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So I have been brewing with a bunch of friends and we have 25 gallons of Flanders red ready to be put into a barrel. We plan on brewing the last 25 this week. So we found some old whiskey barrels and they just don't smell right... Like poop. I was up in northern Michigan this weekend and came...

My friends and I have two full size whiskey barrels. One we want to eventually want to sour after we use it a few times to get rid of the whiskey essence. We were thinking of a stout but I was wondering if anyone had some good ideas. We can brew 35 gallons of 1.060 because of the size of our...

Just built out my hop garden in a sheep pasture... Do sheep eat hops?! Should I put up some fence?

I upgraded our groups brew stand to 30 gallon batches and now we have to figure out how to ferment! What does everyone think of fermenting in barrels. We have a cheap source for wine barrels (55 gallon) so there would be some extra head room. Thoughts? I'm doing some souring now in a smaller...

What happens when a group of engineers take brewing too far...? We have been brewing on a two tier three keg system for quite a while and found that 15 gallons isn't keeping up with everyone's kegerator, so a batch size upgrade started becoming necessary. We elected to use these pots: Mash...

I just purchased an old very clean oak barrel and had 14 gallons of 3 month old Flanders red that I put in it. I sterilize the barrel by soaking it in a concoction of red wine and bourbon for 24 hours (Rotating every couple hours). Question is the barrel has 3-4 inches of head space after...

I have been running my herms system for 5 batches or so and have been tweaking and adjusting my process each time. I control the output of my heat exchanger output with a temperature controller that cycles the burner underneath my hlt. The question is what happens when I go to ramp from say...