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He is opening his own brewery in kittery Maine. It is called Tributary, and is due to open very soon. Sent from my iPhone using Home Brew

Get in touch with the guys at earth eagle brewings in Portsmouth nh. They've brewed with bear meat and a hogs head I think. Nice guys, and they own a homebrew shop too.

I did this in a stout. Used a 375ml bottle of a local raspberry wine to soak cacao nibs and coffee beans in. Added it all right in primary after fermentation. It did what I wanted. Just a very subtle hint of "something" at the end. But I would bet in a wheat beer it would add a bit more flavor...

5.5 oz in the boil is a lot of coffee. I added 2 oz once and thought it was way too much. The next time I added coffee I soaked three oz of whole bean light roast in port for a week, then added the beans/port to the already fermented beer for five days and it was much much better. But as for...

A great robust porter I brewed in September. Gave it about 2 months to condition. Nice and roasty and choclatey. Just goes great with turkey dinner.

In regards to Tod Mott's new brewery and KTG. Tod kept the recipe but not the name, it will be called something else. The new brewery will be called Tributary Brewing, and looks like it will be in Kittery, ME. The brewery space and equipment will be shared with a local wine maker (no idea what...

Cascadian Dark Ale makes no sense either. The man credited with creating the style, Greg Noonan, first brewed it in Vermont, where the mountains are green, not cascadian.

I built modulars for about 8 years in New England for 2 different companies. One for about 7 1/2 the other for 6 months. My first suggestion would be to have it built in the winter. That's when the companies slow down and lay off all the guys that don't know what they are doing. They keep their...

Over the years I've decided that the best beer with thanksgiving dinner is smuttynose robust porter.

I've never had a beer from southern tier that I have liked. But the worst beers I've had are from the Woodstock Inn (Woodstock, NH). Just bad watery terrible beer. Their so called maple porter I'm pretty sure is just a mix of guiness and root beer.

Before I started kegging it's all I used because I could fit them in the top shelf of my dishwasher easier. I used a regular wing capper with no issues.

My favorite beer to have with turkey dinner is Smuttynose Robust Porter. Goes perfect. So I'd say try a robust porter.

Is the lid on the keg? Just make sure the keg has no pressure in it. You'll have a pretty hard time if there is pressure in the keg.

I've had mine filled at airgas in Dover. 22 bucks. Yeastern homebrew does exchanges for the same price. AG in Portsmouth does exchanges as well, not sure on price.

I wouldn't cut the bottle conditioning time. Primary for 2 or 3 weeks, bottle it and let it sit for at least 6 weeks before you drink it. Stouts need a little extra time to come together. Crack one open after your vacation.

I use my electric stove too. Tried the two burner method. It worked ok for me. But what really did the trick was wrapping the kettle in reflective insulation. Like the stuff you use on heating ducts. Wrapped it up tight and used foil tape to seal it up. Now I use one burner and I get a much...

I use a 34 quart pot on an electric stove and get a good boil by wrapping the pot in reflective insulation like you would use to insulate a heating duct. Works great. I start off with 6.5 gallons in the pot and it takes about 40 minutes but it boils nicely.