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Coleman used to offer those cylindrical 70 qt xtremes but I cannot seem to find them anywhere online anymore. Anyone have a source or an alternative? Thanks.

Background: So I brew a lot of brett beers and to keep cost down, I maintain cultures of different strains. I recently kegged up a B. Lambicus saison, upon tasting, there is a significant level of DMS, in fact, an offensive amount. I've never had problems with DMS before, I boil vigorously for...

This beer's original plan was to be a big brett strong ale with fruit, but I called an audible a few weeks before and decided to attempt a strong sour. I threw everything I had at it, a few different strains of sacch, all the brett strains, 20+ commercial dregs starter, a fresh pack of pedio...

I recently upgraded from a SS braid to a false bottom for my 10 gallon MLT (standard domed stainless steel FB). I used to have awesome, clear wort before my boil from the great filtering of the SS braid, but would occasionally get stuck/slow runnings. So I upgraded; no more stuck mashes or...

What effect does bicarbonate have on the final product? I just realized I have been diluting down to soft water, thne building up my Ca and CL:SO4 ratio as needed, but have not really paid attention to HCO after dilution. All I could find was the recommended ranges: "Brewing Range = 0-50 ppm...

Mashing in on a saison with wlp568, just looking for any tips for this yeast. This will be my first time doing a step fermentation also. My plan is to hold at around 72-75 for the first day and gradually increase to 80 over the next week to finish out. Any thoughts are appreciated, I've read...

Just moved and my only cheap option for brewing outside is a pop-up canopy. I was just wondering if anyone else does this, I was worried about steam melting the top etc.

The purpose of this thread is for anyone to share any information they have regarding commercial produces of wild/sour beer and their production techniques. Obviously a lot of the consistency (or inconsistency) of these produces arises from having many barrels on hand to blend from. Regardless...

Is there a way to get an accurate cell count for pitching rates without the use of a microscope? I am looking for something other than a pitching rate calculator such as Mr. Malty.

So I have mine hooked up to my chest freezer and it has been working fine for the past two months. Usually it only runs on the cool cycle until it reaches the set temp (3.9 C). Last night I noticed the freezer was still running while the temperature read 2.0 C, but the read dot was on the...

Heading down tomorrow, what are your must visit breweries/tasting rooms locals? I am starting off at White Labs around noon but have no plans after that. Thanks for any input/adivce.

Experienced homebrewer looking to take the dive into wine, what's the best introduction you know of? Would rather not have to purchase a book, so a simple online primer recommendation should do. Thanks in advance.

What are "bare root hops?" There is a local nursery advertising these, are they just rhizomes? Here's a link to their CL add: http://corvallis.craigslist.org/grd/2894573942.html

Just stumbled upon this while reading about a brewery in Oakridge, OR. http://honestpintproject.org/ Essentially, you can certify your local pub or brewery for serving honest pints instead of 14 ounce shaker "pints" or other deceitful vessels.

So I have never actually bottled any kombucha. I was wondering how long between readings should I wait before it is safe to bottle? Is it more like a sour brew where I should wait until I have consistent readings a month apart to avoid bottle bombs?

Figured if there is anyone else washing yeast in Corvallis or nearby we could trade some and extend our collections. Shoot me a PM or respond to thread if interested.

Given that most of these French and Belgian strains have optimum fermentation temps usually 60-70, what is everyone's experiences with cellaring batches at lager temps, or even near freezing. For instance, WLP072 has optimum temps 63-73, but for a biere de garde you would want to condition at a...

Annual sales have eclipsed Boston Beer Company. Yeungling is now the largest domestic owned producer and still the oldest! http://www.courant.com/videogallery/67370250/News/Yuengling-Oldest-Largest-American-Owned-Brewery

My LHBS carries Special Aromatic Malt (3.5L) from Castle. I cannot seem to find this on the Castle website, only Aroma Malt (38.2L). Can anyone shed some light on Special Aromatic malt, if it even exists? Is there any difference between Aromatic Malt and Special Aromatic Malt?

Since starsan is no rinse, it just occurred to me that it might be affecting the pH of my mash, can anyone shed some light?