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  1. 11 likes
    Tomorrow I'm brewing a Landbier dedicated to Jim Johnson. Last year, Jim and I were discussing a recipe for a competition he was going to enter but I never heard the results from the batch. This batch is a little different from the one he decided on but hey, it's a farmhouse ale, the is no real style. Using the Mangrove Jack M27 Belgian Ale yeast @HoppySmile! sent me a few months ago in a trade. A 1 liter starter is already cooking. Here's the recipe.
  2. 8 likes
    My first brew! My son and I got to try our first brew today, Churchill's Nut Brown Ale. It turned out so good! We started some Aztec Cerveza today, too.
  3. 7 likes
    Wow, i cant believe i most this whole thread. To the best of my knowledge: 05 is not necessarily overkill. It is possible to get off flavors by over pitching and under pitching , however, i trust fermentis yeast more than i trust coopers. Sorry. I stopped using the MRB yeast early in my brewing. Any LHBS should have coopers yeast if you go that route, youll save on shipping that way. Or just use 2 packets for 4 lbks. 1/2 in each. I would also like to say that this is your experiment, your money, your decisions. You do whatever the hell you want to do that being said... CAL does kinda suck without major upgrades. Just read the description or each LME and youll know what each batch will taste like. I think in the end youll have 8 gallons of mediocre beer. Anyway. Ive done tons of experiments. Some made sense, some not so much. I was curious, so i brewed it. Screw you if you dont like it. Someone on this forum once said "if you dont brew it, who will" and ive taken that to heart. There might be 100s of us on this forum who benefit from this experiment when you report back. Or maybe just you. Either way, what you brew is up to you my friend
  4. 6 likes
    So I have learned from my first partial mash recipe! Learnings applied - let the grain bag get large and expansive and pluck the hop bag out and transfer it to the LBK before pouring the rest of the wort in. Lets hope this Naughty Cream Ale recipe improves as a result. We'll find out in a few months!
  5. 6 likes
    Well after playing around with the American Lager Refill and adding the Booster and Dark Brewmax with Columbus Hops, I took some to My Aunt's Yesterday for Easter and My Cousin's and Brothers liked it, My One Cousin even compared it to one of the IPA beers he brought and said mine actually tasted better. The Only thing that I noticed was not much head with the pours, They sat in the fridge for a few days before I took them and this batch I used the Sugar Cube's (wanted to try and see if the is a difference between them and the Drops that come with the kit). Anyway they still said it had great Taste and they were happy with it, One even said I should sell it ( I know I can't), I had a few more so I gave them to my Cop buddy across the Street and he texted my last night telling me how good my beer tasted and I gave him my last 2 today and he said same thing great taste just carbonation seemed to be on the lower side. This Batch Fermented for 4 weeks cause I was in the Hospital and I started all these batched before I ended up with Open heart surgery. Temps stayed Around 70 entire time while conditioning, The Only thing I can think of like mentioned before in past post was they did not Let it sit in the Fridge for a few days so the Carbonation did not rebuild in the bottle. I turn 43 this Week and Already Sampled the API IPA one I made minus the Nugget hops, I loved it so I am Keeping that one all to myself as my birthday beer, The Oktoberfest will not even bee touched until end of Summer, I have an Long IPA one I am thinking about doing soon but I need to get my bottles back from my buddy but by the time I am done with my IPA beer I will have have enough for this next Run. What I liked also about these Runs I cold Crashed them LBK's before bottling and I have noticed the difference from the first time I made beer so I know I will be using that process every time. thank you also for all the helpful tips in recent Post also.
  6. 6 likes
    Introducing our newest Brewery Spotlight Edition* recipe from Funky Buddha Brewery in Florida, the Hop Stimulator!! *(formerly known as "Collaboration Recipes") This is a BIG double IPA (10% ABV) with a LOT of flavor and body. It was very difficult to source the Citra for this so it is a VERY limited recipe and when it's gone, it's gone for good. And to sweeten the deal, if you buy this recipe, you can get a complete equipment kit for only $20. That includes and LBK and a case of bottles. You're basically getting a free LBK out of the deal. So if you like big, juicy double IPAs, pick up yours HERE before they are gone!! Cheers! NOTE: This has a LOT of malt and hops in it so keep it on the cool side for those 1st few days of fermentation to prevent overflows. The LBK will work for this recipe, but the 2G upright fermenter is recommended.
  7. 6 likes
    Well today was the day to bottle the El Gordito and I am super impressed. It tasted very clean with no weird after taste. Also, it had nice color that was very light and pretty. I put the sample I pulled in the fridge so the glass was a little frosty for the photo. But this should be a great beer once conditioning is complete! I am feeling good about the first partial mash recipe! To celebrate, I immediately brewed a 1776 Ale in hopes it would be ready for the 4th of July!
  8. 6 likes
    All of the above advice is great. Read the forums, read the signature line from @RickBeer. Most importantly DON'T GIVE UP. 3 batches is the very beginning of any brewing hobbiest career. Temperature, Temperature, Temperature. I can't say it enough. The biggest single improvement to my beers was temperature control. I never pitch my yeast above 65 degrees, I also rarely start fermentation above that number either. I actually cool my wort to as low as 60 and begin fermentation there. Then I control it to not rise above 63 for the first 3 days. Believe me this works for most ale yeast. I know if you look at the optimal range for most yeast you will think this is too cold. Remember the word here is optimal. Let the temperature rise to about 68 once the Krausen has begun to fall back into the beer. This will help the yeast finish and clean up off flavors. Search the internet or this forum for ways to control fermentation. It can be done with items you most likely have at home already.
  9. 6 likes
    All my fermenters smell like beer. They still ferment fantastically
  10. 6 likes
    I been trolling the boards but I am still alive and going thru my cardiac rehab, All my beer has been bottled My Octoberfest one I placed in a growler and and 7 bottles so that will be sitting for a while the other 2 will be ready in 2 weeks to try 1.
  11. 5 likes
    Batch number 14 and this is my first partial mash recipe! I brewed the El Gordito Mexican Lager and I am looking forward to trying it when it is ready (around the 4th of July I would guess!). It did take longer than just an extract or extract and LME batch but it did feel more like making beer and less "easy-bake-oven" than some of the simpler recipes! I'll let everyone know how it turns out!
  12. 5 likes
    I don't think anyone's getting annoyed by these posts. And if they are they need to call the police so they can arrest the guy that's forcing them at gunpoint to read them. I for one look forward to reading the results. If they're bad, I'll have learned something. If they're good, I'll have learned something.
  13. 5 likes
    Long Play IPA turned out very nicely! I just followed the recipe! I am glad because this just came off conditioning. I am having a beer tasting party this weekend to share my home brews and I think this will go over well. I will be serving: Northwest Pale Ale Klondike Gold Long Play IPA Surly Dog IPA Voodoo that you do Ale Stout Porter My guess is that is the order to serve them. Amy tips on food and other party prep? Dare I serve local craft brews at the party too in addition to my own stuff? Good as the Mr. Beer stuff is, local craft beer is stiff competition!
  14. 5 likes
    Beer tasting party came and went was a great hit! I appreciate all the help to prepare!
  15. 4 likes
    I'm still waiting on special ingredients to arrive from Mexico (OK..., Amazon) but for @MrWhy, @MRB Tim, and anyone else looking to craft a Belgian Cerveza, please post your recipe here! 🇲🇽🍻🇧🇪
  16. 4 likes
    Okay, Mr. Why asked, and while I wasn't going to post until tomorrow, I guess the earlier I do it, the more advise I'll get from you folks. My experiment is to brew 4 LBK's of CAL. Each will get a different LME (golden, pale, smooth and robust). I will add a booster to each, but I won't add anything else that would affect the taste (no additional grains or hops). The primary difference will be the LME used. I say "primary" because there are things that I can't control that might affect the experiment. Three of the CAL cans have a best-by date of August 5, 2016, while one is August 4 2017. Thus, while the CAL itself should be identical, three are a year older than the fourth. Also, the LME's aren't the same expire date, but the oldest has a best-by date of August 2017, and they are all very close to the same date.. A true experiment should have all four HME's and all four LME's of the same born-on date. I don't think this is going to be a huge issue, but I'm open to suggestions as to using one LME on the newer HME can to try to "even" things out. Each batch will ferment with Safeale 05, all four packs have the same best-by date. I chose this instead of the regular pack of yeast because of the addition of the booster. As of right now, the plans is to start two LBK's Saturday, and the other two next Saturday (I only have two available now, but will have two more freed up next weekend). Ferment standard 3 weeks, carb with the same box of Domino sugar cubes for all four batches, and carb/condition for at least 5 weeks (at least two months total time). Each will get a gold bottle cap with JUST the initial of the LME used. Once ready, and once my friend's pool is ready, I will take several of each to a pool party. I will let my friend, his wife, his daughter (she's 16, but he lets her sample beer, and it's not up to me), and any friends/family they have sample them. I will have them write notes as to what they think of the taste of each beer, knowing only the letter on the cap. I will report back on what they think is the best/worst, and what they think each tasted like compared to commercial brews. My current thinking: - As I said before, should I use a particular LME on the younger can of HME, or should the "best by" date not be a huge issue at this point - Should I wait a week, and brew all four at the same time? If I do, I will get a better balance of fermenting temperatures, and not a cases where two fermented/condition a week ahead of time, and thus not having a near-exact ferment/condition air temp as the other. No, I can't put them in the fridge and use the temp control gadget, as it is being used on the freezer to condition a lager. - I won't tell the people drinking the beer what the letter means. I'll just tell them it's a code used by the brewery. They also shouldn't tell each other what they think, but just write down notes, and once each of the four are sampled, I'll consider telling them that G is "golden", R is "robust", etc. This should help not bias the decision. I'm opening the table to thoughts.
  17. 4 likes
    Thanks everyone. I am learning so much from reading the forums. I am looking forward to brewing more in the future. Now I need to cultivate a crop of patience so I can endure the waiting while my beer ferments and bottle conditions.
  18. 4 likes
    Bottled this batch yesterday and thought, hey, why not put 16.9oz in to a flip top bottle and not carbonate. Refrigerated over night and poured it today and WOW!!! Nice color, balanced malt and bitterness with a huge minty flavor. Let my cousin and his girlfriend try it and they love it.
  19. 4 likes
    Thanks, @Creeps McLane. I appreciate your input. Yes, CAL does suck without an upgrade. But, what would it, plus an upgrade, taste like?. Not a great beer, but perhaps a good beer with.........? That's my thesis to go from Freshman to Sophomore (in other words, I'm still in my first year of brewing). For the record I did read on what Mr. Beer's team said about the LME's. And I trust what they say. But, I feel that in order to advance to the next level of brewing, I need to study, learn and research. To me, this experiment is "research". You said you have done "tons of experiments". I have only done a hundred pounds or two. And for the record I am right now drinking a failed experiment. This adventure is another experiment for me, and I thought I would share it with my friends here. 8 gallons of mediocre beer....yep. no doubt. Waste of time and product, probably. Something for my friends to drink by the pool, okay. A means to get rid of some product......well, why should it sit on the shelf. I won't be brewing anymore during the summer anyways, so might as well use it. My first ever beer that I brewed back in September of last year tasted like sour green apple. A beer that I brewed back in January, per my friend Lee, was "phenomenal" (Mr. Beer's Belgian Blanc). Some of my beers that will be ready in May are probably rather good. I'm learning by reading and doing. This is an experiment on "doing". If I'm annoying anyone with my posts........sorry.....please ignore them. These are the rants of an old geezer. Unless the folks ta Mr. Beer object, I will still post my studies online.
  20. 4 likes
    Okay - My least favorite part of the brewing thing has been de-labeling bottles. I hate it. Soaking them...sometimes the sticker comes off easily. Most time I am left with a paper sludgy that I have to scrub and my scrub brush ends up with paper sludgy and my wife gets mad when she goes to clean something........ The whole thing. I hate it. I just finished soaking a Ninksai Tricerahops IPA bottle. Did the label fall off all nice and pretty? No. That damn label laughed at my silly attempts to soak it off. I was so frustrated that I went to the trash to through it away.....but then it hit me. Beer is on the INSIDE of the bottle. Not the outside. If I clean the inside as well as I usually do.....does it really matter if there is a label on the outside? This stunned me. I cannot think of any reason how NOT de-labeling a beer bottle will impact anything accept my joy and happiness, and that will be a positive. I have just improved my brewing experience by 87%. Now this might have been common knowledge to you all, and if it was shame on all of you for not posting about it because you could have saved me a lot of heartache. But for those new brewers, or maybe some not so new, who are living with this delusion that you HAVE to take the label off, I am here offering you freedom. I am giver.
  21. 4 likes
    Well heck, I might as well copy/paste mine and share with the group: - StephieWeisen, LBK1 (Named after my wife, and the first non-Mr. Beer brew I'll do.) - Columbus' Cascading Amber, LBK2 - That Voodoo That You Do, LBK1 - 1776 Ale, LBK2 - Staggerback Stout, LBK1 - Abbey Dubbel, LBK2 - Suava Java Cream Ale, LBK1 - Hop Head Red, LBK2 - Novacaine, LBK1 - Santa Rita Pale Ale, LBK2 - Sticky Wicket Oatmeal Stout, LBK1 - Churchill's Nut Brown Ale, LBK2
  22. 4 likes
    Yeah - I was thinking more of my progression as a brewer......once I was convinced all I would ever do is 2.5 gallon extract batches. Now here I am bumping up into the 5 gallon extract, steeping grain route and already wondering if I've got a 5 gallon pot, maybe I can get into the brew in a bag thing......I just read a tutorial on partial mash/DME stuff using a BIAB...... I have four problems with the 6.5/7 gallon fermenters: 1. While you all are clearly people of supreme ability, I am much more confident carrying around one LBK at a time than lugging a 5 gallons worth of wort at a time. Don't get me wrong....I am actually quite strong. But still..... 2. Bottling - I prefer to have the option of splitting the bottling time if needed. My schedule can be quite chaotic and I love the idea of, if need be, bottling one LBK one day and then bottling the next. 3. Temp control - My fridges are totally lame and have this weird protrusion inside. I am not confident at all I can get a 6 gallon bucket in there and I really don't want to do any of those temp bags. 4. I already have the LBKs.......
  23. 4 likes
    Ooh ooh, let me guess! Ricks hops go commando! RIP @slym2none
  24. 4 likes
    Also, while were talking about it, just get an ale pail. Theyre dirt cheap and its just easier to use one fermenter as long as it fits in your chamber if you have one.
  25. 4 likes
    Thank you , this week I started my rehab so will be going there 3 times a week to get me ready to go back to the Street as a Medic (maybe). Beer even tatse better and different after I quit smoking go figure hahahahaha.
  26. 4 likes
    I knew I was going to be hooked after I did my first batch
  27. 4 likes
    Congrat's!!! Regarding the lack of head, that's not unusual with extract brews; it doesn't affect the flavor at all, just appearance. Steeping some carapils will help with head retention while not affecting the taste.
  28. 4 likes
    I'm thinking I'll do the following, with the tentative name of El Wit 1X Aztec Mexican Cerveza HME 1X Golden LME 4 oz Pilsen 4 oz Red Wheat Flakes 1/2 oz Halltertau Zest of one lime and 1 tsp crushed coriander X 5 min boil T-58 It's not nearly as fancy as @Bonsai & Brew or @MrWhy, but wits are my favorite Belgian beer, so I'll keep it simple. Both of y'alls sound excellent, though.
  29. 4 likes
    Ok, here we go dont put bottes in the dishwasher. Bad idea all around did you stout get worse with age or just stayed cidery? Worth with age indicates infection which indicates poor cleaning. Cider means you either pitched too hot or fermented too hot. Theres other things too but ill save them for later. Screw the booster. It dissolves better in cold water from my experience but even when i think its dissolved it has a wierd hazy effect on my water. temperature is everything when brewing aside from cleaning. Assuming you're clean id blame your temp control. If the can says ferment at 65, ferment at 62. Just to be safe. Extract is also sweet by nature. Partial mash recipes fix this. Give it a try. underpitching your yeast can cause such an off flavor too. Try a full packet of safeale us-05 and see if that helps. dont pitch warm. Pitch the next day if you have to. Just dont pitch warm. Buy a temp controller. If you're serious about brewing theyre necessary investments
  30. 4 likes
    Just wanted to jump in and mention that we are always looking for ways to improve, and this discussion will definitely be something to keep in mind for future instruction updates. However, an easy change does not always mean a fast one. So, please don't think we're blowing off your suggestions because it doesn't change tomorrow. We will now return to your regularly scheduled discussion of temperatures.
  31. 4 likes
    If you toss it, you will need to then cancel your Userid here on the forum. We don't allow that kind of behavior. 1) Drink it flat. Refrigerate, or not, because there likely is no CO2 to be reabsorbed. 2) Drop in carb drops, put on a NEW cap, let it sit at least 2 weeks in 70 or higher. Do NOT transfer to a new bottle, you will aerate it.
  32. 4 likes
    Thanks for some ideas guys! Supposed to be a beautiful weekend. I'd like to get out and brew! I do need to make my Bourbon Barrel Stout still! Might just do that.
  33. 4 likes
    Extract beers are always darker than any commercial example of a style. That is because of the process used to make extract and the fact that it darkens as it ages. If you are making beers from grain and not extract you get the lighter beers you are looking for. No real issue with the darker color from a flavor standpoint, just appearance.
  34. 4 likes
    I just tried the long play straight up as well,,thought It was really good as is.... I probably wouldn't do a thing to it....but I do wanna try Mr beers tangerously hoppy recipe that uses the long play....sounds like a good tasting party to me.... Good luck!!...🍻
  35. 4 likes
    i do have 2 recipes for a Scottish ale, but i'd like to wait and see what Mr Joshbeer comes up ?
  36. 4 likes
    I use the muslin sacks, too. You want to leave room for the grains to expand and "lay out" a bit. So when you tie it off, leave a good amount of room; you don't want the knot snug up against the grains. Same goes for when you do hops, too, as the pellets will expand...a lot.
  37. 3 likes
    I know what you mean. I started coming here about seven or eight months ago and the effect on my beers has been quite noticeable. Instead of making "meh" beer I'm now making beers I'm proud to share with friends and family.
  38. 3 likes
    Dam I forgot I had a bottle from last run of my API IPA that for some reason I ran out to fill it completely think it was what was left and some trub the only area that was not beer was the triangle part of the bottle so that was all air. I popped it open tonight almost 2 weeks int he fridge and Dam it tasted great. just thought I would share
  39. 3 likes
    ive stopped bothering to remove the labels on my 1 liter plastic carbonated water bottles. I don't label my beers. at most i'll use a marker on the lid with a letter code.
  40. 3 likes
    I swear I've only had three beers tonight, but I almost completely mistook that last line to read "you are sorta hot". I am ashamed.
  41. 3 likes
    Here is my (completely unfounded, lame) opinion: If you want to be able to drink your beer faster......in order of importance...... #1 - minimize off flavors from pitching too warm, fermenting too warm. Pitch your beers cooler rather than warmer, ferment cooler rather than warmer. Pitching wrong/fermenting wrong takes longer to condition out, if ever. #2 - use purchased yeast - 05......t-58.....whatever. The Mr. Beer yeast is good....in fact it is awesome....but if your goal is drink it sooner rather than later then you cannot go wrong with a purchased yeast. When in doubt 05 is the answer. #3 - less booster, more malt. When in doubt, more malt. Use another LME. Use two more LMEs. The extra malt for wort is good here. But it will not help if you miss #1!!!! Nothing but time helps missing #1!!!! #4 - more hops, not less. Use more hops! Late in the boil (5 minute or flame out or dry). These will not overcome messing up on 1....but if you get 1 right, more hops help because the aroma can mask off flavors. (I am not sure if boiling for taste does the same thing. I am working on this.) #4 - steeping grains for freshness. More steeping grains, less time. That is my experience. (If you get 1, 3, and then 2 right!) Adding grains does nothing but good things. Even if all you do is add those simple brewers grains and carapils. #5 - don't look to brew clean. You want a crisp, clean, clear lager......speed is not your friend. If you want to drink it faster, brew a beer that can accept an off flavor. Or two, or three. Right now I am early drinking an Imperial Porter that has hints of banana. You know what? Who the hell cares???? This is not a lager. This is a possibly 8+ % monster that exploded in the fermentation fridge. A bit of banana? This beer wears it like an accessory scarf. -- Keep in mind that all this is a balance. And in the end, the honest answer might just be brew more and wait longer. But in my experience, if you want to drink you beer faster, look at those above for and see what you can work out. It might be pretty easy to come up with a good beer you can easily drink at the 5 week conditioning mark, if not earlier.
  42. 3 likes
    Blam http://www.northernbrewer.com/small-tubing-clamp
  43. 3 likes
    Tastes like beer...so I will try a cold crash.
  44. 3 likes
  45. 3 likes
    Cider flavors come from 1. Pitching the yeast too warm. 2. Fermenting too warm. -- So first step - how are you pitching the yeast? Are you using the four cups of water to dissolve the booster in? Are you using more? When you fill the first gallon for the LBK, are you using refrigerator cold water and then topping off with cold water? Those things matter a lot. How do you know what temp your wort is when you pitch the yeast? Second step - how are you controlling fermentation temps? Is it too warm while you are fermenting? How do you know? Booster - Do not try to dissolve it in hot water. It just clumps. Pour it SLOWLY in room temp water, stir, stir. STIR DAMN IT! Then slowly bring the temp up to the boil. -- Now, those things aside - An IPA can hide fermentation problems because the hops and bitterness can mask it it a bit. When you go for cleaner, simpler beers (the stout...the lager) there is not as much room to hide. Every problem is going to be there in plain site. -- If I were you I would: #1. Not give up. #2. Make sure you are not pitching too warm. #3 Add LME instead of booster. Brew some of the recipes. Look into the craft series. Brew beers that have a bit more going on. Ironically the simpler, cleaner the beer the harder it is to get right. You like stouts? Do one of the stout recipes. I've got the slap hoppy stout conditioning and cannot wait. #4 DON'T GIVE UP!!!!! You can do this. Just keep trying. It gets better. You turn the corner and are suddenly making beer that you love. Finally....I hate to be the one to tell you this......but in the world of brewing 2 months is nothing. Giving up on a beer at two months in is like giving up on a kid when they are two......it's just too soon. I am right now sipping a quad I bottled in June of 2016.........I've got a porter that's been sitting 8 weeks and wouldn't think of touching it for another 4 at least. If you want beer you can taste sooner, really go hoppy. (Again, look at the recipes). My hoppy ales I brew I try at 6 weeks and they have been really good at that point. Looking at what you got, I think the Australian and Imperial Red are going to be fine. I am a bit concerned about the Oktoberfest. Let's try to jazz that one up a bit before you brew it with some LMEs and some hops. (Oktoberfestivus time!!!!) KEEP BREWING! You can do this. We are all here for you!
  46. 3 likes
  47. 3 likes
    I feel like after my full first year of brewing beer my patience has grown a lot! At first I was as giddy as a fat kid in a bakery shop and couldn't wait. So I tried almost all my beer I made in the first 6 months right at 4 weeks conditioning, then at 5 weeks, then at 6 weeks. What I realized was that for most of them I had to wait a little longer. My first IPA was fantastic at 8 weeks. Now my IPA tastes great at 5 or 6 weeks. My stouts and darker beers take a little longer for things to mend and mellow together and I try one at about 10-12 weeks. For the higher ABV beers I've made, I usually wait to crack one open until at LEAST 16 weeks. I've grown patient and have a huge pipeline to enjoy and don't feel the need to rush the process. I think if I didn't have any in the pipeline, I'd still have the patience to wait it out now that I've been brewing for a year. Everyone is going to give you their feedback and advice, but I think you really have to decide what you like and when the beer seems ready for your enjoyment. Obviously conditioning longer (for some beers) doesn't hurt anything and only makes the beer taste better. Plus, you learn what the beer tastes like at certain stages of conditioning. Cheers.
  48. 3 likes
    Here is a list of local breweries from Beer Advocate: Breweries: Zaftig Brewing Co. - 545 Schrock Rd, Columbus Columbus Brewing Company - 2555 Harrison Rd, Columbus Wolf's Ridge Brewing - 215 N 4th St, Columbus Sideswipe Brewing - 2419 Scioto Harper Dr, Columbus Barley's Brewing Company - 467 N. High St., Columbus Seventh Son Brewing Co. - 1101 N 4th St, Columbus Smokehouse Brewing Co. - 1130 Dublin Rd., Columbus Land-Grant Brewing Company - 424 W Town St, Columbus Kindred Artisan Ales - 505 Morrison Rd, Gahanna Ill Mannered Brewing Co. - 30 Grace Dr, Powell North High Brewing Company - 1288 N High St, Columbus Four String Brewing Company - 985 W 6th Ave, Columbus The Actual Brewing Co. - 655 N James Rd, Columbus Gordon Biersch Brewery Restaurant - 401 N. Front Street, Columbus Temperance Row Brewey / Uptown Deli and Brew - 41 N State St, Westerville Lineage Brewing - 2971 N High St, Columbus Elevator Brewery & Draught Haus - 161 N High St, Columbus Hofbräuhaus Columbus - 800 Goodale Blvd, Columbus Zauber Brewing Company - 909 W 5th Ave, Columbus Pigskin Brewing Company - 81 Mill St, Gahanna
  49. 3 likes
    I have noticed a much more active and agressive fermentation when I leave them (not all but some) in for fermentation.
  50. 3 likes
    All you need is the grains, hops, and yeast in stock. We aren't trying to sell AG brewers Mr. Beer kits. They don't care about what our sign says, as long as we have what they need. And we aren't trying to get existing homebrew shops to become Mr. Beer Everything Homebrew shops. IF we franchise, these will be completely new stores in areas where LHBS' are lacking or the market is strong. But yeah, we will have plenty of tastings.