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Yesterday I brewed a simple lager recipe. (approx. 70% 2-row, 20% wheat malt, 10% corn syrup, 10 Plato SG, 15 IBU) For this brew, I tried my hand at a no-boil/raw ale. I pasturized the wort after run off at 180F for 15 min and then chilled to 75F into primary. My Jovaru yeast showed signs of...

I am a graduating senior this year and I chose as my senior design project an automated home brewery. While the semester is coming to a close and my brewery is not nearly completed, I had to submit a video of my project to my professor and I thought I would also post it up here because this is...

I'm thinking of a recipe for a doppelbock that's so simple it's crazy. 5.5 gal batch 15 lbs Vienna malt mashed @ 152ish .75 oz Magnum(14%) @ 60ish mins Bohemian lager yeast fermented @ 50F OG - 1.080ish IBU - 28ish SRM - 7ish I use the 'ish' a lot because I've learned my brew days never go...

So I planned to make a Vienna lager this afternoon and thought I would make it into more of a marzen with some carared I picked up. How much carared should I add to give it a nice red color. The recipe I was going to brew is as follows. 20 lbs Vienna malt 2lbs carared 3 oz mt hood @60 min...

I have an open ended question for everyone in here. I'm considering the idea of opening up a bottle shop in the city I live in (Lubbock, TX) and was wondering if anyone in here has any experience with this sort of thing. Currently, Lubbock is quite a beer desert. We have a few liquor stores and...

Yesterday I brewed up a high gravity honey orange saison as a holiday brew. I plan on cork and caging this brew in Belgian 750mL bottles. I understand that 3724 is a finicky yeast and I'm trying my best to keep its ferment temps ~@85F. This basically consists of the fermentor sitting in the...

I'm so shocked that my local liquor store had Black Butte 23rd anniversary that I had to post about it. At $13 a bomber it wasn't cheap but now I'm thinking about going back for a couple more bottles to cellar over the next couple years. The guy that sold it to me said they only got in 2 cases.

How fast can a brett/sour blend beer be ready to drink? 3 weeks ago I brewed a blonde wort (1.048 OG/24 IBU) and decided at the last minute (as I was drinking a new glarus R&D sour blonde) to dump the dregs from that bottle and a roselare cake that had been sitting in my fridge for 4 months...

I'm in Idaho Falls today for a wedding and wondering if there's any places to get good craft beer in town, bars, liquor stores..... Can anyone offer any suggestions?

Has anyone noticed a difference in boil off since converting to electric? A few months ago, I converted my BK to electric and even though I dial my PID into roughly the same amount of vigorous boil, I seem to be getting less boil off. Everything in my brewing process has stayed the same, even...

So I just had a bottle of this last night for the first time and I loved it. I've been searching the almighty internet for about 30 min but have been unable to find any sort of clone recipe. Can anyone help me out with a recipe or point me in the right direction? Think they'll give me the recipe...

I'm making a basic ekeggle and I've got a question pertaining to the size of the SSR needed. I've been searching through HBT for ideas from other ekeggles and it seems that the general view on the board is to use an oversized SSR. I'll use myself as an example. I am installing a 5500W/240V...

Tomorrow I'm planning on brewing up 11 gal of black IPA. I was planning to ferment with 2 packets of s-05. Last time I brewed this recipe in the summer, all I had available was windsor ale yeast and I really loved how it turned out. It was thick and chewy and had some great esters going on with...

I bottled a sour brown I brewed in march '09. Being my first sour experiment, I didn't think to add yeast at bottling. I'm not concerned about it taking a long time to carb up, but will it carb? It was pitched with wyeast roselare when it hit 1.030. I bottled this 2 wks ago and I did notice...

I brewed up a hefeweizen a couple weeks ago and fermented at 62F. I made a 1L yeast starter but the yeast was old from my LHBS, like 9 months old. Because of this, it took over a day for fermentation to take off. This is the first time it's ever taken that long for me to see active...

So me and the wife are going to visit my family in northern IL for the holidays and since we're going to be there for 10 days, I'd like to do a 3 day brewery trip across northern IL and wisconsin. I've done a little googling on wisconsin breweries, but I'd like to know everyone's opinion on...

Has anyone ever built a heatstick or electric boil kettle with a potentiometer controlling the amount of electricity? Something like a stove dial commonly used that controls how hot your electric range gets? I'm very curious about building an analog electric boil kettle. If anyone has ever...

So I just picked up a bag of weyermann munich malt type 1. I am told that it is around 6.5L and not the 9-10L that light munich malt normally is. I want to brew tomorrow and use this as the base malt. I seriously doubt I could make a dunkel with malt this light and I don't have any pilsner...

I'm in the process of piecing together a single tier brewstand as I just aquired 3 kegs and a bunch of steel for a frame and I'd like a little advice from guys who have done this. I have no desire to go automated or electric at the moment so this might be the most basic build ever. I am...

I'm fairly new to making lagers and today while brewing up a cerveza for a buddy, I got to thinking about fermenting in a plastic bucket like ales. I kept wanting to try it but didn't because I know lagers take longer to clean up nasty compounds and I would hate to transfer to secondary or keg...