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I was transferring from primary to secondary and noticed a white buildup below the krausen line. Never had that before, but the beer seems to taste ok. Any idea what this is and should I be worried? Sent from my iPhone using Home Brew

I heat my mash kettle with a burner does that matter? The false bottom sits about 4 inches off the bottom so I figure it's ok. It's the best way I've found to hit and maintain my mash temperatures quickly and maintain them. But I wasn't sure if the temperature at the bottom of the kettle would...

I have two 16 gallon stainless kettles one for my mash and one for the brew kettle. I typically just recirculate the mash water a few times before transferring to my brew kettle. Just wasn't sure if this was bad or less effective than sparging. Like I said the pro setups are always 3 vessels.

When I see the professional setups for mashing and brewing there are always 3 vessels. The HLT, mash kettle, and brew kettle. Is there a reason one shouldn't just use the mash kettle to bring and maintain water temp then move the wort into the brew kettle. Aside from sparging what is the...

I pitched at 3pm and noticed some activity at 9pm. And this morning it was going full-bore with a nice yeasty foam on top. So not sure I need to pitch another. The gravity on this batch was relatively low at 1.042. So I'm not too concerned about stressing the yeast. That's impressive for a...

Hmm hadn't heard of that site, good to know. I usually pitch the same amount of slurry and don't have any problems. But I always wonder how healthy the slurry is. And if it's not as healthy, should I be adding more? And then, how do I know it's healthy or unhealthy. That's the thought that keeps...

Hey Everyone, I was brewing the other day and now that I wash my own yeast I don't have a clear idea of how much yeast I am pitching exactly. Which got me wondering is it better (or worse), if you had to choose, to under or over pitch your yeast. Thoughts?

While I like the idea of cooking with grains it seems like a lot of work AND I'll have a ton of grain I'll probably never use. I don't bake that often. Composting seems more my speed. Anything special I need to do when composting?

Hey all-grain brewers. What do you do with your grains after you're done. Just toss them? Or do you do something special with them?

@TxBrew, not sure if you were referring to my setup but I sure do have pictures. It's nothing fancy right now but I'll be adding more equipment in the future. For the record I brewed with the garage door and garage window open. But I closed it really quick for better lighting in the second picture.

I finally brewed in the garage last weekend. It was great. As they say in the movie Step Brothers "so much more space for activities." Easy clean up too. Only drawback is it's been about 100 degrees all week! About 37-38 degrees Celsius for you European chaps. So I may bring down a box fan next...

Hmm I wouldn't think so.. Not worth the risk in my opinion. However, all is not lost! I think you could probably bring about a cup or so of water(however much you need to adequately dissolve your minerals) to a boil and stir in your minerals and let boil for about 15 minutes. A flask you would...

We have a mini extinguisher under the sink ill just bring it down with me. I've decided I'm going to brew in the garage regardless, I know it's safe. As everyone said you just have to be smart about it. It just makes sense, I have too much equipment to lug up to the kitchen all the time. I like...

Showed the wife this forum as proof it's ok to brew in the garage and now she think I need some sort of heat shield and a fire extinguisher first. I'm going to be brewing ing the center of the garage away from the walls with the garage door open for ventilation. Should be fine without a heat...

I want to move brewing out of the kitchen and into the garage. I just bought a propane burner and she's afraid I'll burn down the house if I brew in the garage. I'm convinced its safe, what do you all think?