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I'm a programmer by trade looking for a project to collaborate with or maybe even start a new brewing software project. The gap I'm aiming to fill is integration with brewing supply stores for ingredients and such. I've found myself cross-referencing the northern brewer and brewmaster's...

I'm looking for someone in the Atlanta area that can cut and weld some steel tubing for a Brutus 10 (ish) build. I'm not looking for a professional, if I wanted one I'd go grab the yellow pages. I'm just looking for someone with the equipment and a little know-how. I'll bring the steel to...

I know, another recipe critique, but its the first recipe I've made from scratch and I'd like to see what you guys think. I know it will taste good, but I want to know how you think it will do in competition in the american pale ale category: 6 gallon batch 90 min. boil 1.057 estimated OG...

I have a Scottish Wee Heavy Ale that I bottled two weeks ago with 4.5 oz dextrose for my 5 gallon batch. I cracked one open for kicks yesterday and it doesn't have any more carbonation in it than it did when I bottled it. I'm sure this is from the two months that it spent in the fermentation...

I've been trying to figure out what to do with all the spent grain from my mash. I dumped it in the backyard last time, but that wasn't a good idea as it attracts critters. I saw a post on another forum where a guy said he makes dog biscuits out of the spent grain. Does anybody here do this...

I'm currently fermenting a strong scotch ale with Wyeast 1728 Scottish Ale yeast. I let it sit in the primary for two weeks at 57F, then I transferred to secondary a few days ago. Ray Daniels suggests fermenting a strong scotch ale at around 55F in the primary for a couple weeks, then letting...

Hey folks, I just got a brinkmann turkey fryer that has this automatic temperature shutoff switch. There is a button (resistor I think) that the stock kettle sits on that is supposed to measure the heat of the kettle and turn off the flame if it gets too hot. The odd thing is that I can use...

The cold weather season is quickly approaching and I wanted to get some ideas from you guys about maintaining proper fermentation temps when your fermentation vessel is (required to be) in a cold environment like a basement or garage. Right now its about 70F in Atlanta and having my pink foam...

I just made my first IPA 2 days ago. It is fermenting in my son of fermentation chiller at a steady 68F right now, but there's only about 1.5" of foam on top of the wort. The airlock is bubbling about once every 3-4 seconds. I thought there would be a lot more foam going on with this beer...