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So I've got a CDA that's done fermenting. OG was 1.068, FG is 1.010. 6 gals. Heavily dry hopped. My intention was to lower the gravity below 1.010 by adding 2 # sugar. I want this brew to finish at around 1.004. At tasting its awesome, though I'm tasting slight traces of Lacto. My question...

Yes, I know it's not completely homebrew related, buuuuut, I'm down to trade some homebrew for some chainsaw time with these stumps. They're drying out quick. I got a few caveman type ideas of a couple cutting boards, a stool/bench whatever... Lotsa potential. I'm also wiling to give said...

Hey gang. I'm converting a sanke keg into a 10-12 gallon SS fermenter. My welder buddy is installing a 6" deepX 1/4" diameter side-mounted thermal well, in which I plan to screw in my thermometer in order to monitor ferm temps. Was thinking I could test it out by sticking my Thermapen probe...

Hey all brewers & brew lovers out there! I'm kinda getting a lil worried that I may not be able to share my brews with my friends & family at my wedding. We've reserved a park here in Portland, Or, Mt. Tabor Park, to be specific. My plan was to move my keezer into the picnic area where we'll...

10# MO 2oz EKG What's up, y'all? Any suggestions? I was thinking 1oz@60,1/2oz@20, 1/2oz@5... Tis my 1st SMaSH brew, for my wedding, thinking of a good session brew that may appeal to the few BMC drinkers that will be there. Any suggestions and opinions are all greatly appreciated!

I've been brewing some tasty sessions as of late w/ wlp001 & US05, and I e been getting real quick finishes. My question to all you badass brewers out there, how long do YOU ferment your sessions? And is there really any advantage to conditioning for 3 weeks in the fermenter?

Hello all beginner brewers- I live in Portland, Or, I brew in my garage every Sunday, for God, and metal, and don't really know anyone into brewing, but I got a good system and a lil experience to maybe help some Youngbloods get go know AG brewing. I don't care who you are. If you can get to...

Perhaps I've made too many soups and stocks in my life, but I instinctually skim the scum off the top of my brew as it gets to boil. I feel that, like a stock, or the world :/ , the scum rises to the top. Tannic, ultra bitter husk material & ****, yknow? Like risidual blood and fat from bones...

Anyone interested in maybe helping a dude set up a keg system? What I need is someone to literally show me what's up. Reading about it just gets confusing w/ all the variations. I got a full tank, 2 ball-lock kegs, brews working, hoses, connects, distributer, regulator... I'm just a lil...

Anyone else use one of these to add oxygen to their pre-pitched wort? Just looking for feedback. A little concerned about possibly adding too much oxygen... Fairly new to this brewing thing, but any feedback is good feedback. Thanx y'all!

I realize my previous post is on the wrong forum. Shucks. It was my 1st post here. Here's my 2nd: I've been No-Chilling my brews with excellent results. I ferment in plastic. Im very very clean & careful. Wash & repitch my yeast (my house strain: WLP001+WLP007). Temp control. I do a sort of...

Hello all brewers. I've been brewing for a year, AG for the last 4 months or so, building my own recipes with favorable results. What a difference! I brew mostly APAs,IPAs, the occasional seasonal fruit spiked or Gruit type brews. I know we have super soft water here w/ a typical Ph of 3.2-4.2...