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I see that Picobrew in the background. You must have gotten one of the first ones, huh? How do you like it?

I understand that I can drink my beer whenever I want and that I don't have to follow convention. That's not what I'm asking. I'm just curious why it is recommended that we age big stouts and porters for so long when the commercial examples we are so often drinking in the world are almost...

It seems as though the general rule of thumb with big, boozy imperial stouts is that you must condition them for at least 6 months before drinking them. My question is this: I have had many a fine 9+% commercial stout on draft and in bottles that certainly did not spend much time aging. In...

Other than the couple of posts on this thread, I have seen virtually no reviews. Someone posted something here from a Seattle newspaper recently, but I would hardly call it a review. No matter for me; apparently. After reading and watching everything I possibly could, I bought one last week...

I would agree with this process. The only thing I do differently is I go 30psi for 24 hours. It's usually a bit under carbonated at this point, but 12 more hours at 10-12psi will get me pretty close to where I want to be (depending on style). Lots of folks on here do a set and forget 10-12psi...

You make a lot of sense. Thanks.

Could a Zymatic owner please sell me on the 2.5 gallon batch size? I like a lot of things about this product, but this is a bit of a sticking point.

My keezer died a few weeks ago. The 1990 10 cubic foot chest freezer just finally gave in. Here she was: I was lucky to find a replacement freezer quickly, and was super happy to find a brand new 7.1 cubic foot Igloo chest freezer in black at Walmart for $168. So, I broke down my collar...

Dismantled her last night. Will start building the new one this weekend. Sigh. Thanks for your 2 cents.

My beautiful keezer is dying. The old Kenmore chest freezer circa 1990 is struggling to maintain a 38 degree temp and is basically running constantly. It whirs and whooshes and fights very hard to do its job. Sad. I've got a brand new chest freezer waiting to take over, but she's a bit smaller...

Yes, include me.

I'm not as concerned about nailing the 65 temp as I am about the 4 degree temp fluctuation. I can't imagine that this is acceptable for most people. What do others do?

I love Cellarmaker. There's also Speakeasy, which has a very cool taproom. Don't miss Mikkeller. Also, next to the new Magnolia brewery in Dogpatch is Triple Voodoo. All of these places are worth hitting up. In the East Bay you will find one of the original brew pubs from the 1980s, Triple...

I just upgraded to a thermowell to use in my chest freezer fermentation chamber. For the last 2 years I've been controlling fermentation temps with a temp controller that I set 5 degrees or so below the fermentation temp I am shooting for. The temp probe would hang in the freezer itself and...

Have now made many versions of this 15-minute boil recipe. Love it as an easy alternative to a long all-grain brew day. And the results are consistently great. This one's a favorite and rivals any all grain IPA I make. Here's my go to 15-minute Amarillo IPA recipe: OG: 1.065 FG: 1.012 ABV...

Like a big dummy I mixed my grain bill in with my flaked oats and flaked barley when I was at my homebrew shop this morn. Any problem crushing the flakes oats and barley along with my grains? Or should I do my best to fish 'em out from the grains? Brewing a milk stout and I'll be BIAB brewing...

Good to know. Thanks for the tip! Sent from my iPhone using Home Brew

Good info. Thanks for the tip! Sent from my iPhone using Home Brew

I am force carbonating a kolsch in a keg. According to the carbonation chart it should be carbonated to 2.58 volumes. I am doing this with the beer at about 40 degrees at 13.1 psi. Here's my question: when the beer is finished carbing up and I raise it to the 50 degree serving temp that is...

Ageed. Sent from my iPhone using Home Brew