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OK, so my regular HBS was unexpectedly closed yesterday and today, and my brew day is tonight after work. This other place didn't carry White Labs, like my normal HBS, so it was either Wyeast or powdered. So, I grabbed a smack pack of Irish Ale, and asked the owner what the deal was with them...

Has anyone ever used one of these? Do they work? If you don't use one, how do most of you tell how much is left in your kegs...or do you even care? :D

So…it’s been quite a while since I have posted here. There are a LOT of newer posters, actually, since I was on…..so….figure I’d re-introduce myself. I’ve been a homebrewer since Nov. ’04. Started out using extracts w/ specialty grains from kits mostly. Once I formulated my first recipe, a...

Ladies and Gentlemen… Sierra Nevada’s 2005 Bigfoot “Barleywine Style” Ale. Wonderful color, aroma, and a slight alcohol taste & burn. A heaping 9.6%, and giving the way the Sox are playing right now (Red not White)…I’ll need every point… :drunk:

Since it's apple season, most of the cider available now is mostly preservative free. However, if you were to come across some cider that has preservatives, has anyone ever heard of a way to remove them? The best I could find was information relating to removing preservatives and/or colorants...

I found a local orchard that presses their own cider. I was told that they do not add any extra preservatives, but rather use an ultraviolet process to kill off most of the extra nasties....question is, the method they use should produce a cider that yeast can grow in, right?

http://www.blacktable.com/gillin030901.htm

Is there an adjunct grain out there, or some checmical that would lighten the color of your beer? I'm interested in using an Amber DME, but I'm afraid it might be a little too dark...

I can't remember where I saw it, but someone here mentioned adding espresso to their brew. Just reminded me of Sparks.....ever hear of them? They're sold in 16oz. 4-packs. It's like an alcoholic Red Bull......

OK, I've heard mention of this stuff several times, and was just wondering how clear it really can get your beer. Does it eliminate the yeast? Like, if this is used in the secondary, is bottling out of the question?

I'm going to the HBS tonight to get my ingredients for an American Brown Ale...quick question, I saw one recipe that added 1/4 cup of lactose to the secondary....any thoughts one this, style-wise? Also, kind of a generic question, but I've yet to brew up a beer that is as clear as commercial...

Interesting...... http://www.yeastbank.com/brewmastergame/brewmaster.htm

Has anyone pitched yeast into their secondary? I was wonderin gif this might be a possability for higher alcohol brews like Imperial Stouts or Barley Wines.

Bottled my first attempt at a Cali Common a few days ago. Tried one last night. It was from a True Brew kit, so I didn't take any creative license with it, but the initial taste was very interesting. It had a pronounced "doughy" taste, like drinking bread, and a strong citrusy aftertaste...

Outside of the obvious and enjoyable method of re-using the empties from your favorite commercial brew, anyone know of a good source for those cardboard 6-pack carriers? I found a couple sites on-line that don't seem too bad.....

Doing some field research tonight. Went to the store and picked up a Red Hook IPA, since I’d like to take a shot at one of those. One of the other posts on here kept going through my head. It was so tempting, I had to research it on-line…”Fin du Monde”. Sounds like an amazing brew, but...

I was enjoying a Sam Adams Cherry Wheat last night, and was wondering...do all wheat beers taste like that? I mean, minus the cherry flavor, of course....kinda like a Trscuit or something? Thanks! By the way, I ventured out to Sam Adams' website and they've actually got a section devoted to...

Just wondering.....suppose you were to brew up an oatmeal stout and wanted to add some flaked oats to your brew, at what point does that get done, and for how long? Thanks!!!

Hey all.....bottled my first 2-Stage batch last Thursday. Now, whenever I used a single stage setup, I had CO2 in my beer in like 3 days tops, but it's been almost a week, and I tried one last night......flat as a pancake....is it because less of the yeast made it into the bottles due to the...

Thought I'd share a funny story with all of you: I was brewing up my 3rd batch of beer Wednesday night. It was the first one I tried straight from a recipe, rather than a kit. By the way, a great tool for all can be found here: http://hbd.org/recipator/ Anyway, it was a Magic Hat #9...