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I am looking for advice on what the best design (for a DIYer) would be for automating my chiller to move glycol to 2 Fermenters and 1 Brite tank. My original thought was to use basic temp controllers to turn on a pump and open a motorized ball valve. Would anyone be willing to share their...

Would there be any benefit to mashing specialty grains at a higher temp if trying to achieve a certain sweetness profile with a beer. Trying to attain that plum like character that Newcastle has but don't think mashing the full grain bill at a higher temp will do the trick. I am wondering what...

I am looking for some great crowd pleaser recipes, something that would appeal to a wide range of beer drinkers. Anyone care to share?

I made a stir plate from some parts I bought at Radio Shack. I thought all was well until I placed the stir bar in the flash and added liquid. It works fine until I put water in the flask, then it keeps throwing the bar...

If anyone is interested I found a source for the same culture tubes White Labs uses for their liquid yeast strains. The picture below shows the tube I bought on the left and a White Labs tube on the right. The website where you can buy them is...

Looking to buy a used grain mill with at least a 7 lb hopper with base.

I'll this motor be too powerfully to run a grain mill, I think the one I am looking at is the 2 Roller Monster Mill. The motor says it is a 16,000 RPM Motor:

What is the deal with these cheap PIDs I see for sale everywhere? Do they measure up to the same quality as the Auberins? Or am I just day dreaming?

Has anyone ever used these for fermentors? Seems like a simple stand could hold about 4 of them in a row.

It's got this up this morning...about $39 in materials from Home Depot.

Using three way SS ball valves. SS sheet metal with full extension cabinet draw hardware to slide out the pump.

I am putting together a RIMS Brew Cart and would like some input on where to put control panel and pumps. Here is where I am at: I would like to place the control panel on the top shelf but am not thrilled with having a lot of visible wires everywhere. I am planning on using two PIDS and...

I have a 1 gallon batch of hard cider made from the following: 2 Quarts of Motts 100% Apple Juice 2 Quarts of Juicy Juice Cherry Juice (which is mostly Apple juice) 4 ounces of Light DME 1/2 packet of S-04 Seems like after 4 - 5 days of active fermenting it is stuck. I have not taken a...

I live in the North East and grew some Brewers Gold and Cascade Hops this summer. Is there anything I need to do with the root system before the spring orniver this winter?

Looking to make a Belgian Specialty Ale based on a bunch of leftover specialty grains, hops and extracts. Are their any clear RED FLAGs with this recipe i might want to change or avoid alltogether? Recipe: Belgian Specialty Ale Brewer: Mike Bellini Asst Brewer: Style: Belgian Specialty...

Do I have a box of bombs on my hands here? In the picture below, the center dimple on the cap has been pushed out and is raised as compared to the one in the lower right of the photo which is still depressed. I have never noticed that dimple being raised before. Inside is a Pumpkin Ale I...

I made a Heff and used WP380...first time using it and the whole house stinks of rotten eggs. It had a very aggressive fermentation which started in under 8 hours and didn't settle down for at least 36 - 48 hours. It is still bubbling away on day 3 and has a very sudsy head in the fermenter...

I thought I would share this little DIY project. I am aware that I am opening myself up to a lot of...ehhh..."comments" so have at it! I brew a lot of 1 gallon batches. Mainly because it allows for a lot of experimenting and tweaking recipes to perfect them to my liking. It also allows me...

I made a couple of 1 Gal test batches of a Saison and a Belgian Tripel. My LHBS guy told me it would be okay to pitch the full Wyeast 3724 Balgian Saison tube and the full Belgian Strong Ale Wyeast 1388 smash pack. Atfer about 3 weeks in the primary and now 1.5 weeks cold crashing in the...

I made a Belgian Tripel using Wyeast 1388. It has been in the Primary for 3 weeks at about 71 degrees. After 2 weeks I used a heating pad to increase the temp to 80 degrees after the activity settled. I just racked into secondary and it smells sour and tasted sour. There is not as much...