The Brewers Pub - Sit and raise your glass with friends!

Comment

Comment by michael on May 13, 2010 at 3:19pm

Here's our new tiered sparging setup. Worked great for the Belgian White we made last night.

Comment by Cornelia on June 29, 2009 at 1:47pm

Check out the new video Dorothy posted "What's organic about organic beer?"

Comment by SC Papi on May 25, 2009 at 9:33am

Happy Memorial Day one and all. Sorry for not being on line much. Been a little busy with the home garden, some brewing, and working with the Urban Land Army - www.urbanlandarmy.com - setting up a bucket brigade here in the CSRA to give families some fresh veggies they grown themselves. If you are interested in what's going on, take a spin by the ULA Action Room on ning and click on the ULA - CSRA page -http://urbanlandarmy.ning.com/ Picked up a couple of sites for the local farmer that I thought might be useful to ya'll: http://www.farmpolicyfacts.org/ and http://www.thehandthatfeedsus.org/ . Both of which are formed to support the farmer with turning the tide of the negative publicity placed out there by the media. Keep in touch. Peace!

Comment by SC Papi on May 20, 2009 at 9:38pm

Thanks Cornelia, looks like folks will pay a high price for just about anything these days. Fellow brewers and those who want to make some summer money, sounds like it's time to dust off those old ginger ale and root beer recipes and start our own "lemonade stand" in the front yard.

Comment by Cornelia on May 20, 2009 at 4:50pm

The New York Times on "home made" ginger ale trend - people are paying at least $2 / glass for it!

Comment by Cornelia on April 29, 2009 at 9:30am

Help brewer folks! A root beer brewer in Brooklyn has questions that are waaaay over my head over at the blog - http://homegrown.org/blog/2009/02/lacto-fermented-soda-skillshare-make-your-own-ginger-ale-cola-root-beer-and-more/#comments - can someone help her??

Comment by SC Papi on February 8, 2009 at 8:07pm

For those who want to change their composting habits, how about trying Bokashi”? Bokashi is a Japanese term meaning “fermented organic matter”. In Bokashi composting, an “EM Inoculant” is sprinkled over food waste in an airtight container. EM Inoculant is an inert carrier, such as rice hulls, wheat bran or saw dust, infused with effective micro-organisms or EM. . The EM are natural lactic acid bacteria, yeast, and phototrophic bacteria that act as a microbe community within the kitchen scraps, fermenting and accelerating breakdown of the organic matter. Once the fermentation is complete, the compost can be buried or placed in a modified compost pile to complete its decomposition. The end product is rich, dark compost, ready for the garden. And no , your don't need the expensive bokashi kitchen containers. We already have a primary fermenter with spigot to capture the compost liquids. Now, just add another 5 gallon container - drill a series of drain holes to let the liquid drain out during fermentation and capture it in the main fermenter. Just something to think about if you have gardens or just wonder what to do with those kitchen wastes (meat scraps, fish, bones) that you use to just throw out. Drop a note if anyone is interested in further discussions on this form of composting by fermentation. CHEERS, AYE Papi

Comment by SC Papi on February 6, 2009 at 8:27pm

Let's see, one micro brewery in the area, 10 home brewers, ummmmm, how much ethanol will be be able to make???? Seriously Cornelia, that is really cool information and equipment you took us too. The fuel units are a little pricey, but, they are certainly heading in the right direction. Who knows, maybe in the next couple of years we might have an Ethanol blog on Homegrown.org with folks talking about how they make their own fuel using that technology. CHEERS, AYE

Comment by Cornelia on February 5, 2009 at 10:11am

Sierra Nevada powers cars with beer leftovers

Comment by Torry on January 31, 2009 at 8:51am

SCPAPI- Thanks for your reply, makes good sense to me. and no I did not keep a sample. Can I culture one from the beer itself? The IPA turned out fabulous, about 5%, hoppy and bubbly.

• ‹ Previous
• 1
• 2
• 3
• 4
• Next ›
• Page