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Made a batch yesterday, at 24 hours now post pitching and zero activity. I pitched some WY1968 I had washed and stored from a batch one week ago. I was tardy in pulling my jar of yeast out of the fridge to let it come up to room temp. It no longer felt cold at all, but due to a family...

Please critique my recipe. I've used Citra several times, but never Mosaic or Columbus. Looking for something very hop-forward, but don't want to get much above 6% ABV. Here's what I have so far. 10.5# 2-Row 1.25# Vienna 0.5# Crystal 40L Mash @ 152 0.5oz Magnum 60 Min 0.5oz ea (1.5oz total)...

I don't yet have my ideal kegorator setup at all, so I'm having to improvise. My kegorator holds 3 kegs...single tap tower. Also have a single regulator that won't go over about 15-16 PSI due to a rusted locking nut. When I keg a new batch, I've been keeping the gas on the new keg at the...

Let me know what you have, and your asking price, shipped to 46208.

Ok, so a couple weeks back I brewed up a 1.065 OG batch, and pitched a pack of rehydrated US04. Plastic bucket fermenter was placed in cool basement, per my lab thermometer laying next to bucket stayed pretty consistently in the 62-64F range (which feels accurate as our upstairs heat is set...

Ok, I've decided that I am going to use WY1968 for my house yeast, and use it for vast majority of my beers going forward. I don't have any to start with, have been using other strains recently. I'll pick up a smack pack today. I want to brew this weekend, a relatively modest gravity pale...

Due to a stubborn, rusted on nut, I cannot set my regulator any higher than 18 PSI. I know it's easiest to just set and foget it for a week or so at serving....but if I want to go faster.....what are your thoughts? Will rolling the keg around at 18 do much?

Looking for a bit lower ABV Belgian Blonde....something that's smooth and easy drinking, with a good amount of body and creaminess. There is a similar one I've had locally that uses Spalt hops, which gives a nice bit of flavor/spice, so was going to use that. I also added in a bit of wheat for...

So I recently had a new 3Floyd's brew, Amber Smashed Face.....it was very hop aggressive, as most of their beers....about 7.5% abv...and tasted closer to an IPA/IIPA than a true amber ale...however it was awesome. Very resiney and dank hops. From the name, I assumed it was a SMaSH...

This is a great IPA from a local brewer, Black Acre in Indy, I would love to make a go at making something along these lines. The brewery puts their ingredients, etc right on their website: http://blackacrebrewing.com/newsite/portfolio/saucy/ ABV: 7.2% IBUs: 75 SRM: 45 Malts: 2 Row...