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whats the name of that complete brew rig/whirlpool setup with the control panel. I think Sam Calagione from DFH was pushing it for a while. Goes for like $5k. For the life of me I cannot remember what its called.

Im in the the middle of bottling my tripel. The plan was to use the 12-750ml belgian bottles I had, and the new case of 12 I just bought. Well I guess my brewshop decided to go with a different type of belgian bottle because the new ones dont take caps, they appear to take corks. Now this...

SWMBO and I booked the venue where we will be getting married next summer. Part of the deal is we provide the alcohol which will be served. While the drink menu will focus primarily on wine, I would like to put together a beer selection of 2-4 different beers. I would like to avoid BMC...

I like to make up a couple of 12oz bottles for tasting over the the course of each week after I bottle. After one week in bottles my IPA had a great head with plenty of carb. One week has now gone by with my oatmeal stout and there is virtually no head whatsoever, and only a slight...

For me, theres virtually nothing. The whole foods in my area has a very decent selection and the big supermarkets have a few micros. Back in my hometown, however (about 2hrs north of me) there is a large warehouse type beer store. They have virtually every micro one could ask for as well as...

Noticed some fire sprinklers with NPT male threads on McMaster and thought they would make an excellent fly sparge apparatus. I would assume you would have to use them with a pump to build pressure. Anyone try this or even consider this?

And I was immediately reminded why I take the time to do this myself. Even though its only a month old (IIPA, ~7%ABV, 100IBU) and could definitely hang out in bottles for another month or two before getting touched again, its still absolutely delicious. BRB, going to grab another 22

I have limited MLT space and want to maximize my water:grain ratio which means a mash with no space for mashout water. I haven't done a mashout yet, but I would like to try it for my next batch to improve efficiency. Is there any reason I shouldn't vorlauf, drain ~4qt into a small pot, bring up...

1.) it came with a rubber gasket wrapped around one of the rollers, I assume this is to show the factory setting. An I supposed to remove this? 2.) how do i adjust the gap? I see that there is a knob on each of the rollers, do I turn both of them equally, in opposite directions?

There are no competitions scheduled anywhere near me. I would like to submit some of my brews for critique purposes. Can I ship a sample for competition entry?

Do you need to rack to a secondary? Now for the sake of this topic, lets assume that we all rack to a secondary for the purpose of removing the trub/yeast. Assuming that, could you just drain the trub and continue with conditioning/fermentation? maybe even pop the top and toss in an oz...

mcmaster makes some nice stainless models for a couple hundred dollars, going into the 1000W range. I only ask because I was reading threads where people where complaining about the cost of propane, the potential for CO production, etc. A proper strength heating element should bring the wort...

I've never kept hops in bulk but after surfing through hops direct, Im tempted to start. So in terms of long term storage, what are you guys doing? Do you find that an airtight container is sufficient to store dry whole leaf hops for >1yr? Not knowing the answer to that question, and it...

I would like to show her my blow off tube

I have a shopping cart loaded with ingredients for a Belgian triple and a 7lb barley crusher from midwest brew supply. Having a tough time pulling the trigger on the crusher. help me out here

then boil it down, which will likely result in a 2-3hour boil to get to ~5.2 gal. I've heard long boil times can affect the taste/color of the final product. My next batch will be a belgian triple, which by nature is very light in color and texture. Will the long boil cause unwanted...

ideal is supposedly starting cool (~65F-68F) than allowing it to come up to 70's. I dont have the capability to do this but I have a great recipe and I want to make it. Is this going to have a large impact on the final product?

Anyone done this? When is the best to to add the nuts? Im thinking during the last 5 min of the boil (as opposed to dry-nutting, lol) so the essential oils are extracted.

Brewed sunday, pitched 2L starter @ ~4:00pm, 1.060 OG. Fermenter has a 3/8" blowoff tube. Active fermentation began in about 3 hours. By monday night, bubbling slowed to once every 45sec. tuesday morning virtually no bubbling. This is my first AG batch and I really dont want to open it to...

Everything went really well, temp held steady @ 154 for 60min. Recirc and batch sparge also went great. But two things come to mind which likely caused it the low eff. 1.) I completely forgot to add the ph 5.2 buffer (had it sitting in my cabinet the entire time :cross: ) 2.) when i was...