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I recently went to a false bottom. I have adjusted the tun deadspace numbers to account for the deadspace in BS... I physically measured this before using the false bottom. so when I create a recipe, just for starters to get a feel for how my numbers would look, I lowered my efficiency by 5%...

I have a 2014 KBS. I am not desperate to drink it this instant, but how long have you guys been cellaring your KBS? I have no prob letting it sit a few more years... Thoughts?

Meh... I made some mistakes making the yeast happy enough to finish out a Double Bastard Clone... OG 1.107, finished at 1.030. Sweet... Raisins... Bitter... Not looking for help just complaining out loud more or less... Guess we will see what this one tastes like in a year. Probably...

I am building a recipe for a Barleywine. However I am looking for some input on what percentage of the bill I should use for crystal malts in relation to ABV. Right now here's the recipe. My crystal percentages right now are about 10% of the total bill. Feel free to blast away on anything...

So... I have been using bru n water a couple times now, I like the results so far... Until I used the pale ale bitter profile... Brewed a PA with almost 100 IBU's of sorahi ace, galaxy, Pacifica, and citra, and it took me an hour to realize the "wet stone" finish after tasting was from the...

I know some folks save some sanitizer from brew day in a spray bottle, but I OTOH sometimes forget to fill my bottle. So... Here's some math for mixing small batches. The ratio is one fl oz of starsan to 5gl (640 fl oz), right? Right. So... let's break that down to two quarts (64 Fl oz)...

Getting shipping notifications in your E mail inbox for brew goodies! :ban:

Kinda feel bad... My bro in law has a friend that brews, and I was interested in trying a few. He did a couple different styles, a PA from only Australian hops, one with all NZ hops, and a pumpkin ale... The Australian brew was fantastic!! Really enjoyed it. Didn't get to try the NZ brew...

Yup. My Mash thickness is normally about 1.5 Qt/Lb and my strike difference is 12°F over to hit my target temp at dough in. What do you guys think it would be for 1Qt/Lb? Thanks. -----EDIT----- YEA YEA I meant Qt/Lb... Good eye folks...

I like port. So I would love to try making a port style wine. I have found a wine fortification calculator, and I used beersmith to calculate ABV to find a starting OG to get 14% ABV before I stop the yeast. I plan on using a port concentrate for fermentables, and bump the ABV with everclear...

I have this idea... Make a barleywine and use Special B and C120, with a port addition, port soaked oak cubes, and tart cherry concentrate. I am going for an oaked plum cherry flavor. I am mashing at 153 cause I figure the cherry concentrate will dry it out some. Batch 2.25gl OG 1.103...

I scored a bottle of the 16th Anniversary ale from Firestone Walker. At first, I had no idea what I had purchased. I then read the paperwork that came in the box, it has a lot going on! So my question is this. How long should I age it? I mean I am in no hurry to open it, but I do not want...

I am normally a patient brewer. Whatever, I pitch the yeast and forget about it for several weeks. When its done, its done. However, the ONE time I am hoping the yeast eat fast, they don't. All I want to do is move the beer over some hops. The krausen is till inches thick...

So, I am at the beer store, and the super helpful cool beer guy is stocking some bombers right next to me. I happen to be perusing the Schmaltz brewing beers. Was looking for the Jewbilation, its supposed to be like 14% or something or another. Anyhow he asks me if I need help, I reply with...

I know that belgians and some other beers are happy to age at cellar temps, 55° and the like, but are there any beers that age well at room temp 72°?

The wife makes a habanero sauce that is really awesome. Habaneros, jalapenos, onions, garlic, pineapple, peaches, vinegar, salt, sugar. Fruity, savory, not too sweet. I need to get with her for the actual recipe. What are you guys making?

Talking plain jane vinegar sauces, I love Texas Pete. Both the regular stuff, the hotter stuff, and their wing sauce. Gator hammock has a ton of garlic flavor... And my go to commercial sauce is Tortuga hellfire. Had it for the first time in Grenada, and used it like ketchup to dip fries in...

I am kinda leaning towards insulating, but I am unsure how much or type of insulation I would need to keep temp loss to a minimum. I could direct fire, but I don't want to check temps every two minutes and risk overshooting. I am mostly going to use it for high OG 5 gal batches if it matters...

Yup. I did that. I just dropped my thermometer in the mash. So... After about three minutes of fishing it out with the longest tongs I have, still getting my hands in the mash, I got the sucker out, and it was still working!!! There it was, written on the front clear as day... WATERPROOF...

I really hate it when I call the LBHS and there's this one guy that works there that really does not know what products the store sells. It's a crap shoot if you call and ask to see if something is in stock (that is clearly on the website) and either you hope he knows what he is looking at when...