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Ok I came home to check my beer I brewed last week. This past Saturday I dumped the train (I have a 15 gallons in a stainless steel conical fermenter). And set my freezer to cold crash it to around 38. Then Sunday I discovered it was a bit too cold. So I turned on the heater. Then today on...

Anyone got ideas for 1/2bbl sanke brite tanks? My new system is a 1/2bbl and I would like to get at least 6 brite tanks possibily from using 1/2bbl sanke kegs. What would I have to do to make this work?

Just recently had my well tested by Ward Labs. I think the numbers are pretty good. Instead of getting a RO unit looks like all i'll need is a good filter. Does everyone concur? pH 7.9 Conductivity 0.34 TDS 202 Cations/Anions 3.4/3.6 Sodium Na 17 ppm Potassium K 1 ppm Calcium Ca 47...

I setting up the accounting system for my brewery and need some advice from those who have experience or have set Quickbooks up for a brewery. I have Quickbooks Premium 2012 for Manufacturing and Warehouse Edition

I have a Altbier and Marzen lagering right now and I need some advice. How much yeast do I need to add when I go to bottle these beers. I have right at 5 gals of both beers. Is there a calculator or something to help me.

Ok I need to know the opinions and the effects of what I have going on with this. I have a Altbier lagering right now it lagered at 34F for a week then I moved to another lagering chamber (i.e. a modified dorm frig). I have problems controlling the temperature in this one its either over 40F or...

I brewed up a batch of Märzen Bier this past Sunday, OG 1.047. I pitched (2) vials of WLP820 Oktoberfest/Märzen Lager Yeast. My fermentation chamber is set to 55F. Which is midrange of the optimum for this yeast. It been going on 36 hours as of this morning and still no active fermentation. I...

Can anyone give me an opinion of my recipe that I am going to do this weekend? Recipe: Alte Geheimnis Bier TYPE: All Grain Style: Düsseldorf Altbier ---RECIPE SPECIFICATIONS----------------------------------------------- SRM: 12.6 SRM SRM RANGE: 11.0-17.0 SRM IBU: 34.9 IBUs Tinseth IBU RANGE...

Well for my birthday my wife bought me a 6 cubic foot kegerator. Besides the fact that now i have to come up with some really good anniversary and birthday presents for when the time comes. Im wondering if i can use the kegerator as a fermenting cabinet and lagering cabinet for an upcoming...

Last night my laptop had to be reformatted and windows 7 put on it. So i prep for doing that I made a backup of my irreplacable beermith 2 recipes. well guess what the import function is looking for a recipes.bsm but the file i know that was created was a *.bsmx file. Is this the file that i...

I am planning on brewing up a batch of Dusseldorf Altbier, I want to try and do as traditional as I can. Of course that means a double or triple decoction, cold open fermenting and lagering. My big concern is the cool open fermentation issue. What I am thinking is using a freezer (of course it...

Doing my first roggenbier using a triple docoction mash. Anyone have any advice. Like after I pull my decoction how long I should let it pull before I put back in the mash tun

I'm planning on doing a roggenbier and I want to replicate the water of Regensburg Germany where the style is traditionally brewed. Does anyone have a water report from there?

Ok a buddy and I are discussing if doing a 30 min boil would be alright. Is it neccessary to do a 60 min boil. I know in some cases you increase the time. Why is 60 minutes a standard boil time? Would 30 mins be alright?

I made up my first batch of mead yesterday. I used 1 gallon of sourwood honey and used distilled water with the right salts and chalk etc to replicate Edinburgh water. Used white labs sweet mead yeast WLP720, goferm and fermaid-k. Did the no boil method to preserve the honey aromas. My OG was 1.115.

Can I use an aquaraium air pump to draw a vacuum to degas my mead?

Just brewed a sweet stout. Ran out of gas for.my burner with 10 mins left in my boil time ughhhh hope its not a big deal. My OG was 1.056.

I thinking about doing a small batch of mead 1 to 2 gallons using sourwood honey. How much honey would I need for a sweet sourwood mead?

Does anyone have the water profile for Frankfurt Germany

Style: Witbier TYPE: All Grain Recipe Specifications -------------------------- Boil Size: 7.68 gal Post Boil Volume: 6.55 gal Batch Size (fermenter): 5.30 gal Bottling Volume: 4.55 gal Estimated OG: 1.050 SG Estimated Color: 4.0 SRM Estimated IBU: 12.3 IBUs Brewhouse Efficiency: 72.00 % Est...