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Greetings, all! I'm planning my next brew and was looking to try a clone of a great brew I had on tap last summer at a place in Denver which actually has a good selection of Dogfish Head on tap. The problem is that I lost the scrap of paper that had the name of it and I don't seem to find...

Greetings homebrewers, I recently bought a house that is a bit of a fixer-upper and am turning one of the rooms in the basement into a home brew room. I plan to install a large utility sink like this...

Hey everyone, I've run into a first time issue and wondered if someone could advise. On Monday, I made an all grain version of Founders Oatmeal Stout, based on a recipe I got on the forums (recipe below). I followed the recipe per the all grain instructions, but did add a bit more oatmeal...

Hey all, I'm a fairly new home brewer, who made a rookie mistake with my third batch. I brewed a Belgian Dubbel extract kit, but reduced the amount of water added to keep the taste/alcohol content more robust. However, because I'm an idiot, I forgot to reduce the amount of priming sugar used...

Hey everyone, I got an extract kit of the Rougue Hazelnut Brown Nectar as a Christmas gift. The kit strongly suggests a fermentation temperature of 60 degrees and try not to go above 65. I typically keep my carboys in my finished basement, which is carpeted. I'm trying to think of how to...

Greetings and Happy Thanksgiving to all. While digesting my turkey, I have been continuing my research into kegerators and was pretty sure I was leaning toward this setup from Beermeister...

Hi all, total newb here, getting ready to make my third batch. Where I am trying to get to as a brewer is to make big beers with higher alcohol content and unique taste. First two batches were straight kit recipe so I could learn how to do things the textbook way. Getting ready to do my...