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I need to part with some homebrewing equipment that has served quite well 1. I have a 10 gallon Morebeer kettle with a sight glass that I used as a hot water tank. With lid - 150 2. I have a 50' 1/2" immersion chiller - 100 3. I have a 10 gallon Igloo cooler that's been converted with a tube...

I used iBrewMaster (1 and 2) and loved it, but it hasn't been supported in years. I also stopped making homebrew about two years ago. I'm thinking about cooking some batches, but since I can't really use the old iBrewMaster app, I was wondering two things 1) What's the go-to iphone brewing tool...

I made a double IPA with a huge starter of 001, and I wanted to keep the yeast. The beer was dry hopped twice. Lots of hop debris. I stored five large mason jars of yeast after racking. They separated into Beer/Yeast/Trub as expected. I'm making my first starter with the first batch of reused...

This might be the wrong forum for this, but I’m about to rack over an IPA that’s been dry hopped twice. I’d like to keep the hop debris out of my racking cane. Previously, I tried putting a hop sock on the cane, but it eventually clogged at the suction point so much that it blocked beer from...

I've been conscripted to making a "mexican themed" beer for a party at the end of January. I'm thinking about doing a smoked pepper porter. I've got the "smoked" part down, and the "porter" part down, but I've never added peppers to a beer before. I generally hate the idea. But I think...

Do you segregate equipment used for bacterial beers and non-bacterial beers? I would like to use WL670 farmhouse in a Saison I'm making, but I don't want my next IPA to taste like a sourapple. Will standard sanitation take care of this issue?

Background -- this is my 47th batch of beer and maybe my 12th lager -- so whatever your base level suggestion is for this problem has probably already been addressed. Last Saturday I made a 1.066 OG Oktoberfest. 90 minute boil. Oxygenated the wort with pure 02 through a stone for...

I'm going to be stupid and throw a bunch of additions into a porter I intend to age for a while. I'm shooting for a 9% base porter. I'm thinking of the following additions Oak Cherries Coffee Vanilla bean And cacao nibs Planning on soaking the oak, coffee, vanilla and cacao in bourbon and...

My ranco malfunctioned while I was out of the country. Kolsch was in the chest freezer fermenting. Returned to find about half a gallon of frozen Kolsch (the squeeze out) frozen around a solid block of frozen half fermented Kolsch in a carboy. -30 in an unregulated chest freezer will do that...

Five gallons in secondary. Reverse suction from my sanitizer bucket pulled at most a teaspoon of sanitizer solution into my beer. This is diluted star San, not concentrate. I'm good, right? Pretty sure I'm fine but I want to hear it from the group. Sent from my iPhone using Home Brew

I'm expanding my mash techniques. I've done the standard single infusion mash a few dozen times and a double decoction mash three times. I've never done a double infusion mash. I'm thinking mash temps at 141 and 158 (45 minutes each) for a German marzen. I'd like to benefit from the experience...

SWIMBO and the kids are demanding my presence in my ongoing efforts to be 2013 Father of the Year. This will take up from about 11:00 to about 3. I have a giant slugo of Bock yeast that I've been meaning to use for far too long, but haven't been able to schedule the brew day. Fellow...

I've had one tank of CO2 last me since last May. Seriously. I've dispensed 5, almost 6 5 gallon kegs with this one tank. Including the "push out" of sanitizer / PBW. I've had a standby tank on hand for literally months now waiting for this tank to crap out. It won't. It's a magical...

I received about a dozen hop bricks from a hop farmer I'm acquainted with. These are whole hops that were baled and then had a 5x5x2 brick of hop material cut out of the larger bale. It's fairly awesome. Anyway, I've never used these. The hop farmer guy says to treat them as "whole...

Some anti-foam products have cautions regarding using more than 1 drop in a five gallon batch. I use this stuff in my starter beer, often more than 1 drop. I'm just curious if any of you chemists know what's up with anti-foam.

I tried a Flemmish Red for the first time over the weekend. I've always avoided sour beer, thought I wouldn't care for it. And I was totally wrong. That shizz is awesome. So how do you make it? And go!

Beer I made yesterday was about 150-51 after 15 minutes of mash. After 60 minutes, the temp was 153-54. Seems very odd. Mashing in a 10 gallon igloo. Pre-heated with near boiling water. Thoughts?

For a competition. I'd like to be at full carbonation in about 3 days from today. Could be 4, but then I'm going to be nervous. I set my regulator at 25 PSI and shook the keg for about 2 minutes to get as much CO2 into solution as possible. I am intending to leave it at 25PSI for another...

I imagine this is debated quite a bit. My thought is that Belgian beers, dubbels, Tripels, Strongs, etc that utilize candi sugar needs to have that sugar added to the fermenter after three or four days of active fermentation. Thought being that the simpler sucrose needs to be added after the...

Has anyone matched up the White Labs strains of 500 series Belgian ales to their monastic producers? I've heard Rochefort lines up with the seasonal 540. I'm looking for other examples like that...for Chimay, Duvel, Orval, etc. :mug: