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I am looking to create an ale that is sessionable , low IBU and packed with drinkable flavor. I will be using pacman yeast fermented around 55 degrees and my goal is to harvest the pacman from my conical before I dry hop. This is why I am keeping the IBU Low. 16.5 gallon batch 30 pounds pale...

I am looking for a quick, easy and reliable digital PH tester. If I can avoid strips, and refills that would be great. Suggestions?

I am using up a bunch of my garden rhubarb is a saison this weekend and I am wondering exactly how I should add it to the fermentation? I already cut up a bunch and froze it but I want to be sure I don't introduce any bugs/nasties into the beer. Is freezing it good enough?

I accidently bought foam core 3” pvc to make a yeast catcher for my 15 gallon conical. Any reason why i cant use this?

Hi folks, been a while since I posted so I am hoping this generates some good feedback. I make 16 gallon all grain batches and I live in the frozen tundra of North Dakota. I ferment in my garage so I brew seasonally. Right now I can control the temp really good with my garage heater so I can...

I don't have a ton of experience with this yeast, but I do know its very versatile. I was thinking of spinning up a large starter and using to ferment an American Wheat Ale on the colder, smoother end of the spectrum. Like 56-58 degrees. I have always used this yeast in high hop high gravity...

I have been brewing for over a decade, literally made thousands of gallons of beer. I have been working on the perfect pale ale recipe. In my opinion an American Pale Ale is not supposed to be a light IPA. I designed this beer over the years to have a balance between malt and hops that swings...

I brew fairly large, from a homebrew perspective, 16-17 gallon batches so I buy bulk ingredients and I always look for the best deal. I have recently made the change to whole cone hops. I love the way they work in the kettle and provide a big bed of hops to filter my wort as I drain the brew...

I have some wheat and sonnet golding hops I need to burn through, so I am thinking about making a hybrid beer that would be like a cross between American Style Wheat and East Coast IPA. Here is my loose plan...thoughts? The IBU I think will clock in around 40-45 and the original gravity will...

Well, i love me some oberon. I finally gathered the courage to try and clone it. I started out by harvesting yeast from 4 cans of fresh oberon. i stepped this initial starter up 4 times until i had a very healthy 5 liter starter. I then brewed the following recipe and it is SPOT ON. Side...

I have a nice big starter of WLP830(German Lager) yeast spinning away right now and I am trying to make a nice lager beer that will be crystal clear and ready for summertime. I will be doing a 15 gallon batch and I am going to use Pilsner malt as the base and German Halertauer hops in the...

Had a long brew day yesterday where I made a batch of what was supposed to be 1.057 pale ale while I was shoveling and snowblowing out from a storm here in ND. I wasn't paying all that good attention to water volumes and ended up with an extra gallon of beer 16.5 gal vs 15.5 gallon but by...

Hi folks, I use a 18 gallon conical fermenter for 15 gallon batches and I love it. Everything is great except I am having issues with dry hopping. I have tried putting the hops in sacks, and also just tossing them in. In the sacks I feel like they are too confined and not contacting the...

I have been trying to nail down a great APA.....here is what I have came up with. thoughts? 16 gallon batch, mash at 153 1 lbs Rice Hulls (0.0 SRM) Adjunct 1 3.0 % 27 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 2 80.6 % 2 lbs White Wheat Malt (2.4 SRM) Grain 3 6.0 % 1 lbs 8.0 oz Caramel...

I have a nice little beer fermenting now with WLP029......I am kind of craving a brown ale and I was wondering if anybody has any experience using WLP029 in a darker ale like an American Brown Ale? I am planning on pulling yeast from the conical for a starter for my next beer and am...

Hi folks, I have a great supply of "craft" pale ale malt from two tracks malting out of North Dakota. I recently made a smash with this malt, sterling hops and pacman yeast and its incredible. The malt is mildly biscuity, with a deep honey/toast background. The SMASH ale had an original...

So i make 15 gallon batches of beer, I use a 100 quart igloo cooler for a mash tun and I set it on a folding table on brew day. So my mash went on just fine and as i added 12 gallons of 185 degree sparge water boom!!! The table legs buckled and threw the cooler down breaking the hinges and...

So I have this raging starter of cultured chimay yeast ready to chew threw some maltose and simple sugars........tripel or Belgian blonde is the easy way out.....I am thinking of making an interesting, quaffable, moderately hoppy lawnmower beer with this yeast..... Pale Malt Base aromatic...

16 oz water, 1/3 cup DME and the dredges from on bottle of Chimay white. Now its time to step it up slowly

Going to do a dry hop on a 15 gallon batch in my conical fermenter. Do I go ahead and just toss the pellets in and let them sink and drop them out of the cone later or should I suspend them in some sort of weighted bag? My concern is that the pellet hops will drop out and sink before they...