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I have "overflow fermenters" ranging in size from 1.5 liters to 1.4 gallons to handle the excess wort problem. With the main fermentation happening inside opaque stainless steel, it can be fun to have a baby batch in a glass jar on a shelf to watch as it churns away. I might get as few as 2...

In so many threads, I see people comment about what a drag bottling was for them and how happy they were when they finally moved to kegging. But I enjoy bottling days almost as much as brew days, and in some ways more because the process is simpler, and it's when I finally get to sample the...

Either of the two options is fine, and I have done both on different occasions. A third option is throwing in some sugar or malt extract to bump up the gravity a bit.

Putting aside my "problem" of too much beer and getting back to the OP's question: I think half the fun of homebrewing is discovering the specific setup that you like best and your own tips and tricks that work for that setup. So I would not wish to have spoiled that process by telling myself...

Excellent! I live in SoCal, and we have a neighborhood happy hour every Tuesday at which I supply the refreshments. Are you close? :)

Partly due to the lockdown and not having an office of coworkers to give my product to, I have the opposite problem. My friends, neighbors, wife, and I can't drink my beer fast enough to keep up with my production, so my house is filling with beer. I only started brewing in August 2020, but...

Heh. And since the LightSky clone, I have started or completed 5 more batches. To say that I have become obsessed with my new hobby is an understatement. :)

For some reason, my previous post got stuck in moderation for a couple of hours. Meanwhile the total moved on. Adding back my 39.7 gallons (for details, see above), we get: 2059.7 gallons

Noob here who finally took a look at this thread and discovered what it's all about. So here's what I have bottled this year so far: 1968 + 4.0 gal Belgian Quad + 2.75 gal "AmeriBelgian" Dubbel + 5.0 gal Altbier + 2.2 gal English Barleywine + 2.75 gal Chimay Blue clone + 5.5 gal Cream Ale +...

I do all-grain partial boil batches in my kitchen. I do the mash in a bag-lined 10 gallon cooler (mash-in-a-bag). I have a weak electric stove, so I have to do the boil in three different pots. The first running from the mash goes into the big pot, then the runnings from two rounds of batch...

Wayne1, I want to offer my personal thanks for your 13 year(!) contribution to this thread. Your advice has been very helpful to a guy who only started homebrewing last August. Using the info you provided back on page 1, I have already made one Blue Moon clone which was popular with the wife and...

My wife is Italian-American, and my favorite small-batch fermenter is a 3 gallon (11 liter) fermenter made in Italy which looks sort of like a giant beer stein. I wish I could find another one, but they are out of stock everywhere I look. So I think many good things come from Italy! You...

I have been homebrewing for just a few months now, but I have settled on the following approach to mash-in-a-bag that works well for me and which you might or might not find helpful (and which might or might not be obvious to those of you who have been doing this for much longer than me). I use...