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Does wheat beer have less shelf life than all Barley malt?

Now is actually the best time to start a new business. It can only get better from here. It's also the best time to expand a business cause your advertising dollar goes way farther and there's less competition. New and used equipment prices come down and contractors bid way lower on...

Should I change my mill setting for doing wheat or leave it at the same barley setting?

Muncher, I just did this for my 3rd AG. I'm trying it with WLP060 American Ale Yeast Blend for yeast. I did 5 gal: 6.00 lb Pale Malt (2 Row) US 1.00 lb Corn, Flaked 1.00 lb Rice, Flaked .50 oz Cascade (60 min) OG: 1.039 SG I did my first starter for the yeast and wow did...

Agree! When does BeerSmith come out on iPhone?

I have some 2-row left over from a year ago. Would it be ok to use?

That's what I was wondering. If it would be more efficient. And if the glycol condenser unit is placed outside it would be even more efficient. I've also heard of a micro reusing their wort cooling water to to heat up their next mash. That could really cut down on energy cost when doing back...

Do Most Microbreweries Use Jacketed Fermenters? Anyone know? Or do they just ferment at room temp? I would think there might be more heat created during fermentation on the larger scale.

Thanks for the quick replies.

Is Minute Rice The Same As Flaked Rice?

Ed, How do you get by with only a 60 minute mash when using 2 row Pils Malt? What brand 2 row are you using?

I see your burner is helping a lot with your boil. It has way more light blue flames than mine. What brand is it?

Thanks for clarifying this for me. I always thought the beer would be safer sitting under the blanket of CO2 in the primary rather than exposing it to O2 in a secondary. Why do so many people go through the trouble of using a secondary?

I thought you shouldn't go longer than 2 weeks in primary unless you can drain the yeast out like with a conical fermenter.

Where can you get the: 1/2 oz Sweet orange? Is that extract?

I thought I read somewhere that if you time it right you can naturally carbonate in the keg without adding corn sugar. Maybe as the CO2 builds up in the beer it slowly kills off certain yeast while still letting others do their thing into the conditioning phase.

Have any of you guys ever used a corney keg as you secondary. Would it be ok to carbonate slightly while it's still fermenting?

Pol, Looks like your bird has a few more seats than mine. I did my first AG yesterday and also use a 15 gal keg. I was pressed for time so I didn't reach the boil till the last 10-20 min. or so. I hope it turns out ok. It's an American/Kolsch Hybrid using WL060 American Ale Yeast Blend. What...

Hey Pol, What do you fly? Here's what I fly when I'm not home brewing: Chuck Stuhrenberg's RV-7A Project And now that I'm done building it I have more time to brew.

What's the difference between cold break and hot break?