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Hi all, Since moving into a new house, I had some off flavors with my beers. I narrowed down the problem to my water. My tap water has a faint sulfur odor, is hard, highly alkaline and from what I gather it is treated with chloramine. My last batch I used spring water and it improved my...

I was at a restaurant yesterday and had a Sierra Nevada Lost Guy Rye Ale. I did a search for it when I got home and apparently it is one of their Beer Camp brews. Has anyone else had this and more importantly, does anyone have any idea of what the recipe might contain? Thanks, Lou

Thanks to this message board, I have switched to electric brewing using two 1500 watt heat sticks which has made brewing more fun and easy compared to the turkey fryer. I would like to upgrade to a 10 gallon brew system using 5500w heating elements in my HLT and kettle, and keeping my 48qt...

Hi all, I am currently using a three roller monster mill at factory settings to grind my grain. Batch sparging with a 48 qt cooler and hose braid, I am getting stuck mashes and about 70% efficiency. I am not using wheat in my beers. I mash at 150-155 deg and add water for a mash out to...

After reading some of the threads on using electric heating elements to brew, I was curious how electric brewing compares to using a propane burner, both in terms of time and money. So, I did some thermodynamics homework and this is what I discovered. Feel free to point out any flaws you see...

Hey all, I usually brew hefeweizens and alts. However, my house is usually between 68 in the winter and 74 in the summer, which is a little too warm. In the past, I have used a cooler with ice bottles to keep temps down. However, I am thinking about getting a fridge to have better control...