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I have 10lbs of malted millet for a pale ale...wondering how to prep the millet. I'm guessing I need to crush it, but it's too small to be crushed in my grain mill. Do I throw it in a blender? Anybody have any tips or suggestions for prepping the millet for brew day?

So I've build a little wooden box with a lid that lifts open which is mounted to my brewstand to contain a tri-clover RIMS tube from Derrin. The box just looks awkward with or without the tube...basically not all that happy with it, not feng-shui with the stand. But atm having trouble coming up...

So yesterday did my first wet run on my new brew setup...things went really well and was hoping to brew tomorrow, but today got a "feedback" form from Amazon on my heating element. For some reason I thought I had ordered a low density element...but it said there "high density" Crap! Okay so I...

Just recently did a beer with 5oz of acidulated malt. For the mash I tossed in 3/4 tsp of 5.2 stabilizer. Didn't really think about it until after, but did I just negate the acid from acidulated malt by tossing in the buffer? or is the acid taste from the acidulated malt a flavor contribution...

I've always left my trub in my kettle with the thought that it would either have no impact on my fermentation or have some slight negative effects on the finished beer. Some guys who dump everything from their kettle into their primary were trying to make the argument that the break material in...