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Yup, there's also Brewhouse that has the wort in bag kits. It's basically like a wine kit, you get a bag of wort that you add to your fermentor, top it up with water, add yeast and your done. I haven't tried the Festa Juice ones but I tried the Brew House Red ale and IPA and they were pretty...

I brew with a friend of mine. 10 gallon batches every week or two and we just split it in half. I usually go through 10 gallons of beer a month roughly.

I usually brew once a week and generally do a brown/pale/amber ale. Crafting a truly great recipe usually takes a while. The pale and brown ale recipe that I've been working on since last August is finally where I want it to be after brewing them both many, many times. Just adding a little...

Thanks for the input :D

You're shop looks great! I like how everything looks clean and well organized. I'm also in the midst of opening my own homebrew shop out here in Canada. If you don't mind offering some advice I was wondering how many square feet your shop is and if you feel like it's to big or small. The...

- No longer use a secondary, my beer comes out just as clear as when I did use one - Stopped using a hydrometer and instead use a refractometer pre fermentation, it's nice to accurately be able to check your gravity at anytime - I used to always put in 60min, 15min and 5min hop additions. I...

This makes no sense. It's like you have instructions for both an all grain kit and an extract kit. What was your OG and how did you brew the kit?

Does an OG of 1.046 and an FG of 1.014 equate to an ABV of %5.1? Wouldn't that be around %4.2?

Can't you build a copper immersion chiller for <$40? I'm in canada and was able to build one using 25' of 3/8" copper tubing for about $45 and it took less than 10min. I've never seen ice sold for $1 a bag but even at that price in 10 brews you would've paid for the immersion chiller.

Happened to me as well about a month ago. I let it thaw at room temp and then put it back in the fridge. Beer turned out great.

Here's a handy calculator http://www.brewersfriend.com/keg-carbonation-calculator/

You don't need to make a starter but if you can I'd go for it. You can't sanitize dirt so as long as your equipment is clean a dip in star san is all you need. Your filtered tap water is fine as long as it tastes good. If your filter doesn't remove chlorine and chloramine I'd use campden...

I mostly brew ales and used to always rack to a secondary. After listening to pretty much every brew strong podcast over the last 3 months I stopped using a secondary since Jamil and John seem really opposed to it. Since switching to primary only I haven't noticed any difference in the clarity...

Papazian has updated his book and the latest edition was published in 2014 and is quite good. If the OP is trying to mashout at 170F he will have to add water that's well above 170F to raise his mash temp. I doubt it would have to be boiling but I'm sure it'll have to be 190-200 to raise the...

I agree %100. Just spend the $40 and be done with it. Ice baths and throwing in frozen jugs takes to long to cool down a 3+ Gallon batch.

I have no experience with the Etekcity but I purchased the Milwaukee MW-102 last year and have been really happy with it. I think I paid around $100 or so.

I use a corona mill with a drill but will eventually get something better. The main reason I bought a mill was to buy grain in bulk. It's insane how much cheaper it is to buy 25KG bags of grain. I brew 2-4 times a month and buying bulk grains and hops lets me make a 10G batch for $30 or so.

Use one drop per 375ml or so bottle and 2 per 750ml bottle.

I usually cold crash with gelatin finings and let the beer warm up to room temp before bottling.

Thanks, I haven't dry hopped much so I wasn't to sure. I think I'll try 2oz Cascade and 1oz simcoe.