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The Milk Stout, Whisky Barrel Stout and the English Bitter are all new kits for us. I really like the sound of the Whisky Barrel, and is going to be one of the next beers I brew.

I have both a cooler and a keg as mash tuns. I use a 10 gallon round Rubbermaid cooler with a stainless steel false bottom to mash in when I am brewing at a friends house and it holds heat very well at all times of the year. On my three tier system I use converted kegs for every thing. The mash...

</span></span></span>We just got word that Lallemand has issued a recall of their Nottingham yeast with lot#1080961099V, expiration date 12/2011. This is from the Lallemand announcement. October 6, 2010 Over the last few weeks we have received several inquiries from homebrewers regarding...

Ben, Here are the links for the instructions packaged with the Brewers Best October Fest kit and the Black Lager. http://www.ldcarlson.com/public catalog/Brewers Best Recipes/1028_German_Octoberfest.pdf http://www.ldcarlson.com/public%20catalog/Brewers%20Best%20Recipes/1055_Black_Lager.pdf Brian

I have tried the Lindemann's Pomme, and all of the other Lindemann's products. They are sweet side for a lambic. My understanding is they are pasteurized after fermentation and then back sweetened and force carbonated. That amount of sweetness would not survive in a bottled conditioned beer...

Adding some acid malt or lactic acid will add some sour character but will not get you the other flavors that are in a Lambic. I would start with around a pound for a five gallon batch, you can always add some lactic acid at bottling time if you do not fine it sour enough. The other flavors...

I tell people in the store to let the beer ferment for a minimum of two weeks. After the signs of primary fermentation are done the yeast is still busy cleaning up after it self, removing off flavors. Do you need to rack to a secondary, for ales i don't believe you need to. I have left beers in...

I do not think any thing was ruined. When you added the dry malt extract it released the CO2 that is in suspension and it caused the volcano effect. What I like to do when I bottle is add my priming sugar or dry malt extract to a pint of water and boil it for about 5 minutes to sanitize every...

When I save yeast I do it at the start. I make up a two liter starter and let if ferment out. I drain off most of the liquid and the pour some into small sanitized canning jars. I add some more fresh wort to the jars and loosely attach the lid and ring. I let them ferment out, tighten the ring...

We will have the Johnson Analog controllers in stock and on the website next week. They work great for regulating refrigerators. I have one on my fermentation fridge and my lager fridge.

The Keg supplies are in the works. I can not give you an exact date at this time, but I am working on it. Brian

The Wine Makers Toy Store/Dallas Home Brew will be hosting another how to brew day on Saturday April 17th. The festivities will start with two all grain brewers kicking things off around 9:30 and the extract brewers starting around noon. Rumor has it George is going to be out there brewing up an...

I really should disassemble my post more often than I do. I do run sanitizer through the liquid post every time I sanitize the keg.

Sounds like a good score on the equipment and a good choice on a first kit. I would also recommend How to Brew by John Palmer. The first edition is available to read online athttp://www.howtobrew.com/intro.html. The third edition has a lot of updated information and I highly recommend it.

Here is something I have come up with. It is a shot in the dark since I have never had the Sleeman Honey Brown Lager, but the more I worked on this the more I want to brew it. Honey Brown Lager A ProMash Recipe Report Recipe Specifics ---------------- Batch Size (Gal): 5.00 Wort Size (Gal)...

We will be hosting another "How To Brew" day on Saturday February 13th. We will have 3 brewers in front of the store demonstrating extract brewing. The fun begins around 11am and will last until 4pm. Hope you can make it.

The How to Brew day on the 12th went well. All 5 brewers made it and the weather wasn't to bad. We had quit a few people stop to check out the process. Brian

We are having another "How to Brew" day on Saturday December 12th, starting around 11:30 am. We will have 4 brewers from the North Texas Homebrewers Association brewing extract beers and answering your questions about the brewing process. Brian Resident Homebrewer

I actually have my single regulator going to 5 taps. The only problem I have ever had is a connection has come loose and drained my tank. I keep my regulator at 12 psi and it feeds all 5 kegs. Brian

When I force carbonate I usually set my regulator at 30 psi and leave it for 2 days, then lower it to 12 psi for another two to three days. This usually gives me about 2.5 volumes. All of this is done about 40 F. Brian B