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I've heard about Raspberry Pi's and how people have developed software to use them for fermentation control. I had an idea that I think would be even cheaper and better if someone had android development skills and technical know-how. You can buy pre-paid Android smartphones that are sold at a...

I ordered a bunch of camlock fittings, and was wondering what input people had on the techniques to get the silicone tubing over the 1/2" threads on the Camlock B connector and street elbows? I have a combo of regular silicone tubing and some of the thermoplastic tubing that is stronger and...

I bought a couple new SS kettles but haven't received my step bit in the mail from China yet. I am planning on brewing today. Could I use my new kettle or would heating it 'work harden' it like I hear about from the drill bits getting too hot. Also, do I need to condition or do anything...

Wanted to run this by everyone to get their thoughts. I based this recipe off of the Pumpkin Ale recipe I came up with a few months ago that was fantastic (8.5%). The 6 gallons of pumpkin ale I made is mostly gone and my wife drank the majority of it, so I wanted to make something similar, but...

As part of the black friday deals, I bought a Shirron plate chiller and a March 815-SS pump. I wanted to get feedback on what people thought. I do all my brewing inside and do not have a method of hooking up a garden hose to my plate chiller. Here are my thoughts: 1) I could use the...

Hi all, someone on Craigslist gave me one of their plants yield from the year. I've been working my way through trying to pick out the decent hop cones so I can dry them. There are some cones I am unsure of. They are whitish or a very light green. They are papery and I see lupulin in them. Are...

Sierra Nevada's Beer Camp 12 pack this year included a beer called Myron's Walk from Allagash, which was a Belgian Pale Ale. The website for the 12 pack includes great information for all of the beers. My wife and I liked this beer a lot and I want to try and make something very similar...

Hi all I am flying to San Francisco for work for a few days and would appreciate recommendations for beers that are available on the west coast and not in New England. I like IPAs, pale ales, saisons primarily. I brought a large suitcase just for this purpose. Anyone have recommendations?

I'm not sure if other people do this, but I thought I would share something I do all the time. I think many of us enjoy tasting the beers we brew at all points during the process: the wort, the green beer, etc. I found a way to satisfy this curiosity in a much better way. About 2 months...

I harvested allagash white yeast and created a starter with it for a witbier. Has anybody used this yeast much? I'm wondering what commercially available yeast this is most similar to and therefore what temperature schedule I should use. By the way, this stuff is very krauseny. A 1L starter...

Let me preface this, by saying I am new to making slants. I picked up all the necessary supplies, and tried it tonight. There were a few issues. The agar I bought at the asian store was Golden Coins brand, which was a powder that upon further inspection had sugar as the main ingredient...

Hi all, I have started looking into how to read water reports and make adjustments, but am pretty overwhelmed at all of it so far. I was hoping someone could take a look at the numbers my town provided me with and let me know if there are any glaring adjustments I should make in the meantime...

I've got the day off and my wife doesn't today, so I'm planning to use the extra time to run to the nearest Lowe's and buy parts to put together a wort chiller and MLT. Lowe's only offers 20' and 50' coils of copper now. The 20' is significantly cheaper. 3/8" x 20' for $19.53 3/8" x 50' for...

I put together a homemade stir plate and was using it to make a 2L starter. It's been about 36 hours, and the starter has been fermenting like crazy all day. It's still going strong. I want to cold crash so I can decant the starter, but am wondering whether it is: 1) better to let the yeast...