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I am having a hard time wrapping my head around Burtonizing. From what I understand, "Burtonizing" is loosely defined as the addition of calcium salts (typically gypsum, CaSO4) to balance the calcium hardness and the alkalinity to allow one to brew pale colored beers. I readily admit that I...

I've been using a converted 10gal Rubbermaid cooler with a stainless steel braid as my MLT for a while now, but I am thinking of switching to a false bottom. The reason for this is I want to be able to also use the cooler as a vessel to hold my fermenter with some ice blocks to try to control...

Does anyone have any idea what type of heat sources commercial breweries use? I can see benefits to both gas/propane and electric. I also wonder if smaller craft brewers can use either while the bigger boys always use one kind. Anyone know?

I'm looking to start all grain brewing in my apartment, and my only equipment for mashing/boiling are a 5 gallon pot and my gas range. I have successfully done a number of partial mash recipes using the large grain-bag method and have gotten good efficiencies (>70%). I plan on adapting it to...

Hi All, I have been brewing for a few months now and just found this place--so far I have gotten a lot of really helpful information! I have done about 6 extract batches to this point...I want to eventually get to AG but I live in an apartment in Manhattan and I don't have the...