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So it’s been more than four years since I’ve brewed, and I’m faced with these facts: 1. I’m the only person in the house who drinks beer. 2. Drinking more than one beer per day in my old age has unpleasant consequences. 3. We’re temporarily moving out to enable a big remodel of the...

I'm in the process of building a new rig and there's an operational thing I'm not clear on. Let's say I've got hose barbs tri-clamped to the kettle. When I want to switch from circulating in the mash tun to filling the brew kettle, would I transfer the hose from barb to barb? Or the barb from...

It looks like my poor planning skills have bested me in a spectacular fashion. I have ordered a set of 9.3 gallon kettles from Stout Tanks with the intent to use electric heating. The kettles have a 12.75" diameter. I had expected to use the Camco ultra-low density elements but hadn't realized...

I'm building a 2 PID, 50a control panel. I've purchased a kit from ebrewsupply and am also referencing some relevant information from Kal's site. 1. I've noticed that no one seems to have a 50a NEMA inlet. The ones linked to by Kal have only a non-NEMA configuration. What (if anything) needs...

I'm interested in making a sweet stout. What would be the effect of using (say) 10-15% crystal malt for sweetness instead of lactose or oatmeal? I haven't seen any recipes which do that -- which tends to make me suspect it's not worth trying.

I left my rye porter on oak cubes a little too long and now the oak flavor is a bit overwhelming. Is this something that will dissipate (or at least mellow out) with time? (Yes, I should have been tasting it regularly and taking it off the oak once I was satisfied with the flavor. Try and learn.)

I brewed a porter nearly two months ago. After two weeks in "primary", I transferred the beer into secondary onto oak cubes which had been soaking in whiskey for three days. The cubes were purchased new and transferred directly from their plastic bag into the whiskey. Other than soaking them in...

I brewed a 3 gallon batch of Weizenbock yesterday. Anticipating an OG around 1.080, I decided to build a starter from my smack pack of Wyeast 3638. I took the yeast out of the refrigerator at around noon on Saturday and broke the nutrient package before leaving the house to visit a friend...

Help! Of the last five batches I've bottled, three have turned out essentially flat. To the best of my knowledge and (poor) record-keeping, my process did not vary notably between the two successful batches and the three failed ones. I'm hoping the good people of HBT will help me to identify...