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So, really basic question here, and perhaps it's the homebrewer in me, but I'm getting ready to make my first batch of Kombucha and I'm finding the actual directions of making the tea for it lacking. The directions I have are to bring the water to boiling then let cool for 1-2 minutes. Follow...

So I may be a little obsessed with hops. I may also be a little obsessed with eliminating oxygen post fermentation. So on a whim, I decided I'd build a homebrewer's hop cannon. Without further ado, here is the beaut: After building this, I realized why I hadn't seen anyone do anything quite...

I picked up a used 10 gallon keg recently and am having problems getting the lid to seal. When I bought it the guy told me it has a flat spot along the lip, but that he could get it to hold pressure. If I blast it with 15-20 psi it will seal. However, once it gets below about 10 psi it starts...

When I was looking to move from my copper counterflow chiller to stainless (thanks a lot LODO brewing guys) I found a lot of hypothetical and mathematical examples comparing the two, but I didn't find any real world results. Well, I got my hands on a stainless counterflow (sold by Williams...

As the title says, I'm looking for a Stainless Counterflow Chiller, preferably the William's unit. Aside from flat out buying one, I would also be willing to trade my current chiller. I currently have a Chillus Convolutus Wort Chiller with threaded 1/2" fittings on the in and the out from...

I've cleaned up my work area and have some extra pieces laying around. -16" Thermowell-$10 -(5) Blichmann ½" elbow quick connect- $10 each -(1) Blichmann ½" straight quick connect-$7 -(5) ½" Hex Nipples-$5 Each -Blichmann AutoSparge, $35 (the return hose and float bulb aren't pictured...

As the title says, I'm looking for a vacuum gauge to add to my RIMS mash tun. The problem is most of the ones I'm seeing are rated at a max temp of 140. Some are as high as 160, but that's still too low for me. Anyone out there have a suggestion on what they're using? Also, I'm not looking...

Hi Everyone! The Tucson Homebrew Club is turing 21 and we are throwing a huge bash. The event is on the 23rd at Dragoon Brewing Co. and we would love to see as many Tucson (and really from anywhere) homebrewer's as possible. There is just too much to list here, so I'll post a link to our...

Hi everyone, We have a lot of exciting things happening at Tucson Homebrew Club this next month. Our January meeting is usually our second largest of the year (second only to February, because that's when we give away all the goodies:ban:) and is coming up quick. Check out the event on...

I posted this up in fermentation/yeast and after nearly a day with no responses decided it may be better here. Sorry for the double post, but here it is. So recently I picked up an infection. Luckily it looks to be confined to only a single mason jar. However, said mason jar nearly blew its lid...

So recently I picked up an infection. Luckily it looks to be confined to only a single mason jar. However, said mason jar nearly blew its lid in the refrigerator. Since it smelled and tasted good I decided to keep it for later use. I poured it into a quart sized container and topped it up with...

As the title suggests, my post boil gravity is always 2-5 points off, depending on the grain bill, from my BeerSmith calculation. I've just learned to except it and adjust my recipes accordingly. However, today I was doing some digging and it seems to me that BeerSmith doesn't follow the most...

Planning on doing one of these soon and during my research I found the HBT wiki. In the Wiki it states that the decoction is done with only the liquid runnings, and not like a traditional decoction. I haven't been able to find this anywhere else. Anyone know where they came up with this...

I'm thinking of brewing a golden sour using WLP644, Trios wild yeast. I love the flavor profile of pineapple and mango and think that it would work really well. However, since WLP644 converts lactic acid into the pineapple/mango compound I'm worried it won't sour with Lacto, but it will become...

I'm brewing a saison, already fermented out, and am looking to add both Brett Brux and Brett Lambicus to the secondary. I'm looking for Brux to be the more dominant of the Brett profiles with Lambicus to be subtlety in the back ground. How do I achieve this? I plan to make starters of both...

Anyone know where to get this right now? The site I know of is out:http://www.brewabeer.com/fermcap-at

I am looking into adding a RIMs system for my mash tun and want to make sure that all of the parts I would order are compatible and there aren't any better options. I also want to make sure I'm not missing anything. Here is my plan: -A RIMs Kit http://www.ebrewsupply.com/20a-rims-kit.html...

I thought that I heard they post the information from the seminars after the conference is over, but can't find it anywhere. I'm mostly looking for the information from Bell's about First Wort Hopping and Mash Hopping, but there seemed to be a lot of interesting topics. If it's not posted...

I'm gearing up to go for my second Imperial Stout and was looking for some feed back from the community. I've decided to back off of my first recipe and shoot for an RIS around only 11.5-12% this time.:tank: I'm looking for a good roast character, both in the nose and taste, with some...

Hey all, I brewed up my first RIS back in March. I've known for a while that it finished high, 1.039, but was hoping that some aging would make it drinkable. My mistake was believing BrewSmith and mashing at 155 (it gave me an approximated FG of 1.021). I tossed it in a keg and carbonated it a...