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I'm heading to Nashville for a few days and am looking for some suggestions for a place to eat and grab a few brews. (local brew preferred but not a must). I'll be staying about a mile or so from Bridgestone Arena. I don't mind a short drive but nothing too crazy since I don't know my way...

I'm making a starter for a lager I plan on brewing soon and am getting mixed results on the size I should step to. Here is where I'm at so far. Est OG - 1.053 5.5g into the fermenter wyeast 2308 with a date of 12-22-14 MrMalty says I need 408 billion cells I made a 2000ml starter on a...

well, the basement brewery build was officially started back in October of 2013. It's taken quite some time to acquire the parts and pieces. Most of the material/components were extras or left overs from various job sites that I've worked on. The brew area is a pretty small space that's about...

is a 5500w 240v ulwd ripp element too much for a 10g kettle doing 5g biab batches?

can anyone tell me the depth of the Auber PID SYL-2352 Couldn't find it anywhere Thanks

I've got a quick question. I'm bottling my cream ale today and need a clarification on priming. I cold crashed my brew for a few days and it's currently sitting at 40f. Once it's bottled it will be stored in my basement at 68f. Is it ok to prime for 40f, bottle it cold and let it slowing...

I brewed a Cream Ale with wyeast 1056. I've been keeping it fermenting at 65f with the help of a swamp cooler. It's been a week and the big part of the ferment is done. Once the fermentation is complete I want it to chill out for a week or two before I cold crash and bottle. Do I need to...