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Typically I use commercial cultures and dregs from various sour ales in the sour ales that I brew. This time around I want to take a different approach. I am going to do a traditional lambic using the turbid mash schedule in Wild Brews. What I would like to do is grow up a resonable pitch of...

I am looking at doing a 10g batch of an "Imperial" Brown Porter (1.080 40-45 IBU) in the near future and I was considering taking 5g and giving it the flanders brown treatment. Have any of you had expierence using Roeselare in a higher gravity/IBU brew? If so what was your expierence? Did you...

I have been gathering the equipment needed for a HERMS brewstand (similar to the Morebeer 1100 and Brutus 10) and started assembling this weekend. I have 2 of the medium size 24 tip burners and I am blown away by the output. I was testing it out and found that the bottom ring of my keggle was...

I just finished reading the yeast and fermentation section in the compleat mead maker. Is the pitching rate for a mead similar to an ale? I use Jamil's pitching rate calculator for my beers. Should I do the same with my meads? Thanks in advance.

I know I have seen a sheet out there that breaks down what malts need to be mashed and which don't. I know that roasted/toasted and carmel/crystal malts do not need to be converted. Also munich has enough diastatic power to convert itself. But a cheet sheet covering all of them would be...

I am having an issue with figuring out the line length needed for my higher carbonated styles. I keep the fridge at 42F and use 3/16 ID line with picnic taps. According to ProMash I need to keep the gas at 24psi for 3.5 volumes of CO2. How do I calculate the line length using 3/16 ID tubing...

I see dual body regulators on damn near every site. Is there any reason you can't run 3 regulators off the same tank? I like to keep a 3 styles on tap and most of the time I am adjusting my single body to dial in the pressures and switching the gas from keg to keg. I now have 3 regulators and...

Hello Everyone, I am planning on converting a sanke keg to a direct fire mash/lauter tun. I dug around the project locater but I was unable to find anything on this. I plan on picking up a ss flase bottom for it and the construction of the lauter system is easy. My question is what are you...

I am doing my water calc for a 44 SRM american stout. According to John Palmers spreadsheet i should be shooting for a bicarb level of around 650 ppm. It seems like alot to me any thoughts?

My friend is heading to London tomorrow. What are some "must haves" that can be brought back? Thanks in advance. -Chris

I am planning on brewing an Imperial Saison in the very near future. From what I have heard it is pretty tough to get the Saison yeast to dry out the beer all by it's lonesome. I know many pitch an american ale strain to finish it up but I am going to pitch the Wyeast belgian lambic blend to let...

I just got my kegging set up last friday. I drew my first glass tonight. Under carbed but tasty.:ban: My question is should i leave my picnic tap on or take it off until the next time I serve. Thx in advance.

I use Star San in my blow off rig and I always have a nice layer of yeast at the bottom of the jug after the krausen subsides. My question is if I decant all the star san off the top can I use that yeast layer to grow up a fresh starter? Thanks in advance. -C

Hello everyone. I am traveling to Fayetteville, NC on Monday for work and I am wondering where the locals go for a decent pint and/or good food. Thanks in advance. -Chris :mug:

So I am getting to the point where I would like to start competing so I can get some better feedback than just "Wow man, this is good." My question is if you are a few (2-3) gravity points off is is still considered in style? The reason I ask is because I did a IIPA and my FG is 2 points lower...

If you leave a beer in the primary for 5 weeks, chill it (40*F for 24 hrs), then bottle will there still be enough yeast in there to prime the bottles? Thanks, -C

OK, this may be a touchy subject but I am gonna come right out and ask it. While in Washington I tried an IPA (Two Beers Echo IPA if I rember correctly, I was pretty drunk)and it have a very pot like taste. It reminded me of some very decent kind bud both in aroma and flavor. My question is...

So while syphoning my IPA to my bottling bucket I realized that I had not added the priming sugar solution to the bucket first. I added it a little better than half way through and thought "I'll just give it a lil stir b4 I bottle it." So then about bottle 15 I realized that I didn't stir it. It...

I bought an Oxygenation kit from AHS recently and I dont know where to go for the O2. Any suggestions are apriciated. Thanks in advance.

I am heading to San Diego this afternoon and I am curious where I can get some Pliny the Elder in bottles to bring home with me. I haven't tried this one yet. Also, any good Pub / Dining info is always apriciated. Thanks in advance. -Chris :mug: