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A friend of mine gave me a book of recipes from Brooklyn Brew shop. It seems like a pretty nice book especially for a dollar store find. I have a bunch of Warrior hops I need to get rid of, so I am trying their "Warrior Double IPA." Suspiciously the recipe does not call for a dry hop, which...

I bought some closeout hops - 5 bucks per pound of Warrior. I bought two pounds and figured if nothing else I'd use it for my bittering addition for my next 32 beers. But is it worth a damn for dry hopping? After reading some reviews about it being astringent and gross for late boil flavor...

I brewed a Marzen that I am deeming "Novemberfest" and I used some Saflager 34/70 yeast slurry (about 16 ounces) that I had saved in my fridge from a brew day in late May. So this yeast is kinda old and I'm fermenting it in the mid 50s. As of this morning it has been 48 hours since I pitched...

I have literally bought everything for home brewing from the local shop but I'm feeling lazy and want to avoid a 20 minute drive to get a RIS brew kit to make up this weekend. I figured if there was somebody that ships from Florida or nearby that would be ideal! Suggestions?

Rather than stay up late tonight after work brewing I decided to mash while I'm at work. I have an expensive Yeti cooler that is very well insulated that I'm mashing in. I've mashed for extended periods of time before in it. Once I left it for a 4 hour mash when I got busy and I think I might...

I recently ran into a conundrum where I didn't have a fermenter available. I had a 5 gallon batch and only a 5 gallon bucket to ferment in. I ended up making do with essentially an open fermentation but it got me wondering about fermcap. Would it be feasible to ferment 5 gallons of beer in a...

So I was in the process of chilling my wort last night when I realized I don't have a proper fermenter to put it in because a wine has been monopolizing my carboy for like a month now. So I go into McGuyver mode and end up using a trash bag masking taped around the top of my bottling bucket...

Some of you may have seen my thread about my blueberry wine that is very much struggling to reach FG. Anyway, I racked that blueberry wine off the yeast cake and a small amount of leftover blueberry lees and transferred it to a carboy to maybe finish doing it's thing. I had about 3 gallons of...

Two weeks ago we pitched two packs of d47 yeast into a mixture of 15lbs blueberries and 10lbs sugar and 4.5 gallons of water. If I remember correctly it came out to an OG of 1.12. Today I went to rack it and checked the gravity, it was at 1.05. I racked it anyway hoping that being swished around...

I am mostly a beer brewer and well set up for that equipment wise. I have fermentation temperature control if necessary, it will be 78 degrees ambient temperature in my house. Is it okay to ferment a blueberry wine at this temperature, or should I use my fermentation fridge that I normally use...

So I ride bikes, and have several CO2 inflators that fit over a shrader valve to inflate a bike tire. I'm wondering if these CO2 chargers they sell in homebrew shops have the same size and thread fittings that the bike inflators do, or if the homebrew style inflators have some sort of adapter...

I normally get by with a 1 stage controller as it's always hot in Florida and I rarely struggle to keep temps above 60 degrees, but it's supposed to remain in freezing temps for several days and I have a batch of an oatmeal stout with Nottingham yeast that I just put in the fermentation chamber...

There are tons of PVC lines I see at home improvement stores that are very cheap, and then of course the stuff on all the homebrew type sites and stores. But is there really anything fancy about a PVC line, or is there any reason I couldn't use the cheap stuff from Lowes? :confused:

My last two batches have just seemed thin and watery, and the only variable I see is that I've started kegging. I've been carbonating initially for 24-36 hours at around 20 PSI, then dropping down to about 12 PSI and leaving it there indefinitely. I've also been serving at 12 PSI, which I'm...

I've been doing BIAB in a cooler using about 4 gallons of water for around 12 pounds of grain on most of my brews. But last night I decided to give a full volume mash a shot, and just do it in my keggle, there was plenty of space. With my cooler, I heat my strike water to 168 degrees, and the...

I've extract brewed a bunch of times and I like how it's quick, easy, and consistent. But yesterday at the LHBS I accidentally asked for a "mini mash" recipe instead of an extract kit. It was basically half grain and half extract. I've done a few brews with specialty grain steeps in the past...

We made up 3 gallons of Trader Joes spiced cider about 3 weeks ago. It's sitting in a bucket fermenting and there has been no action in the airlock for quite some time now. We did add about a half pound of brown sugar or something like that to it for an OG of I believe 1.07. I understand that...

I don't have the setup to lager but I'd like to brew something that the "un-initiated" might enjoy. Maybe something light in color and low in bitterness for summer drankin while mowing the lawn. What would you suggest?

I like the idea of trying to recreate my favorite beers with the same yeast the commercial guys are using. But how do I know which ones I can harvest yeast from, and what's the best method to do so? I was thinking about trying to harvest the yeast from a Cigar City Ja Alai IPA for one of my...

So I've brewed one batch which turned out quite tasty but started looking into making ciders since my girlfriend is partial to them. It looks pretty stupid easy to make a good cider. I was cleaning out the fridge the other day and found about two quarts of apple juice that has been in the...