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Has anyone had experience with these little transfer pumps? RED LION PRODUCTS Image of pump. These are available retail for $100 and seem to do the trick, mostly. Just wondering what people's experiences with these are, if any. Thanks.

I make a nice vanilla coffee imperial stout. I add cold brewed coffee (6 oz in a one 1 litre french press worth) brewed at room temperature for 24 hours. I add it to the secondary and let it sit with the vanilla beans for 14 days in the secondary. At 8.5 - 9% alcohol there's not much chance...

What are your starting and finishing gravities? Are your beers finishing too low in gravity and ending up tasting thin with no mouthfeel?

My favourite beer that has loads of Nelson Sauvin is Brewdog's 5 AM saint. No body odour or oniony smell in that beer (or any that I've brewed with NS for that matter), but neither is there any white wine like character either. It's a terrific hop. Hard to get, but worth it (but not at...

Take some of the two row out. and substitute it with a character base like Maris Otter or Munich. Replace some of the two-row with up to 3/4 lb of brown malt and 1/4 pound of Carafa. Just sayin...

I start it at 68F and try to hold it there approximately for 14 days and then let it go to wherever it wants. Most of the time it rises to 70 for a few days and then falls back to 68 - 67. I'm not that concerned with yeast health because I've made 1.090 imperial stouts with this yeast strain...

Guys, Take a look at this grain and mash bill: 5lb 8oz of Muntons Maris Otter Pale 3lb 0oz of Weyermann Munich 10L 1lb 4oz of Muntons Crystal 45 Malt 8.00 oz of US Caramel 120L Malt 4.00 oz of US Caramel 10L Malt Mashing in at 153F. Over 60 minutes temp drops to about 148. Typical...

Love the simplicity of this CPF. One question though - I'm having trouble finding a suitable relief valve. Do you have a part number and supplier for this?

I understand malt conditioning. Apparently Sierra Nevada has been doing it for some time. Problem is that the moisture content of the starchy part of the grain is high also so it's sticking to the mill and mot breaking apart properly. I'm getting a flattened kernel as a result.

I've been living in a high humidity environment the past month or so and when I went to mill the grain (in this case it was Canadian six-row malt) it was too damp to mill properly. Is this grain toast or do I have a hope of reducing the moisture content of it somehow? After 24 hours in a...

The STC-1000 is ridiculously low priced, (less than $30 on ebay) and even though it does not have PID temperature control is still a capable unit and can control both cooling and heating. It has relay outputs, but I'd still use some outboard relays especially if you're switching something with...

No extract. Strictly all grain. It was mashed on the warm side at about 154. I'm expecting it to go to 1.013 - 1.015. But the beer is still very cloudy and there is activity in the airlock. About one bubble every 10 seconds. It's obviously still fermenting, but very slowly. I have yeast...

Have you tasted it? Is it still sweet? You could try making a starter with some Safbrew S-33 with some DME at 1.050 or so and waiting until high kraeusen (should take two days or so) to pitch that into your fermenter. Another trick I read is to make a starter with a small amount of lager yeast...

On May 6 I brewed a nice batch of amber ale with an OG of 1.052 I fermented with a starter of Wyeast 1098 (British Ale) from a previous batch. I made a 1.055 starter with pilsen DME two days before brewday. In the first week the gravity dropped predictably to 1.023. That was May 16...

Here's what I might do: Change the 6-row to 2-row, and add some munich malt to the base grains. Change the rye flakes to malted rye and increase to 8-10% of the grain bill Change the Crystal 80 to crystal 120 Add a dash of brown malt If you're still short of your theoretical OG it's ok to add a...

Nothing is GLARINGLY wrong, but you are making something that's going to top out at 13.7 ABV. Are you confident that WLP007 can handle an alcohol level this high? White Labs claims it's good to 10% ABV. Perhaps you may want to eliminate the brown sugar and / or the molasses. You could always...

Hey Halifax, willing to send a few Cascade rhizomes to Canada?

Did you measure your mash pH? Is it in the right range? How about testing for residual starch? I always do a quick iodine test on a sample of wort from the mash tun at the 45 50 and 60 minute mark. If there are any signs of residual starch I keep mashing. Sometimes I have to take it to 80...

So how are you making out on this recipe? Did you hit your targets?

I prefer the traditional sparge and lauter method for a few reasons. With my picnic cooler mash lauter tun it's actually pretty easy. As easy as BIAB. Also the vorlauf step to me is critical to clarify the wort. Vorlauf is not really possible in BIAB unless you have a drain valve on your...