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Hey everyone! been reading up quite a bit, and see that most commercial breweries secondary at around 32 degrees. now from what i understand it is mainly done so beer clears up faster, but is there any more advantages to do it? it seems that a lot of books put conditioning times at less...

Ok so i am doing my first all grain batch tomorrow. i decided to make check list so i dont forget anything. anyways i'm posting it up here and maybe you guys can point out something i might have missed or give me advice on improving one step or another. my equipment consists of 8 gallon...

Hi everyone new guy here. i have couple questions. i brewed 2 batches so far (in the secondary now) and everything went well. i am doing another one monday. 1) first question: My first 2 batches were partial mash and recipe called for 3gal boil water (including partial mash wort) and then...

Just want to say hi! Been lurking around for a while, finally decided to jump in brewing head first. it has been long time coming so after just 2 weeks i accumulated bunch of stuff and brewed 2 batches already. next going to all grain on monday. so far i have 32qt kettle with valve...