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Hi everyone, What are you brewing or planning to brew next? What Home Brew do you have bottled in the fridge or on tap?

One positive to my home brewing for SWMBO is spent grain dog treats for our beloved four legged... However they seem to have adverse affects... The younger dog has awful gas (It actually sounds like he’s yodeling on the couch) The older girl is a little worse with lets say it’s just the...

I’m 10 days in on a Belgian wit using wyeast 3944. Details 2L starter og 1.060 Ferment- 2 days @ 62 (when airlock slowed increased temp) 5 days @ 70 3 days @ 75 The beer is clear with surprisingly very little yeast in suspension and no airlock activity in 5 days... I’ll wait a few more...

I planned on brewing last Thursday so I put a starter together Tuesday night and put 2L of starter in the Fridge late Wednesday night... Things came up Thursday so I couldn’t brew... Now I plan on brewing tomorrow. Anything special that I need to do to the starter after sitting in fridge for...

I have a brand new kettle and wort chiller that I plan to brew on tomorrow evening. What type of cleaning will be required prior to their maiden voyage? Dish soap and scrubbing to clean manufacturing oils? Thanks all in advance!

I’m getting ready to put my fermentation chamber together. I have a small chest freezer for my future ferment chamber, however cooling isn’t my concern now... Temps are in single digits where my ferm chamber is located. I purchased a heat mat that I have attached to my carboy now with inkbird...

I’m getting ready to put my fermentation chamber together. I have a small chest freezer, however cooling isn’t my concern now... Temps are in single digits where my ferm chamber is located. I purchased a heat mat that I have attached to my carboy now with inkbird controller. Where the carboy is...

I’m looking at faucets for my keezer & was about to pull the trigger on perlick 630SS. However after reading more I’m leaning towards the Intertap forward sealing ss faucets. I know Perlick is always called the “gold standard” but Is it really? Also should I spend the extra for flow control...

What’s the best way to carbonate your beer? I did some research & I found three theories... 1. Set to pour pressure and let sit for 1-2 weeks. 2. Set to a high pressure ~30-40psi and let sit for 18 hours then release to pour pressure. 3. Set to 30-40 psi & shake for some time, then release to...

Hi All, I’m from northern Illinois & new to home brewing. Currently I have a part mash ale & a cider fermenting in 6.5 carboys. I see a lot value in controlling my fermentation with a fermentation chamber. I know my house temp fluctuates ~10 degrees a day between home/away & day/night...