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Here's what I'm brewing next: 3 pounds Pale Ale malt 3 pounds White Wheat 3 pounds Wheat DME 1 oz Cascade - 60 mins 1 oz Columbus - 10 mins Wyeast 1335 - British Ale II 1.055~OG 30~ IBU Mash 150 Ferment 67 A light-bodied wheat with a nice dose of hops. I think it'll be...

Once you're in the recipe database and have selected a style, click on the heading labeled "Prefix", then click the arrow that shows up next to Prefix to reverse the sorting order. That should put all of the Partial mash recipes at the top.

My 3 year old likes to eat the barley before it's crushed. She likes to dump grain into the hopper on the mill too.

I top crop an active fermentation and put it in a sterilized mason jar. I leave it covered on the counter overnight so it finishes fermenting, then stick it in the fridge until I'm ready to use it. I make sure to get enough so that I don't need to make a starter when I'm ready to use it. I just...

Whoa, that is how it's done.

I just filled two kegs for the first time yesterday and I have one more waiting to be filled. You will never, ever regret it. It's that much better than bottling.

That was great. Really well done.

I like Farmhouse Brewing. I prefer their 4 oz increments to buying a whole pound. Their prices are good and they ship fast.

No, the fermentations seemed to go normally with about 80% attenuation. The final products just tastes horrible. Both brews have this weird astringent flavor and aroma that I've never experienced before. These batches have been bottled for almost two months and have been stored cold for a couple...

I used this on 2 beers. They're the worst beers I've made in a long time. Maybe a coincidence, maybe not.

I've brewed in my garage quite a few times in the winter and I'm practically down the street. The brewing itself is pretty straight forward, it's the clean-up that is more of a pain for me in the winter.

Nice vid, it was cool to watch the sun move across the sky while those beers disappeared.

This seems like it would be pretty "easy" to do Brew-in-a-Bag style. You could sit your kettle up on a few cinder blocks leaving a space to add/remove hot coals. I'm picturing a semi-circle of cinder blocks with the kettle on top. I don't know if you could build a big enough fire under there to...

I am a convert too. BIAB is awesome.

Stick blender - great idea for using with the chiller. Why didn't I think of that?

I just did something like this last weekend. I did a normal no-sparge BIAB mash and then moved my grain into a separate pot and "sparged" with 1.5 gallons of water to make a mini-batch. I ended up around 1.035 for the mini batch and 1.056 on the regular batch.

13 lbs Dingeman's Pale Malt 1 lbs Crystal 120 Columbus (14.4%) - 0.5 oz - 60 mins Cascade (5.4%) - 1.5 oz - 60 mins Cascade - 1 oz - 15 mins Cascade - 1 oz - 10 mins Cascade - 1 oz - 5 mins Cascade - 1 oz - 1 mins Columbus - 0.5 oz - Dry - 1 week Cascade - 1 oz - Dry - 1 week...

Dingeman's Pale Ale malt is pretty awesome on its own.

I brew in a bag and love it. I used to use a cooler mash tun with a cpvc manifold. Now, I use a 15 gallon pot with a fryer basket and a nylon bag. That's it. In my opinion, there's no advantage to using the cooler unless you really enjoy cleaning it after you're done.

I'll add another anecdote: I did an 1.070 IPA with a pound of C-120. Nottingham yeast took it down to 1.012. There are a lot of variables, but I doubt the crystal malt was the culprit.