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For those here in the Pacific Northwest who have not heard yet, Skagit Valley Malting is no more. They have filed for bankrupcy and is permanantly closed. http://washingtonbeerblog.com/skagit-valley-malting-is-closed-and-filing-for-bankruptcy/

Does anyone know the diameter of the V band ring clamp for the Blichmann 14 gallon fermentor lid ?

Does anyone know the diameter of the V band ring clamp for the Blichmann 14 gallon fermentor lid ?

Has anyone silver soldered the 1.5 TC radius face solder flange on a fermenter. If so, how did it work under pressure and cold crashing with the temp changes. I'm thinking of doing this to add sample port to my stainless fermenter.

Hi all, don't know if this is the right place for this but here goes. Santa (my wife) got me a Beer bug for Christmas. I saw this at NHC and didn't really think i needed something like this, but, I have to admit it's pretty cool. On tuesday the 26th, I brewed and attached the beerbug to my...

Brewed a Saison. It's at 1.002, all done. Should i cold crash it, like down to the same temp as kegerator which is 40deg, or leave it warm like 65deg maybe ?

Hi all, I'm looking at making a Saison, and adding two yeasts, a saison yeast and a champagne yeast to finish it off. My question is, can i blend them together on the stir plate and add them at the start, or add one then the other toward the end ? Thanks

We are trying to make plans to attend NHC in San Diego in 2015, but I keep seeing news that the state of Ca. has not pass the bill to allow it to happen. Does anyone have the latest status of this. What happens if it doesn't pass ? Where does it move to, or will it just be cancelled. I know this...

hi all im using beersmith 2.x and i have a SS mash tun with false bottom and 2 gallons under it. using beersmith it adds 2 gallons to the strike water (10g instead of 8g) and my mash always seem real watery, like its too much strike water. can someone define dead space. is it the water under the...

Hi all, I'm making a brew w/OG of 1.065, re-pitched a slurry of Pacman Yeast,prob about 5 cups to 12gal batch, pure oxy for 90sec. It took off in about 4hrs, went like crazy. Just checked after 8 days and I'ts only 1.020. Should I do nothing yet, or toss in some yeast nutrient, and if so, about...

Hi all, I did a double batch pilsner and cream ale, and not paying attention I threw the american ale yeast in the pilsner and the cal lager into the cream ale. is this a screw up or great discovery (p.s, I'm told it's not a discovery, I just made a blonde and a Kolsch is all).

Has anyone tried building their own fridge? Say about 7'x7' and 3'deep, with hinged doors of course. Enough to hold about 12 corny kegs on the floor. And if so, how do you chill it to around 40deg?