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I'm looking for an accurate Ph meter that can accurately read in temps over 50c (122f). My current meter is reading at 5.9 in my mash tun, which is at 150f. I seriously doubt that this is correct, as I am brewing with a decent amount of dark grains in this batch, I have added nearly 10g of...

Wasn't sure where to post this, Yeast/Fermentation, Recipes, etc. So posting it here, hoping someone can weigh in. So, I had a starter get some bugs in it when I put it in the fridge to crash. I guess I forgot to tighten the lid, and when the starter cooled it pulled in some bugs. It's a...

So I made an American style lager w/ the simple grain bill of 7# pilsner and 3# flaked rice. Now, I wasn't expecting this, but I'm not surprised, nor am I terribly upset about this (as I won't be drinking a majority of it), but it has a slight taste of Rice Krispies, I noticed it as I was...

I've had my 10 Gallon Igloo MT with a 12" Domed SS False Bottom for about a year and have never had an issue with stuck mashes (I've breweed 30 batches in it no problem). I have a 1/2" bulkhead w/ a 1/2" Brass ball valve to drain. About a month and a half ago, I was brewing a Black IPA, and...

I just kegged a Heffe that is quite good, but the yeast characteristics are a little different than I'm used to. I used WLP300 (my typical hefe yeast), fermented in the low 60s and ramped up to 68 over 7 days, then kegged. Finished at about 1012, started at about 1046. Fermentation went...

I'm conducting research on breweries in Central Texas, and would like to know what their annual production volumes has been for the past few years. Short of calling up each individual brewery, are these numbers available anywhere online thru the TTB or TABC?

It should be on my doorstep by the time I get home. Has anyone had this? Any comments on what I should expect? Here's a link to the Rogue website with some details on this brew... http://rogue.com/beers/voodoo-bacon-maple.php

...On my last trip to AHS. Instead of ordering ounces on my roasted malts and crystal malt, I ordered pounds. The guy asked me before he milled the grain, I didn't pay attention, and didn't realize what had happened until it was too late. Since he asked prior to milling, and because I want to...

Accidentally posted this in the Gluten Free section.... I have a brew for a big Doppelbock, shooting for 10.5% to 11%, and am looking for tips of getting beyond that 10% mark. I've made big beers in the past, but the only two really BIG beers I made stopped too early and were way too...

I have a brew for a big Doppelbock, shooting for 10.5% to 11%, and am looking for tips of getting beyond that 10% mark. I've made big beers in the past, but the only two really BIG beers I made stopped too early and were way too cloyingly sweet to drink (attempts to kickstart the fermentation...

Never done a Doppelbock, but figured I'd challenge myself and go for it. I have a 10 Gal igloo drink cooler for a mash tun, so I cant handle more the 20lb of grain, so I'm going to have to get some Munich extract to get me over the 10% mark. Here's the Recipe, as always I'm always open to...

I believe the technique is called Krausening (which I'm aware has multiple meanings throughout the beer world), but also hear it referred to as simply "capping" a fermenter. I would like to try this with my next German style beer, (probably a Maibock or Maerzen) taking the actively fermenting...

I'm brewing up 40 gallons for an upcoming tailgate and have a guy that was gracious enough to help with designing logos for each brew that I will turn into magnets and place on the keezer above each tap. I'd appreciate some other's opinions, hoping they can improve in ways that I may not think...

Here's a quick English IPA that I worked up while bored at work with a dash of rye to make it interesting, I'd like some suggestions on yeast and any other critiques or suggestions if y'all wouldn't mind 10# MO 2# Rye Malt 12 oz CaraStan (English Crystal 40) .5 Oz Cluster @ 60 .5 Oz...

I know a few breweries have done this, but have any homebrewers gone above and beyond? I want to make a series of SMaSH brews so I can increase my familiarity with the flavor contributions of every hop variety I can get my hands on. I know that this will take forever, but hey, I don't plan...

We got some free peaches at work as a gift from a vendor, so I figured I'd put them to good use. I'm going to make a nice, dry, refreshing saison. I've never made one before, but here's my recipe. Any of you seasoned saison veterans, your comments would be appreciated! 9.5# German Pils 12...

I'm looking for someone in a different part of the country to do a beer swap with. I'd like to go to these destinations myself, but cannot afford the travel expenses!. I'm particularly interested in regional beers that aren't available anywhere else. I'm particularly interested in a handful of...

I got a small 5 cubic foot chest freezer that I will be using as a fermentation chamber. I want to install one or two computer fans to keep the temperatures somewhat even throughout. Where is the best place to mount these fans to ensure best circulation? one fermenter will have to set on...

Is there any way to avoid this? I use a propane burner with a ceramic coated BK and always get in incredibly thick layer of carbon residue on the bottoms and sides where the the flames come up when I have it cranked up to reach boil. Is it my burner, my kettle, or is this something that just...

About a week ago I was chilling my Pennybacker Pale Ale when my smoke alarm went off. I wasn't sure what exactly why, I didn't see or smell any smoke. I went into the bathroom where it just smelled like the heater kicked on. I continued to explore and realized that my dryer was still running...