Ok, ok... I know... Lazy people who are drunk and brew a batch only to realize that they don't have the proper yeast on hand will do impulsive things like...

I have two old Cornys from Pepsi and one has the small poppet valve that has "little feat" on it (best way I could describe it) and the other has this "universal poppet" in it which runs like crap and restricts the flow tremendously. I'm trying to figure out what part to order to fix things. Do...

Patience is the key! My Wyeast 1007 German Ale didn't swell very much when I popped it - 5 hours of wait time - then I crapped when it didn't start to ferment right away like all my other smack packs. This one went 36 hours and then started to booble-bobble-bubble.. Very happy now.:mug:

I just got through getting my first beer into the keg (Bee Cave Robust Porter) and I can't help but feel that same nervous feeling you get when you brew your first batch. It's like being totally new again. I hooked it all up with brand new lines and a new regulator - hit it with 30 to seat...

Here are two of the 3 I have In the words of Samuel L Jackson - "it'll get ya drunk!!"

I don't know? Maybe underkill?

Just got this today. Breaking it in with a partial mash Bee Hive Porter!

After reading some threads here I figured I would share my picture of malted corn for making Chica de Jora or "Corn Beer" which isn't much of a beer at all - but still goes with the base concepts of creating malt to use in the fermentation of sugars to create an alcoholic beverage. I'll write a...

Can anyone think of any ill effects of adding a bit of high alcohol tolerance yeast such as Champagne yeast or distillers yeast to a normal yeast pitch other than slightly higher ABV and some variances on final character and dryness?

Holy Schnit boys and girls. 2 liters of home brew - a few pints at the bar and a couple of FireBalls can really knock your Di** in the dirt.. I should have started brewing at the age of 12...

These are 100 year old steins from Standard Brewery in Baltimore

OOOPS!! 5oz priming sugar for 16L of Ale.. Any idea on how to adjust for the FG? Or would it have made that much of a difference?

What say you sir? http://www.bizjournals.com/philadelphia/blog/dell-poncet/2013/02/new-reason-to-oppose-fracking-is.html

I'm chasing a bready, malty, medium to mid-hi mouth feel, near 6% beer - German inspired. This is what I came up with while picking the brain of the guy at MLHB shop. 5.25 Gallon batch 60 minute boil 6.6lbs Munich LME 1.0lb Golden Light DME Wyeast 1007 German Ale 1.0lb Carapils 8oz...

I boiled for 76 minutes. All tastes fine but I thought it would be lighter! 2 cans of Breiss Bavaria Wheat LME and 1oz of hops.

She's not much of a beer drinker to begin with and at 106lbs it doesn't take much anyway, but she's a good sport and likes to drink some with me because I made it and she's supportive of that - which is cool. But the 5.4% Heffe and the 8.6% Belgian Golden Ale seem to hit her like a freight...

Finally bottled this last night - (34) 12 oz. bottles and (4) 1 liter EZ-Caps. Estimated ABV - 7.5 to 8% Actual numbers - OG 1.075 - FG 1.009 1 week in primary and 2 weeks in secondary. Ambient temp for the first week was between 54 and 57. For the final two weeks it was between 63 and...