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My current tun is a 48 qt cooler that doesn't hold temp that well. It'll usually drop 3-4 deg over the hour. I'm considering an upgrade to a Coleman Extreme cooler (we use one for camping and it holds ice for days). There's a 70 and 50 qt available on line for $40 each. I mostly brew 5 gal...

Stupid wind is stopping me from brewing. 15 mph with gusts up to 25. Any way to combat this?

Is it really just as simple as pulling x amount of mash, boiling for 10-15, introducing it back to the tun, repeat? I'd like to brew a dunkel this summer and use a decoction. I'd like to have a protein rest, sach rest, and mash out, so double decoction. Is that essentially all I need to know...

I'm torn. My mill is worn out. I have to crank it by hand and sometimes it loses it's catch and I have to stir things up to get it rolling again. PITA! But, I could always buy pre-milled grain. I would also like a chest freezer for fermentation and storage purposes. There are a few well priced...

I've had a lot of oxidized batches recently which I attribute to a bad syphon (you could see all the air getting in during transfer). Is there a way to use CO2 to transfer from carboy to keg?

Any reason not to? I like the idea of immediate gravity readings during mash and pre-boil. Anything worth worrying about for post fermentation reads?

Very simple recipe, but it's extremely drinkable and if you like pale ales this is hard to put down. The rye gives this beer a nice creamy mouth feel along with a dense white head. Dry hopping is key in this beer as it really bursts out the floral aromas to compliment the spicy rye elements...

I think I may have some bad malt, but I'm not sure. At the end of February I brewed a nut brown that turned out a bit sour. I figured I had my first infection and just let it be for a while. The off flavor and aroma is still there. Mid May I brewed the same beer and got the same results. An odd...

Just a simple brew, but I wanted some opinions. OG 1.052, FG 1.012 IBU 40-ish 5.25 gal @ 73% effic. 8 lb 4 oz Pale Malt 2 lb 8 oz Rye Malt 10 oz Crystal 40L 5.6% AA Cascades pellets for all additions: 1 oz @ 60 1 oz @ 30 0.5 oz @ 15 (full ounce?) 0.5 oz @ flameout (full ounce?) 2...

Whenever I plug in a recipe from BYO in to BeerSmith I get a significant drop in calculated IBU's. About 25% fewer. Anyone know why this would be the case? I'm set for full boils, pellet hops, and am using tinset.

Should I store my bottles of pils for carbonation at regular cellar temps (70-ish) or lager temps?

This is the second time I've ever brewed a beer that has a dishwater-like quality to it. The last one was over a year ago. Anyone know what this might be caused by? It tasted like I brewed with dishwater and it's unsettling. My process went as planned, everything was smooth, except the final...

Brewed a nut brown 7 weeks ago, bottled 3 weeks ago. I noticed a sourness when bottling that's still there now. I'm assuming it's an infection, or some wild yeast because of the taste and the fact that it attenuated 88%! Oh well, first one in nearly three years of brewing. I'll take it.

There are a couple brewing apps out there for smart phones, but there just isn't one inclusive one. I currently use Brewzer on my Droid and it has some extremely useful features such as infusion, decoction, boil off, unit converter. But there's no place to store or view recipes (which would be...

I accidentally activated the wrong pack of Wyeast last night and it's now all puffed up. I wasn't going to use that until next weekend, can it wait the 11 days, or is this pack a waste?

In the past four or five weeks I have broken three, yes 3, of the floating thermometers sold at my LHBS. They all broke in the same place by minor bumps, making me think it's a flaw in the product (very weak glass). SO! I am looking for any recommendations for a digital thermometer good for...

I juts got back from 8 days in Haiti last night. I was documenting the work of Wisconsin doctors who have been going there for years on medical missions. Phenomenal country and amazing people. The local drink there is Prestige, a Pilsner-Vienna cross. Pretty tasty and simply wonderful after a...

I'm looking to make a smoked stout. Any recipes out there? I couldn't find any in the database. Or am I just as good adding say 5% rauch malt [edited from peat smoked] to a stout I already make?

I'm going for something with a strong malt presence but a huge hop nose. Let me know what you think, any tweeks you'd consider. Thanks! 73% efficiency - 5 gallon batch - 7 gallon boil 8 lb 4 oz pale 2-row (90%) 12 oz carared (20-30 L) (8%) 3 oz Chocolate malt (2%) 1.5 oz Cascade (5.5%...

Does it have the same general flavor characteristics as standard chocolate malt? Most notably the slight coffee tones and such?