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Hi all, I spent last winter fermenting my beer inside a country house during the winter where the lowest the room got was about 15 degrees C (59 F). This summer I have a milk tank in the garage of the country house to maintain fermentation temperatures at a nice 18 C (64 F) which will really...

This summer, as always where I live, it is going to be upwards of 100 degrees during the day. Now normally I would refrain from brewing until October, but this year is special because I have a blichmann 55 gallon boilermaker, a 140 gallon refrigerated milk tank (perfect for fermentation), and a...

Hi all, I am having a dry hopping problem. I made an experimental 5 gallon/20 liter batch ipa which was dry hopped with 30 grams of galaxy flower hops for seven days (after the main fermentation). The beer was a success and so I started making batches of 40 gallons/150 liters, fermenting in...

So I have a nice ale which I dry hopped for three days with ahtanum and bottled. Now, a week later, I have this very strong hoppy aroma (which I was shooting for) that smells quite a bit like garlic and grass (which I was not looking for). The bottles haven't finished carbonating obviously...

Does anybody know how it is that breweries like Brewdog or Mikkeller have a sweet note in their IPAs? No matter what the alcohol content or IBUs or hop mixture or grain bill (even 100% pilsner or marris otter), they are able to give their IPAs a quite enjoyable sweet flavor that mixes...

Anybody have any experience with Dolium one way kegs? Their website doesn't have much information on it, and I was wondering if I can keg the beer without priming the wort, and use a CO2 canister to mix gas with the beer when serving from the tap.

I was wondering if anyone had any tips for the step mash for the Braumeister? I'm going to be working with a 200 liter machine and it's gonna be my first. The introductory guide puts down that the mash program should be: TEMP: 52 - 63 - 73 - 78 TIME: 10 - 35 - 35 - 10 I've tried some...

What of the following is the best product for cleaning? Alkaline detergent (sodium hydroxide), phosphoric acid detergent, or hydrogen peroxide - peracetic acid detergent? Or is a combination better? I always use the alkaline and phosphoric, but I do wonder if the peracetic acid is better...

Hi all, I've recently become acquainted with a new microbrewery which is having a huge problem. You see, these guys have never brewed a beer in their life. They have just started up, and have 1600 liters of beer - 800 in bottles and 800 in the fermenters. What's the issue? It's all infected...

Hi all, I want to put together a large system that consists of: 1) A 50 gallon pressure cooker with electronic temperature controls 2) A mechanical stirring arm 3) A water pump for wort recirculation for the mash 4) A pulley system for lifting the grain container So here's the thing...

Hey all, two questions: I have a boiling kettle that will only hold about 6.8 gallons of water (not including the grain). And when I make a russian imperial stout with dry malt extract, usually I put half of the extract in at the beginning of the boil - as I usually can only put in a little...

I was gonna bottle this weekend so I placed my beer in the fridge for cold crashing on Monday before going away on business. Now my trip has to be extended and the beer will have to stay in the fridge for another week. The question: Cold crashing for 2 weeks wont cause any problems, right?

I'm looking to starting up a nanobrewery in Spain in the next two years, and am interested in a Blichmann Engineering 55 gallon Boilermaker as my main kettle. Now for this system I would need a standing burner, and I have only ever used electric kettles. Blichmann says that for my purposes...

There are a lot of recipes out there with raisins... Well what about dates? Anybody ever try using dates as a fruit addition? I'm curious as to what flavors or aromas they could add.

Just out of curiousity, has anyone ever fermented at 100 degrees? Just to see what would happen? I live in a zone where the temps range between 95 and 105 degrees all summer (all 4 months of it). I never tried brewing during these months... Maybe there are some Aussies out there who have a...

So I have been brewing for over a year now, and every time I brew I use a copper immersion chiller to bring down the wort temperature after a boil. The thing is, while I save as much water as I can for clean up later, and use the rest of the water for my yard, I have to admit that cooling the...

So I did a 5 gallon batch of stout, added 130 grams or 4.6 oz of dextrose sugar (which according to some tables is too much for that style, but it was my decision), and bottled. After three weeks I pick a bottle, pour the beer into a glass, and while there is some head, the bubbles seem very...

Anybody got a clue where I can find an extract wholesaler? Because the difference in prices between all grain and extract (spraymalt, DME) is huge

Had a quick question about "temperature controlled infusion mashing." After performing the temperature steps, is the mash sparged?

Is there a guide for making a congress mash? I have also seen it referred to as a ramp mash. I ask as I am a little disappointed with the efficiency results of a BIAB, and adding more grain to the mash - while being a quick solution - doesn't permit me to predict the OG with new recipes.