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Why every home brewer doesn't do this is beyond me! Check out how simple this is.
https://youtu.be/VEXrnIweIfQ

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What an awesome day in South City today now I get to chill with a couple of fine beers. I hope they like me sucking them down too. Cheers!
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Looking for a good brew place in Arizona for Spring Training. Please let me know I will be there for a few days enjoying some baseball...Meanwhile off work and decided to crack open a crafty tasty beer.
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Hi everyone! I'm a homebrewer from Brighton, UK and I'm currently doing some research into how people take notes about their brews, and if they share those notes with others. It would be amazing if you could answer a few quick questions and share the link with other homebrewers: https://docs.google.com/forms/d/1p-pK1m2XEyOMXqSPqXcC7j0xMW327dxAQgIGGgCMhhM/viewform?usp=send_form

New Homebrew Supply shop in Memphis!!!  Bernoulli Brew Werks partners with the local Memphis community by providing home brewing support with raw ingredients, equipment, and process design.  91+ Hops, 115+ yeasts and 47+ grains are available to choose from.    
Brew any beer at home with any and all levels of equipment—from pre-made extract beer kits, BIAB (brew in a bag) to do it yourself all-grain recipes. If you’re in need of raw ingredients, equipment or the know how, we’re here to help!

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Check out this new Colorado Brewery trying to get a start on Kickstarter, Awesome prizes for pledges!! check it out! 

http://www.kickstarter.com/projects/1805827031/colorado-common-hard-cider?ref=live

Raising the strike water temperature will help rinse the sugary starch off the grain..!

Should probably introduce myself, I am a mead maker (novice) but I like to keep things on the (very) simple side and also cheap too. I make my own air locks (I can teach you, its simple!), I brew/age in empty wine bottles and antique whiskey bottles that I find. I use basic bread yeast and simple "off the shelf" or all natural local ingredients. I LOVE sharing mead with friends and family (isnt that the point?) and am always trying new ideas. I am very open to sharing recipes and techniques and always willing to learn more.

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Friday the Pale Ale is done fermenting and ready for priming in the keg!!
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