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I have a question for you 10G brewers. I'd like to hear from as many of you as possible regarding brew kettle size. Who uses 60Qt vs 80Qt for your brew kettle. Thanks, HD

I just want to comment on the Coach House Post Horn Ale clone recipe in BYO's July-August edition. Simply stated, wow! I did this recipe with a Wyeast 1318 London Ale III and it is spectacular. Must be drank at 55F for the full affect. I can't say enough good about it. An excellent example of a...

Having never filtered I have a question. Filtering will collect suspended sediment and yeast. The process of lagering is to drop out the sediment and yeast. Does lagering produce other benefits further to what I've postulated?

Need some expert input here. I've understood that if you want a banana flavour to dominate your Hefeweizen's that you should ferment at the lower end of the temp range, maybe 64-65F and if you prefer cloves then ferment at 68-70F. I read something recently that stated the opposite. Need input. HD

Thinking I was being clever I mounted my new March Pump on the underside of a bracket. Plumbed it in, turned the switch and no water. What the deuce! No problem I think just air bubbles. So I open some valves to give her a burp and slowly I start making water out the other end. All's good, I...

I'm tired of wasting Wyeast activators! This is my 5th consecutive yeast starter failure. When I say failure I'm referring to a starter that does not produce a Krausen or produce a single bubble in the air lock. Here is what I do: I boil 2L of water and 200g of DME for 15min. I cool it to...

Hey guys, Looking for some real world feedback from chill plate users. In the ideal world I'd like to go direct from kettle to chill plate to carboy with no recirculating. Do any of you do this? Can it be done? What size chill plates? What is your water temp? Thanks, HD

My new 3 tier system arrived today. Needless to say I'm very excited. :ban: HD

Do any of you guys know who Brewer's Edge is? These are the guys that make the KettleValve and KettleScreen. I can't find them on the web and was hoping someone knew their contact details. I'm looking to distribute their products so I want to contact the manufacturer. Thanks, HD

Just bagged my first hops of the year (Northern Brewer). Here's a couple pics of my Chinook and Goldings. Chinook on the left. Golding

Have you guys seen this ad by Big Rock Brewery? If not be sure you're sitting down.

Alright guys I'm having difficulties keeping my malts straight. Help me understand this if you please. I've used Munich10L, and I've used Munich 30-37L both from Gambrinus. I see in a recipe the mention of a "Cara-Munich". What is this?

This is something I've pondered for a while now. Here's what I'm thinking; Normally I'd cold crash it for 5 days then fire it in the keg. I will then cold condition for 2-3 weeks then force carb and serve. I have a Pale Ale in the carboy now and its been there 4 weeks. I want to naturally carb...

Needs some advise guys. I'm looking at the Bayou Classic Turkey Fryer with the 30qt stock pot. Is 30qt going to be large enough for boiling 5g batches taking into account the added water needed for boil off and the occasional boil over? Are others using this with a degree of success?

I've had a couple of batches come out after a few months in the bottle tasting like cloves. One with Wyeast 1056 and another with Nottinghams. Any suggestions?

I've been building starters with DME and using 200g of DME to 2L of water. Does anybody know how much LME I would use?

Does your beer require a tune-up? Major overhaul? Mine did. Today I didn't make beer, I repaired it. I had two beers sitting here in kegs that I just wasn't happy with. The first, a Pale Ale I brewed back in July was just too sweet. It's like the yeast stalled. In fact I'm certain it did with...

I had bought a fancy boxed two beer and glass pack from Erdinger featuring their WeiBbier and their WeiBbier Dunkel. Both very nice beers so I set out to clone the Dunkel. Here was my best guess first time around. It turned out very nice. The IBU's are perfect. Body is light, easy drinking...

Does anyone ever trim their batch sizes down to 3 or 4 gallons? The reason I ask is that up until now I been brewing 5g batches because .....ah well.....thats what it looks like you're suppose to do. I like variety and usually get bored with a beer half way through the keg. I have started...

Having Scottish ancestry it didn't take me long to deduce that using malt extract in my starter instead of DME, which is on par with the price of gold (so thinks my LHBS), would be a more cost effective approach. So the question I have is, who does this and what proportions do you use?