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I've brewed 60 or so batches out on my deck and I'm tired of the vancouver rain. Does anyone think it would be safe to brew indoors with a fan set up next to a 35x54 inch window? I'm using a 68,000 BTU burner. would this ventilation be sufficient?

I've had this cheap no-name temperature controller for a while now and it's gotten the job done for fermentation control. The problem with it is that it can't control temperature below 5C, so obvisouly for cold crashing/lagering this isn't ideal. Anyone know of a way of tricking it into thinking...

Hi all, I'm brewing a big american barleywine today, and I stepped up my original yeast starter with a 2nd 3 litre a few days ago. It blew off a litte, I don't think I lost a great deal of yeast, what I'm more concerned about is the crusty yeast that's formed around the lip of my 1 gallon jug...

Hi all, I brewed a Pliny inspired IIPA about a month ago, and I'm just about to cold crash for a week. My efficiency was a little better than I thought it would be and I ended up with a 1.085 OG. It's down to 1.010, so it's more like pliny the younger. I fermented for three weeks, dry hopped...

Has anyone tried cold crashing before dry hopping an ipa? My thinking is that this would remove more yeast from suspension and then the dry hop would have a better extraction rate. I would transfer on top of the dry hops and then dry hop back at a higher temp like 68 for 5 or so days.

I've made so much beer lately, and I can't figure out what I want to make next. If anyone who reads this could just suggest their favorite recipe, that'd be amazing. I'm making beer in a couple days and I'd love to make a desicion soon. Cheers!:mug:

Being the impatient brewer that I am I opened the first bottle of this my latest IPA about 4 days after bottling, but for once it was pretty carbonated and didn't have any of the usual "green" qualities. so I drank a few more the next day and they were great. I stuck a couple in the fridge for...

I'm planning a smoked porter, and I'd love some feedback from people who've made this style before. Here's my recipe so far: 5 Gal Batch: 8 lbs - Marris otter 3 lbs - smoked malt 1 lbs - Chocolate malt 8 oz - Black patent 8 oz - Flaked Oats 1.5 oz goldings (5.9 aau) 60 mins Wyeast...

Hi everyone, I've got very soft water, and I'm wondering what adjustments I should make when brewing a stout. I've made quite a few stouts without any adjustments and they've turned out good but not amazing, I'm looking to step it up and make great beer. Here's my water report, I live in...

Hi everyone, I've got very soft water, and I'm wondering what adjustments I should make when brewing a stout. I've made quite a few stouts without any adjustments and they've turned out good but not amazing, I'm looking to step it up and make great beer. Here's my water report, I live in...

I just bottled a batch of ESB and when I looked at the bung after, I noticed that it had split at the bottom where the airlock fits. There was a definite gap and I'm just wondering if anyone thinks this batch will be oxidized badly? I tasted it before bottling and it was great, but is it...

I brewed an ESB 4 days ago, and this is my first time with the 1968 strain. What it's done in four days beats any yeast I've ever brewed with. It's brought the gravity from 1.060 down to 1.015 and completely cleared. I took a sample and it is crystal clear beer. A little green tasting yes, but 4...

13 lbs - American two-row (94%) 6 oz - biscuit malt (3%) 6 oz - C-120 (3%) Mash 1 hour at 66C (151F) FWH - .75 oz Cascade @ 9.1 aau 60 min addition: 0.25 oz centennial at 10.8 aau, 0.25 oz CTZ @ 16 aau 30 min addition: 0.25 oz centennial at 10.8 aau, 0.25 oz CTZ @ 16 aau 15 min...

I've got an amber ale that's very clear until it get's fridged for a while. I used Irish moss, a wort chiller and a very vigorous boil. What else causes chill haze? mash specs were 152F for 60mins. It tastes great so I don't care too much, I've just never had haze when using irish moss before.

Hey everyone, I'm trying to come up with a clone for dogfish head's Sah'tea. Here's my recipe so far 5 gallon batch: 19.5 lbs pilsner 3 lbs rye malt 1/4 oz northern brewer @ 60 minutes Cold brew 20 tsp loose black tea leaves for 24 hours and add to strike water for mashing Add...

Greetings all, I've had an IPA in my primary for the 2 weeks now, and it still tastes too sweet, I'm wondering if the yeast didn't finish. here's the recipe: 12 lbs two-row 1.5 lbs crystal 60 1 lbs munich 3/4 lbs cara 8 1/2 lbs wheat malt 1 oz 15% chinook @ 60 mins constant hop from...

I just read in Palmer's book that oxidizing the wort during a boil is very bad... now I know why a beer I made a few months back was so terrible. I was brewing with a friend and lots of grains were coming out of the mash tun and into the kettle, so we got the "brilliant" idea of using a strainer...

Hey Everybody, I've been developing a recipe for a BIG porter aged in scotch whisky soaked oak chips, and I just need some advice on a few things. Here's the recipe: Grains 12.5 lbs English Two-Row -----------75% 1.5 lbs Crystal 40L --------------------9% 1 lbs Flaked Barley...

I'm planning a Baltic Porter, and I don't have any experience brewing them so I'd love some feedback. Here's the recipe so far: Batch size: 5 Gal. Grain Bill: 11 lbs. English two-row 77% 1 lbs. Vienna Malt 6% 1 lbs. Crystal 60L 6% 1 lbs. Crystal 120L 6% 3/8 lbs. Smoked Malt 2.2% 1/4...