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I'm originally from the Montgomery, AL area so I had an appreciation of barbecue pre-Memphis. Dry rub was a new experience though

I am at a loss for knowing where the "official" line is. I've heard Midtown as stopping at East Parway, some say at Highland. I guess there is the University District as well. All I really know is that my life pretty much stays within a 10 mile radius of the house and it's pretty awesome.

Roll Tide Bama (assuming I got the user name reference right), we are over near the University here (I'm not sure whether I'm allowed to call it Midtown, or am supposed to call it East Memphis) and are enjoying it quite a bit. I very much want to get to BIAB, but I have a lot of perfecting...

I may be a bit of a noob, but I tend to follow the 2/2/2 rule. 2 weeks in the primary, two weeks in the bottles to carb up (probably longer than it really needs), and then two weeks of conditioning to drink. Note, I'm also not worried about clarity or any of the appearance factors, only if...

I have been following this forum for about a year now and have made between 8-10 batches at current (started with Mr. Beer and wasn't doing good record keeping, so thus the variability). I am still extract brewing, but am gradually trying more "complicated" approaches with each batch. All the...

People always ask if it's like the Buffalo Wild Wings' commercial where the guy serves his "homebrew" that has like chunks of sausage floating in it.

Letting the auto-siphon do its job.

My assorted variety of bottles. Some 12 oz longnecks, some half-liter swing tops and some 1 liter PET bottles from the Mr. Beer kit.

About four days in the primary with a nice layer of krausen at the top

Designed and Hand Carved by yours truly. I have the shingle, now I just need to improve my skill and consistency.

This is a collection of assorted images from my brewing experience