Search results

I've given this some thought and am undecided. Any opinions are encouraged 1. Bayshire Brewery (Brewery started on Bayshire Rd.) 2. The Dirty Dachsunds Brew Werks (Own 2 dachsunds) 3. BrewCraft Brew Werks (Craft brew backwords, and love the game Starcraft) I'm leaning towards The Dirty...

I ordered a couple smackpacks of Wyeast with ice packs off brewmasterswarehouse.com. When they arrived they were warm but didn't seem too puffy or activated. I put them in the fridge and now (about a week later) they seem puffier to me. Are these yeast packets alright?

Hi, I was just wondering if anyone knew the general life length of brewing ingredients. I'd like to buy in bulk from websites such as brewmasterswarehouse to save on shipping. So I'd like to know when I should use each ingredient after shipped: -Liquid yeast - specifically Wyeast...

I'll have to check them out. Thanks

Been there. And after I brokr my carboy, I got 2 extra from my Grandpa as well ...weird

I'll go with that. Thanks for the help guys

I've done a few extract batches and think I am ready for partial mash. I am planning on brewing the Laughing Heart IPA from The Complete Joy of Homebrewing. The recipe calls for 3.5 lbs of malted barley, but doesn't specify the type. Other fermentables include 1 lb dark crystal malt, .5 lbs...

In jamil's brewing classic styles book, he recommends creating 6 gallons of wort to end up with 5 gallons of finished beer. Are his recipes made specifically for the larger batch size? Or can I take any recipe I find and put 6 gallons in the fermenter instead of 5? And if not, can I just...

Hi everyone. I've been extract brewing for a few months now, but am new to the forums. My next step is to start kegging my beer and eventually go to all grain. Anyone from Columbus want to exchange homebrews or know any good conferences or festivals in the area, I'd definitely be...

So I assume Jamil recommends a 6.5 wine carboy for the primary and a 5 gallon for secondary fermentation? I guess I am just wondering how much air should should be at the top of the fermentor.

I hate the foam as well. Should I worry about removing the foam since it is supposed to be no rinse?

All the recipes I read talk about producing 5 gallons at the end of fermentation. Does this mean I should produce 6 gallons of wort and ferment in a 6 gallon fermentor then rack into a 5 gallon secondary to get around 5 gallons at the end of fermentation? I've always been confused by this...