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So....I have been a passionate home brewer for about 5 years now and am also brewing for a commercial craft brewing company now, however in my few years delving deep into the fermentation sciences field I have never until a month and a half ago attempted a Pumpkin beer. However by popular...

Friends, I have put together a pretty good all-grain Belgian Blonde Ale I am gearing up to brew here in the next week or so and have a few questions about WLP 570. I think from what I have read that it is what I am looking for but not sure. First off I have brewed this recipe before and...

The past few batches of brew i have been churning out into my kegs have been great. However after a few days of carbing with my 5lb CO2 tank into my Korney Kegs I notice all of my gas has leaked out. Usually when im putting the gas on I use a spray bottle with sudsy water and spray around all...

Here is our brewery logo.......still fiddling with a few of our beer labels

Fellow Brew Crew, I am continually trying to adjust my fermentation system to be able to control my ferm temps within only about 1-2 degrees off of recommended yeast ferm temps. Where I am currently at in the system is using a Johnson Controls digital temp controller to control the...

What do you all think about this recipe? ussian Imperial 13-F Russian Imperial Stout Author: River 2 River Brewing Date: 1/29/13 Size: 5.52*gal @ 68*°F Efficiency: 75.0% Attenuation: 75.0% Calories: 356.22*kcal per 12.0*fl oz Original Gravity: 1.106 (1.075 - 1.115) Terminal...

Hey homebrewtalk friends. I just recently bought a new Blichman 15 gallon pot to begin brewing delicious 10 gallon batches. We decided to use a somewhat low end metal mesh to place over the drain spout. Unfortunatly our second batch we had issues with hop clogging and blockage issues and ended...

Upon reading an article about Germans mixing their cider with lemon lime soda I was struck by a simple question. Could I use a soda with all natural ingredients to help in carbonating my cider. Does anyone know if I can add the soda during bottling after fermentation to try and use the sugars to...

Just finished up two batches of our first go-round from our "Little Egypt Series". The beer a wonderfully hearty bock lagered to perfection and aged with fresh roasted Souther Illinois hickory wood. We are truly pleased with the way this turned out and would recommend another brew at it. The...

I just had a friend open a shop in the Chicago Area called Chicago Brew Werks. Sorry I can't help on the Midwest order but consider swinging by their web page next time you are ordering ingredients.

Gary, Things should be alright. The big thing I found when lagering in the garage is to keep the carboy sitting directly on the garage floor. Usually even though the garage ambient temperature might get a little warmer (around 50) the floor will retain much cooler temps and thus your beer...

Hey brew friends, I have just a few questions for all of you knowledgeable brew enthusiasts out there. I have been brewing a little over a year now and have been having a blast. I have my process down pat and am just now beginning to formulate my own recopies and ideas as this is the...

Hello fellow brewers, Here at River-to-River Brewing Company we are developing our first attempt at an ambitious wood aged brew. It will be featured in our "Little Egypt" Series. The name of the beer is "Hickory Dickory Bock" and will consist of adding fresh SO ILL hickory chips to the...

This is such a cool post. Me and my brew partner were thinking about brewing a special Founding Fathers line of beers. Many books I have read and shows I have watched allude to the fact that many of the founding fathers recipes are in the Library of Congress. I am unsure if you would be able...

Me and my brew buddy had been talking about brewing a maple nut brown using fresh IL maple syrup and sap to brew with instead of water. Remember while brewing with sap that it consists of about 97-98% water and 2-3% sugar. Therefore the boiling process is only condensing the sugar...

Hello, I am currently about 48 hrs into the primary fermentation of my second homebrew. I have done alot of reading about various topics and issues within the process. One that particularly interests me because I want to make the highest quality brew possible is the issue of fermentation...

Hello, I was wondering if I cold have some advice on fermentation blow-off. My last batch of brew in a 6 gal carboy had very vigorous fermentation. So much so that some foam creeped up into my 3 piece fermentation lock. I now have a batch of Aventinus Dopplebock fermenting up stairs. If...

Thanks all, As far as my clone being a lager???? I am unsure of that. Its is Austin HB's clone of the Schnieder Aventinus. I believe it is very much like a dark heffe but is actually classified in the style of Weizenbock beers. As per the instructions from AHB they told me to allow the white...

Hello Fellow Brewers, This is only my second batch of beer so I need some advice. Especially because the first batch somehow got infected and turned sour. Yesterday I brewed up a taste Aventinus Bavarian Dopplebock and got her in the carboy. I pitched the yeast at 75 degrees and this...

Well instead of ordering a kit this first go around we decided o wing it and buy ingredients from a local liquor store that also sells home brew ingredients. While there are a few others whom I'm sure share are passion (especially it being a college town) I'm still unsure how often they purchase...