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I have been brewing for many years but have always enjoyed wine (especially dry reds) and decided to take the plunge. I bought two kits at different price points, varietals, and concentration levels. https://shop.brewcraftusa.com/original-alljuice-zinfandel-23l-mms17 - A full volume (No...

I'm about to move into a house instead of my tiny apartment and am excited about several things but the one I've got my mind on right now is getting a smoker. The reason I post on this forum about this is I primarily plan to use it for smoking grain. I plan to experiment with many different...

I love dried yeast! There are a ton of upsides but the biggest down side is that there aren't nearly as many strains available. The ubiquitous Chico strain (WLP001 and WY1056) has an exact dried version in US-05. It would only make sense that the most popluar english strain of Fuller's...

I wish I had taken better notes and had pictures, etc. but we did a mash Ph experiment a while back and I though I would post the, very interesting, results here. I own and operate a small commercial brewery. We take great care to monitor our mash Ph and I wanted to see if this really made a...

I have a triple IPA I brewed that is clocking in around 11% ABV. What I was thinking of doing is this: I could pull off a small amount and age it separately. In this patch I could pitch champange yeast and continually add corn sugar until I hit the abv I'm looking for. The original yeast...

I own and operate a small brewery and one of the fun parts of brewing on this scale is the ability to play around with 5-10 gallons of a batch. For example, I pulled off 5 gallons of a black saison and tmrw I am going to add a half once of used gin botanicals from the local distillery. We...

So I had a crazy thought. I hate sweet, malty IPAs. I think hoppy and sweet are conflicting flavors and therefore I quite often use sugar to dry out my IPAs, especially ones that are 7ish ABV and above. In the past I have used corn sugar and sometimes turbinado. I have heard of people...

Ok, so I am leading an advanced tour tmrw with a local company that does brewery tours via bus every weekend. The standard tours are geared towards beer initiates but this will be a "401" tour. It was very explicated stated on the website that, "If you don't know what a mash tun is this is not...

I brewed a fruit beer that at the end seemed like it had the beginnings of a pelicle forming. To play it safe I went down to the local brewery and asked some of my friends there for some iodine based sanitizer, which is supposed to kill anything it touches. I added it in the appropriate...

Ok, so I made a peat smoked porter today. The peated malt I used had been sitting in my house for almost a year. It was in a one pound pack that was unopened. It smelled very peaty, but I tasted some and it didn't seem very peaty. I used an entire pound which many people would say is...

http://www.amazon.com/dp/B0045QEPYM/?tag=skimlinks_replacement-20 I'm trying to do a homebrew class at a store that has no stove, nor any outdoor space for a propane tank. Would this be big enough to bring 3 gallons to a boil? I was planning to do a partial boil DME batch.

Anybody ever used this in a beer http://www.amazon.com/dp/B000LQJ6DK/?tag=skimlinks_replacement-20 The aroma is supposed to be heavenly and a tiny little bit goes a long way without disrupting the flavor too much. I'm think a splash of this in a wit could be the difference between good and...

Has anyone tried this? Other than Pomegranate, Tart Cherry is perhaps the strongest and most complex juice I have ever tasted. I took a gravity reading of some Knudsen Tart Cherry juice and got 1.055. I'm wondering if I simply poured some juice into a carboy and mixed in some yeast and yeast...

I've used Conan Yeast (The Heady Topper strain) in several beers before with spectacular results. It has this slight peachiness that pairs perfectly with, and accentuates hop flavors. However, this time I got bubblegum. Its not unpleasant but instead of mixing perfectly with the hops, it...

Ok, so I've got an IPA that's been in the fermentor for 10 days. For silly reasons I won't belabor here It has noticeable DMS. Its not severe but it does detract from the rest of the flavors. I've heard, and I had a friend do this successfully, that you can scrub DMS by overcarbing the beer...

Ok, so we've all been told that we can't age a barleywine, sour, RIS or anything of the like in a plastic bucket b/c of oxygen permeability. I HATE glass carboys and will do anything to avoid them. so what about this? There has to be something you could spray or rub on the outside of a...

I am planning to make a session mead with a starting gravity of 1.050 or less. After proper fermentation time and aging I will transfer to a keg, carbonate and serve. Is there any need to degas during fermentation? I've heard degasing is for two reasons. 1. to make sure the final product is...

I brewed an English Porter that turned out great! It needs low carb (about 8 psi) However, for silly reasons that are better left unexplained, it has gotten a bit overcarbed (12 psi). Still pours great but it is simply to carbed for a english style. Any quick and easy ways to lower this...

Ok, so I brewed an IPA that has to go grain to glass in 15 days (serving it at an event) This is significantly faster than my normal timeline and I am also using Conan yeast. It is AMAZING for ipas but it is one of the worst floccing yeasts in existence. Normally time is all that is needed for...

I had this idea to use the second runnings of an english porter I did to make a Mild. But instead of a regular mild i wanted to spice it up a bit by using belgian yeast. The idea was good in theory but the beer finished at 1.006. Considering the fact that it is only 3.8% that's not good. Its...