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The wording comes from the Russian Imperial Stout, which was a stout exported to the Russian royal court in the 18th century. It had more hops and alcohol so that it would survive the long (and freezing) journey from London to St. Petersburgh. When American brewers (as they do) decided to make...

Installing one of BobbyM's sightglasses is an easy and elegant solution: www.brewhardware.com

Alright, so I've got a 1/2" NPT coupling and a 3-piece SS 1/2" ball valve. Can I just connect them with 1/2" NPT nipple? Then I thought I 'd add some fittings for a pick-up tube to the coupling on the inside of the kettle. Is this the right move?

Hey folks, I'm getting a new 53-qt SS pot and I have a welder friend who's agreed to weld on a ball valve for me. What's the best approach to this? I have a 1/2" NPT coupling I was going to ask him to put on there and then find a SS ball valve to add to it, but as a non-welder (non handyman...

Have respect for your customers and they will reward you. No yellow fizz in my pub. 1. Czech Pils/Kolsch 2. Hefeweizen 3. Nut Brown 4. IPA 5. Oatmeal Stout 6. Hand-pulled Bitter/ESB Great topic!

I made a 2L starter with Whitbread Ale Wyeast 1099. It went to work pretty quickly (although I'm currently fermenting pretty cool for 1099: 62-64 °F).

Well, I ended up with just under 6 gallons of 1.065 wort in the end. I had less LME than I thought, so only added a bit less than a pound. Not a bad efficiency hit, and the beer still smells and tastes incredible. I'm looking forward to it! Thanks for the help here.

Thanks for the help--except I don't have that much LME! I may just add what I have and hope for the best. I'll see what I get for a preboil volume and s.g. and go from there.

Thanks chriswilkes, I use Brewtarget, not beersmith, and I can't get the numbers to work right now--it doesn't seem to calculate for dilution. My usual efficiency is between 75 and 80%. I'd love it if you could give me a hand with the numbers...thanks!

Hi All, I'm brewing Pliny the Elder today using this recipe, but I didn't notice that the pre-boil volume was 8 gallons. So I've only calculated enough grain for about 6 gallons. I'm using: 11 lbs 2-row 8 oz Carapils 8 oz Crystal 40L 1 lb Dextrose I think I need at least 2 more pounds...

Actually, I've already got a pretty decent setup I'm more or less satisfied with. This is more of a hypothetical. My setup came together ragtag--no real plan (because I was a beginner) just "I could probably use one of those." I was wondering if I was a new brewer, what I would do differently...

So: after getting a few odds and ends (say the stuff that comes with a beginner kit), we have suggestions for 1) a bigger pot or 2) a chiller. I find both of those compelling, but I'm not sure about the burner, provided you can get a full boil on your stove top. It's useful, sure, but is it the...

Here's the scenario: New homebrewer, someone who starts from nothing, but can invest 50$ every two brews or so (a simplification for the purposes of exposition). Assuming she starts with a carboy and a 20Q Brewpot (extract only, natch) how would you advise this new homebrewer to expand her...

Quarts! He means quarts, not gallons!

Dan's is a second home for me. I get some stuff online these days too, but I've been buying from Dan's for years. Cheers! Hope your Christmas Ales serve you well!

You live in Moose Factory? When you said you were from Northern Ontario I expected Thunder Bay. Timmins at the most. That is some serious homebrewing! A friend of mine works occasionally as a paramedic in Attawapiskat. Where are you getting your ingredients and equipment? Welcome to the...

I've used FHB before. Vacuum sealed bags, fresh hops, great service.

And of course, reusing and washing yeast makes them much more economical. There are some good dry yeasts, but the flexibility liquid yeasts afford the homebrewer can't be calculated in terms of a few bucks.

I agree with everyone who said that the "homebrew" taste almost certainly comes from improper fermentation technique. From personal experience, controlling fermentation temperatures led to the single greatest improvement in my beer. I'd also note that every time I've followed Bob's advice, my...

My wife is from Niagara-on-the-Lake, Canada, where some of the best icewine in the world is made. Ten times the grapes are needed for a bottle of icewine, and yes, they have to be picked by hand, at night, in winter.