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Hi All, My project this summer is to build a pergola and grow hops over the top for shade and of course, using for brewing. I'll be using pre-treated lumber and staining the wood and sealing it. My question is and something I've found nothing on the internet for, will the hops be negatively...

I'm going to make a clone of the dogfish head 61 and need a bit of advice. It blends an IPA with wine so I was going to use northerns chinook IPA and mix in 46 oz can of wine concentrate. Has anyone made this beer or anything like it? If so, how much wine concentrate did you use and at what...

I'm going to attempt a clone of the Dogfish head #61. (IPA and wine) I think I have the ingredients down but the yeast selection has me stuck. Should I use the IPA yeast or a wine yeast? Has anyone ever made a beer like this and what yeast did you use?

I never have unfortunately for me...I guess I didn't know it can apart. Any idea on where to find directions?

I'm having a problem with my tap faucets. I take them off after a keg is complete and soak them in sanitizer. However, I'm getting mold growing on the inside of it. If I put paper towel up it, it comes out with black on it. I think I just have cheap chrome faucets but was thinking of upgrading...

Hello all, When bottle conditioning a lager, should it be done at the temperature that it was lagered at? Or should it be done at a higher temperature. Thanks

Thanks guys. I'm specifically doing a maibock which uses German Pilsner grain. I assume I'd want to use pilsner extract. Would I use the same ratio?

I tend to agree with Denny on this one. I've tried to multi-step in a cooler as well as my pot and had a much more difficult time in the cooler. The key for me in the pot was that to constently stir so you dont get temperature pockets. I have a Pre-Prohibition lager on tap that I did my first...

I've been googling and googling and haven't been able to find an exact answer. Heres what I am looking to do. Typically I do 10 gallon batches but some recipes grain bill are too large to mash that amount of grain in northern brewers 10 gallon all grain set up. For these, I would like to...

Lately I seem to be having a problem with the sweetness of my beer. I made a pale ale and a beer northern brewer calls Jamils Evil Twin. (should be an IPAesk beer) They both came out extremely sweet. Almost like honey beers. Has anyone encountered this issue? The first thing that came to mind...

Thanks guys. Broadbill- thanks for the extra thought. I will need to devise a way to chill it. I have some ideas but honestly i didn't think of that until you said it. Id love to buy a chest freezer but there is no way that puppy could get into my basement.

I wanted to get some advice from anyone that has made what id call a a fully enclosed fermentation box. The goal would be to have a box large enough to house 3-4 glass carboys and have a double wall with spray insulation and a digital controller hooked up to my heating belt to keep the box warm...

Frank- My starting gravity was 1081. So this doesn't sound like an infection to you guys huh...Obviously ill let it age on everyone's suggestions but i had no idea that not aging it could produce those type of off flavors. I did bottle my first one and had it sitting for a month or two before i...

Its two weeks old. So it could still be green? What causes that "green" flavor? Not sure if this piece of info will help but I've been pulling small amounts daily to see if the flavor was disappearing and to me it was the same and possible worse as it got more carbonation

I recently brewed a golden strong Belgium ale for the second time. The first time it turned out amazing. The most recent, not so good. I followed my typical single infusion mash procedure, boiled, chilled, aerated and pitch from a yeast starter made the day before. I hit my gravity of 1081 and...

I used to print out labels so the cost of ink and labels was more than that. Just found it cruising the web so i thought id share it around.

I absolutely hate labeling. So i thought id share this website with anyone that likes the look of a label but hates the process of printing and getting them off. I bought these labels called beer clings which are basically vinyl and adhere to the bottle. Than you take them off and place them...

Based on the calculation of equilibrium....my serving Psi to maintain carbonation is near 9-10. I have that chart from a thread i saw yesterday and emailed that company that posted it because the chart says to get the volume it needs 8psi. The response was to add that Psi to the equilibrium psi...

Does anyone know where to buy co2 tank carrying handles for 20 lb tanks? I've searched high and low and the only site i found is out of them.

Lets assume i over carbonated. If i use a carb table that states at 35 f i should have 8 psi (added to serving psi) for 3-5 days. Does that sound right to everyone? I've always just carbonated by taste rather then using a chart but clearly i need to be more exact.