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IDK what your preferred method of adding hop aroma is yet, I've been messing around with dry hopping for awhile now and am disappointed with it. I typically will ferment in the primary and also dry hop in the primary, I gave up on transferring to the secondary quite a while ago. So, I've...

I REALLY want to win this!!!

Now we both just might have something in common ( ; I too have noticed it takes longer for beers with higher ABV to carb up. Just in my experience the ones that get above 7% have noticeably longer bottling conditioning than recipes that are below that level. Are you noticing abnormally long...

Ah! Ok then I assumed a little bit more than I should have I guess. No worries. Let's back up in the process of home brewing a bit and let me ask are you pitching enough yeast? Are you building starters, just pitching a smack pack or dry yeast? Oh, and are you fermenting at a controlled...

Temp control was THE best improvement I've noticed in my home brewing experience to date! Solid batches time after time... even trying new recipes for the first time turn out great. I really think this aspect of home brewing should get more recommendation than it gets, could help others from...

I stopped racking to secondary a while back and noticed a couple of things. I have less clean up to do, and all of a sudden my beer started carbing up quite nicely! Doesn't matter what I use either; corn sugar, table sugar or brown sugar, they all work the same. All sugars have consistently...

In one word... Brewvana!

As a very young boy I can recall my Grandpa always telling me "Son, keep it as clean as a whistle because you never know when someone will want to blow it!" Long after Grandpa passed, in my mid twenties I was reflecting on what Grandpa used to tell me a a young lad and it suddenly hit me...

Lewis & Clark Brewing Co. Always pick up a few cases of their Tumbleweed IPA whenever I pass through Montana. They make other styles of beers that are just great!

Very INTERESTED! Thank you for this great give away ( ;

I've run through 2 versions of a Mash Tun Cooler. The first was just a simple mesh screen for a filter and I tipped the cooler to get as much out as possible. The second one I went with a larger volume and built a manifold for and I don't tip it. I was and still am happy with the small loss...

Just a tad bit over 3 months in bottles for the Black Butte Porter clone kit that I started back in January. I feel like this batch is starting to mellow and will be coming into it's own during the summer months. Those who've tasted this clone believe it does taste like the store bought...

Honestly... I don't know. Just bought the stuff that says it is lead free on the package.

Yet another... Xtreme Mash Tun cooler build You really don't need to spend the $$$ on the bulkhead fitting ( ; I've been using the system I put together in this thread with zero problems.

I can help! It's really easy to figure out if you approach it from a mash in/batch sparge brew day style. One of the things I stumbled upon when looking thru Palmer's How to Brew was the efficiency you gain when trying to split the mash volume water versus batch sparge water into a 50/50...

Sure it's easy, really. Those numbers you are asking about are from The HomeBrewTalk Top 100 Recipes

Another +1 for Bru N water spreadsheet. With some time watching vids on YouTube, playin' around with it, and some tips from @Yooper I went from pretty darn good beers to great beers! It's FREE for crying out loud, give it a try ( ;

Efficiency is the curse of this hobby... it's what drives us to by more equipment LOL! When I was at the same point you are now I started thinking about a 3 tier system using a HLT and a sight glass on the side. It works great, but in hind site I probably could have spent less money on a...

I found it entertaining... up to the point he started dropping the F bomb.

I had to refresh my memory on what a cold break was so I Googled it. Found this article Hot & Cold Break By: Tom Ayers After reviewing his article and your post I would think you'll be fine.