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I am brewing 20 gallon batches now and I feel that my brewing process is very consistent and repeatable. To me, the next logical step in improving my brewing is controlling fermentation temps. I also wouldn't mind brewing some lagers. I don't really have time (or space) to build a...

I am going to spoil myself and splurge for a Monster Mill 3-2.0 (http://www.monsterbrewinghardware.com/mm-320.html) Should I get the standard rollers, hardened rollers, or stainless? I am leaning toward standard. I brew 20 gallons once a month, typically working with 2-10 gallons batches...

I love my state for having a $0 excise tax on alcohol and great beer, liquor and wine prices, but the liquor commission has banned the sale of Founders Breakfast Stout because it has a picture of a baby on the label. I guess it is going to cause all NH babies to become beer drinkers...

I have a big double-brew day coming up. A buddy and I will be doing 2 10-gallon batches in one day. The first 10-gallon batch is Janet's Brown Ale and will be done with Wyeast 1056. My question is, for the second batch, an English Bitter, I would like to split the 10-gallons with 2...

I brewed a Summer Honey Wheat kit from the LHBS (beer-wine.com) and it seemed like a really nice kit. I used White Labs WLP001 California Ale Yeast (no starter) and it has been solidly and steadily fermenting for 10 days now. My first batch (a pale ale) had violent fermentation because I...

I have the specialty grains steeping and I am getting my second batch underway! This time, I am going to pay extra special attention to temperature at yeast pitching time, I have plenty of ice made to cool this sucker down. Wish me luck! Erik

Hi All, I am in the middle of my first batch of home brew. I am doing a True Brew Pale Ale. I am just about to move the brew over to a secondary vessel. The brew has been in primary for 13 days, it is looking clearer and gravity has settled at 1.012, started at 1.049. After 7 days the...