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Recently my keezer has been having a hard time keeping temps in the serving range. Tempas are always 5-10 degrees higher than setting. The attached pic shows a small area that frosts up. A separate thermometer reads the same as my Johnson controller. Any ideas? Do i have a freon leak? Is...

Making a British Brown and adding Lyles Black Treacle. Any ideas how much to add? I used 8 oz blackstrap before and it was fine, but am not sure what flavor this will add. The recipe is from a fantasy draft so I have to use the ingredients. 9lbs Optic 8 oz Bairds dark crystal 3 oz Crisp...

My club held its annual Fantasy Beer draft, where club members all drafted ingredients sort of like our NFL Fantasy Drafts. I can only use these ingredients and no others per the contest rules. My ingredients that I chose are as follows: Optic Malt Dark Crystal Black Patent (I chose for...

Anyone have experience with these? Do they really work as advertised or is this just another infomercial? I have an electric smoker and am looking to upgrade.

Brewing a Dubbel. What profile should I use in Brun Water? Amber malty? Or one of the Belgian profiles? Mineral additions? Thoughts? I am new to Belgians. I use 100% RO water. 10 lbs Pilsen (Dingemans) (1.6 SRM) Grain 1 76.9 % 1 lbs Cara 45 (Dingemans) (47.0 SRM) Grain 2 7.7 % 8.0...

Making a smoked porter and using Weyerman Oak Smoked Malt. I am looking for just a hint, not a campfire. What percentage should I aim for? Here is what I have so far: 7 lbs 8.0 oz Pale Malt, Maris Otter (Thomas Fawcett) (3.0 SRM) Grain 1 65.2 % 1 lbs Brown Malt (Crisp) (65.0 SRM) Grain 2...

Brewing a session IPA and trying to get my calcium closer to Brun Water, but cant seem to do it without adding too much chloride. Any suggestions or leave it alone? BTW, I am no water expert.

Anyone using these? Looking to get another kettle and they seem nice. http://www.bru-gear.com/Induction-Direct-Fired-Kettles_c_8.html?AffId=1

Brewing a hoppy brown ale tomorrow using Flaked Barley and Aromatic Malt. When entering into Brun Water, what grain type do I list flaked barley as? How about Aromatic Malt? Base malt, since Briess lists it as a Munich malt that has diastatic power, or crystal malt?

My brewing club conducted a Fantasty Beer Draft. We took turns picking from a list of ingredients and we have to brew a beer with them. Once the ingredient was chosen, it was removed from the available selections. We then will enter the beer into a club contest conducted head to head bracket...

I will be in downtown Indy this weekend and looking for a bar that serves Three Floyds stuff on tap. I will be on foot staying at downtown Marriot. Help me find some Zombie Dust!!!!!

I am looking for a #10 stopper that has a second hole punched in it for a thermowell to be used in a plastic carboy. I dont need the thermowell, just the stopper. I drilled a second hole in one of mine, but the hole really needs to be punched I guess. Searches have turned up nothing, except...

I brewed this for a small BJCP competition and scored a 33 in category 10C, American Brown. Most of the notes were positive. One note that I am trying to correct stated "After a very promising aroma, the flavor falls a bit short. Both malt and hops are a bit subdued for a bold style like...

So some club members may be brewing a beer to put in a French oak barrel that previously held some type of red wine. We are all rookies at this. Our first question of many is what style of beer would work best with this barrel? Sent from my iPad using Home Brew

I will be in Raleigh this weekend for a volleyball tournament. I will be staying at the Marriot at the convention center. Looking for some pubs to visit while I'm there. Only requirements are close to hotel and they must serve food due to swmbo not being a beer person. Full bar a plus. Help me...

Friend just texted me that he will be in Ann Arbor tonight and what beers did I want him to bring home? What should I ask for that may not be available on East Coast? I can get all the Bells, Founders, etc. I like IPAs and brown ales.

First time user with a couple questions. 1.On the Mash Acidification page, does mash water gallons refer to only the mash water or the total water used in mash and sparge? 2.On the same page, does Post Boil Volume in the Batch Wort Volume box refer to actual post boil or "into the fermenter...

Has anybody ever brewed a brown ale like Caribou Slobber with this yeast? Is it a malty yeast or better used for hoppy, ctirus ales? Every description I have found says its good for all American and English Ales. I normally use Denny's 1450 but wanted to try something different.

Help me out here guys! Looking for authentic brisket in Dallas while I'm here for US Volleyball Nationals!

Our brew club is doing experimental smash brews using DME and different hops to learn about different hops flavors, aromas, etc. I haven't brewed with extract in several years and never used salts when i did. When i started AG, i switched to RO water and salts. So my question is do I use brewing...