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I went electric, so this has to go. Solid old-school Sabco kettles. This brewery has never let me down... https://minneapolis.craigslist.org/ram/tls/6651062592.html

Hi all - I've got a question for you! I've got a few batches under my belt using my new Spike 20 gallon eHerms turnkey system (after brewing on a propane-fired half barrel RIMS for the past 20 years). It hasn't been too bad of a learning curve, though I have one main concern - if I run the wort...

Hi all - I've been trying to get the land of pH in my brewing process dialed in. Using a new and freshly calibrated sensor on my pH56, I'm getting a mash pH of 5.25@70F after 45 minutes of mashing. My target mash pH is around 5.5@70F via the water spreadsheet 3.0, so I'm surprised I missed it by...

Hi all - I'm kinda stumped with what is wrong with my latest Pale Ale. It came out really sour! Grapefruity for sure, which I know is a characteristic of both Amarillo and Citra hops, but it's really over the top. My first thought was that the 2 ounces of 14% Citra hops soaked for half an...

I posted a while back regarding my problems with the original MM design, and was also in touch with Monster Mill regarding the problems I was having with the adjustability along with striped/deformed screws. They said they were working on a redesign and that they would send the new frames once...

Hi all - I've got a black ball lock quick disconnect for the beer out side that is leaking out THE TOP of the black QD. I've taken it apart and nothing seems amiss, so I can't figure out why it would leak out the top?!? Anyone have any thoughts? Might try a bunch of lube on the threads of the...

I'm looking for a less expensive alternative to PBW, but don't really want to go the route of mixing up my own Oxyclean + Red Devil TSP. Has anyone used this? I already emailed them and they told me it was "less cloudy" and stronger than PBW without leaving a film, but no info on what...

A friend of mine dry-hopped his beer for 2 weeks in a nylon net suspended in secondary. When he got home after being gone that long, it looks like this. Not sure what to tell him - never seen anything like this:

It occurs to me that I have a rubbermaid tub full of uncrushed wheat that I bought 8 years ago, but have only used once or twice for German wheat beers. Any reason I can't still use it to make a wheat beer?

Stored with the storage solution in the cap.

Just got a PH56 pH meter and brewed my first batch with it last weekend. Calibrated it by following the nice video on how to calibrate it on their website. Pretty straight forward, though after calibration it read about .08 lower than expected in the 7.01 buffer - oh well, within the variance I...

It just kinda blows for those of us who live in northern states and brew in our garages. There is no way I can brew a nice fresh batch here in MN for any of the smaller styles. Unless I want to create a skating rink at the end of my driveway and freeze my ass off. Grumble. Why not have it in the...

Hi all - I had a water report done by a friend who works at GE Osmonics (he engineers industrial RO systems). My water report looks different than most I've seen, so which numbers do I plug into the EZ Water Calculator? I also thought it was strange there is no carbonate or bicarbonate measured...

Used WLP410 last year for a Ginger Wit beer and it turned out great & fermented like most yeasts (done in a week). The local homebrew store didn't have any WLP410, so I decided to try the WLP400 without reading up on it. My first wit is still fermenting after 3 weeks, and is only down from 1.050...

Everyone seems to be talking about the whole "skip secondary and just ferment in primary for the full two-three week duration". Are any of you doing this with a non-airtight container such as a converted keg with an ordinary steel pot lid? I have a Sabco two-tier converted keg brewery, and I...