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I mash in an old Coleman cooler(8 gallons) and I've noticed huge temp differences in areas of the cooler. Corners are different from the center, bottom different from the top. I stir like a bitch and still variances. Anybody else have this problem? It can differ as much as 6 degrees around...

Maybe this has already been said but if I was you I'd go for a 10 gallon kettle.

Also, I cap each beer as I fill them. Less chance of something getting in them. I fermented a Black IPA at 72 and its undrinkable. Fusels. https://www.homebrewersassociation.org/forum/index.php?topic=7211.0

The temps your at are high even for ales(except belgians). Simple way of keeping temps down is a swamp bucket. I've never done it with a lager but I've had great success with ales. Get a plastic tub, fill it with water, put your fermenter in, add ice as needed. Can you get lager temps this...

Do, and the rest will come. Read up, pay attention, take notes. Jump in and dial it in. Your gonna stumble the first few times but you'll figure out your system. Just be patient. I've been doing all grain for about 4-5 months and its getting easier, more consistent. Don't be discouraged by...

I didn't have an answer to this question until a few weeks a go. I had a Schell's Goosetown. I could not have more than a couple drinks of that. Never again.

Does anyone have the full stats on Rahr's white wheat?

Do I skip the protein and just do a beta and sach, or do I mash a beta, protein, and sach?

I'm making a sort of roggenweizen(recipe from brewing classic styles) and want to know if I need a protein rest with Rahr's white wheat. I'm using 25% of the fermentables from white wheat, 25% rye, 50 % 2 row. Wondering what my mash schedule should be. Thinking a beta rest with a protein rest...

http://www.brewhardware.com/wlsightglass/47-weldless-compact-sight-glass-with-2q-dial-thermometer Just a little bit down the page there is a box That asks "What kind of vessel?", select bulge sided keg.

I have been thinking about putting together a small(1-2 gallon) electric all grain setup to use in the winter because using my big burner in the garage isn't an option and neither is brewing in the house. I found some hot plates on sale and plan to make a small electric brew sculpture for the...

I racked it every couple months to get it off the yeast cake. I always purge with CO2, as I stated earlier. Oxygen isn't a concern.

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I brewed a barleywine 9 months ago and have moved it 4 times(from primary to secondary to tertiary to whatever) and have kept a very clean environment but after the 9 months in carboys I have recently seen two white spots about the size of an eraser head on top of the barleywine. I've kept...

I've used both DME and LME and from my experience DME is my favorite, for ease of use and quality. Funny thing, I stopped into my local brew shop and asked for a 3 pound bag of DME(all they had was 1 pound bags) and they told me, "They don't make 3 pound bags of DME." :confused: Also, this...

I'm going pheasant hunting this weekend and just thought about using my spiced pumpkin ale to make a gravy over some pheasant breast. MMmmmm.

I always put a bottle of my brew in with my pulled pork(usually a pale ale or sometimes something more malty). I have a DIPA i thought I messed up a year ago and I've let it sit. Sometimes I'll drink a bottle(very nice after a year) but I love cooking with it. Pulled pork like I said but just...

That cake form is awesome! Nice build.:mug:

I put together a Robust Porter recipe and plan on using some walnuts I got from my friends place. Whats the best way to use walnuts in a beer? I was thinking about roasting them and putting them in the mash. Any advice?

Mash that pumpkin. I just did a Pumpkin ale and used baking/pie pumpkins, quartered them, baked them at 300 for an hour, skinned and mashed em up and put them in my mash. I plan to add the spices in secondary. We'll see how it does.