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So up until now I've been placing the mill on top of a bucket and using the cordless drill, I'd imagine many brewers do this because it's easy and works. I'm building out a new brew room and want to do something better though. What I got so far is the mill mounted in a custom slide out drawer...

Hey everyone, just need some advice on my kombucha secondary fermentation. In my 5 batches or so I've never had good carbonation. I keep increasing the fermentables but the result seems the same. Latest brew was 10 days in primary at room temp for 10 days, around 70-75f. Seemed to go well and...

Chlorine. Yeah, I thought they were a lot more expensive than this so I didn't really look into that option. At $50 plus shipping this could well be the simplest way to go. How many gallons of water could one expect to get out of one cartridge before replacing?

Cool, thanks for the replies. The other option I'm looking at is bringing the sparge water to a boil for 15mins during the mash. I'd need to mount an immersion chiller in the HLT to bring it back down to sparge temps again. Which is fine since I have a spare one. On the other hand those...

Looking for a bit of advice from the chemistry folk here please. I'm building a small automated brewery. I'd like to be able to remove chlorine from the water as the HLT gets filled but I don't have budget for water filters or RO. Also don't have enough available kettles to have the full water...

Never tried this, but this sounds like a terrible idea to me. Aside from what you said above, you also have a problem where if the keg ever gets more pressure than the gas input (eg the gas bottle runs out, or pressure drops when you connect another keg) you'll have beer sucked into your gas...

Huh? Boiled wort isn't sterile??? Ok I'm not a scientist and maybe there are some superbugs that can survive an hour at 212f but it seems unlikely in the homebrew context that any contamination would come from the boiled wort. More likely culprit for any infections is whatever you transfer it...

Keep them in zip lock plastic bags and keep those in a bucket or container with a lid (to keep mice away). They will keep a long time like this. At some point you'll look at your ingredient stash and find the inspiration for something. We made a smoked porter recently with 14 different grains...

Applescrap, removal of oxygen from the cold side is absolutely where you should start. You can progress on from there or not if you want. Start by telling us what your current cold side process looks like. What sort of fermentors you have, whether you use kegs or bottles as the advice will be...

That crush looks truly terrible. To suggest that mash pH or beersmith is the reason you got 40% efficiency when your crush looks like that is just crazy talk. I don't think it's fair to expect every staff member to be an experienced all-grain brewer but there has to be someone on site who can...

I've just shifted from a town 3.5 hours from the nearest LHBS to having one 10 mins away. I'm still getting used to the concept. Truth be told, I kinda like ordering ingredients in bulk, getting a good deal and free shipping, getting a great selection too. It just means being a bit more...

I don't know what a FFA animal is, but I found it interesting how different breweries get rid of their grain. The little 300L / 2bbl brewery I brewed at got me to wheelbarrow it across the field for the ducks and geese to rip into. Most places have a local farmer who comes to collect. Must be a...

I've done 3 brewdays at commercial breweries. Ranging between 300L and 1200L. Plus done some good in-depth tours on bigger breweries. It's far more interesting to work on the smaller ones, because everything is hands-on. It's really not that different to homebrewing, but a few things I noticed...

I've been enjoying kombucha on one of my taps, makes a nice change from beer. Don't think you'll have success brewing this in a carboy though. Those carboys will be great for some bulk ages sours and big beers.

Heya everyone. Quick question. I've got a kegorator with 3x 5G corny kegs of beer and a 1.25G mini-keg of kombucha. Last few days the kombucha keg is freezing and I need to bring it up to room temperature to defrost. The beer kegs are pouring beautifully and never give problems. I've adjusted...

Brewing 5-6 gallons in the big fermentasaurus will be fine. The headspace won't cause any problems in the pressure environment so long as you don't do anything silly like opening the lid. So really it comes down to what size batches you are brewing and whether you can be bothered modding that...

OK. Here's an idea I had on how to collect gas and carbonate/serve beer with no CO2 cylinder. I think it would work. Maybe. I never went ahead with this because it's less hassle to just buy gas. But since you asked... Firstly you need to pressure ferment. In cornys or whatever. Your beer comes...

Agree with all of that. I guess my point is that extract brewing doesn't limit your control like many people assume that it does. I started off with a few average (if we're being generous) extract brews, then went all-grain and started making good beer. Last year I won a big pile of extract...

In this case it's Malteurop, I think I had to ask to find that out but it's not a trade secret or anything. Likewise with Breiss being an American company (I think?) would it not be a safe bet to assume that "base malt" means American 2-row? Seems logical. You could always fire them an enquiry...

Yup. If I was looking to save money brewing I'd cheap out of lots of other things before cancelling Beersmith.