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when you cant afford to buy the mash tun you want so you buy a piece of the plumbing bits at a time. like Radar smuggling home a Jeep

If if and buts were candy and nuts we'd all have a merry christmas

Here's a what if question for everyone. What if you owned a brewery/brewpub and to start up you could only serve 4 brews. What four beers would you serve?

this is my first Mead, my question is...... Do you need to lay the bottles on their side like wine to keep the cork wet?

I moved it upstairs to my kitchen which is 66 to 68

I'm currently bottle carbing a Cream Ale its been 1 week in the bottle @ 62-66F. i tried one today its low carbed and just a small amount of head (twss). I know it should be low to medium carb and head, but this doesnt seem quite right. My Question is..... am I conditioning it too cold? Is...

I don't know if you can see this well it looks like it's bubbles that have formed no ill smell. I was gonna bottle tomorrow, is it a lost cause?

thanks....im not a huge stickler on the time i just start after the hot break

I was having a discussion with a friend who has brewed a while and he says he starts the boil clock just as beer begins to boil not after the hot break. when do y'all start the boil clock?

recently i had an opportunity to volunteer in a brewery and learned a lot... My question to the quorum of beer knowledge, is i always see ball valves but no butterfly valves under 1" do they exist?

Thank you very much

I used 5 gallons

Just 10# honey and water I used lavalin 1118

thank you for info. i plan on keeping the mead in the carboy till February i will bring up the temp 2 weeks before. i spoke with my teacher(im in a certificate program for brewing and distillation) and what i can do.

I've got my first mead in the fermenter right now at 62 degrees for about 2 weeks now. Should I leave it at that temp through the rest of the time I secondary it? should i bring it up to room temp? as you see in the carboy its clear as a bell then i brought a sample upstairs where its 70...

I started with 10lbs honey and water to make 5 gallons i used 1118 for the yeast and i used nutrient and energizer as specified by the bottles they came. the O.G. was 1.080 its at 1.00 now i guess roughly 10% abv

This is my first Mead and ive already made a mistake, i didnt put in nutrients in through the primary, it doesnt have any DMS or other bad smells just smells a bit boozy. i am wondering what a good secondary temperature is. also, can i cold crash without any damage? thank you in advance

awwwww crap i forgot to type in that ill be using 1oz bitter orange peel and 1oz of sweet orange peel. i used this combo before with sucess when i added it to a kit before. thanks for bringing the omission to my attention

Just built this recipe gonna brew this hopefully this Saturday. extract brew 3.3 lbs Extra Light LME 2 lbs Pisen DME 1LB orange blossom honey with 0.5 lb Honey Malt 1 lb. Flaked Maize/Corn gonna cascade and or chinook hops american ale 1056 whaddya think? also using 1oz bitter orange...

the reviews are coming back.... 1 case is gone the next is being sent out to others to review. so far its been said good coffee flavor, smooth and its not bitter. lots of good so i guess the experiment was a sucess. thanks for the tips im thinking up a cream ale soon