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Need a little advice here, I have a Keezer I built, it has six taps that I drilled through a 2 x 4 collar. For drip tray, I didn’t want to spend the crazy money for a 22 inch drip tray so I bought two, 12 inch drip trays from Kegco, they are the wall mount version, see picture. To attach them...

Anyone try to clone this? From their site (https://mondaynightbrewing.com/beers/blind-pirate/) I know the grain bill (but not %’s), the hops (but not schedule), ABV, and IBUs. Looking for some advice on these items and how to add the blood oranges. Thinking of taking 5 pounds of blood oranges...

Posting this in Fermentation and Yeast as well, figure it's a common topic people are interested in... I brewed a Czech Pilsner on April 15, OG 1.050. Used 2 packs of fresh Wyeast 2278 with a proper starter (used yeast calculator) on my stir plate, oxygenated with O2 before pitching as...

I brewed a Czech Pilsner on April 15, OG 1.050. Used 2 packs of fresh Wyeast 2278 with a proper starter (used yeast calculator) on my stir plate, oxygenated with O2 before pitching as always. Had a strong fermentation at 50 F, on 6/27 I moved it to 68 F for diacetal rest for 3 days, it was...

My SS Brewtech 10 gallon mash tun just arrived and planning on doing a couple batches this weekend in it. I was wondering if anyone is using this mash tun along with Beer Smith and if so, what setting do you use in the equipment profile?

My SS Brewtech 10 gallon mash tun just arrived and planning on doing a couple batches this weekend in it. I was wondering if anyone is using this mash tun along with Beer Smith and if so, what setting do you use in the equipment profile?

I have a wee heavy, 7.5%, been aging since January in a better bottle with some oak chips soaked in bourbon. Second time using the chips and little to no flavor from them, and no infections at all. I could bottle or keg but thinking of adding fresh oak soaked in bourbon and a bug mix of some...

I always use 5.2 stabilizer for my infusion batches but today I am doing a 10 gallon batch of Helles, with a triple decoction. Should I still use the 5.2?

Has anyone ever consider removing the dip tube from their keg and cutting about a half an inch off the bottom? I am thinking about doing this to avoid sucking up yeast every time the keg is moved a little. It also would help when filling that last glass not to have it get filled with yeast. I...

WOW! Second time using WY3724. First time it took 6 weeks to finish and i had to get it up into the 80's. This time, on a 1.054 Saison (6 gallons), it's taken 5 days to get to 1.008! I just checked it, still very cloudy but the krauzen has dropped and no activity. Couldn't believe it so i...

Getting ready to do another Saison. Love the tartness the 3724/565 gives but it takes forever, like 6 weeks, to finish and needs to be up in the 80s. 3711 is a monster, it will ferment a dining room table. What do ya'll think about pitching a mix of 3724/565 and 3711?

I've just started trying to save and re-use some yeast cakes. I went with a shortcut of this route: https://www.homebrewtalk.com/f163/yeast-washing-illustrated-41768/ I just used a 20oz bottle of spring water in the carboy, swirled to mix all, and then poured into 3, 1 quart sanitized...

I'm making a Munich Dunkel tonight, will be my 6th Lager attempt. I'm using the recipe in Brewing Classic Styles, just 12 lbs, 3 oz of light Munich and 6 oz of Carafe special II. Trying to decide on a mash schedule, BCS says mash at 154 and since they didn't say otherwise, they say to assume60...

I brewed an English IPA, all grain, 9 days ago. Recipe below and I used distilled water with "Burton Salts". My numbers came out very close and my target IBUs are 53 but it doesn't taste nearly bitter enough. Not sure why, used pellet for the 45 min addition and leaf for the rest (in muslin...

Here's my thought, I use a 7 ft.³ chest freezer as my fermentation chamber. I can fit two buckets or carboys in it at a time and use a Johnson Controls to manage the temperature. I have a 2 x 4 collar on the freezer. I was thinking of drilling a couple holes the size of a computer fan in the...

Have never seen such big chunks of yeast in any of my starters.

After scorching a very precious 10 gallon partigyle batch of a Maibock and Helles,on a direct fired recirculating mash tun, I decided to switch to herms. Followed the advice of many collective experiences on this forum, and went with a 50 foot coil of 1/2 inch copper cool. I bent it around a 5...

I have 5 gallons of a (big) Maibock (1.084). I did a 10 gallon batch and partigyled, 5 gallons of 1.084 and 5 gallons of 1.056. Meant to have a Maibock and Helles but it's more like a Dopplebock and Maibock. Anyway... Without going into what happened, 1.084 beer was chugging away but my...

Been brewing about 4 years now and still going all out, looking for a local home-brew club to nerd out with, share beers, equipment tips, group brews, etc. One thing I'd really like to get in on or start is a Solera project. Currently using a single tier, Brutus 10 style system (not...

I am using a direct fired recirculating mash tun that is a keggel. When doing a 10 gallon batch like right now, and I have about 26 pounds of grains in there, how deep should I stir the mash bed? I am making a lager and doing a step mash so when I heat the vessel and recirculate I also stir to...