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Love pumpkin beers. Went to the Southern Brewing Company's Bumpkinfest last weekend and they had 10 pumpkin beers on tap, one out of a pumpkin cask and 8 that were the same recipe only changing the yeast. It was a great experince and seeing how just changing the yeast can totally chang the whole...

oatmeal stout or a porter. can do a winter winter with half by putting christmas spices(nutmeg, mace, cinnamon, clove) in the secondary.

Brewing a Dark Mild tomorrow. Going heavy on Marris Otter and useing West Yorkshire yeast. Very exctited to have this one ready for the start of the EPL season and having a session brew to drink while I watch the Gunners on those weekend mornings.

Has anyone used this before? I am planning on making a dark mild and was going to go with some crystal 120L but I am thinking of using the Patagonia Caramel 190L instead as it is said to giver a more toffee flavor. Obviously the rate of usage would be different, but just would like to know how...

This is one of the best overal branding concepts I have ever seen, homebrew or comerical or for any kind of business. It really is amazing all the way around.

an interesting smash experment could be making a smash with smoaked grain and unsmoked hops and then unsmoked grain with hops smoked with the same wood as grain. see if the hops would bring a more delicate smoke flavor or equal or more harsh smoke. i would think a cold smoke hop would bring...

Im in lilburn and finally getting settled into my new job. i hope to start brew again regularly here after the 4th.

Lover barley and vine. great staff and loads of indgredients and equitment. also operation homebrew is pretty goood too.

there is the new london homebrew club in the snellville/lawerncevill area. dont know if that is to far you.

Planning on doing an American IPA using all Munich malt with Magnum hops for bittering and then mosaic for the late and dry hop additions Friday. Basically the same recipe for the American IPA I made a few months back that is the best beer I have made but subbing out Zythos for the Mosaic this time.

Hello, I am looking to make my first mead and my girlfriend knows a beekeeper who would give us us the honey to make the mead. He has two honey varietals, Brazilian Pepper and Gallberry alon with Wildflower. My question is what are the flavor profiles of Brazilian Pepper and Gallberry and...

Our Supporters Group is having our first brew day and we are doing it on the pilot system of one of our local brewers. It will be a Pumpkin Spice Porter. Very excited for this!

Maybe a SMaSH Dark Mild for the Chocolate

Top Hat! Add a class to my brew days! :p

That's great to hear! I have wanted to get into charcuterie but just don't have the space for a curing chamber so this sounds like a great way to get into it.

I haven't tried any of the salami or capicola. Still have a few weeks on the salami and a few months on the cap! How did the capicola and salami turn out?

I absolutely love these! The one with the blue background is espically nice!

The president of our supporters group was interviewed today by MLS Extra Time Radio and we don't even have an MLS team. So I figure that if they Re going to talk to the president of a supporters in a city with no team then we must be getting a team soon!

A rye old fashioned. My favorite is from a tapas restaurant that uses bacon infused rye, maple syrup, Angostura bitters, and twists of lemon and orange.

I am also in the Primary only for most of my beers. I will move to a secondary only if I think I will have more than the usually yeast cake size.