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Anyone else feel like their transfer from kettle to fermentor could be cooler? From the brewhouse, I run off wort from kettle, to heat exchanger, through pump and over to the cold room where the tanks live. Whenever I adjust the valve position in an attempt to slow the flow I get some...

Anyone familiar with an automatic co2 controller that can turn on for serving hours and shut off when bar is closed? Based on clock settings, for example 7 pm to 10 pm

Aloha Brewers, I just purchased a $200 RO Unit from Amazon in hopes that it saves work for me. Our brew days are creeping over one barrel of production and ive been driving to town to fill up 15 gallon barrels of RO. While cheap, its the cost of going in to town that was the hassle. So i...

Usually i get off white colonies, this time most colonies on 3 plates were light brown. I think the plates in general looked great though, also smelled normal. The plates were slightly older than my normal timeline. Instead of stepping up a two day old plate, these are about 4-5 days, not...

Would an unjacketed open fermentor, ferment cooler than an unjacketed closed system, given everything else equal. The idea being the ease of strain and pressure on the yeast in an open system being naturally cooler for fermentation. Has this ever been reported on? Anyone have any info or...

Aloha Brewers, I have a 3 tap tower for sale, with everything needed (taps, handles, installed lines, black connects.) Just install in fridge and hook up your kegs. Some recent changes, see link for actual sale...

Aloha Brewers, Anyone in the Hawaiian Islands need an 8 tap Kegerator, selling for $500. Shipping most likely via Young Brothers. 15 yr old standard fridge hollowed out and fitted with chrome taps, two four-way splitters for CO2, 8 gas and 8 liquid, all it needs is some kegs. Gas tank not...

I am two batches in using my new plate chiller, and am not happy with the results. The two batches have gotten to pitching temps soon after passing through the chiller, but ive gotten too much break material going into the fermentor. The result has been hazy beer with muddy flavors. After some...

After years of brewing i just ran into my first 3 day lag phase for a stout to start fermenting. Its sort of mysterious. Normal, unevental brewday. Im brewing two, 15 gallon batches, each brew day currently. Each batch has yeast grown from a slant, that came from a clean plate, and stepped...

For some reason i wanted to try a step mash. Didnt go as planned. Hit 120, 130, 140, couldnt get to sach. rest, jumped to 169 for mash out. For each rest i pulled part of the mash for a decoction. Of course, i got some sugar out of it, O.G. was 1.057 and fermentation is fine, but i...

Well, i made 12 gallons of The Pious Westvleteren 12 clone from i cant remember who. Put 11 gallons down with #1762 and set aside a gallon, open to the air for 3 days. Its fermenting pretty good...

Worst beer ive ever had. Wasnt even close to an IPA, must have lost 90% of its essence. I bet its great fresh at the brewery

Well, i try to give a six pack away every chance i get, to local friends, family and visitors of the Monastery. My last gift was an american stout, and it came out great. First keg lasted 4 days, second about the same. But when i asked the friend who got the gift, he couldn't drink it! He just...

Mash Efficiency from John Palmer "In the last 15 years, people have stopped getting hung up on "My efficiency is better than your efficiency", as JZ says, when your in a mediocre resource efficiency at 70-75%, your making a much richer tasting beer than if your brewing at 90 or 95% efficiency...

So, we have heard of Tasty's 8 day beers and all the other crew pumping out beers in approx. 8 to 10 days and cloning commercial beers with high standards. How does this compare to the long primary and aging theory? How can we justify what we say here everyday when they are doing this...

For awhile now i have been using the liquid side. Any reason not to if you know the system and can prevent liquid from coming back up the line? Pro's and Con's of both welcome.

Any brewers on Kauai have a water report.

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Aloha again, I recently went out for the first time in awhile, monks dont get out much, and to my amazement a bottle of Chimay Red was for sale at a local food mart. It was $13, and their last one so i bought it. Just earlier having my first Chimay Blue at a local restaurant, also having...

Thinking about brewing this soon. Anyone see something really off? Recipe Type: All-Grain Yeast: WYeast 1214 Yeast Starter: 1.5 L, 2nd Gen. Batch Size (Gallons): 10 gal Gravities from BrewPal Original Gravity: 1.071 Final Gravity: 1.018 IBU: 30 Boiling Time (Minutes): 90 Color: 11 Primary...