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I always add some rice hulls to the mash when I do an oatmeal stout, or any wheat beers. The hulls create a better filter bed and help prevent the stuck sparge. works for me every time.

I used to belong to a Brew Club that had annual meetings at Magic Hat. The last one I attended was about three years ago. At that time their house yeast was Ringwood Ale. The head brewer also stated they used Columbus hops exclusively.

I constantly test the gravity of my wort as I run it off so I can stop when the gravity of the runnings get to 1.008. I just use my hydrometer and take the reading without cooling. I check the temp of the wort, read the hydrometer, and plug the info into Brew Smith. There is a tool in the...

I have some of those. I was surprised how large they were too. Mine hold 21 oz. I ordered them here: Belgian Ale Thistle Goblet PubGlasses.com Personalized Engraved Beer Glasses: Family-owned and operated PubGlasses.com offers personalized pint beer glasses Austin TX The same place has...

One of them was the Norwich Inn, in Norwich Vermont. They make Jasper Murdock Ales. New England Microbreweries | Norwich Inn - The Brewery | Vermont Breweries & Alehouses They hold "Brewer's Weekends" there, where you get a couple nights lodging, banquet, and brewing instruction from...

Have a Scottish 80 Schilling boiling on the deck right now. Only 5 Degrees outside, but everything has gone good so far!

The instructions with my O2 kit said 45 seconds for beers under 1.060, and 90 seconds for thos above. That's what I have always used.

I brew out on our deck here in Vermont. I brewed yesterday in the low teens, but I have brewed when it was colder. I use a polarware stainless msah/lauter tun, and I am always amazed how well it holds the mash temp, even in those cold temps. Yesterday the mash held at 150 for 75 minutes. I...

I just plugged the Bitter Chocolate OAtmeal Stout into my software, and all the numbers look good with the exception of the color. I am getting an SRM of around 28, and the article states an SRM of 64. There is 3.25 oz. of cocoa added. Would that darken the color that much??

Funny, I was just reading a book last night called "Secrets of the Master Brewers" (Highly recommended). One of the comments in the book was that the Wort from All Grain Mashes generally start fermenting much faster because the Wort is fresh and contains much higher yeast nutrients.