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My step dad gave me his like-new turkey fryer a few weeks ago. The burner stand is one of those made for the pot in the kit, round, with three small rails (for lack of a better term) coming up from the deck to ring the base of the pot. My keggle burner is showing its age, and I thought I'd test...

I've been using Oxiclean for my general cleaning and StarSan for sanitizing for a while. I was recently browsing the Oxiclean website and noticed the ph is 11. Star San, of course, is an acid (ph ~3). With those stats in the back of my mind, I went to work cleaning and sanitizing some...

I feel like having a very fruitful holiday season. I'm taking a week off, my wife is taking our daughter out of town for a few days, and I'll be home alone with my little man (toddler, junior brewer, especially loves to help me turn apple juice into "beer"). I have four beers I want to try in...

I've been running all-grain for a couple years, but I'm upgrading my system this week. I've replaced the CPVC manifold in my MLT with a SS braid, added a HLT (built from a cooler), a keggle, and a March 809HS. I've built a three-tier system. The idea is to have one kettle for heating mash...

Hey, Not sure this belongs in Brewing Science, but we'll start here... Has anyone ever tried extracting hops at high temperatures and pressures as with a moka pot? If you are unfamiliar, check here: Moka (coffee pot) - Wikipedia, the free encyclopedia Basically espresso differs...

I know the general guidance is something like 6 months to a year on meads, but I was wondering if cysers peak earlier. Just wondering. I just racked one to the secondary, and though it's still cloudy, I'd probably drink it otherwise. The hydro sample was damn tasty.

I saw in the latest Zymurgy that a fan mounted or otherwise angled at the top of the wort will slow or prevent a boilover. I searched here to see if anyone else had this bright idea (smacking myself in the forehead, say it with me, "Why didn't I think of that?" Well, seems the good people here...

I've just recovered from a rough patch in my commercial brew drinking. Background: I recently moved to a new town (outside of St Louis from VA), and hadn't found a reliable beer store. When I did, I went wild. Pun somewhat intended, as I first went through a sour and abbey beer phase...

OK, I'm still very new to mead, so y'all critique my recipe, please. (This will be batch number three.) 3 gal quality apple juice 2.5# non-varietal honey 2# dried cranberries yeast nutrient/energizer Montrachet yeast Pectinase (maybe) Campden (maybe) OK, so first, general thoughts...

Hey, Just brewed a smoked ale today. I cobbled together a recipe by starting from a traditional rauchbier recipe and adapting it 1) from lager to ale, and 2) to some extra grain I had laying around. 5# American Pale Ale 5# Smoked Malt 6oz Crystal 40L 4oz Peated Malt 4oz Belgian...

I'm new to winemaking. I'm making my first batch now, if fact. It's Jim Karr's raisin wine recipe in the DB. The recipe calls for strain or squeeze the raisin pulp when transferring to secondary to extract the last of the wine. I've heard that oxidation is a bigger concern in wine than beer...

OK, so I've read a bunch of the stuck fermentation threads, but couldn't find one obviously applicable to my situation. BTW, it's funny how they all start like an ad for viagra, "I swear this has never happened to me before." Anyway, I usually do one week in a primary and two in a...

I just found a 140K BTU turkey fryer with a 30 qt SS pot at Dick's Sporting Goods. Price? $40. It was marked $69 on clearance, but we got it to the register and it rang up at $39.99. I didn't complain. It's by Lodge Outfitters (?). I can't find it online, sorry. The SS is very...

I need some advice. I'm still new to this game, and I have a high OG brew that might not be fermenting much more. It's a braggot that started at 1.120. It's now at 1.025 after three weeks (two in primary and one in secondary). A week ago, I sampled some for a hydro reading, and it was 1.028...

Hey folks. I've been lurking in here for a couple of months. Thought I'd step up and say hi. I'm on my third real batch of homebrew. I did a Mr. Beer years ago, but I don't count that. It was crap. And probably my fault. Anyway, my first real batch was a brown porter. It turned out more...