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Moving from Naperville to O'Fallon, IL next month. What's the homebrew situation down there and are there any clubs? Would love to meet some fellow brewers once I get settled into my new home.

I have 3# each of left over Pilsner, 2-Row, and White Wheat. I also have bunches specialty grains that could be added, a plethora of hops, a variety of yeast. So, any good ideas on what I can brew with those three main grains?

I brewed an Irish Red last Monday and it's currently sitting at 1.013 and still slowly fermenting down. While I always have a difficult time evaluating my fermenting beer, I do like where it's at from an aroma, clarity, and taste perspective. It will most definitely be a good drinking beverage...

I was cleaning out my grain bin yesterday and discovered a recipe from Brewmaster's Warehouse I ordered in late 2009! While the bag is sealed, the grains were crushed and I have no plans to actually brew with it as I don't think that would turn out good. Instead of pitching it should I make...

Do you mix your various grain before running through the mill? or do you crush each separately and then mix? I just bought my first grain mill and I'm wondering what the standard protocol is.

Entering 2010 I had some big plans to brew 2 batches a month and purchased 8 pounds of hops and unmilled grain for up to 10 recipes accordingly. As we all know, the best laid plans always go awry. For family and work, I was out of town from early May through late August. Because I work in...

brewing a moose drool brown ale clone tonight. Do I go with the American Ale II or the Pacman yeast? Thoughts?

Moose drool brown ale clone, wit, or a dunkel? I can't decide...

I'm a Brew-in-a-Bag brewer who is making a switch from the stovetop to an outdoor propane burner. Been reading up on the Aussie BiaB method and I definitely will try it for my next brew. This method calls for direct heat with the bag in the brewpot, which I have not tried before because of the...

Since I started brewing at the beginning of the year crafting a great label has been a labor of love. By day, and by night, I earn my keep by providing great creative work for my clients. Personal projects always come after paying projects. I've definitely had the name and label theme in mind...

I've brewed the AHS Holiday Ale all-grain kit and after a week of primary I just took some samples. It's nice but a little bland (for my taste) on the spice notes at this point and also a touch dry. To kick it up a notch in secondary would you a) add a cinnamon stick (or maybe half if one whole...

The IPA that I brewed two weeks ago was my first attempt at dry hopping. After about 9 days in primary I popped open the lid and dumped the 3oz of hops right on top. Today was day 5 of dry hopping and time to rack to the bottling bucket. Immediately I noticed that the primary was full of hop...

The ignitor in my furnace went out overnight and the house dropped to a cozy 54 degrees. The temp of my primary dropped from 70 to 62. However, the Stout is settling as primary fermentation has been completed for the last 3 days. Is there any reason to be concerned about the one temperature...

Like many others on here just brewed my first batch over the weekend - a Chocolate Stout. This is my first batch since the late 90's. Now that I'm older, wiser and more informed, I am hoping to have better success than back then . This board has been a tremendous resource! Cheers :mug: