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I have a 10 gal. Hot Liquor Tun, 10 gal. Mash tun and 10 gal boil pot. I was thinking about putting my grain in a bag while mashing to speed cleanup. Not the normal BIAG but is there any reason why I shouldn't do this?

After two years of upgrading my equipment and process I believe I'm producing a pretty good product. I'd like to take the next step and get some educated feedback as opposed to friends and family. I was thinking about entering a competition, not that I think I might win, but for the tasting...

Can anyone explain to me how the Morebeer float switch is actually installed? A pic or video link would be great. Thanks!

I'm sure there is probably no such thing, but I'm trying to figure out a way to better see my water levels while sparging. I read in another post where someone put a small float ball in the sight glass. Currently, I'm using a small cheap clip on light. Amy suggestions appreciated!

I'm looking for a 1/2" NON Tri-Clover butterfly valve with multi position locking handle similar to this http://morebeer.com/products/15-butterfly-valve-304-ss-7-position-handle.html Suggestions?

I've had a weizen in my primary fermenter at 68 degrees for about four weeks but plan to bottle in next 48 hours. I'm assuming this isn't a problem? Sent from my iPad using Home Brew

I've been seeing these tablets offered on the Northern Brewer site and was wondering if anyone has had a chance to try them out?

Here are the ph readings from last batch of Hefeweizen using: #5 white wheat #4 German Pilsner #.25 Caramel 20 #.25 German munich 1 oz. Hallertau My Ph readings at room temp. are as follows: Starting water 7.45 Ph Dough in 6 Mash 5.9 After sparge 6.25 After boil 6 Ph & OG 1.042...

Will be using a Hanna ph meter with temperature compensation to monitor my mash ph, however I have a couple of questions about the procedure for doing this. First, I have seen some posts that say the sample needs to be measured at room temp despite the use of a temp compensating meter. Second...

My water profile sulphate ppm is 20 and chloride ppm is 11.3. I am brewing a hefe using a total of 8 gallons (mash + sparge) and would like to get this ratio as close to 1 as possible. According to Beersmith I need to add 0.2 grams of calcium chloride, but I'm not sure if I add it to the...

Kegging my hefeweizen at 40 degrees using a factor of 4 for volumes of co2 needed and the chart says I need to carb at 28psi. So how many days do I need to carb the keg? I'd like to carb by the chart and not use the shortcuts. Thanks.

Have a Saison that has been in my primary fermenter for two weeks but is holding tight at 1.016. Is that close enough to 1.010 to bottle or do I need to sit tight for a few more days?

I've looked at several other posts but still can't quite figure out what's going on with my beer. I brewed a Belgian wit and used it for my first kegging effort. Put it in the kegarator at around 32-34 degrees @ 10 PSI for 8 days. Had a good head on the first pour but a ton of bubbles in...

I'm currently using a false bottom in my 10 gal. boil pot but am still getting some of the hops and break material into my plate chiller and fermenter. I've been looking at this SS hop spider http://www.stainlessbrewing.com/Hop-Spider-with-seam-welds_p_158.html. I was wondering how effective...

Just put filled my first keg and am force carbing a witbier at 9 psi ( per the chart) at 35 degrees in my kegarator. Does that sound about right? How long should it take? Thanks.

Is there a specific forum on here for Kentucky brewers?

Planning on moving into kegging from bottling but this area is completely new to me. What is the best resource - YouTube videos, books, website, etc., to help me get up to speed? Also, suggestions for a kegerator and good place to purchase one in Lexington, KY area.

Father brewing my hefeweizen I have always placed it in 6 gal. primary fermenter for a week then racked over to 5 gal. Secondary fermenter for a week. Do I need the secondary?

After my boil I have been cooling the wart thru my chillzilla into a bucket to let the true settle out for 20 minutes before racking into primary fermenter. Waste of time?

Today I brewed a hefeweizen using a yeast starter and aerating my wort with an aquarium pump for the first time. I racked the wort into a 6 gallon carboy from the boil pot after cooling and inserted the aerating hose and stone into it. After about 10 minutes I had foam coming out the top...