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Let's not let that happen again.

Maybe leave the keg outside the fridge sitting upright, then thread the beer line in through the drip hole in the back, coil about 30' of beer line in your fridge and you've got a home jockey box. It would keep the beer cold you'd just have to adjust your serving pressure to account for the long...

Hello from your neighbor to the south in CZ. For whatever reason I started brewing the same time I had kids... So I try to squeeze in brew days about 4-6 times a year. Though in my mind Czech beer reigns Supreme in the pilsner arena I've had some great craft beer from Poland and whenever I go...

Most homebrewers have a mini fridge (that fits their fermenter) that they have converted to a temperature controlled fermentation chamber. They bypass the fridges thermostat by using a temperature controller (usually inkbird for around $30 on Amazon - it's plug and play, very simple). You need...

There's some truth to this but is it that much difference than what we do to our mash coolers? Also not sure how well it will cool starting at that temperature.... Another way to sanitize is to fill the cooler with starsan solution that is pushed out of a purged keg...

Maybe one could dump boiling hot wort directly into it to Sanitize. Then switch on to cool, pitch when target temp is reached, close the lid and go. A no chill fermentation vessel/temp chamber all in one. I feel like there's still something big I'm missing though...

Pour the wort directly into the cooler,pitch yeast, close lid and set the temp....

I think you are talking about those thermoelectric coolers that use the peltier system. I don't think that would work as it's sensitive to water... But there's another type of cooler that actually has a compressor and runs similarly to a fridge...

After doing some thinking and research I have two points of caution. Firstly, compression cooler boxes aren't cheap, they are basically the same price as a mini fridge. Used mini fridges are much easier to find which means that a fridge is probably going to be cheaper. Second, I have no idea...

Hi everyone, I was doing me some thinking about fermentation chambers. I have one that doubles as my kegerator but I'd like to have a dedicated fermentation chamber so I don't have to take the kegerator apart every time I brew a new batch. I didn't want to expand my spatial footprint too much...

Here's one I made a while back.

I would definitely rather sweeten at serving rather than use an artificial sweetener. Add some apple juice to a glass and pour over. Or make up a simple syrup (flavored?) and add a bit to a glass.

In my experience and pallette I get more of a milk chocolate from chocolate rye and dark bitter chocolate from midnight wheat. If you're just going for color with less astringency definitely recommend capping the last ten min of your mash with 1-5% roasted grain of your choice.

@bracconiere do you already have a hydrometer? If so why not test your theory? Measure the gravity with known functional tool (hydrometer/refractometer) and see how close you can get it with your scale? We're not shooting for laboratory standards and conditions are we? It doesn't work? Well...

Last time I was in the states I saw pilsner Urquell on tap at pf changs of all places... Might be worth a look for y'all.

The fact of the matter is that Czech pilsners are kind of hard to brew and they are so cheap (and good!) here that I have never bothered to make one myself. Instead I go for the styles that are hard to find here. Czechs are quite conservative and nearly every brewery has their version of a...