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So let's say you have a homebrewery. A homebrewery that pumps out ~15-20 gallons a week. Lets say the house you live in is somewhat of a culmination of the party scene on your side of town. Let's say you have afterhours parties with 50-100 people. Feeding 50-100 people beer from 2AM-5AM is a...

and there's my brewery. yeah, that's about 24 inches of water.

let's say i make a standard ale: 10 lbs two-row 1.5oz Hallertau @ 60 but then i used say... 1056 and 1214 yeasts... what would happen? would you get characteristics of both strains? i'm assuming this is one of those "if it worked it would have been done by now" situations, but i've never...

hey, making Bug's Rye Cream Ale, and it calls for a pound of flaked corn and flaked rye. i'm all-grain, and assume that i add these to my mash? thanks in advance, -Kelly

anyone have any idea where I could go to browse used brewing equipment. looking to purchase a 3.5bbl system in the next year or so, and i thought i'd start looking for the pieces now. any input would be very much appreciated.

so I made a light ale to test my brewery a few days ago 1oz 6.8% Challenger 10 lbs Pale US-05 yeast i drove an hour home with my freshly acquired grains, got everything set up, only to realize they weren't crushed. not wanting to crush them all by hand I looked up alternative methods...

i've been having troubles with my brews lately, and I can't figure out why. the most recent problem is the head of my beer. it pours a head, but as soon as it dies down i have these much larger, oil colored, THICK bubbles just chillin there i mean these bubbles look like... a condom...

So I fill up my wine thief enough so that the hydrometer is free-floating, and it gives me a reading of 1.010. If I put a couple more inches of beer into the wine thief, it gives me a reading of 1.004. I THINK the 1.004 reading is correct actually. It was at 1.010 a while ago, and I...

Gonna make one for our SHV month at my local brewers league. I'm deciding between dill weed, actual pickles, or pickle juice. There's nothing in pickle juice that can ferment is there? I can't put dill weed in the actual wort, because I'm splitting it up into 3 batches (a jalapeno beer...

So I brewed the New Belgium Farmhouse Style Saison from BYO's 150 clones a few weeks ago, moved it to the keg, and everything tastes fine apart from the very heavy banana flavors coming through. I used 3724 for my yeast, and fermented at about 85 degrees. I thought that yeast was designed to...

I just got done with my first all grain batch (awesome, i know :cool:), but there's a TON of sediment hanging around in it. I've never been one to filter my beers, so I wasn't really prepared for this. I have one of those bazooka screens for my all-grain set up, but I'm not sure that did much...

So I brewed my yeast starter, everything was going well, and since it's a Saison yeast, I was aiming for an ambient temperature of about 75 F. So I stuck it in a cubbyhole, went and checked it a couple hours later, it was 80 degrees. Thinking that just setting it in my basement would be...

When making the starter for my Saison yeast, I already started to heat the water/DME before i realized I hadn't smacked my smack pack yet, and it was still in the fridge. Should I: A) Turn off the heat and cover the pot for a few hours until the smack pack gets a chance to do it's thing. B)...

Thought this might be helpful for the newbies (myself included!) so I thought I'd start a little list. 1) Fermentation Temperature - The temperature of the room the brew is in is NOT the same as the temperature it should be fermented at. I don't know if I'm the only one but I totally missed...

When calculating GU's for a certain amount of extract, do you apply an efficiency factor? Say you have 3 pounds of DME. Assuming an extract potential of 1.045, would you be getting (3 x 45) = 135 GUs? Or would you have to factor in the efficiency of your brewhouse (say 70% or so) meaning...

So the founder of my local homebrew league just informed me that if a recipe says to ferment at 67 degrees (F), you're actually supposed to put it in a room that's around 60 degrees (F), since fermentation itself actually produces 7-8 degrees (F)heat. Needless to say, I have not been doing...

...right into my freshly pitched wort. It sunk to the bottom. I'm praying for no infection, I don't really have any other choice, don't think I should fish it out of there. Anyway now I need something to make it airtight before the fermentation picks up! In case you don't know, it's a black...

So I had some yeast left over, and (stupidly) poured it into my yeast starter before cooling the wort. Realized my mistake AS i was doing this, just wasn't paying attention. R.I.P. my yeast. Anyway, the only yeast I have access to at this point is the WLP yeast that comes in vials. And I...

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Okay so I just added my priming sugar to the bottling bucket, then racked off my beer into said bucket... ...and i just remembered my bottling equipment is at MY house, a half hour away. I can come back and do it in 24 hours, but will that be all right? Is it gonna blow? Should I have a...