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Dear all, Just mashed in for the first time in 5 years. Smells amazing! However my mash temp is very uneven there's a roughly 10 oC difference from the left hand side of my mash tun to the right. Temperature variation is 65 oC - 75 oC. What is the effect of a high mash temperature...

i'm in the planning stage of a 9 gal brewery. has anyone already put one together and has any tips? Where's a good place to get hold of old kegs for vessels? is it easier to use a pumping system or build a tower and use gravity?

im off to chicago in a few weeks, need some drinking spot recomendations. Being english i only know about goose island, which my mate and i are planning to visit. where else is good

im thinking of a christmas stout for 09 (bored at work) thinking brooklyn choc stout clone (AG) any tips? wanna shoot for about 14/15% abv

i keep seeing different ways to do this, whats the best? how long should i leave the sparge water in my mash tun?

for my next beer, i want to try and make an ag hazlenutty (in flavour not colour) brown ale. i had one the other day which tasted ace, and was wondering if anyone has any suggestions on the best malt mixtures to get the flavour?? thanks

any ideas on building a sparge arm without spending any cash or disconnecting my girlfriends shower.