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I am planning on bottling and aging part of a batch for for a year+. Would it be better to bottle condition this part of the batch, or would the beer age just away well if I bottled from my force carbed keg? Does keeping the yeast in the bottle provide any benefit? I amm inclined to think...

I am planning on brewing a couple of beers to take to a reunion and I have a few concerns. We will be driving for a couple of days, and I know that the sediment will get stirred up a good bit while we are driving. I am thinking of racking to a keg and crash cooling for a few days. Then...

If my Fermentometer reads 60 degrees, would the temperature inside the fermenting wort somewhat higher? I figure that the temps toward the middle of the carboy would be higher be a few degrees. Am I correct?

My kettle has a ball valve on the bottom. Instead of siphoning the cooled wort into the frementor I normally I just open the valve up and let 'er rip. I end up with most of the trub in the fermentor. Other than loss when transferring out , is there a problem with letting that much trub into...

I know y'all are probably tired of these type of posts, but I am so damn excited I just got to tell. I am brewing my first all grain batch tomorrow. Trying BIAB for the first time. I am I am not sure what king of efficiency to expect, so I have a bag of DME around just in case I don't...

I am working out my first partial mash for this weekend. I have a 16 and 42 quart pots. I would like to mash all of my specialty grains and as much 2 row as possible in the 16 quart pot. Then sparge by dunking the bag in the remainder of my water @ 170 deg. I am planning on 50% efficiency...

I have been enjoying Oarsman Ale over these crazy hot days. Is anyone familiar with a clone recipe or something similar?

I am brewing a porter that I plan on adding oak and bourbon to in secondary. I would like to split the 5 gallon batch in two and secondary the halves a little differently. The smallest vessel I have are 5g carboys. Will 2.5 gallons in a 5 g carboy have too much headspace and run a risk of...

I am going to be in the Saugatuck, MI area for a few days over the holiday weekend. Can anyone familiar with the area point me in the direction of any brewpubs, microbreweries, or places to pick up a few good beers to enjoy while I am there? Thanks.

I've brewed an American wheat and plan on a secondary with peach puree. The last time I did this I racked from the primary fermentor onto the puree in a secondary frementor. Is there any reason why I couldn't just add the puree to the primary once fermentation slows? Chris