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I think it is time to clear up this very important question. Look at the logo: Is it a BOAT or an ARMADILLO: Do you see it? Haha Background info: You might not know it but Molson Export is one of Canada's oldest brand, still quite popular, don't know why though. Molson Export from Molson...

My fridge, when set to its 'lowest' temperature setting, stays at about 45-46F. Do I really need to install an extra thermostat to further control the temperature? White labs recommend 50-55F for most of their lager strains, so 45-46 would be a bit colder... Other sources recommend 45-55F for...

Have you tried the recipe without the chocolate? 65% pale / 25% flaked / 10% roasted is the key for me... Took me almost 10 iterations to get to this grain bill... I would guess you are adding chocolate to mellow out the roasted flavor while keeping the SRM up.. I am not sure it is the best...

I searched but could not find an answer to this.. I am planning my kegerator conversion and was wondering what are the pros and cons of placing the CO2 tank inside or outside? I have seen many examples of people placing it inside and outside, so I guess both are acceptable? I've heard that by...

So, I just got my first corny kegs and my kegerator project is under way. Yay! I have two batches that have been sitting in primary for 10 days now, an APA and an experimental Apple Weizen. Fermentation is well over and most yeast has already settled down.. Normally I would transfer to the...

Here's the device you are looking for: Hard set for a 40/60 mix: Beer Gas Blender for CO2, Nitrogen Can do both 40/60 and 25/75 mix: Beer Gas Blender for CO2, Nitrogen (Double) You will need to mix a lot of gas before it becomes cost effective :)

As Saccaromyces already pointed, you should take extra care to attain such high attenuation, which is really not that easy. High pitching rate and long, cool mashing should help. I really wonder how they can achieve such high attenuation though, especially since the white labs Pacific Ale...

Did you crush the berries? It looks so red! Do you think it will look red in the glass too? Sampled commercial berry beers in the past and they always had like only a very very slight red tint, nothing like yours! Probably because berries become quite pricey for commercial brews...