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So I made 10 gallons of a Pliny Clone Imperial IPA. It just went to the secondary and I got about 8 gallons (lots of trub). Should I adjust the amount of dry hops (*.8)?? Thanks in advance! -B

I made an awesome Belgium tripel and want to barrel age it. I have new american white oak barrel. I have some questions: I assume no carbonation or refrigeration? Once I drink it how do I condition the keg for the next batch? I am going to fill it with water for a few days before I keg to...

I want to make 10 gallons of a dubbel and realized I have no DME to make a starter. I only have a single vial. What can I do? I was thinking of brewing tomorrow. Air locking the batch and making a starter from some wort and pitching the next day after?

I am looking for something to put into new white oak barrels? I was thinking a stoudt? Any recommendations?

So I flaked and doubled my starting water in my mash. I already have it in there and plan on to just boil off what I need to. Is this an issue? Would it change the flavor by brewing so long? I will calculate the time and add the hops at the right spots towards the end. Will I get maltodextrins...

I read some Belgium triples are brewed without candi sugar. Is there a formula to replace 1 lbs of candi sugar with grain?

I typically have about 1 gallon of wort left in my various kettles/coils/tubes when I am done brewing. In essence arent I brewing a 6 gallon batch and not a 5 gallon batch? I do end up with 5 gallons in my fermenter since I compensate for this but should I change my recipes from 5-6 so I dont...

Is it ok if the electrodes of the heating element touch? Does it short it in anyway? Im talking about the long black probes that go into the kettle.

SO. I havent had a lot of time to get into the whole yeast thing (and I will). I want to do an ESB at around 1.040 SG. Mr Malty says i need 148B cells. I have a smack pack of Wyeast 1318. Could I do anything tonight to get ready to pitch around 5 pm tomorrow? My stirplate came in if that...

There is so much info. I watched on how to save yeast and make a started. Is it that easy? Stirplates or any other odd equipment I might need. If I could save on yeast everytime ($$) i would be happy.

I learned a bunch from my old system and am now redesigning it. What do you all think?

Anyone know of a good 12 vdc valve (or any valve for that matter)? I have been using solenoids from duda diesel and they are AWEFUL. Just caused me a batch of beer!

I want to mees with decoctions and I need a portable single 220v electric burner hot plate. does anyone have any good recommendations? I want to be able to pull decoctions and boil them on it.

I love rye (bread and the booze) and wanted to try a rye beer. Want Im looking for is a rye beer that has some rye flavor to it with some hoppy aroma. Like a Rye IPA?? Does anyone know of a style or recipe that fits? Or if not point me in the right direction to come up with my own??

Im going to do a Boddingtons clone and want to add some things to my RO water to try to help things along. I found the EZ calculator excel spreadsheet and played around with some things. I was going to do for a 5 gal batch: 6 grams of Gypsum 3 grams of Calc Chloride 4 grams of Epsom Salt 3 gramd...

I'm going to put together a quick keezer controller for my new, well, keezer. What do I need to worry about? Turn on @ 39 and off @ 37. What about times in between cycling, min time to stay on??

I compensate for my false botton (2 1/2 gallons of water) in my mlT fill. I then calculate I need 5 gallons for spargung . Do I use this which will end up giving me an extra 2 1/2 gallons due to the mlt compensastion. Then just boil off the extra water,. I did try to comensate my spagre water to...

If I leave RO water in my tanks the base of the heater element is leeching rust into the wate. Anyway to get rid of this?

I have a decent running HERMS system and want to make a Belgian Dubbel. I found a recipe I like and it calls for a 2 step decoction (A @ 149F and B @ 170F). Can I accomplish the same "affect" with just doing a regular 1 step? Maybe start @ 149 for 30 mins and then raise to 170 for 30 mins...

Anyone have any experience with these? I want to cool a 60"W x 34" H x 19"D space. Actually its in an existing wine cellar but Im not sure if I can drive it to 38. http://www.beveragefactory.com/wine/cooling/breezaire/wkcseries/WKCE+1060.shtml