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Hi all. I'm having a hard time finding an answer to this so maybe y'all can help. I'm in NY state and I'm growing two varieties(first time grower), Mt. Hood and Sterling. My sterling hop has an issue at the base of the bine. It's brittle, dark, and thin for about 4". After that, it's a healthy...

It's another keg fridge!! Built for my small NYC apartment that fit in with of my (wife's) decor ;) It's a brown mini-fridge with the top, sides, and door ripped off (with a dremel!) and a new chamber built in and a top-loading door built on. Wood is "aged" using a steel wool and vinegar...

Anyone have first hand experience using one for souring? I've heard stories about surface area, o2, etc. but I'm curious about first-hand accounts.

Anyone ever uses this yeast? I got a vial and I'm trying to decide what to do with it. Looks like it could be a Kolsch-y thing. Not sure though.

Reposting here as I didn't hear back in the brewing software forum. Looking to see if anyone has done this? If so, any success/failure? Brad at beersmith has mentioned that he wants to update to accommodate a mash schedule like this but there hasn't been any follow-up... That I've seen. Can...

Anyone tried doing this? Success/horror stories?

Anyone know what's in this? Propped from a bottle and smells/tastes delightful. Curious what critters inhabit this one. -S

How much packaged beer do you see out of these large(r) fermenters? Also, what was the biggest difference you saw when moving from a 5/6gal to these bigger vessels? If you'd also add what make/model/size of fermenter, that'd be very helpful. Thanks!

How long is your homemade fridge holding temperature? I'm curious to see what all of you see in your fridges? Better than commercial fridges? What R rating is your insulation? How did you improve your temperature sustainability? Thanks! -S

Hey guys. Building a fridge and am going to wire my fan in parallel with the compressor so it only fires when cooling. Is that what y'all do or are there any creative wiring tricks out there? Thanks -S

Hey guys. What's your experience with this yeast? I'm doing a bitter now and this thing is all over the map. Pitched at 60. Free rose to 64 over 2 days. Got down to 1.018ish. D-rest at 68 for 3 days. What I've experienced is crazy sulphur at the top and diacetyl throughout. It's all mellowed...

You know what this is. Fits 5 gal coolers. $35ish new. Used twice in partial-mash before going all-grain. Make me an offer. Will ship to anywhere in the lower 48.

Discuss. I have brewed about 6 saisons this year and have been really happy with the results from different techniques. But, since I have been formulating different recipes, I have also being playing with different mashing techniques. Wort only decoction in a dark fruit saison with Brett...

I brewed this thing up Maris Otter and crystal to 1.035. Mashed at 153. Fermed at 60 for 4 days, ramped to 68 down to 1.012. Bottled with 2.9oz of corn sugar to 1.9vols via KotMF calculator. But, after 3 weeks, I'm getting a LOT of carbonation in a bottle I pulled. Any thoughts? Gonna try...

Fermenting a 1.060 rye saison at 83F is ridiculous! Dropped 50 points in 48hrs. Smells like tropical fruit and tastes of wonderful clove and is continuing to dry out. Gonna dry hop it once it's done and into the secondary. West coast ryePA, meet Belgian saison. And it's still bubbling. This...

Hi all. I am an NY brewer looking at nanobrwery startup costs. I was wondering of anyone out there in beer land has any expertise beyond the brew floor? I'm looking for legal costs and hurdles, labeling costs/hurdles, etc. Thanks in advance!! -S

Anyone out there use or repurpose ikea gear for brewing a la ikeahackers.net? If so, pics?

Subject says it all. Got some intense frothing and airlock activity, but no pellicle seems to form. Any thoughts? It's been 2 weeks since I started it. It was a 1.040 starter. -S

Hey guys. Does anyone know, for sure, that the dregs from these bottles are indeed the house yeast and not their bottling yeast? I've seen a couple of posts about it, but nothing substantial. I was thinking of comparing WY3711 to dregs yeast. -S

Hello All!! I am wondering if anyone knows any growers who are growing malting barley in the northeast? Small-scale, large-scale, etc, etc. It seems our "amber waves of grain" are being handled by fewer and fewer these days... Thanks! -Sebastian