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I read this article awhile back (I'll have to see if I can look it up) but this guy basically makes his mash the night before and lets it sit overnight. I tried it twice and it really breaks up the brew day nicely. Before everyone jumps on me for not mashing right, the beer turned out great...

I know they are talking about pizza dough, but me and the wife use a food processor when making bread and it pretty much turns the grain into a mush so you don't get the hulls in your teeth

Thanks for taking a look and signing up. Let me know if you have any questions / suggestions (or if anythings broken).

I've been working on this site for a few months now and it's at a point where it would be great to get some feedback. A friend of mine reminded me to post it here to get your comments/suggestions/feedback. brewshuffle.com - Share your home brew Originally this idea came to me because I felt I...

We have a ton of apple orchards around where I live so I juiced 3 bushels of different varieties of apples (that was not fun) and then added 8 ounces of molasses when I boiled for an hour with some fall type spices towards the end of the boil.

I think I'm going to have to try this, thanks for the info. I attempted my first cider and it is really dry, I did use champagne yeast (LHBS was out of cider yeast) so I should have known there would be no sugars left. I tried to put some mulling spices into the secondary to help give it a...

One of the things about beersmith that gets to me is that it's a desktop app that doesn't talk to a web server so you can't access all of your recipes / inventory list from anywhere (although I just end up remote desktopping into my home computer, but it's not really that convenient). It has...

Maybe if you had this on a boat and boated out to international waters ^^.

When I cold crash my beers I set my temperature control for 40 degrees and put the beer in 2 days before kegging. As for brewing, you can do lagers now. In the first fermentation stage you'll want to keep a lager outside of the fridge at room temp for about a day or until it starts up a tiny...

This is what I do, it really does not add much cost to the brew, but the difference in the mouth feel / body was all the convincing I needed. I've been told from my LHBS to get spring water instead of distilled.

I've received tons of good information from this site, I decided it was about time to stop lurking. I've been a home brewer for a little over 2 years now in Lancaster, PA. Right now I have on tap Oktoberfest Spiced Stout Hard Cider