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Anyone know where to find homebrewing scale tri-clamps and fittings. Sorry I only have a half-bbl capacity lol. No need for the 2" fittings... Thanks rad

Just kegged up 7 gallons of an AG Blonde ale after one month in primary. Used fresh pack of S-04 at 68F. After 7 days pulled it out of the chilled fermentation chamber, but kept it in the cool room. We've been having unbelievable scorching temps and the "cool room" probably got into the upper...

I've got 3 analog & 1 digital food-service type probe thermometers plus an infrared. Only one of them (analog) I trust to mash with and the infrared is quite useless for that. Looking to buy a couple more and retire my current cheap equipment. Looking for reliability, relevant resolution and...

I've seen some nasty infections in bottles of Affligem. Huge cumulo-nimbus clouds of waving bacteria. These appear to be infection-free... And they taste great! Heineken owns the brewery. The Dubbel and Tripel are cheap for Belgian imports. Price-war anyone?

I'm an ale guy... But then I like me some lagers from time to time...

I've got next to nothing for insulation in my attic. I'm planning on laying out some R-38 batts. I also have zero soffit vents, and only a gable vent at each end of the house. My bills last year during the summer were ridiculous. I bought a case of soffit vents and plan to install them. I'm...

Boil volume 13.5 Final volume 11 gallons Mash @ 153F OG 1.054 FG 1.014 IBU 49 FG 1.014 ABV 5.2 %...

If I had to condense it down; the three areas of brewing that a new brewer should concentrate on is: 1. Temp control 2. Sanitation 3. Time Enjoy...

Has anyone bought one of these? How well does it work? Brew-Magic Chill-Wizard by Sabco I thought it might be EXPENSIVE!

Is it a problem to raise the temp of a brew once it has reached desired FG? Even if the batch is less than a week old? I like to keep ale temps fairly stable (65-68) for weeks before kegging. Now I want to move my fermenters out of a water bath (so I can use it) after the bulk of fermentation...

I was kegging after work tonight. Long overdue I should have done it last week. I kegged up a Texas Brown that really could pass for an IPA. Went for the next bucket. Seven gallons of Mild. It was sitting in the guest bathroom tub. As I lifted the bucket up to waist height I noticed dried beer...

I'm thawing out 24oz of rasperries that I'm planning on introducing to a keg of year-old soured Abbey ale (wlp530). The plan is to puree the fruit, strain and add the juice. The pulp will go into a mesh bag and then maybe into the keg as well. I realize I'm using about 1/5 of what normally...

I brewed up an Abbey ale (wlp530) that ended up showing signs of infection. I kegged it since the flavor was interesting and not foul. It had some vinous character that I could see being desirable. I just chilled the keg after cellaring for one full year and drew a first pint. A pronounced...

I work the late shift so I got home just before midnight. Got out of my car and walked down to check the mail. The aroma of boiling wort was drifting through the neighborhood. I looked up and back in the garage. Nope- no brewing going on there... I'm not alone! Someone brews within a short...

I think my affair with plastic is on the rocks. As much as I love the ease of cleaning I feel I can improve my brewing by switching to another type of vessel. I'm curious about using cornie kegs to ferment in. I don't like the limitation on volume- 4 gallons is probably max and the tall...

I brewed up 10 gallons of Dubbel last night. Checked in on the two fermenters and my spigots were leaking a little. Yes I use bottling spigots on my fermenters. I boiled these two spigots without weighing them down last night. Possibly they were damaged internally due to temp differences while...

One month old and I kegged it at 1.022. Force-carbed a couple liters and after a glass... Pretty damn drinkable as it is. Not too sweet- spritzy and very hoppy and bitter. The 4oz of Special B is in there somewhere. The product of a three or four hour boil- I forget. I'll counter pressure...

I'd like to say hello and introduce myself to all my fellow brewers. First post on this forum. So... I'm an all-grain brewer living in Central Texas. I got back into brewing last year after a 14 year hiatus. LOL. Learned some things along the way but not an expert by any stretch...