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O’Connor’s HBS is looking for a well qualified, hard working individual to work with our team as a shop assistant. You must be available every Friday, Saturday, and Sunday. This is a weekend shift only, so attendance on these three days is a firm requirement. Applicants should have...

In MI: Bell's, Founders, Dark Horse, Jolly Pumpkin, Short's, Greenbush, Kuhnhenn, Dragonmead, Right Brain And if you can find it in the Chicago-area, get some Three Floyds.

Honestly, it's a lot more likely for you to get too much wood flavor than it is for you to get too much cherry flavor. I'm guessing that your yeast will consume all the sugar from the cherries within the first week, and after that, I can't imagine the cherries adding more flavor over time...

In my experience, beers with large quantities of rye get really thick and viscous. Personally, I don't care for the mouthfeel. It's not something I would discourage from, as I'm sure it would be a learning experience.

Lots of cider, and I just bottled a 1.5 year old dry mead.

Looks awesome! Let us know how it turns out.

What's your Final Gravity at? If your beer is near terminal gravity, I would not risk stirring it as you'll run the risk of oxidizing it. If you're concerned it's not fermenting out completely, try re-pitching some yeast.

Saint Somewhere makes some great bottle-conditioned Belgian ales.

I've never really had a bad Stone beer. I think Greg Koch is hilarious, and I respect any brewery that large that consistently delivers tasty, unforgettable beers.

I have never done this, but my main thought would be to pick a hop that won't clash with clove-character of the yeast and the chocolate-like malt. To me, this eliminates most big American IPA hops. Instead I would go with hops that are a little off the beaten path. I really love English Pilgrim...

A lot of beers, especially from smaller breweries, can vary from batch-to-batch depending on the emphasis on quality control, that brewery's access to ingredients, and variation in brewing process. Things like how fresh the beer is and how the distributer/retailer stored the beer can also have a...

Yeah, with those plugs or the caps, make sure to take them off and instruct people to remove them before pouring. I've had people just walk up to the kegerator and yank the tap open with the brush-style plug still in the tap. They got beer sprayed all over the front of them.

Never tried it. I'd be interested to see how it differs from other West Coast originating yeasts like 1056 and 1272.

I think it's a really cool idea, and though I've never done it, I think you should go for it. Given a good brew day and fermentation, the worst thing that could happen is that your Doppelbock won't taste "lagery" enough. I bet if you used all German malts/hops, you could make it pass as a...

What Jdaught said, 1.25 quarts per pound is kind of a happy medium (for infusion mashing, at least) in order to get proper enzymatic action in a roughly 60 minute period.

You could do this, but it's not common practice. Typically 5 gallons of beer is fermented in a 6.5 gallon carboy/bucket. Personally, I would not top up with the wort without bringing it to a boil again. Topping off with distilled water is not bad idea if you wish to reach the OG. I would top off...

I think the Belle Saison yeast rules.

I love this yeast. I've done several beers with it, from a lower gravity Saison with Sorachi Ace to a Belgian Strong Dark (that it dried out to 0.998). As someone who loves dry beers, it's great. I have noticed though, that most of the beers it produces are good with age. The lower gravity...

Agreed. If the amount of grain is negligible, I don't think you should have an issue.

Depending on the yeast, the OG of the beer, and how fresh the beer is, one package can work. But I wouldn't use any yeast past the expiration without making a starter. Heck, even 3 months after the manufacture date is pushing it, especially with anything over 1.050 OG. Your LHBS should give you...