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Howdy gang Been offline for way to long. Looking to make a beer (ale or lager) that has a good malty flavor but has a clean, crisp, dry finish. Really don't like sweet, cloying beers. I thought maybe I'd try making a beer with 100% Aromatic Malt and mash at 147/148. Has anyone tried...

I am brewing a clone of Kona's Longboard Lager and it calls for ESB Pale Malt from Gambrinus. I was not able to source that in time to brew tomorrow. I have in stock: Belgian Pilsner Maris Otter US 2-Row Any suggestions? TIA Joe

I've always used glass carboys as secondaries for lagering purposes. However, it would be far easier to rack right to the keg and drop them into my keezer for the gradual cool down and lagering period. I used Wyeast 2308, primary fermentation at 52 degrees for 17 days, moving to 60-64...

Howdy folks I'm going to be brewing a 10 gallon lager next weekend and am working on the yeast starter(s) this weekend. In the past, I've either done a 5 gallon batch (5 qt starter, decanted the night before after stepping up once using a stir plate) or I used four packs of dry lager yeast...

It's nine degrees out Fahrenheit; the keg is in a 64 degree basement. Not only do I not want to overchill it, at nine degrees its in danger of freezing.

I was looking at the 10 gallon Boilermaker but worried the grain bag would take up too much space. I am also concerned the 15 gallon would be too large and the wort level may drop below the thermometer late in the boil.

I am really frustrated with my new brew rig. I have made a number of changes and still have an off flavor in all the beers. From searching around here I wonder if it's not tannins. I am theorizing that the RIMS action is more efficient than my old mashing technique (coolers) so by the time I...

I am testing out my new brewery. I have been having issues with the burners not burning cleanly. After having to wait for pressure to build or my BK, it finely lit and was burning cleanly for about an hour with nice blue flames and the heat shield was glowing red. I turned it down to do some...

http://www.centralrestaurant.com/Glass-Door-Refrigerator---One-Door-23-Cu-Ft-c95p12467.html This one would fit a 14 gallon conical perfectly. I believe it has an automatic defrost mode, as do most of these. If I bypassed the built in thermostat and used a dual mode external thermostat with...

I force carbonate; generally two days at 30 psi seems to work well. However, I am looking for more precision with different styles of beer, as well as making sure the carbonation levels are maintained in beer I cellar for longer periods. Would the below device work and is it as easy as...

http://www.auberins.com/index.php?main_page=product_info&products_id=102 Here are the basics. I am building a single tier RIMS system with three direct fire NG kettles (BK, MLT, HLT) as well as a RIMS Tube which will have a water heater element to control the temp. Since I can direct fire...

I generally replace my Starsan every 2-3 weeks since I don't stock ph strips and it's relatively inexpensive. However, for my PBW I keep in five gallon buckets, I just add a couple fresh tablespoons every other week or so. It's probably been six months since I replaced it entirely. Does it...

I have a question for those who've gone down this route and had to deal with residential building inspectors. I am planning a permanent location for my brewery iin the basement. I am having a SS brew stand built with NG jet burners. I am planning on having a licensed plumber run the NG lines...

Wyeast 3864 Can/Belg 2 Litres Trois Pistole Clone

Any suggestions? I've had plenty of near perfect pints of Guiness already. Other than that I've seen Carlsberg, Heineken, Smithwicks and Bud everywhere. Looking for a bit more selection.

It's a brand new sack from Global Malt. Don't recall that smell before, other than from actual honey malt.

I've made about 25 starters in my short brewing career using my homemade stirplate, and they've never looked like this. I am trying to revive an old Wyeast pack from this last summer that was part of a bad batch. I got the smack pack to swell after four or five days (maybe half swollen at...

http://www.bayviewbrewhaus.com/ The guy is selling the building and I went in to check out the equipment. Looks like a cross between a commerical and home brewery. He also had two plastic conicals that were maybe 50-80 gallons and a bunch of cornie-looking ball lock kegs that were...

I've been scouring Craig's list and Ebay for used regulators in an effort to reduce the amount of moving back and forth I have to do with my existing single regulator setup. I have a couple extra CO2 tanks already, just need the regulator. Regulators identified as CO2 regulators seem to...

I'm brewing the NB recipe this weekend. I am planning on fermenting with the lager yeast at 65 degrees after searching on this forum. What I'm not clear on is what temperature I should "cellar" it at. It requires a minimum of two months, possibly more.