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So this past Christmas Eve (last night), my cousin was mixing up these EXCELLENT aperitif cocktails. She called it an Espresso Martini with Oat Milk. It was delicious. Coffee flavored, caramel, sweet but not overly so-all in one drink. I had at least three of them. So i got to thinking - How...

I have had zero luck locating a manu for this bad boy (PID controller, fyi). I'm trying to dial it in and I dont know where to start. I sort of feel like it might work the same way as the Auber models but im not sure. I want to adjust the hysteresis band so I dont over-shoot. Regards...

And when I say noobie...I mean new to the Auber. Im very much at home BREWING beer. Im running wet tests on my two tier for the first time, RIMS with a chugger pump/Auber Ins. Syl 2362. I have the SV value set to 80 and im watching the PV value continue to climb. Im watching the OUT light blink...

So for those of you who have had Lagunitas' Lil' Sumpin you know just as well as I do that it's a fantastic testament to the wheat beer genre that transcends the boundaries of it ten fold. For those of you who've have Lil' Sumpin WILD, again, you know just as well as I do that it's another...

I'm building a keggle and I'm trying to figure out if I should use a false bottom as opposed to a copper tube for wort pick up. Obviously copper is way cheaper than stainless steel but why does no one use it if it's do much cheaper?

First of all, if you guys havent noticed ive been posting a lot in here and I really truly appreciate EVERYTHING you guys are throwing back at me!! Now im wondering about hot side transfers on my two tier rig im putting together! Between the HLT and the MLT and the RIMS loops...should I use...

Well yea one's more expensive than the other of course but what do you guys really think about cleaning and maintenance wise? I'm about to go ahead and get ALL of the fittings for me rig and I'd like some real world opinions!

So im getting closer and closer to having my two tear RIMS set-up ready to go!! Im running into a conundrum, im wonderung how I should route my wort lines. Specifically, the material of the hosing I should use...and if not hosing-what about copper piping? Thoughts??

Hey all, it's been some time since I've been on here! School and work make it difficult to find beer making time, but here I am...at it again! This time I have a pretty technical question at hand...i need a RIMS part list as well as some input and information on wiring and electrical...

Alright so I know about the pros and cons for the most part about using distilled water but I wanted to sort of take this one step further. If you start off with distilled water which as we all know has a mineral content all across the board at 0, can you add the right salts and minerals to...

So prior to bottle conditioning, I sipped a sample of my Imperial IPA recipe. It tasted lovely, exactly what I was looking for. I primed with the required amount of sugar and let the bottles sit for three weeks as usual. Upon first pour, I noticed all of the hop aroma that was there when I...

I already posted a thread on here about using these cultures I made. I just want to make sure that everyone's general con census is that he entire.bottom layer is a nice yeast cake and not a sedimentary trub.

I received three of these: http://bayouclassicdepot.com/bg12_cast_iron_burner.htm ...from Santa the other day and I'm trying to figure what PSI regulator I should use to run all three on my rig im in the process of putting together. Also, has anyone heard of Chugger pumps and if there of...

What are these hangers called? I'm trying to use some of these to route the piping for my propane on the rag I'm building. Also I ordered a 30 PSI regulator for the rig as well for a 3 burner set up? Think sabco brew magic.

So here's a picture of my washed yeast starter that I made from a British Ale yeast, as you can see the trub layer is thick and the yeast layer isn't as much. Wondering if I'm still in the clear to use these or not if i decant enough of the liquid. Let me know people! [/url] free photo...

Trying to perfect my imperial IPA recipe here and I need some pointers on temperatures and times for a single infusion, batch sparge mash. The grist: 19 lbs. 2-Row (US) 12 oz. Cara-Pils 6 oz. Special B Shooting for a medium-light bodied mouthfeel, I want the hops to shine especially...

So, you know, I'm a fan on the Unibroue beers. I dig those labels too, and the names are unique. The beer itself is fantastic with Fin du Mond being one of the finest examples of that style I've ever tasted. One thing puzzles me however...on a few of the Unibroue beers as well as on the Trader...

Brewed my biggest batch of beer ever, my own recipe, using over 6 OZ. of hops for a 5 gallon batch with 1.72 OZ. being used for the dry hop stage for 11 days. I used Summit for the initial bittering and Willamette for the rest of the additions (15, 5, 0). I utilized the later additions to get a...

So i've been bottling and bottling and bottling and well, you know...bottling some more. I keep getting a sizable amount of yeast on the bottom of my bottles. Now i know I'm a home brewer and I can just "deal with it" but is there any known solution to cut down on the amount of yeast at the...

I was reading a Pliny the Younger recipe (I got Russian River literally 4 blocks from my house :]) from themadfermentastionist.com and in the 'notes' section, the author states that they made a 2.5qt starter and then "crash chilled" it 37F three days later. Clue me in here on what there talking...