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I know this is prob the wrong place to ask as far as category...but I don't know where else to ask and I figure this may be a fermentation thing... So I made peach pie with juice, peaches, and everclear...basically makes a very sweet liquor. All was great, enjoyed a few over last month or so...

So I found a lot of threads with people that have one or the other, but no one that mentioned having both or knowing someone with the other for comparisson. I have a Winco right now, I was just wondering if Winco/Winware was better than the Thunder Group aluminum pot...or worse. Or if they...

So I want to try to brew 2 beers at once...main focus is for zombie dust. Grain bill as follows: (Makes 6 gallons) 11.75 lb 2 row 1.13 lb munich malt -10L 0.50 lb Carafoam 0.50 lb Caramel/Crystal Malt - 60L 0.50 lb Melanoiden Malt I was thinking about doubling the above.... to make...

So we were bottle/kegging 2 beers. First one went fine. 2nd one I pured about 1/3 of the priming sugar in towards the bottom, meaning to add the rest as the bottle bucket fills. As we are cleaning up I see that the rest of the sugar is still in the pot. (Damn). So...I read that you can add 1/2...

So my first batch of slants, I did 20 minutes of pressure cooking, cooled, then slanted. I innoculated all but 2...and left the 2 in the cubboard. Went to inocculate the last 2 and one had this huge nasty growth in it. (Like a sooty fungus.) Cleaned and tossed that one. Made a 2nd batch...

So yes, we got a little eager. Brewed a Belgian recipie that said 3 weeks til ready to bottle...but we put in a keg instead. Forced carbed last 3 days and tried it tonight. Still has a "bite" to it. Should we pull it back out of the fridge to age, or will it age okay in the fridge? If it was...

This is probably a stupid question, but I don't know much about kegs so I am going to ask it anyway. I have a two keg system with a split valve and two CO2 lines. Both are hooked up to my 2 beers in the fridge. We kegged a 3rd beer on Sunday and I want to start force carbing that keg so it...

Ok, the beer did not remind me of Oktoberfest....but for some reason I am hung up on the sugary essence left in the mouth from this beer. Kind of reminded me of PEZ candy. The beer itself was kind of boring, but the aftertaste just stuck with me on this one. Anyone know how they got this...

Would love to try the beer, but mostly want the yeast. I have never traded on here but am willing to do PayPal or I-trade, whatever it takes to get this darn yeast strain. I'm an avid e-bay, craigslister, and amazon shopper, but can't seem to find that darn beer anywhere or if I do it's insane...

So I pressure canned some DME wort...and it looks normal on top, but chunks of stuff in the bottom? (Almost like chunky yeast)? Is it supposed to seperated like this? I used the right ratio of dme to water..

So I want to start doing slants..and just made my first vials last night with the agar mix. This last weekend (3 days ago) I used two WL yeasts for my brews and noticed some yeast stayed in the vial...so I tossed the vials with lids on back in the fridge. Can I use this yeast to slant...

We brewed our first AG last night, an amber ale. And I really mean last night since we were up until after 10 PM brewing, after starting at 3 PM. (Darn work and being asked to come in on a Sunday to oversee some subcontractors.) Some things I learned in my first attempt are as follows. 1...

I just got into brewing and am looking to save some cost on the materials, so after picking some recipes I know what I need most of. I see a lot of the hops still available are from 2012..but I know 2013 hops are being harvested. So should I buy a lb of each of the ones I want for...