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Ever travel to place (business or otherwise) and ask yourself, where the hell am I? The cultural differences are so drastic that you feel like you've stepped into an alternative universe? Well, I can sympathize. Greetings from northern Minnesota....complete with chicks built like linebackers and...

Well, I passed the new BJCP online exam a couple of Sundays ago. I found it was pretty difficult due to the time constraints, but I managed to pass. Anyway...I have my tasting exam portion this Saturday. Any tips from anyone who has taken the tasting portion, besides the obvious memorize...

My brew partner and I were approached by a mutual friend of ours that is getting married in the coming year. He would like very much for us to serve our beer at his wedding. Few things get me as excited as serving our finely crafted beer to new masses of people, but I want to make sure we do...

So I have a bock on deck to be brewed and I've thought about eising it. I think I have a good understanding of the process, but how do you determine the abv of the eised beer?

I have a 25' copper immersion chiller, brewed on Sunday. Afterwards I had a good amount of PBW (powdered brewery wash) left and the thing was looking pretty grimy. So I filled up a ice tub with the PBW. Pulled out the chiller on Monday evening and parts of it were purple where it had been in...

Heard this term for the first time today, but can't quite figure out what it means. I feel like it has something to do with cooling or cooled wort. Anyone out there have an actual definition?

Was set to brew tonight, starters are all set to go. Now due to unforeseen circumstances I won't be able to brew until next weekend. Will my starter hold up until then?

I just bought two rectangular coolers. See picture. It has a circular mash manifold. In talking with some people at my homebrew club meeting last night, they brought up a potential issue with channeling with the circular mash manifold. Suggested I make a PVC manifold. I would like to get...

Man am I confused. Have a blonde in primary right now that I would like to add strawberries to. What do I do? Fresh? Frozen? Boil them? Don't bother? I'm thinking 4lbs for my 5 gallon batch. After searching on here i am seeing varied methods. Knowing that there isn't going to be a clear this is...

Bottling my chocolate stout today , it's a 16.4 abv, got me wondering what everyone elses biggest beer has been and how they turned out. Not trying to start any kind of measuring contest here, and not saying bigger is better. Was just curious

It's time to upgrade from my 25' immersion coil, and I'm really stuck on what to do next. Counter flow coil setup? Plate chiller (gravity fed), plate chiller with pump, whirlpool immersion chiller? I've read that people have some gripes about cleaning plate chillers. What are you using? What do...

My brew buddy and I are brewing Friday. We are doing two brews, both Imperial Chocolate Stouts...his recipe and mine. He has this idea to use two smack packs of Wyeast 1028 London Ale and make a huge starter with them. He is looking at an OG of 1.11 (or something similar, I'm trying to...

Can cold crashing cause problems with bottle conditioning and carbonation? Have been adding 5oz of priming sugar to my batches. As I understand it, the remaining yeast eats the priming sugar and creates CO2 and carbonation. I have cold crashed two batches. A pumpkin ale, had great success...

Hello All. Been a member on here for about 4 months....'bout time I introduce myself. Location- Nazareth, PA. Home of the Andretti racing family and Martin guitars. Started brewing Feb '10 with my best friend (read: partner in crime) of 20 years. What began as a partnership in 2nd grade...

I currently have a pumpkin ale in secondary fermentation. During primary, I had my trub at the bottom and about a 3" thick layer of pumpkin on the top. Racking to secondary, I used two strainers to remove the pumpkin. Now in secondary, I clearly didnt get it all out, there is about a 1" thick...

Brew friends, My last three batches that have been bottled, have all yielded a "abbey style" taste to them after a few weeks of conditioning. If I keg, I do not have this problem at all. Last three batches were a trippel, a honey ale, and a pumpkin ale. I am partial mash brewing (have not...

I have a problem, the head on my beer disappears within 1-2 seconds of pouring. I am force carbonating, starting with a couple days at 30psi, a couple days at 20psi and then set to serving pressure of 10-12psi. If I bottle condition the same beer, I get great results, nice foamy head so I dont...

Kegged Belgian Trippel this past weeked and the final read was higher than the read I took when transfering from primary to secondary. What gives? This has been bothering me extensively for the past few days. I use a refractometer (calibrated to zero before each use) and then beersmith to...