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I'm curious if there are any downsides to keeping glycol temps in higher than normal ranges like 55°F. I am thinking about this for a few reasons but one of them is when I am not fermenting beer there isn't really a need to have the temps down at 28 °F. My concern is if higher temps would assist...

Has anyone seen something like this before? I got this for Christmas. I'm thinking these instructions are copy and paste from their other product that are rosemary or lavender etc. I don't have high expectations from something like this with hop seeds but will still be cool I think as long as it...

So I don't knownwhat the deal is because apparently no one else has this problem but my mill just wants to rust. I bought it on sale from more beer and was pumped, first mill ever. It sat brand new in my garage for a month before I could use it, rusted... got it cleaned up and after it still had...

Hi, I'm am looking into buying a sink and I am looking for something large link this one. https://www.webstaurantstore.com/regency-36-16-gauge-stainless-steel-one-compartment-commercial-utility-sink-with-faucet-and-2-24-drainboards-36-x-24-x-14-bowl/600S13624BKT.html Problem is bad reviews...

I have seen homemade glycol chillers made from window AC units which is cool. I love building stuff like this and it got me thinking... It looks like you can buy little window heat pumps, like a normal window AC but can also heat. This is usually done by switching a reversing valve on the...

I just got back into brewing and I am going to move from extract to BIAB (basket). I have been looking over my options for a couple weeks and tried going through some reviews but most of them are at least 2 years old so I'm sure somethings have changed. For example Spike says its the only one to...

So stir plates are great for yeast starters and most references report almost 1/3 to double the yeast count when used right? So why not have your primary on a stir plate? Wouldn't your yeast ferment faster and more efficient? Everybody says don't splash your fermenter around because you can...

So I made a batch of porter the other day and the smack pack took around 24 hours to swell an inch. I added it to the wort 2 days ago. Yesterday morning there was a tiny bit of activity and today there is about 3/4 of krausen on top. Im debating, leave it or get another smack pack because there...

5 gallons just wont do anymore. Its just not enough. Im looking to invest a little, keg setups so I can say to hell with bottling, large fementing buckets or a demi john. The problem is I only have a 9 gallon brew kettle and even though Im looking to spend money on these other things I would...

I didnt know if anybody else has been getting away with this? I have never used any kind on cleaner or soap with any of my brewing equipment. I usually rinse everything when Im done with it like I have OCD, or maybe I have OCD ;) I havent run into any issues yet... I have been brewing for a...

I always here that you shouldnt ever pitch a beer but I guestion this. I made this brew months and months ago and never even switched it to the secondary. Its been haning out with some trub and a bunch of hops for about 6 months!! I recently moved and a buddy was sloshing it around and...

I brewed a belgien white not long ago and realized when I took a hydro I was really low on my goal OG. I realized my mistake right away. The recipe called for only a 30 min boil and I still used 6 gallons of water. When I racked it to the secondary I took a second hydro and emptied the sample in...

I have A blue moon like recipe and it says to saok the corriander and orange in vodka on brew day and strain it in into your bottleing bucket on bottleing day. Has anybody used this method of any kind of application like this? Not sure about putting vodka in my delicious home brew...

two questions.. When and how much irish moss should I use? Second has anybody used lactose for vicosity? I know that unfermentable sugars will give more of a mouthful but I didnt know if anybody has used it and how much I should use for batch and when...

I have no hops and want to brew a very small batch as an excercise. Anything out there I could use to get some bitterness, spices etc. And has anybody made a beer with no hops??

This is my second batch of a nut brown ale OG 1.055. The first batch bubbled for almost a week, this one, three days... The only thing I did diffrent was an extra ounce of hops and a 1 pint yeast starter. I thought maybe I just got a good jump start with the starter but I just need some...

At the last second I decided I should strain my wort cause of all the left over hops(no bag) and shortly after realized, I probably should have sterilized that... It had been through the dishwasher, a while ago, and was on the pot rack with all the other pots. What are my chances? Its fermenting...

So I understand Original Gravity and Final Gravity but is there a diffrence original and boil gravity etc etc. Are people just using diffrent lingo for the same thing? Whats the deal?? Thanks

Has anybody ever used the 5 gallon water jugs from water coolers for fermentors? just wondering pros and cons if anybody has, or if its not a good idea at all... Havent heard or read about anybody using them so thought I would ask before I went through with it...