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Today I brewed an IPL, I usually do all grain but this time I did extract. I had 6lbs of DME 1lb of Vienna grain and 1.5lbs of munich grain, I added the extract, the water salts and the grain all at room temperature then heated it up to 170ish when I took the grains out. The crush was fine I...

Recently moved and had to sell my keezer. No way to keep the beer cold other than bottling it. Would love to bottle around 12 at a time from a 72F keg, with no counter pressure filler is it possible? what would make it work? Really long beer lines?

Like the subject says, if you aged a beer with Some funky Brett strains and sour layer on with lactic acid. How different will it be from one soured with the traditional bugs plus the Brett. My thoughts are aged for the same time the Brett would give it complexity anyway. I’d love to see a...

I tried Alaskan smoked porter, my first ever smoked beer, tonight and it absolutely blew me away... not in a good way. It took me back to my teenage years and the taste of Grizzly Natural fine cut chewing tobacco (similar to Copenhagen). It was 100% the same exact flavor and I couldn’t drink it...

Looking for some help. I recently purchased one of the cheaper Refractometers off eBay and calibrated it with distilled water. I brewed a batch of a Kona big wave clone with an OG of 1.039 mashed at 162 for a lower alcohol beer. My hydrometer with the tube it came in read 1.039 OG and 1.016 FG...

I’ve been reading up on cold mashing or non enzymatic mashing and I’m really interested in doing it, it seems to me that the beers produced by this are low abv, but also are more liked than some that are made from purely just cutting the grain bill to get to the 1-3% abv range. So I have a few...

As the title says Im looking at brewing a hefe with roughly half the abv. How would I do so? I see most recipes are purely pilsner and wheat malt. I think the route I would normally take would be cut the base malts and keep the specialty grains the same, but these recipes are usually all base...

I’m wondering if there are some general rules of thumb to convert any recipe to a session beer recipe. The reason I am asking is I cannot sip beer at all. I love to drink full mouthfuls and a beer might only last a few minutes. I’m the same way with coffee and any other beverage I enjoy. I...

Hello Fellas. I made a beer with some friends and we all went in on it having a 6 pack a piece to give away to our fathers for Christmas. It was John Palmers Elevenses Ale from Northern Brewer. The problem is I had pretty low Attenuation out of the S-04 yeast at 62%, OG 1.042, FG 1.016, and then...

SO as I have seen through searching this seems to be a common problem. I forgot to add my oats to my mash and its been sitting in the fermenter for about 2 hours. I'm probably going to let her ride out and see what happens but just ahead of time id love to hear what you guys think it will taste...

Tried doing some research but didn't find much. Just wondering if anyone would think one of these could be cleaned up and used as a brew kettle. Also I currently dont posses these but they are being sold locally for $25 a piece