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I had my first brew on my new brewstand a couple weeks ago. I waited until now to write about it so I could taste the product, and let me tell you it brings a whole new meaning to RDWHAHB. I started building my brewery set up back in May and I waited to brew until it was all done so I could run...

I made my first starter the other day. I had some issues with it boiling over, and pitching the yeast when it was still on the warm side due to time constraints. All the issues were my fault and could have been avoided, but I think it was a worthwhile experience. The long and short of the...

Yeah I get that. But say someone was going to make a super hoppy DIPA and wanted to keep the amount of hops down as a way to minimizing losses during the boil. This could be a way to do that. Maybe not the best way given the price, but a way none the less.

Hey all I am curious about using cryo possibly for bittering. Not right now but just the possibility of using them. Do they have the concentrations of alpha acids to use them for bittering like you would for any other use and just cut in half, or are the AA's not really in whats collected for...

I was looking for something malt related online the other night, cant remember what but it led me to this. https://drinkdrakes.com/john-gs-jibber-jab-why-do-us-brewers-care-less-about-malt/ I read through it a couple of times, read the links and it really got me thinking, do we in the...

Here is a link to a video that talks about transferring between kegs. I don't know if it will fix the problem, but it's how I plan to handle things when I start back up again here shortly. https://www.homebrewersassociation.org/how-to-brew/advanced/videos/

I am wanting to do a White IPA in the next month or so using about 50% un-malted wheat. I know I would need to do a cereal mash on the wheat which would involve boiling the wheat to geletanize it. Afterwards I am wanting to do a step mash just on the wheat and take it through the beta-glucan and...

Ah yes, this was the first recipe i ever did. If you look on the first couple pages or on the first recipe, it tells you what efficiency all the recipes on the book are written in. They all have the same, even though i dont know what it is.

Congrats on the win. Not to derail the subject, but I'm hoping you can shed some light on show the brewery worked to keep the oxygen levels down? Its been something I've been reading a lot about, but can't seem to find a little in instruction.

I got invited over by my former room mates dad to learn to brew one morning. He only does extract brews, but it dosnt matter. At the time I didnt know any different. Shortly there after I went prusing the internet and found instructions on how to brew all grain. I have always liked know how...

When I first started brewing I had an idea of doing a super solution IPA. Basicly just keep mashing grain, and boiling the runoff down until i had a 5 gallons of wort that couldnt dissolve any more sugar, then finding a way to ferment it down as far as it could go. Then I picked up a couple...

Semi-off topic, but I'm curious. Why 90+ gallons of the same beer?

Thanks again for pointing me in the right direction. After looking through that, I can tell I have a lot to learn.

Maybe not different grains ( yet)? But I'm curious about finding recipes for things like munich, and crystal malts and such. To malt them on my own somewhere down the road. I've been looking and there isnt a lot of information online. But that link is a huge help, thanks for posting it.

Awesome information! Do you have any insight into instructions for specialty grains?

Hello all, I finally got a friend actively excited about brewing, and a few weeks back he went out and picked up a used whiskey barrel from one of the local distilleries. He wants to make a beer to age in it, but neither of us really know anything about barrel aged beers. I'm planning on picking...

Sorry I'm bringing this back one more time. I'm doing an AIPA and looking to use this malt bill: 2-Row: 12.7lbs (89%) Munich 10L: 1.6lbs (11%) I'm looking to make a very dry IPA, thats about 6 SRM. I'm looking to mash pretty low to make that happen. But will that much Munich make too...

Greetings from up in Lynwood.

I have looked the best i could, but what exactly is a Northeast IPA? I have searched this thread as well as the rest of the site, and cant find anything actually about what the style is or how it is different than a regular American IPA.

I am going to bring this thread back from the dead. Got the work on Sunday night that Gun's is touring the US again next year and are coming back to Washington in September. I'm already pretty pumped about it.