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I have a batch of blueberry wine that was 23.5 pounds of blueberries and 12 pounds of sugar for about a 6 gallon batch. The starting gravity was 1.136 and now 3 weeks later it is 1.034. Beersmith tells me it is 13.5% ABV. The berries are still in the primary fermentator and the taste is pretty...

I have a batch of 5 gallons of cider that I want to add brown sugar to and keg. Do I add the crushed campden tabs (5 of them), brown sugar and dump it all in the keg and drink once carbonated. Or does there need to be additional steps in between. Also, what risk is there of this...

Two questions in one, any issues with dry hopping in the keg? I think I have heard of people doing it and as long as it is in a good mesh container the hops shouldn't clog the beer line. Basically I forgot to dry hop but really would like to have the beer in the keg in the next day or two...

I live near Ashland and go to school in Akron. I have a mega barley wine recipe with 14 pounds of extract and am wanting to use oxygen for this. Does anyone have an O2 setup I could borrow for this?

I got some excellent advice in the past on this forum so now my question is what do you reccommend for an electric coffee grinder? I used a manual one time which instantly cured me of my desire for a manual one. I really don't know all that much about them but do know I want a burr grinder, I...

Im looking for cast iron pans and want to know what some good brands are. I checked out walmart and they had lodge logic pans and didn't like the interior surface, it seemed pretty rough.

I picked up some camden tabs to kill off the yeast so the brown sugar I add will not fermentate. Doing some reading it sounds like camden tabs only prevent yeast from multiplying, rather than killing it off. Im not really sure just what I need to do from here. Any suggestions?

I have an image in GIMP that has a black on white edge and it is very obviosly pixalated. How do I throw in shades of grey to smooth it out so it doesn't look pixalated?

Hopefully this isn't considered off topic. I have psoriasis around my mouth, nose, cheeks and top of my head. I haven't been to the doctor about it because until about a year ago it wasn't a big concern for me. Now it has spread to the point that a goatee doesn't hide the majority of it. In...

I always thought I used a lot of charcoal. When I used a verticle smoker it seemed like I would go through 10-12 pounds of charcoal for 6-8 hours. Now I have an offset smoker and it seems like I am using a tad more than before. Is this a normal amount or am I going through more charcoal than...

My current grill is about to die and I am looking at the chargriller duo. I understand it should be seasoned well. What is the best way to go about doing it and what else should I do to ensure it lasts a long time? What about taking care of the grill grates?

I have made my own BBQ sause a few times and my one complaint is that it isn't sticky in the way commercial sauses are. I can dip a fork full of meet in it and it just drips right off. I pretty much have to pour the sause out on top of the meat to get it to stay there. Any way to fix it?

How long does it get smoked for? Assuming temps of about 225-250? I never smoked one and can't get my smoker as hot as my oven.

I saw on facebook they will be distributing to Texas. Lucky bastards. Someday they will make it out to Ohio.

What restrictions exist on mailing beer? My sister mailed me a package from Alaska and was written on the package, repackaged at Seattle. I didn't think anything of it and thanked my sister. She asked what I thought of the beer. "Beer? What beer?" She said it was a lot of beer with emphasis on...

I got my keg, carbonated it, hooked it up and all was good. I took my temp controling unit out and relied on the fridge thermostat for temperature control and now am getting a little less than 50/50 foam to beer despite multiple PSI settings. Is there some basic rule of thumb with temp, PSI and...

My wife has hinted that she would love to have one and I was thinking of saving up for one. I don't mind paying a lot as long as I get my money's worth. So what features are good on these? Any complaints about them?

I know double check the hose clamps but is there anything else to know before using one for the first time?

I read a post in praise of the big green egg as a cook anything anyway and it got me thinking that I should try to bake a loaf of bread over charcoal. I don't have a green egg, just a regular vertical smoker. My concern is that I couldn't avoid putting a smoked flavor in the bread though. I cold...

1 pound of tomatoes 6 oz tomato paste 3 Tbsp Worshire sause 1/3 C honey 4 chopped smoked jalepeno halves 1.5 Tbsp chili powder 3 Tbsp apple cider vinegar Hot smoke the tomatoes for about an hour and smoke the jalepenos as desired. Discard the tomatoe skins, they will be peeling off...