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Hello, Heading to Charlotte this weekend. I'll be staying north of Charlotte one night, staying in Belmont the second night. Looking to hit one brewery in Charlotte. I was thinking of NoDa, but had some friends that went recently...they said they had 12 tasters and thought most were meh. I'm...

This isn't a question more of a comment. I've been struggling with my BIAB efficiency, it's been at 65 percent. I recently bought this back issue of BYO. If you do BIAB it's worth it. Lots of articles about it in this issue. https://byo.com/stories/issue/itemlist/category/222-may-jun-2016...

So I'm just making my first fruit beer, a blackberry saison. I made a 5 gallon batch and racked half to another carboy and added thawed blackberries. Should I be doing any kind of temp control for it? The whole batch was in primary for almost a month and is completely fermented out at this...

This is a little bit of a silly question but I don't want to buy the wrong thing. I'm doing BIAB in my kitchen. I want to install an eye hook in the ceiling to use with the Wilser bag/pulley setup. Will any basic eye hook do? I want it to be able to support 40 or so pounds (maybe 15-20 pounds of...

So I brewed a Saison recently and used a hop bag to minimize trub. At the end of the boil I lifted up the hop bag and let it drain into the kettle. I do BIAB, so I have a squeeze the bag mentality. I wanted to get as much wort as I could. I squeezed the bag once and got some wort out - nice! I...

So I'm just getting into water chemistry, so forgive my ignorance. I don't have an accurate water report (working on it), but want to start with adjusting mash pH first. I used Bru'N Water to look at this. I'm doing BIAB. With an initial mash water pH of 8.0, my estimated mash pH is 5.71 for...

So I'm going to be doing a 5 gallon batch of Saison, evenly split between 2 fermenters (one will be regular, the other one will get blackberries). I plan on doing the blackberries in a secondary and have a couple questions.. 1) Should I just ferment the whole 5gallons together, and then once...

So I'm interested in making a saison with fruit. I recently had Blackberry Farms' Classic Saison and loved it. I found a clone recipe from Beer and Brewing mag. Do people think that this recipe would work if adding fruit? Not sure if I'd need to change the recipe to accommodate fruit better...

Hello, Looking for suggestions on what items I should most consider upgrading or getting next. I do BIAB and have the Wilser bags, a 10 gallon kettle, 50' wort chiller, oxygenation kit, temp control for my fermenter (heating only, no cooling...I use a heat wrap with an Inkbird controller...

So I just bought myself the Oxygenation kit from Williams Brewing. Plan on using it this weekend. I recently listened to the BrewStrong podcast on Aeration, and they suggest doing 1 minute of oxygen (at 1 liter per minute) for a 5 gallon batch to get 9ppm of oxygen. I know the only real way to...

So I thought I'd post a review of this product, hopefully it's helpful. I was recently searching for a digital thermometer that was waterproof, with an alarm function that would let me know if my mash went above or under my mash temp. I wanted to be able to leave it in my kettle the entire mash...

So here's my question...I was at my LBHS yesterday buying ingredients for a Russian River Blind Pig IPA clone. I was going to buy the WLP001 standard IPA yeast but the employee convinced me to try Insland Island 006 Eccentric ale yeast. It's supposedly the yeast that Bell's uses for their 2...

So I have kind of a basic question, of which I didn't see a specific thread that addressed the cleaning/sanitizing procedures. For my first few batches I've only used the One Step cleaner, but now realize I should be using a sanitizer as well...oops. Those beginner brew kits don't come with...

So I recently brewed my 4th beer, an extract Belgian Dubbel. I used a recipe from Northern Brewer, but didn't buy the kit. I went to my LHBS and bought the ingredients individually. I made a 5 gallon batch and brewed using the ingredients below. The OG was supposed to be 1.062 but my OG was a...

So I'm about to bottle my third batch. The first 2 times I just followed the kit instructions so I'm trying to improve my process. I'm bottling a 2.5 gallon batch of a basic Saison. I've read that they should be bottled at 2.5-3.2 C02 vol. I decided to go with 2.8 as a middle ground. Does...

Hey everybody...have appreciated help and feedback thus far on this forum. I'm currently towards the end of fermenting my Saison (basic recipe made with Wyeast 3711 Saison yeast). It's been fermenting for 19 days. I started the fermentation at 68 F for 3 days, then increased to 72 F for 5...

So I'm currently in the process of fermenting a standard saison recipe. Only my 3rd batch so I'm still new at this. My first 2 batches had a decent amount of krausen during fermentation. My current saison does not. I used the wyeast 3711 French saison and made a starter and pitched it. Started...

So my local liquor store is having a big sale in a couple weeks for people in its rewards program. They have a bunch of beers they've kept in their cellar that will now be available to the public to sell. Not sure which ones I'll be able to get my hands on, it's sort of a lottery, but we'll see...