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I plan on brewing my first brett beer, it will be a belgian golden ale. I am going to do a 10 gallon batch and ferment 5 gallons with WLP500 and the other 5 with 100% Brett-B. My question is after initial fermentation can i rack the 100% Brett to secondary and reuse that cake to transfer the...

I am making a cherry apple cyser and it looks like the OG is going to come out at about 1.156. I was planning on using D-47 for a sweet mead. My question is only fermenting out 14% of the total 19% will that be too sweet?

I want to do an imp red this weekend and this is what i have come up with....How does it look? Any suggestions? 13.00 lb Pale Malt, Maris Otter (Thomas Fawcett) (3.0 SRM) Grain 73.65 % 2.65 lb Caramel/Crystal Malt - 60L (Crystal II) (60.0 SRM) Grain 15.01 % 1.50 lb Biscuit (Dingemans)...

Can the cooler withstand a 5500 watt element? If not what is the max watt heating element that should be used in a cooler HLT? Thanks in advance..

I am thinking of making 6 gallons of a big imperial stout like 10-11% ABV, only problem is that it looks like it is going to have to boil for about 3 hours to get back down to 6 Gallons after the mash. Am I just stuck with an very long boil or is there something I can do to speed things up.

I looked a little bit around the forum and the web and all i can really find is the big time international cities that Palmer has listed in his book. I was wondering if anyone had a spreadsheet or documentation of some of the smaller towns water profiles, like New Glarus, WI (New Glarus)...

Hello I just moved to a new town and haven't brewed yet and tried to look at the water report, but I don't think I have everything I need on the one listed. Just looking for someone to take a quick peak at it and let me know. Thanks Joe Water Report...

I have some American Oak that has been soaking in a cab for quite some time and I want to toss it into a wild brew, but I am not sure if I should just toss the chips + wine or just the chips....I have added bourbon soaked oak to a stout before and added it all, just not sure about the wine...

I tried a quick search but came up empty handed. My question is I know lambics need aged hops, but if I am making just a standard sour/wild ale do I need aged hops or can I just use fresh hops?

When you brew with colder temperatures does your boil off per hour go up or down?

I have all my AG equipment and plan on brewing my first AG tomorrow. I tried to convert an extract that I had brewed. And was wondering if this sounds right and if it looks ok. Extract: 6 lb. wheat DME 1 lb light DME 1 lb Flaked wheat 1 lb Carapils So I came up with this for AG...

I am about to make the jump to AG and was looking at some websites for grain and I saw that there are a few brands that make 2 row and there is a pretty big price swing between them. So for those who have been doing AG for a while is there any difference in which brand you buy, or is 2 row...

Does anyone have a website or tool that will take your extract recipes and convert them to all grain. I plan on making the jump and want to brew something I have already made to really be able to contrast between extract and AG. My main interest is converting wheat DME into wheat and barley...

Where do you guys buy your specialty beer glasses?

I have an ordinary bitter that I want to dispense out of the stout faucet, but I don't have Beer gas, just CO2. Will it be all right to carb it, then crank up the 30 PSI to serve the beer, then just shut off the gas or turn it back down real low to try and eliminate the possibility of over...

Is it better to get multiple regulators or just a distributer manifold? I have a wheat and an ordinary bitter I am about to keg and am wondering if I should spend the $30 on a distributer or $80 on the 2 regulators? How do some of you guys handle it when you have like 6 kegs on tap of...

I will be going to DC next week for business and was wondering what are some nice places out there.

I got my keggle all set last weekend and now I need to make a new immersion chiller, but I wanted to know what length would be enough? Thanks

Well been lurking around for a while and have a few post but thought I would post the formal hello. Go Go chicagoland brewers.

I was wondering if there is any difference in the amounts of priming sugar I would use if i bottled in 22 oz. instead of 12 oz.