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Hi All: I have a bourbon barrel-aged RIS that I'd love to put in 500ml bottles, capped, and waxed. Problem is, I can't find a good source for bottles. Does anyone have a source that'll sell them at the homebrew scale? cheers, -b

I am a major bourbon fan but tequila intrigues me. Any tequila sipper out there? What do you drink?

So other than a selection of your own homebrew, what do you all stock in your home bar? We always have a selection of bourbon (and by selection I mean many), but the bar gets cluttered with random crap. Cocktail flexibility is important, but I am exhausted of having space taken up with a...

http://digg.com/video/an-expert-wine-taster-reviews-cheap-beer There's a little Monday fun for you.

Hi! So I brewed up a Berliner Weisse about four weeks ago following the process from Brewing Classic Styles. I varied the process just a bit: 1.) Brewed a 50/50 pilsner/wheat wort to 1.035. 2.) chilled to 80 degrees, pitched 1 tube of White Labs lacto in an attempt to get the lacto a...

Another one gets snapped up: http://beerstreetjournal.com/anheuser-busch-acquires-blue-point/

We have a tradition of skiing on Super Bowl Sunday, but kicking out early to host a few friends over for the game. Everyone is responsible for one dish. It can get intense. Thinking about doin Kalua pork tacos, maybe Sean Paxton's nachos. What you you making? -b

I have been reading a lot about Maibocks lately, and it has made me wonder if anyone has ever done a low-gravity version. A recipe on another thread had 40%/40%/20% pils/Vienna/Munich to a 1.065+ gravity. Can I turn that down to 1.045 territory and still get a similar malt profile? I know...

Hi folks: After the holiday season is over I'm going to build a new brewstand. Right now, I'm using a very standard three-tier gravity-fed setup w/ two 10 gallon round orange coolers (one HLT and MLT) and a keggle boil kettle. My biggest requirement is that it must be *compact* and still...

Hi folks: I'm putting together a fermentation chamber, and the spot where I have to put it is the perfect size for the sub-$200 kenmore 5.1 freezer. On both sears and amazon this thing has horrible, horrible reviews. Do any of you have this in service for a ferm chamber, and if so, what...

Just got an email about this: http://www.thermoworks.com/products/logger/bluetherm_duo.html?utm_source=Nl-2013june22&utm_medium=email&utm_term=feature&utm_content=inbox&utm_campaign=duo_launch_cs For this of us without automated control, this this measures and transmits temperature from two...

Hello, everyone! I have four single-honey meads in my inventory: orange blossom that has been in bottle about a year, wildflower that is 11 months in bottle, a berry blossom that has been bulk-aging for 6 months, and a buckwheat that has been bulk-aging for 6 months. All of them are good...

Thoughts? Feelings? Experiences? Cheers! -blake

Hi! So I need to backsweeten a raspberry lambic made with roeselare, and I would prefer to do so without pasteurization. For meads, I have used Splenda. Does this work with bugs or do they have some mutant metabolism that allows them to consume even that? Cheers, -blake

Hi folks! For the last couple of years, I have spent most of my time working in the massively nerdy world of information science and knowledge representation. Sadly, when I search around for a proper beer ontology I can't find much of anything interesting to home brewers (just a couple of...

Heya folks! Michael and I attended the 8th annual beer and sausage dinner tonight at Blue Hill at Stone Barns. Breweries present were: Captain Lawrence, Kelso, Bronx, Stillwater, and Maine. The meal was amazing.. All house made charcuterie, sausage, and various parts of pig. The beers...

Hi folks: Does anyone out there have a serious preference for oetiker clamps? I was thinking about using them on my new system build. Anyone happen to know the best all-around side for 1/2" i.d. tube on tri clover hose barbs? I can't seem to find a comprehensive list of sizes..... My...

Heya everyone! Today is my birthday (the big 4-0).... Check out this awesome brewery sign my totally awesome husband got me! It is laser-burned into oak with an iron ring around it. I was gonna hang it in my work area, but I think it belongs by the bar!

Just saw an ad for "essencia" (www.essenciana.com) in the latest byo magazine. Their whole system has some legality issues in the us, but they have what look to be some lovely dome-topped stainless steel 27 L fermenters. Anyone out there used them or looked at them? -Blake

I just opened up a Sam Adam's "Griffin's Bow'.... really, really enjoying it. The bottled calls it a "oaked blonde barley wine ale". From the bottle, it is some proprietary pale malt blend to a 1.096 OG (23.5 plato), along with 45 IBUs worth of Nelson Sauvin and Zeus. The taste to me is...