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Basically I purchased a love controller and swapped it for the analog one that was existing. The housing for the original seems to be made to fit the love controller. More pleased then expected with the results, next up dopplebock... before after front view and put together

so I am thinking of throwing what I have together without following any style guidelines, just want it to balance out... What I got- briess 2 row, about 20 lbs left munich 10l, about 30 lbs left victory, about 40 lbs left wheat, about 20 lbs left carafa special 2, about 1.5 lbs 1/2 lbs left of...

many moons ago (july 08') I brewed up a barley wine, goes like this; 5 gallon batch 16 lbs 2-row 6 lbs munich 1 lbs aromatic 1 lbs victory single steep @ 152 for 60 mins. 9 lbs malt extract... I think, but I never wrote it down. HOPS 60min- 1.5 oz green bullet 45min- .5 oz...

Doing my first pils. 10 gallon batch split into 2 buckets. After pitching I left it at room temp (70 degrees) for a day then droped it down to 50 where it stayed for 2 weeks. I transfered it yesterday to the glass and found 2 seperate readings; 1030 for the pils lager, and 1020 for the czech...

My first attempt at a cyser. One gallon apple juice (minus about 2 cups), One Lbs honey, a hand full of cranberrys, citric acid, and yeast nutrient. Fermented in a gallon container for 2 weeks then transfered to this large double bastard flip top I have. About another 2 weeks later I come home...

Could you use the water heater for mashing and sparging? Most of us brew in the garage where the water heater is at, why wouldn't it work?

So I am at the end of a brew, after I fill the primary I shake it up to get some oxygen into it. While I am shaking I drop the primary and I have 4 gallons of cold stick wort all over the kitchen, and spreading. So sad, hours wasted on cleaning and brewing...:(

Picked up some belgian corks and wore hoods from morebeer.com, went to my local brew store and rented a cork press, presto! I've got corked beer. Highly suggest it for the beers you plan on aging, gives it that extra flare and it really doesn't take much more time than capping. Bellow is a kriek.

I wanted to make a shroom beer. I was thinking 1-2 onces for a 5 gallon batch, and since they have a sunflower seed taste mabey do a porter? Any suggestions? And what would be the best time to put them in, at the end of the boil or during the mash? What temp does psilocybin break down at?

Trying to put together a partial mash for a kriek. I can handle 5lbs of grain. I've dug into the history and traditon. From what I've gathered the hops are "aged", aka stale. The mash is 30% wheat and 70% barley. My questions are what kind of Barley and what kind of hops? Also the cherries...

So after a year of partial mash brewing I am finally upgrading. The guy I am buying the equipment from is selling the immersion and the counter flow for 60 each. Wondering which would be the better deal. Is the counter flow more efficent? Are they harder to clean?

Any body have a clone for a Malt Liquor? I know its a funny question, but its for pure novelty. Also what the hell makes a malt liquor different than say bud or miller? Is it the addition of more rice and corn?

How long have you folks been brewing? How mant batches? Me, 12 batches in 8 months

Used 5 lbs of grain (forgot the combo), 10 lb of Malt syrup. After all the cooking was said and done I had an OG of 1.100. Use a high gravity german lager yeast. Let the primary sit out over night than threw it in the chest freezer set at 50 degrees. Primary is bubbling like crazy and is 5...

Started a double lager, will be about 7%. Did the primary for 8 days @ 50 degrees and moved to the secondary. Planning for 15 days in the seconday than 3 days at room temp, than back down to 40 for 10 days. Wondering if there will be enough fermentation left after the 15 days in the...