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I wanted to mash at about 152 for my brew last night, but I royally ****ed it up. I usually keep gaining heat after I cut the flame on my burner, but last night I cut it off at about 155 and by the time I got my grain ready to pour in 30 seconds later, the water was reading 164. I added the...

I currently brew in my backyard, where I don't need to care how much wort gets dripped around. There's a lot - lifting my bag (single vessel BIAB) out of the kettle to drain it, pulling my wort chiller out after it's done, pouring from kettle to fermenter since I don't have a valve - there's...

Currently, I do single vessel BIAB (5 gallon batches) in my backyard. I really want to move my operation inside - I've basically had to take the winters off from brewing, *maybe* squeezing in one or two if I'm lucky, and I'm tired of being dependent on weather/daylight/etc for my brewing hobby...

Follow up on my older thread, but different (ish) topic. I'm moving into a new apartment in a few weeks, and seriously contemplating moving my brewing indoors. I currently brew 5 gallon batches on a propane burner outside, using single vessel BIAB. However, I'm sick of being a slave to the...

I've been looking into bringing my brewing operation inside for a while, and I don't have a good garage space to brew in so I think electric is the way to go. My apartment has a laundry room with a dryer outlet just off the kitchen, so I have a 240V outlet I can use. However - for budget and...

I'm in a somewhat small apartment and I don't have a garage or anything to hang my bag from, or a place to build and store a frame of some sort. I'm getting a bit tired of holding and squeezing the bag. Any other ideas?

I'm borrowing a mill from my LHC in an attempt to fix my efficiency woes. It's a barley crusher with adjustable gap. I don't have easy access to a caliper or anything to set my gap - what should I set it to, and how should I measure that gap?

Re-posting this from the Reddit homebrew sub, to get a few different opinions and ideas. So. I'm seriously considering buying a mash tun and giving up on BIAB because of this, because holy cow is it frustrating. I just cannot nail down a consistent efficiency number! To start - I know my two...

Here's my recipe: 9# Maris Otter 4# white wheat .75# cara-pils .75# carafa III special (dehusked) 1 oz Chinook @ 60 0.5 oz HBC472 @ 20 0.5 oz " " @ 15 1 oz " " @ 5 1 oz " " @ 0 1 oz Citra @ 0 I've never made a dark beer like this before, I've made mostly just NE IPAs since I got...

I got half a pound of HBC472 from Yakima Valley Hops and I'd like to try it out in a lighter hopped beer before putting a bunch in an IPA. The only Cal Common I've attempted before was pretty bad - it was 100% vienna with mosaic hops, and I think screwed up the fermentation temperature. How do I...

I've been feeling the urge for a kettle with a valve and volume markings lately... probably 15 gallon, since I do 5 gallon full volume mashes and that will give me plenty of room for BIAB, and more than enough if I ever switch to a mash tun. Which company should I go through though? Spike? Ss...

So: I have a 2 liter flask, a package of Omega Labs West Coast Ale 1 (http://www.omegayeast.com/portfolio/west-coast-ale/), and a brew day planned for Saturday. I want to make enough to split some yeast off to save for the future as well as pitching healthy yeast on saturday. How should I do...

I brewed a beer with Wyeast 1318 (LAIII) over the weekend, and ran out of time to make a starter and save yeast from that like I had planned. I dry hopped today with 3 oz of hops. I've never tried washing or reusing yeast in any way before - am I able to save anything from this batch to use...

I have two identical taps on my keezer - both stainless Perlick taps, same shanks, everything. One of them started leaking, slowly enough that I didn't notice it for the last few weeks and now a lot. Every time I simply turn the gas on with a liquid line hooked up, beer starts pumping out of the...

I'd love to get an O and H tap handles (in Ohio State O-H style), out of wood or metals. Has anyone gotten good handles before?

I bought 2 oz from Yakima Valley Hops and I want to use it in an IPA. What should my hop combo be?

Currently, I'm renting a house with a nice parking lot to do 5 gallon batches on a propane burner in. I also have lots of storage space and some roommates to drink my beer. Next year, I'm in a much smaller apartment, and I'm considering switching to 2.5 gallon BIAB instead. What are my options...

I have awful taste buds but this is the best way I can describe it. It's kind of grassy, like in a bitter and green sort of way. I've had this flavor in almost every batch of beer I've brewed since I started kegging in September. Sometimes it goes away after 2-3 weeks, sometimes it doesn't. One...

I've just been using plastic buckets but I'm looking for a bit of an upgrade. The idea of being able to just open a spigot and drain into my keg is very appealing... does anyone have any experience with these? Looking at this one...

I'm seriously lost here. I've been brewing since July, BIAB the whole way. Today I did around my 8th or 9th batch. The first few were bottled, then I started kegging in late September. For the most part, my beers until the last two months have turned out good. Recently, I seem to have no idea...