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Hello everyone. I have done a number of kettle sours in the past and had great results. This will be my latest attempt at a Sour Blonde. Anyone think I am missing anything? This is about the most extensive write up I have ever done in 5 years of brewing, so criticism is great too! Recipe Type...

I am not sure if this belongs in this section or in fermentation. I brew 15 gallons at a time and spliting fermentation into three vessels is getting tiresome. I was looking at these 30 gallon food grade barrels from Uline. They seem like they would be easy to clean. Does anyone have any...

Quick question. Is there a quick guide somewhere that will show me how to calculate all the equipment information like “tun specific heat” and “trub loss?”

I was thinking of adding medium toast oak cubes that have been soaking in knob creek to the carboy for the final month of three months of aging, then adding brewcraft blackberry extract at bottling. Does anyone see any issues here? Also, do I need to do something to the extract beforehand...

What is everyone drinking right now? I am having my grain only sour tipple.

Hello everyone. Looking for a little friendly (I would also take unfriendly) advice on this barley wine recipe. It is brewed, and in secondary aging. It is clean and very smooth, but, it's a barley wine, and that is about all I can say. I am not disappointed, this was the goal for my last 5...

Hello, I have a question about using sanke kegs as fermenters. I have 2 kegs that were filled one time, and then the brewery did not want them back (not sure why but oh well). I have sliced the tops out of them, and have made lids for them. They look like the picture below. My question is...

Hello, First post (yay)! I have a question about using sanke kegs as fermenters. I have 2 kegs that were filled one time, and then the brewery did not want them back (not sure why but oh well). I have sliced the tops out of them, and have made lids for them. They look like the picture...