Search results

Living in frequently frozen Wyoming, I want to be able to take my 15 gallon HLT kettle and brew some 20 liter batches of BIAB on an induction burner down in the basement about five to six times per year. The base of the kettle is pretty wide at 18 inches (46ish cm). The two top selling...

I just purchase a few items for my new brew sculpture and would like some advice on how to wire them all together. I bought a push button switch from Auber: and need help on how to safely wire it to my March Pump. I really don't want to kill myself, so I am pleading with the community to...

I am looking to pick up ECY01 BugFarm, ECY20 Bug County, and ECY03 Farmhouse Brett. I am willing to trade a bottle of Odell's sour beer and a bottle of one of my funked saisons (a damn fine beer). Any east coasters want to make a trade??

I regularly eat natto which is fermented with Bacillus subtilis. The soybeans in natto have a sourish taste, so my brain started over-thinking.:cross: Has anyone tried fermenting beer with Bacillus subtilis?? :cross:

I am going to be buying a used 55 gallon wine barrel for a solera project. I understand that I need to fill the barrel with water to saturate the wood so it doesn't leak. Do I need to soak it with any chemicals (soda ash, sodium metabisulfite etc.) before I fill it with ten gallons of year old...

Greetings, After lurking in the Electric Brewing Forum, I've discovered that there is no way I would build a control panel that I would feel safe using. I have degrees in archaeology/special education not electrical engineering. Because it's so cold here in Wyoming, I am itching to start up...

I have a quick question for you folks: I have 15 gallons of berliner weiss that I am guessing is about a month away from being able to be consumed. I am wondering if any of you guys keg your wild beers using your regular draft system. I currently use 1/6th barrel sanke kegs and don't have...

Greetings, Due to the harsh winters here in Wyoming, I am contemplating building a brewery in my basement. Currently it is unfinished, so it is kind of a blank slate. I don't know if I should be using either my existing natural gas or switching over to an electric setup. I am curious if there...

Post the favorite beer you sampled at GABF. Hopefully this will help people find an out of the way beer that they would have never have found. So you folks that are attending the Thurs. and Fri. sessions, help us Members Only and Saturday Night attendees by doing some serious legwork.

Being a semi-regular to the Denver area, I have compiled a list of some yummy restaurants for those heading to this year's GABF. My personal favorite is Osteria Marco. It's pretty rustic Italian food. They make great homemade ricotta and mozzarella, suckling pig roast on Sundays, grilled...

I currently use Pacman (Wyeast 1764) as my house yeast. I love it because it ferments cool (60F), eats through fermentables thoroughly (so I can use more specialty grains) and flocculates really well. I also use London III (Wyeast 1318) to a varying degree of success. I like to watch the top...

I've searched/read the various Quick Disconnect threads, visited my local Fastenal store and another hardware store and I still can't find which quick disconnects I need. Neither my local Fastenal nor my local hardware store have the parts for me to look at, so I've decided to order via Mcmaster...

Greetings, I just switched over to BeerSmith as my homebrew app. and I have a question about the Single Infusion, Medium Body, Batch Sparge Mash Profile. I brew with a ten gallon round cooler with a copper manifold that acts as my mash/lauter tun. I have a ten gallon stainless brew kettle...