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Hey all, The last few brew days I've done a little something to noticeably speed up my wort chiller. Not too long ago I switched from a stovetop 4 gallon kettle to a 7.5 gallon turkey fryer setup. Being a cheap grad student, I didn't feel like springing for a new chiller, and stuck with the...

Hey everyone, I have a tripel a friend and I brewed a few weeks ago. Due to my crappy partial mash and probably some problem of mine as well, the efficiency was 39%, giving an OG of 1.064, even after the jaggery (used instead of boring table sugar or expensive candi sugar) was added. So, I...

Hey all, My Christmas gift to myself was the last of the equipment to formally upgrade from partial mash to all grain. Wohoo! I'm celebrating next week by brewing a Munich and rye porter, because I frickin' love rye. Which got me thinking; I love a good roggenbier, but often the rye ends...

Hey everyone, I've got a recipe idea I'd like to try. I love rye IPAs, especially with the citusy hops. I've been really curious about Citra and Sorachi Ace, and a friend recommended blending them with Amarillo. So, to give it a try, I came up with this recipe: Recipe Specifications...

Hey all, Backstory: So, a brown ale I bottled a few months ago had a bit of an issue. The issue was that I can be a big dummy when not paying attention, and added priming sugar twice. (Don't ask how, it had been a long day. I promise I'm not usually that much of a moron.) I believe the...

Hey all, Just completed a trip to my local Indian grocer, and I now have 4 lbs of jaggery. I was totally pumped to use them in an upcoming big-ass RIS, possibly followed by SWMBO's tripel. However, post-purchase research shows that people are making an important distinction between jaggery...

Hey all, I've started doing partial mashes recently, and I love the variety of grains I have available to me now. I've been reading about all the different grains, and think I'm getting a handle on most of them. However, one thing remains confusing to me. Biscuit, Amber, and Brown malts...