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I'm getting ready to build water (from distilled as the base) for a Dry Irish Stout today from Brewing Classic Styles. I am using Beersmith. I am planning to use the Wicklow Mountain Water profile as it's a soft, low alkalinity water. We will add the roasted barely in the last 15-20 mins of the...

I have a line on a new commercial sink. Sink plus drainboard 48" x 30", sink basin 18"x21" and 11" deep. Need to know if you think it's right for the job. I have Blichmann 20 gal pots and THINK it'd be perfect,but seek some advice.

I am sure this has been covered, but with the holidays coming up, I am looking to replace my JSP MaltMill. I donated it to a good friend when I moved so he'd have one. I am leanin towards the 2-roller MonsterMill. I anticipate brewing around once a month, 10 gallon all-grain batches. I see...

Sorry for the repeat, but here is my question (also posted in the BN forums) I'm moving in 2-weeks. I have some robust cascades and centennial hops in my garden and was hoping to carry the rhizomes over to my new home. I'll be out of a house for about 2-4 weeks. Can the rhizomes be...

Good day all, I just got my hands on 5 gallons of fresh, unpreserved, unpasteurized cider from a local orchard. This is my 3rd year and 5th of 6th batch. This juice is 1.046 OG (11.5 bris), pH 3.25. I dosed 5 gallons with 26 ml of 5% stock sodium metabisulfite solution according to Andrew...

Went to bed last night with my freezer set up to ferment at 67F (freezer set to hold 51, warmers on carboys set to 67 from thermowell). Somehow the carboys got down to 60F. I pitched Sat night. Had super healthy blow-off at 14 hours and now am warming back to 67F. I know yeast hate that. I...

G'day all, I brewed an IPA 8-days ago, and undershot my target gravity of 1.068 by 5 points (it was an obvious volume issue I should have caught and just boiled longer). I pitched WLP090 and was going to add 1/2#-1# (3-6% of total fermentables) of clear liquid candi sugar to each 5.5...

Brewed 7/13...1.064 OG now 1.002 and sitting tight at 85F. I am unable to temp control it for the next week. Should I leave it at 85 for 10 more days or let it come back to room temp of 72F. Thoughts?

1#5oz of cascades pulled from my garden today and on my dehydrater at 95F. Any thoughts on how brown is too brown for hop cones? Mine are browning slightly to medium on the sunny side of the trellis.

Split batch of American Saison fermenting away. WLP670 (American Farmhouse) and WLP566 (Saison II) in the other. Both sitting tight at 73-75F 14 hours after pitch. Loose lids on top for first 9-hours then I switched to cheesecloth since I had krausen. Hoping to keep my Saison yeast happy.

I know Blichmann used to sell these. Can anyone tell me where to find 1/2" NPT SS 3-way ball valves? I'd like to use them in lieu of Ts and standard ball valves.

I hooked up my HopRocket in-line on my draft system last night. At first it foamed like crazy then just stopped pouring. I am going to disassemble and see why its blocked but I wondered if anyone had any tips for foam-free pouring when running draft beer thru 3 oz of hops.

I mixed up a fresh batch of StarSan with distilled water and after a couple days in my bucket with the lid on it smells slightly of sulphur. It's not strong. pH checks fine. it does not remain in or on anything sanitized with it. Why does it smell at all? It never has before and I leave...

OK, I accidentally bought a pound of Wheat DME (45%/55%) and thought it was Plain Light. I need to do a starter tonight and would need to use 50g Light DME, 100g Wheat DME. Will this make any difference to my WLP007 as it sits on a stir plate?

On the floor of my brew room (finished room in basemnet), on a towel with the exhaust from my dehumidifier blowing on them....thinking it'll work.

So I swallowed a couple oz of weak PBW (tasted REALLY bad) so I don't think much made it down. Mouth feels fine, followed it with a good rinse and 2-3L of water (and 3 eggs and my coffee). Think I'll make it thru the day? Bufoonery reigns!

I am kegging 2 3-gallon kegs of IPA today to be ready by Friday. What's the best technique to have it ready?

1.5 lbs of hops sat in my mailbox for over 24 hours. Temps outside my black, metal, mailbox were 90+. All packaged in Foodsaver-type bags. Varieties are Citra, Centennial, Liberty..... Should I just pitch them? I hate to throw out $50 but will not waste a 12-gal batch them if they are trash.

Great Article by Jay Brooks http://brookstonbeerbulletin.com/boycott-ups-for-refusing-to-ship-beer/

Out of 5 small batches of cider, this is the only one that looks funny. Juice was unpasteurized and treated with potassium metabisulphite per Andrew Lea's book dosing. Smells ok and MAYBE a slight tinge of tartness. Have not tasted it. The pic shows a thin slightly opaque white layer...