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Any updates/ pics?

My kegs were waiting on my doorstep today. Super fast service as always!

I am planning on doing one BIAB mash, and splitting the beer for two boils with two different hops. My plan is to split based on weight. One pot has a 1.4 gallon per hour boil off, and the other is just 1 gallon per hour, so they won't have the same volume of wort going into the boil. My...

Put me down for a 2 pack of Kegs please!

I started with 2.5 gallon BIAB batches, and still do them from time to time. If you plan to do full volume BIAB I suggest the Green Bay Rackers mash calculators page, check out "Can I Mash It" and save yourself a sticky mess. http://www.rackers.org/calcs.shtml

I am working on an APA series of 4 beers and want some feedback and imput. Each beer will have the same recipe, but feature a different hop (Amarillo, Citra, Simcoe, and a hop to be named later) I don't want to do full 5 gallon batches for each of these so I plan on doing a big mash (approx...

Actually the only way to tell if fermentation is under way is by testing the gravity.

+ 5 gallons of Edworts Haus Pale Ale = 930

SWEET! Picked up some Amarillo, and some random stuff. I love that you sell your hops in 4oz packs!

The first time I bottled I used a measuring cup to measure my priming sugar. Ended up with undercarbonated beer. From that point on I've weighed my priming sugar with much better results.

that portable keg setup looks extremely cool. How many of those little hobby sized CO2 bottles do you need to push a full 5 gallon keg?

I want to make a strawberry blonde ale to get ready for warmer weather, and to keep swmbo happy. I have questions on the technique. My first thought is to puree some frozen strawberries and pitch them in at the same time I pitch my yeast. Is there a better way of doing this? Do I need to...

Thanks for the answer! So based on 7lb of Vienna, ending up with 3.25 gallons of wort after the boil I come up with roughly 90% efficiency, but that seems unbelievable to me. Am I doing this right?

I've brewed 4 batches now using the "Aussie" BIAB method, full volume one pot no sparge. I have seen many places that I am supposed to mash out at 170 degrees. What exactly does this do, as in if I stopped doing it what was the result be. And am I doing it correctly? My "Mash-Out" is...

The Brewer's Coop just recently opened, now its half merchandise and half brewing supplies. I just strolled through it though so I didn't see how the prices were. The website is still useless however, go figure.