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So I'm brewing a wit. I've been brewing quite a while, but have never done protein rests. I still use a cooler tun so it's a PITA to adjust the temperature after dough in. 5 gal batch, 5.5 pre-boil 1.25 qt/lb for a ten pound bill = 3.125 gal mash in So do I just divide that by 4 and do...

So after having a hideous pink box in my bedroom (studio apt.) for a couple months, I decided to seek out a dresser to do a more elegant fermentation chamber. I started with this armoire I found around me on craigslist. I thought it was real wood due to the weight, but it turned out to be mostly...

So I've used this old beat up rectangular cooler that's been kicking around my family for two decades up until a few weeks ago when it got a hole in it. So I went out and bought up a 10 gal cylindrical, gatorade-style cooler. Tested it and it retains heat like a champ, but the only problem is my...

I have a Kolsch recipe I'm brewing a double batch of (below). I overlooked doubling the Perle amount for bittering, so I am an oz. short. What would be a good replacement? I have fresh cascade, centennial, nugget, and saaz. I'd use the cascade, but I am worried about too much citrus flavor...