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Hello out there, hoping that someone on the forum that owns a Lamotte BrewLab kit could do me a solid and tell me the exact volume that the 4488 testtube holds at 10 and 20ppm? It's the one for the total hardness test, and it's the only one made of glass (which is why I'm asking this question...

Hello everyone, need a piece of advice. I would like to make a London Porter clone. I know the it relies on brown malt as one of its key flavor components, but alas, brown malt is not available where I live (not even by mail order). My question than, is given the entire recipe (below), what...

Alas, my refrigerator-turned-keggerator is old and cranky, and rarely goes below 50F. This was fine when it was being used as a fermentation fridge, but now that it's a keggerator it means that in order to achieve 2.5vol I need to set the thing at 18-20PSI Well it seems that at that pressure...

I have a smoked porter recipe that I'd like to brew soon. I don't really know how much smoke character would show up in the beer as-is, so I'd to split the batch in two and do something to half of it to give it more smokiness. So the question is what and how? Because I want half of the batch...

Question for all you long-time keggers out there: Can I put a not-quite-finished beer in a keg safely? I have a beer that will have a total of seven days between brewing and kegging, and while it's an ale, and it will ferment a little warm, I'm worried that it would not be quite done by the...

Greeting to all, I recently won first place in Pale Ale at the Israeli Sam Adams Longshot competition. Always happy to give something back to the community, I've posted the complete recipe on my blog: http://threecatsbrewery.blogspot.co.il/2012/08/paying-your-debts-forward.html Thanks to...

Hello to all, I keep seeing home testing kits for water chemistry. Unfortunately, these kits are not sold in Israel, and the law forbids importing them. Can anyone guide me to resources about doing your own GH, KH and Chlorine tests, as well as any other tests that may be "standard" in brewing...

I've been working on my beer tasting and evaluation skills a lot lately. You see part of it here on the blog in that I've started to publish tasting notes for my own brews. I've also been doing a lot of things like listening to podcast and reading about beer judging methods, and trying to...

I recently came upon this article: http://***********/stories/wizard/article/section/121-mr-wizard/875-how-do-commercial-breweries-lager-so-quickly While the whole thing is interesting, there was one bit there that caught my eye: Time saver number two: Yeast contact is a good thing. The...

My local brew shop (A.K.A. "My dealer", as the SWMBO calls it) is closing up, and getting grains is going to turn from a short trip after work to a whole-day thing. To minimize the hassle I've decided to get a grain mill and buy grain in bulk so that I can just buy it one or twice a year. The...

Not sure if this is the right forum, but.. I'm trying to get in touch with Ed McCallum, Head brewer at Sleeman's Brewing and Malting in Canada. If anyone has as an email for him, or for someone in his office that handles interview requests, please let me know Thanks in advance.

Greetings all! Recipe and tasting notes for my Hoppy Burton Ale (An English IPA, which is sort of a dying category nowadays) are now available on the Brewery Blog: http://threecatsbrewery.blogspot.com/2012/02/tasting-notes-hoppy-burton-ale-english.html Enjoy! And if you brew this recipe...

For the past couple of months I've been noticing a strange phenomenon: My beers are turning out dark. I've lately been on an English kick, and brewed several English, Scotch, and Irish beers, and they're all suppose to be fairly dark. But I've been getting this nagging feeling that they're...

Had 8 bottles of cider explode in my fridge last night. Biggest mess I've ever seen. Glass EVERYWHERE. These were bottles that were cold-crashed a couple months back and put in the fridge. Well, now that the fridge has reached 20C with the resent IPA fermentation, I guess the yeast woke up and...

Yesterday I discovered that, for the second time in four months, I burnt out my heating element. I usually brew on the stove in the kitchen, and since my stove-top burners aren't very powerful, I usually supplement them with a immersed electric-heating element (1500-2000W) that I place in the...

I have a limited selection of yeasts at my location, and it's difficult to get certain strains like Dry English yeast. I recently read a number of recipes with this kind of yeast that I'd like to try, but I worry that if I use the regular "English" yeasts I have handy (mostly Windsor and WB-33)...

On the one hand, my Cherry porter tastes nothing like cherry. On the other hand, it's quite a nice porter. On the third hand, it may just be me, and someone else would taste the cherry On the fourth hand, it's a beer I made that I actually think is drinkable, which is no small feat. So am...

Guys, I wonder if anyone can point me to a table of dry yeasts and liquid yeasts that are the same (or very similar) strands. For example: Safeale US-05 = Wyeast 1056 = WLP0001 Safelager 37/40 = Weihenstephan W34/70 (but what is it in WLP/Wyeast?) etc. Thanks

I have a heffe that I don't really like. It was bottled too soon (thanks to some bad advice) and while it tastes fine, it smells too yeasty and that ruins it for me (yes I know it's suppose to be yeasty, but this is too much). It's worth noting that the yeastiness doesn't go away when I cool a...

Greetings to all. I'm seeking some advice on designing my (sort of) new HERMS system. Up 'till now I have been brewing AG with a 25L cooler as a mash tun, and a 50L Aluminum Pot as a kettle. At an average of about 6kg grain per batch, and a 2-batch batch sparge, I end up putting between 12...