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Howdy folks I've been home brewing all grain 5 gallon batches of my own recipes for years and a unique potential opportunity has arisen -- a local restaurant/brew pub 2 miles from my house was sold and the new owner has opened a restaurant but is doing NOTHING with the brewery!?! I'd love to go...

Howdy, I have a stout fermenting, OG was 1.17 or so. It's been 2 weeks fermenting at about 62 degrees ambient, and it dropped to 1.048, but activity really slowed so I brought the beer upstairs ambient temp 69 degrees and now I'm getting a bubble in the airlock every 5 seconds again. Using...

I don't know what I was thinking, but in my Belgian Chimay clonish beer, I just forgot to add it. I chalked up the lower OG to a difficult mash equating to poor efficiency and just went ahead and fermented it, cold crashed, and now I realize I forgot the candi syrup. This is such a fantastic...

Hi all -- I have a RIS (11%) bulk aging now for about 5 months, and was planning to let it go another 6 or so. Easy enough to keg, but this is a beer I think will just get better over time and once in the keg, soon in the belly :mug: I'm worried if I bottle after a year, I won't have...

Howdy folks -- I brewed a big stout, 11% back in January and have it secondary on oak. I've been taking samples to gauge when to get it off the oak, it tastes fantastic but there is a really noticeable alcohol burn to it that I am hoping will mellow out. I've had the same experience with big...

So I had focused for about a year on brewing New England IPA's ala the Treehouse style, with great success, so much so that I'm totally sick of NEIPA and going back to my black beer roots. But I thought I'd try out an idea and apply NEIPA hopping techniques to a smoked porter I was making --...

I'm doing a version of the Dragon's Milk stout this weekend, I use Bru'nwater. Any thoughts? Much appreciated all

Hi all - I'm experimenting with a recipe for Christmas, I brewed a porter that has maybe a week left in the primary that I want to be hinting of the flavors of eggnog. For that reason I added some lactose in the end of the boil (borrowing from my favorite cream stout recipe) and I already have...

I've been reading up on water chemistry here and elsewhere -- so I have learned I need to have my mash ph 5.2-5.6 and I need sulfates and calcium chloride adjustments to get my water right for the style. Here's a stupid question I am sure -- is the basic process to first add your brewing salts...

Dumb question -- I am trying to clone a local favorite -- BBC Steel Rail Extra Pale Ale. I have one sitting in my fridge and I want to measure the gravity to design my recipe to hit it. Do I just pour some into my test tube and let it warm to room temp? Anything else for accuracy? Thanks

Dry hop bag, that is... Just wondering, my dry hops for some Northeast style IPAs are large in quantity, and when done the muselin bag is swollen up. I have squeezed it to drain that hoppy goodness back into the beer but of course I am causing potential (or more likely, definite) oxidation...

Howdy -- my mash temps are driving me nuts! I have big rectangular cooler I mash in with a copper manifold. Works great insofar as I have never had a stuck mash, but I couldn't tell you the actual temps I'm mashing at because the temps read different all over the cooler. Generally, dead...

Howdy -- I mash in a rectangular cooler, batch sparge, 1.25 quarts per gallon mash ratio, and I use this calculator and follow whatever volumes it gives http://www.brew365.com/mash_sparge_water_calculator.php I consistently am getting about an extra gallon of preboil wort volume and it...

So my last two batches I have experienced my mash temp actually rising during the mash. I have a rectangular cooler system. Anyone have this happen? It is discouraging to hit the mash temp on the nose and then come back an hour later to see another 4 degrees there. Maybe I need to just...

So my first brew day in 4 years, I'm back! And I now remember all the unanticipated blips you get. So when I went to check the OG the hydrometer leaped out of my hands and did a suicide nose dive into my concrete garage floor. No spare. That was Sunday. LHBS not open Mondays. Today, almost...

Howdy all -- after a short stint extract brewing and then 4 years away, I am back with an all grain set up and passion to learn! My first brew day was only partially disastrous, mash temp looked good when I closed the cooler, don't know what happened but when I opened it an hourly later it...