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I heard there is an old English style lauter technique where you essentially fly sparge, but rather than letting the runnings go into a holding tank (or boil tank) you pump it back into your lauter water. Basically, you are lautering with 170 F wort. It seems strange, but it appears to be the...

Okay so we have a fish tank pump for aeration in our relatively new 3.5 BBL system. I know for homebrewing it is typical to use these, as well as straight oxygen, but for now we are just using air. However, I was curious if there is a way to know how much actual air is being put into the wort...

If so, do I need a certain amount of headspace? This fella is pretty full, but its already been fermented, was thinking about adding priming sugar.

Hey all, I was recently approached at my workplace to brew a large batch of a 5 gal batch I made a few weeks ago that some people took a liking to. Our brewery has a 3BBL system, but I just wanted to get some opinions from anyone who has dealt with a system this large before. I know it all...

My company just got a new big ol' brew setup. It came with this thing, which looks like it would be used for a grav readings, but there aren't any holes in it for beer inputs. Any of you pro folks know what its for?

Okay, so I've worked with yeast starters to make small batches of beer, but now I've realized I don't know a crucial piece of info for if I need to make a larger (MUCH larger) batch. Depending on how long I let a starter sit, how will I know how much yeast I've created? Can I make a massive...

so i made a batch of a rye ipa a week ago, it still ain't bubbling! this is the first time i've used dry yeast (safale S-04) and i'm a tad confused. the first time i pitched the wort was at 70F, i rehydrated the yeast in sterile 70F water, let it sit for 15 mins and pitched. 2 days ago...

Personally I'm not even that into massively high ABV beers, but i do love a nice big stout. I put together a recipe for an Imperial Stout that should come in at around 8.7% if all goes well. I've been using beersmith, and when figuring out a hop schedule that gives me around 55-60 IBUS i need 5...

so i'm brewing tonight. going for a rye ipa, pretty heavy on the rye. i hear its a good idea to do a beta glucan rest for mashes consisting of over 25% rye, so i was curious how to go about doing this if my mash/lauter tun is a 48 quart picnic cooler..i know the temperature and time that it's...

some of the dudes went to get some beer ingredients yesterday for brewing today. HOWEVER, they left the yeast (starter pouch) for an IPA in the car overnight. keeping in mind that i live in maine, and it's currently like 75-80 right now, do you think the yeasties are fudged up or will they be...

okay, so i'm brewing a batch tomorrow, i already got the grains for it. its about 40% belgian wheat, and i think that it's malted. either way, i'm unfamiliar with wheat mashing, and i've read about all the protein rests and such. i'm wondering if this type of grain (which i'm sure many of you...

okay, just thinking with the guys about what to whip up next. started thinking that a belgian white would be cool, but i was wondering if i could make it really dark without ruining the flavor. thinking a "black white ale" if you catch my drift! so i guess i'm wondering if using just a little...

Hey folks, I'm new, obviously. Me and my buddy started brewing our first batch a few days ago. Clearly we were the smart guys that didn't start until 9am, needless to say I was up until the sun came up. That was prooooobably because we decided to make our first batch of beer an all-grain...