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For Sale, my complete collection of homebrewing gear, capable of up to 30 gallon batches. - Coleman "coffin cooler" mash tun - two 15 gallon aluminum brew kettles - one 7 gallon brew kettle (used for heat exchanger in HERMS) - two jet burners outfitted for natural gas (cheaper than LP) -...

Okay Ladies and Gents, I've got an infection in the beer presently residing in my 30 gallon high-density polyethylene conical. Don't ask me what type of bug it is, I don't know sour beer at all, and that's beside the point. I'm planning to go ahead and keg up the beer this weekend. I'll...

Just racked to kegs after 6 wks in fermenters and my Kolsch tastes strangely like... Sapporo? :confused:

... but not when you're expecting 70%. I'm now the proud owner of 10 gallons of Kolsch with an OG of 1.058. *slaps forehead* :( So, what to call this frankenstien beer? Strong Kolsch, Imperial kolsch, "put hair on your chest" kolsch?...

Am I being too anal with my racking procedure? Here's the story: I brew 10 gal batches and ferment in two 6.5 gal primarys, then I rack to two 5 gal secondaries (most of the time), then, finally, rack into two kegs. For some reason, sometimes I have different fermentation results in the two...

What temp do you guys mash your Kolsch recipes at? 10lbs global Kolsch malt and 9 lbs weymerann pils. (10 gal batch)

Okay guys, I need some help. I use a HERMS system and I can't figure out how to work my heat exchange method into the Mash Profile in Beersmith. For example, I want to mash in with 1.5 qt per lb, and come to my mash temp of 153. That, I have figured out. However, now I want to recirculate...