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I brewed a mint chocolate stout on sunday and i pitched my yeast arround 5 pm sunday night. The next morning the airlock was bubbling away through the next morning, which was this morning. Tonight when i got home the activity slowed tremendously to one bubble about every two to three min. So...

I use a 10 gallon square cooler for my mash tun. For the last 6 batches i used a pvc manifold but kept getting stuck sparges. So for this last batch i installed a false bottom on top of the manifold which fits pretty tightly. The recipe was for a double stout which had a total grain bill of...

Has anyone ever done this and what was the outcome...i was pondering wacky ideas and this popped up. It sounds great in theory but i need confirmation.

I brewed a ipa which had the following grain bill: 7 lbs 2 row us pale malt 7 lbs flaked rye malt 1 lb malted oat 1 lb 20L caramel malt 1 lb carapils I was exoecting an og of about 1.081 but ended up with 1.060. My mash temp was 155f for 75 min. And mash out was 10 min at 190. Boiled for...

I brewed what was supposed to be a 5 gallon batch of rye pale ale. It turned out be 3 3/4 gallons. I primed it with 3/4 cup of table sugar. The only way i can keep it managable is to get it close to freezing temps but even then it foams big time. Any tips on drinking the rest of this batch...

I brewed a rye pale ale a few weeks ago and it turned out great...i think. It has been bottled for about a week and i took a few out, chilled them, and cracked one open to find out it slowly foams up BIG. I poured it very slowly into a pint glass and slowly it created about a 3 inch head...

So i brewed a cider with 2 gallons apple juice and half gallon pear juice and i used a champagne yeast and it is ok but its a little TOO champagney. Is there another yeast i can use to tone this down while keeping good flavor?

So i brewed a cider with 2 gallons apple juice and half gallon pear juice and i used a champagne yeast and it is ok but its a little TOO champagney. Is there another yeast i can use to tone this down while keeping good flavor?

When performing a protein rest or saccharafication rest what is the best way to heat to the next level? Should i add preboiled water until i reach my temp? And when they say " heat over 10 min, how is that accomplished?

I am planning on brewing a hefeweizen as my next batch and i will use 60% wheat and 40% pilsner but i wanted to add some orange flavor. What should i use for this addition? Is there a hops that has this characteristic? Whats the best way

Should i rack my lager to a secondary after primary fermentation

Would there be any problem if i left my mash in the tun for a little longer than an hour say 2 hours. I have something i need to take care of and i am going to have to leave my process

I just racked from primary to secondary and i am dry hopping my IPA with 1 oz columbus and i was wondering if i should do this in my cooler at the same temperature as my fermentation ( which was 68 degrees) or at room temp

I was going to brew a batch of dunkel this sunday and i was wondering what a good temperature would be for this type of lager

I am having trouble finding a good dunkel recipe anyone have one they trust

If i were to purchase a kegging system ( 5 gallon cornelius type ) with standard dispensers, can those dispensers be upgraded later to towers with ease

If i were to purchase a kegging system ( 5 gallon cornelius type ) with standard dispensers, can those dispensers be upgraded later to towers with ease

I have had my porter in the ferment cooler for a week now and all is going well. The temp is 65. Here is my dilemma and question. I only have room for one batch at a time and i want to start another batch. Can i take the porter out and move it to 74 degrees for another week so i can start...

What would be a good primer for a robust porter. 5 gallon batch. And how much

I need a good reipe. :burp: