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Hi all, Sorry if this has been asked before but search did not turn up info for my exact situation. I am building a relatively compact panel using this enclosure. The design includes two 25A SSRs, each controlling a 1500w element. For dissipation of heat, I am planning on mounting one SSR to...

Hi all, I just received a UniBrau mini 11-gallon dual 1500w element BIAB setup but am building my own controller. I am getting close to pulling the trigger on an order to build a controller similar to the diagram here but with a few small changes. The biggest difference is that I want the...

Hi all, I'll keep this brief and looking for more opinion than technical advice. I am moving to Taichung, Taiwan in less than 2 months and I intend to take whatever I need to keep brewing over there. Obtaining ingredients is a separate issue, but from what I've read so far I think I'll be...

Hi all, To combat limited brewing time lately, I've been doing double batch days by doing a single mash for two different beers. The challenge has been to come up with beers that will work well with each other in this setup while keeping it pretty simple. I usually make one beer that gets...

So my second attempt at a Saison has produced something that would certainly be refreshing for a days' work harvesting hay, but isn't exactly what I was hoping for. My goal was to make a moderate ABV easy-drinking saison with not too much bitterness or hop character and just let the malt and...

Just wanted to share a recent victory over a beer gone not-so-well turned into a nice surprise. I brewed my first barleywine over a year ago and although fermentation went well, either the combination of too much time in secondary (some of that in cold storage) or just too much for the yeast to...

I'm planning an American barleywine sometime soon, OG around 1.115. Anyone have recommendations one way or another as far as yeast? I am planning on a big pitch of cal ale yeast, and it seems to me that picking up 2-3 packs of dry yeast would be easier than building up a 7-liter starter. I...

So this is one of those Here's-what-I-did-is-it-bad threads. I needed to make a starter for brewing this weekend but did not have access to a pot or stovetop. So instead I added DME and yeast nutrient to a sanitized 1-gallon jug, and then added ~190 degree water that had been boiled in the...

I am using Beersmith, but I think this could apply to any software. I am relatively new and unfortunately only brew once a month if I am lucky, but I am getting quite a recipe database going on. So far I have a few rebrews and I have been copying the recipe to a new one to keep the parameters...

Hi there, Had a few batches lately that I was expecting to a have a big hop flavor and aroma presence but actually was more of a grassy or strange hop flavor. Has anyone else had this with late kettle additions? So far it has happened with 5 gal batches of a pale (stone clone from this...

I bottled a batch last night and am wondering if I might have made a mistake. I had been cold-crashing the beer for the last two weeks (WLP570 takes forever to drop!) so the beer temp was about 35 deg F. My priming solution was room temp, close to 65. I racked on top of the priming solution...

Anyone going to check out this nano-brewery fest in Tigard this weekend? http://brewpublic.com/beer-events/nano-nano/ I'll be there with some friends on Saturday...

I brewed a belgian golden strong on Jan 14, pitched 2L starter of White Labs 570. Fermentation started with a bang within 6 hours, started temp at 64*F and gradually increasing temp ending at 82*F on Jan 22, after which I left it at 75*F for another 7 days. OG was 1.076, FG 1.008 So after a...

So I'm thinking of giving the IRA (from Double Mountain Brewery in Hood River, OR=one of the best breweries in the state IMO) a try this weekend and looking for some advice. From their website, the FH Steinbarts (LHBS) grain list, and a few other sources and using Beersmith I have pieced...

I just had my first taste of an ordinary bitter I brewed recently. It was 1.052 SG and I made an appropriate starter, aerated by shaking the carboy, and fermented around 68 degrees for two weeks, ramping up to 70 for the third week to make sure all diacetyl was taken care of by the yeast...

So bored is definitely a relative term here; smelling moist barley, arranging boil kettle/fermentor and accessories, and sipping specially pre-chosen beers took up most of my time during my second round of AG brewing. I brew with a partner, so we can do all of the little stuff in half the...

Picked up my first sixer of the year of Pyramid's winter warmer, Snow Cap. In years past this has been one of my favorite holiday seasonals, but found the first taste to be pretty bad. Very little carbonation, not much body and so solventy in aroma and initial flavor to be almost undrinkable...

So I just finished an amber ale that had 2 oz of hops in the last 10 minutes of the boil. I had read around here about hops stealing wort, but didn't expect to lose that much going into the fermentor! I know that there are debates and experiments to weigh the effects of squeezing grain in...

So it was my first AG, and I didn't stress too much about it, which was nice. I lost a few degrees in my cooler over the 60 min rest, I overshot OG, undershot volume, and splashed the crap out of the runnings when adding batch sparge runoff to the first runnings. I'm fine with all of that and...

I was going to post this in the AG forum as it relates to the planning of my first AG batch, a Premium Bitter. But it's pretty general so here she is: Once upon a time I had a moderately well-developed palate for wine and could get some of the more subtle notes (leather, tobacco, pasture...