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I'm new to the fly sparge and was wondering if this is a common method for regulating water height and flow in a gravity system. It is the use of an external standpipe to control water level in the MLT. I drew an awesome picture below to illustrate the method. Basically you set the external...

I finally pulled the trigger and started my brewstand. It is a 2-tier propane HERMS system. Parts are slowly trickling in and I hope to give it a water test run next week. My buddy and I just welded it up and painted it yesterday. Today we do the stainless work, shields, logos, and shelves...

I'm setting up my HERMS system and had some issues with bending the HEX coil. I bought a 20' x 1/2" piece of copper and bent it into a coil. In the process I destroyed 5-6 ft of copper rendering it unusable. Then I found out it was 1/2" ID after I tried to fit it in the compression fitting...

I'm planning on bottling an 18% barleywine in the near future. It was fermernted with WLP007 and finished off with WLP099. The OG was 1.150 and the FG is 1.019. It has been bulk aging for 4 months, 3 of those on oak cubes. original post here I don't want to take a chance with this guy...

I brewed the BYO Black Pearl Oyster Stout, this seems like a perfectly normal ingredient. My brother in law does a Feast of Seven Fishes every Christmas, he jokingly asked for a beer with seafood in it, he'll either be stoked or horrified.

I'm going to attempt to brew a beer with an OG of around 1.150. I have come up with a game plan for brewing/fermentation and would like some input from those with experience. A lot of this is thinking out loud so the protocol is not set in stone. The recipe is a Barleywine but big, I'll...

I'm curious about the speed at which a lager yeast will ferment at warmer temps. I've got a basterdized 1554 clone in the fermenter. The recipe calls for a Bohemian Lager yeast fermented at 65f. I only had access to Saflager 34/70 dry yeast so I used 1 pack of that. The hydrated yeast looked...

In an attempt to confuse myself thoroughly, I've decided to attempt to make a specific water profile from scratch. I'm going to brew a New Belgium 1554 black ale clone and I'm attempting to match the water profile of Antwerp Belgium. I'm starting with deionized water and amending the mash and...

I suppose it is my turn to say hello. I'm a new brewer located down in Wilmington NC. So far I've jumped into this hobby head first, it is extremely fun for a biologist like myself. It is reminding me of days in the lab. I just bottled my first extract brew (Amber Ale), it has progressed...