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Hey everyone, I thought you might appreciate seeing this. I work at the Sam Adams Boston Brewery which is the location where all of the in-brewery scenes from the commercials are filmed. The other day I showed up to work early and caught a glimpse of some filming so I snagged some pictures with...

The other day I was transferring my Milk Stout to a secondary and all of the sudden my auto-siphon started spewing bubbles that were seemingly coming from nowhere. I think the rubber ring around the piece that fits inside the larger tube was loose and it was sucking air from the top of the...

So, I brew at my parents' house in Plymouth, MA although I live at my apartment in Boston and I come to the house about once a week to brew, bottle, transfer to secondary etc... Today I came to the house and found that my Hoppy Weizenbock with an OG of 1.065 had burst through the airlock and...

OK, let's start with some background info. I've been brewing for about a year and a half at this point, AG now for about 1 year. My beers have been getting consistently better to the point where my process is consistently churning out clean, well-executed beers. Now, it just so happens that I...

I'm a bit confused. Yesterday I finally set up Beersmith with my actual equipment which is a 10 gal round cooler MLT with a 12.5 gal keggle and turkey fryer, and I gave my estimate for my evaporation rate and cooling loss. After I finished, I went through each of my recipes and changed the...

I'm brewing a springtime Kolsch this weekend and can't decide on the yeast. They each seem to have their own benefits. Temperature isn't an issue for me, I can work with either yeast as far as that's concerned. Anyone have a preference based on experience? Or as a third alternative Wyeast 1007?

Hello everyone, I'm pleased to announce that I will be spending four days in Belgium during January. I know it's not a huge amount of time, but I wanted to see if you guys had any suggestions or previous experience with brewery tours, bars, and other beer-related must-see sights. I'm staying in...

I've decided that I'm sick and tired and battling over the house thermostat to keep my temps stable for my ales. I want to set up a fridge with a temperature control thermostat so I can have total power over my fermentation temps without even thinking about the house thermostat. I know I can get...

So I did my third AG batch this week and encountered a problem I have been having each time. I'm using a FluyGuy round cooler MLT with a steel braid. When it comes time to collect the first runnings and I open the ball valve, vorlauf, then I have a solid flow for about 30 seconds. Then the wort...

I bought grain for 2 batches at the LHBS yesterday and used their mill before I left because I don't have my own. I found out that I only have time to do one batch today/tomorrow instead of the 2 intended. So my question is, how long really will these milled grains stay fresh enough to use?

I'm working at the American Craft Beer Fest in Boston this weekend and I got assigned to be a pourer for Ballast Point. I read their website but I was wondering if any HBTers were familiar with their beers and would like to share any opinions... And for anyone in the northeast that doesn't...

I just need to get this out there. All these HBT debates, bottle vs. keg, secondary vs. none, etc... People, if you have a stance on the issue, then that's wonderful. But please, don't preach, don't try to convert me to your ways. If I start a thread called "I love using a secondary" don't...

Last night as I laid in bed, trying to conjure up new ideas for future brews, I remembered my time as a 10th grade exchange student in Germany. I lived near Freiburg in the Black Forest. Now, I was only 16 and far from the beer-obsessed homebrewer that I am today, but I have very fond memories...

After 6 extract batches I convinced myself there was no use tooling around when I could still be learning and getting better. So I built FlyGuy's round cooler MLT and immersion chiller, bought a Bayou Classic on craigslist, and got started. Naturally my first recipe was EdWort's Haus Pale...

I'm doing it. All grain. It's happening. But I'm still learning how to develop AG recipes. I may start out with EdWort's Haus Pale but I still want help creating my own recipe. I want to do a hopped-up red, inspired by Stone Levitation. Here's what I got, tell me what you think: 11...

Rankam 30 QT Turkey Fryer I found this turkey fryer, it seems like a good deal but I wanted to get some HBTers' approval. The kettle is aluminum which puts me off a little, but what do you guys think?

So I have an extract recipe for an Imperial Amber based on a Troegs Nugget Nectar clone and I want to convert it to a partial mash recipe. Can anyone give me a hand? Here is the recipe: 90 min boil: 10-11 lbs. Light DME 1 lb German Light Munich 1 lb Continental Pils or Vienna (steeping)...

So, I can't help but to always click on threads with titles like "selling your homebrew" or "thinking of starting a brewpub." It's probably because like so many of us, that is truly my ultimate dream. But with every "brew beer professionally" thread there are always a bastion of comments...

Last night I went to the live Beer Wars showing at the Fenway theaters in Boston. I went into the experience uncertain and skeptical due to the talk on HBT and a highly negative article in the Boston Globe, but upon arrival it was exciting to see the theater packed with beer geeks, I'm sure some...

In today's Boston Globe Alex Beam wrote a very critical review of the upcoming film Beer Wars. Read it here: 'Beer Wars': This sud's for you - The Boston Globe Thoughts? Seemed pretty harsh to me. Some of the user-comments are idiotic.