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Whole sacks of grain only to make it super easy. I would be willing to organize if there is enough interest. We would need 42 sacks (1 pallet.) I will buy 6 myself so that gets us 1/7 of the way there!

9 Corny (soda) kegs for sale, $50 each. For pickup near intersection of Rt.2 and 95. Am brewing 30 gallons at a time and kegging in 15 gallon kegs now, so cornelius kegs not being used anymore!

There have been threads here and elsewhere about using carb tabs or pipettes or other techniques to bottle prime. Usually, the question is asked of the OP: why do this, why not just mix sugar into your whole batch and then bottle? Sometimes, the OP says he/she gets inconsistent carbonation...

Ward Labs report came back last night: pH 7.7 Total Dissolved Solids (TDS) Est, ppm 130 Electrical Conductivity, mmho/cm 0.22 Cations / Anions, me/L 1.9/1.8 Sodium, Na 17 Potassium, K 11 Calcium, Ca 15 Magnesium, Mg 2 Total Hardness, CaCO3 46 Nitrate, NO3-N 0.5 (SAFE)...

I ran a tube of WLP530 through a couple of growth cycles but the hardware that I expected from Brewers Hardware is delayed by a 3-4 weeks...will the yeast that I have refrigerating at a low temp last for a month or do you think I need to start from scratch again the week before I brew? Thanks...

Thornbridge Jaipur IPA is superb. I would really like to brew this at home. Does anyone know what yeast they use and what combination of hops?

Am looking for 24+ gallon conical fermenters (stainless only.) So far, I have identified the following vendors: - Stout Tanks & Kettles - Synergy - Brewhemouth - Glacier - Blichmann - Toledo Metal Spinning - MoreBeer Does anyone know of other vendors that can be added to the list?

Just wanted to share what I do to cool my sankey fermenters: use a box fan to flow basement air over the sides of the fermenters. This results in 3-7 degrees of cooling during active fermentation (basement temp fluctuates between 58 and 63 deg F over the year.) When I first pitch, fermenter...

This question is probably general, but is restricted to ale (as opposed to lager) yeast. When we all brew, over time much of the yeast falls out of solution: there is a period of intense yeast activity and then full attenuation is reached and a huge amount of yeast then drop to the bottom of...

Lately, I have been making some great dubbels and bottle conditioning. The carbonation is great: ~3.2 volumes and the quality of the carbonation is great. Does anyone find that force carbing belgian dubbels results in the same quality product as bottle conditioning? I know that it probably...

I have a RIMS system and am looking for a better way to dial-in the flow than I use right now. On my 15g system, a March pump take wort from under the false bottom and then pumps it back into a circular tube immersed in the grain bed. The problem I sometimes have is too much suction...

This is probably going to come across as a bit of a rant, but it is really meant to ask the question: why do so many commercial dubbels well and truly suck? I define a Belgian Dubbel by the standards Westmalle and Chimay. So those are the yardsticks. Recently, I have purchased Green...

Has anyone used PEX piping for their breweries?

After years of kegging, I am bottling again. Recently, I made a dubbel with WLP500 and it came out very nicely. After 2 weeks of fermentation, I racked the beer to corny kegs that had the appropriate amount of sugar solution waiting. Then, I filled 750ml bottles, corked and let sit. The...

A good friend of mine has developed an allergy to wheat/gluten. He has not had the taste of a truly good beer for a long time. I would like to make a Dubbel like Chimay for him - will someone please recommend a good GF recipe that would get close? Also (I know this is asking a lot)...where...

In Chris White's book, "Yeast", he spends time describing the reasons for needing to oxygenate your wort to 8ppm-10ppm and the various methods used to oxygenate wort and their relative effectiveness. Optimally, you want 10 ppm and that will help give the yeast what they need to propagate...

I just made a belgian dubbel with WLP500 one week ago. The SG fell from OG of 1.080 to 1.012 over just one week. This was surprising because while the fermentation was healthy, it never appeared to be blow-the-top-off vigorous. I pitched a 2 liter starter at 82 degrees F, then it started to...

Do you control temperature of the wort - measured via a thermowell thrust into the middle of the wort - or do you measure the ambient temperature around the fermenter? If you are adding heat, then I think controlling using ambient temperature measurement is fine - but for cold, I think you...

At www.homebrewchef.com there is a recipe for a Westmalle Tripel - which I made and is indeed pretty darn good. It calls for priming bottles and then setting aside for 4 weeks at 52 degrees. Does this make sense? Will WL530 or Wyeast 3787 stay active at 52 degree - at least enough to...

I am getting ready to brew a couple of large batches - a tripel and a dubbel. These will both require relatively small quantities of noble hops. These are expensive ingredients. And, I have quite a bit of cascade in the freezer... The Belgian boils are 90 minutes. Does it matter what...