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For sale: My three-stage brew stand. This was fabricated for me by a professional fabricator. it is a three-keggle brew stand, with burners and a common rail gas line. The frame is built from tubular steel and designed to be strong enough to hold the weight of all the equipment (full...

(note: I did try to ascertain the protocol for advertising selling of used parts, as well as a particular location to do so, and came up short. please advise if I'm breaking any rules by posting this) For sale--SABCO Brew-Magic Keggle with False Bottom. components are in great shape, has an...

Folks, Pardon me, please, if this ground has already been ploughed, but I cannot find where my questions have been addressed after some searching. I am having difficulty controlling the temperature of my mash using a RIMS system, and would like some recommendations on how to better control...

I've built a brewing rig that uses a RIMS system, and this weekend's brew session saw a failure of the false bottom; needless to say, I had to disassemble the plumbing and clean out a RIMS tube that was PACKED with grain. Does anyone have a recommendation for a stainless steel strainer...

I received a pound of wet Cascade hops that someone grew, and was delighted to start crafting an all-cascade IPA with the help of some dry additions for FWH, so that the wet hops could be showcased as aroma and flavor hops. The guy also gave me a bottle of Pale Ale he brewed with it, and when...

I'll apologize if my post is like reading War and Peace, but in the sake of leaving no stone unturned, I'm trying to identify an off-flavor I have in my beers. I've been brewing since Christmas 2010. All throughout 2011, I brewed beers for bottling, and generally speaking, thought I was...

I was reading a thread about Centennial IPA on here, and there was a term I heard mentioined, that I've never heard before, in reference to hop additions in the boil. "Flavor Strike" What is this?

So at the Easton (Columbus, Ohio) World of Beer, I tried Hofbrau's Munich Dunkel, and absolutely fell in love with it. Drinking it on tap was sublime and very quaffable (believe me, I can attest). There is a slight and minimal characteristic of this beer--there is a slight 'tang' in the...

Amt Name Type # %/IBU 14 lbs Pale Malt, Maris Otter (3.0 SRM) 2 lbs Amber Malt (22.0 SRM) 2 lbs Melanoiden Malt (20.0 SRM) 2.00 oz Ahtanum [6.00 %] - Boil 60.0 min Hop 4 29.3 IBUs 1.00 oz Cascade [5.50 %] - Boil 50.0 min Hop 5 12.8 IBUs 1.00 oz Cascade [5.50 %] - Boil 40.0 min Hop 6...

Folks, I recently brewed two session beers that I just did NOT care for. it was my first swing at session beers, because my hangovers on saturday and sunday morning have gotten intolerable with the beers I brew that I enjoy--that happen to be higher alcohol. And let's face it, I'm not...

I wonder if anyone has had any experience with the effects of lagering over the winter months in a garage. I'm kicking around the idea of brewing a double batch of a lager of some variety, and storing it out in my garage over the winter. I considered priming it slightly to pressurize the Corny...

Doing gravity readings for my Oktoberfest, and I can't help but wonder how much of the delicious sweet maltiness comes from decoction. So, I wonder: 1) Has anyone ever brewed the same recipe, except do a decoction mash versus a standard infusion? 2) How apparent to the novice beer drinker...

My first time brewing with a larger kettle produced two carboys of Oktoberfest lager that is fermenting away in my lager fridge @ about 53 degrees. It never occurred to me that two seperate smack packs of Oktoberfest Blend from Wyeast would ferment at different rates. Just did a grav check...

I have a question about lagering an Oktoberfest....I fermented, did a diacetyl rest on and am now lagering a batch of beer, and did a grav check today. it's at 1.014, which is where I roughly am shooting for. I only have one fridge in which to lager, and I was hoping to do a double batch of the...

Let me preface this by saying I've attempted to garner an answer to my question both by searching this site and by reading what John Palmer has to say on the topic, and haven't answered my question satisfactorily. I brewed up an Oktoberfest about a week and change ago. Fermented it for better...

Since I am somewhat of an amateur, only having brewed for about seven or so months, I wanted a reivew of a recipe I put together for an Oktoberfest lager, especially in light of getting my hands on a refrigerator in which I can lager. 5lbs Vienna malt 2lbs Pilsner malt 1.5 lbs 40L...

I am planning on doing a SMaSH experiment with five different hops this weekend, and hoped to get some input on hop varieties I'd use. I have five growlers (that conveniently fit the universal airlock stoppers I have) and was going to mash up 3 or so gallons of Two row pale. I'm going to boil...

I've got about 15 or so brews under my belt, and have done a couple hoppier versions, including a recent IPA. One thing I've noticed is a stark difference between my hoppy beers and some of the commercial IPAs, is that my beers have a muted or flat hop presence. Not sure if they're grassy or...

Maybe this is a silly question, but has anyone pulled all the cooling components of a fridge, and incorporated them into a customized, highly-insulated chamber to chill lagers, beer, kegs, etc? This question comes on the heels of making a small chill chamber for layering, and my next logical...

I read somewhere (don't remember where, probably here) about a guy who built a lagering chamber / chiller. I want to get started on whipping up some marzen for the fall, and want to get two carboys a-gurglin' away. I built this handsome gem today, and it should have enough room for two 6 gal...