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Brew beer you like to drink. I started by brewing a few kits of beer I didnt normally drink and decided they werent very good. It turned me off the hobby. A few years later I ecided to try again, and I love it...

Count me in.

[email protected] Here are his original tips to me: Hey Ben , thanks for enjoying our Pale Ale! Try using around 10% Carapils, 5% Munich, and 5% Crystal malt, somewhere in the 40-50 lovibond range ( I use a Cara-munich 45). Target a 12 Plato OG. Hop it with Cascades, targeting 30...

You are right... There is more surface area in the larger tube. I was thinking that a higher proportion of the liquid toches the surface, but that might be wrong too. Either way, I am going with 1/2 inch in order to maintain a higher potential flow rate. I also think I am going to run the...

I am designing a HERMs system right now as well. It seems to me that the smaller the diameter of the tubing the more surface area of the wort is subjected to the heat of the MLT water, thus heating it more quickly. My question is whether the goal really is to heat the wort that quickly...

Check www.dpreview.com, the best site for camera and lens reviews. I just sold my Canon Xsi, now looking for a camera that also takes video, a great new combination made available in the last few years at a higher quality Level. Another recent develment is the micro 4/3 camera and the new Sony...

I am willing to pay 10 cents per ounce for "mystery hops," delivered.

I have been experiencing very low original gravity / efficiencies recently. I switched to a converted keg with a homemade false bottom (see pics attached) made of a splatter guard. The false bottom is basically a screen and effectively allows wort to filter througout the entire area, rather...

42401 + 15 apa 5 ipa 5 brown ale 5 kolsch 5 "stella" lager 5 calif steam ale =42441

I have successfully cultured yeast from Founder's Centennial IPA.

Count me in... I can't help with a recipe but would love to find one.

Thanks for the info. I should have said fermenting at 57 deg, not 157 deg... Safe to say there would be no activity at all at 157! I re-introduced the yeast I reserved for a future batch and activity started within an hour or so. Now I have to hope all of the messing around didn't introduce...

I am crossing my fingers... This is my 3rd AG batch and racked this one to a secondary a bit too early. Fermented 7 days at 157deg and racked before checking the gravity. Still at 1.034- not even close. I added back the yeast cake as cleanly as I could. Do most brewers check gravity before...