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I think it's supposed to be the total volume as rated by the manufacturer. Mine is 52 qts, for example.

Not so, my friend. There are other programs that run natively on OS X: • Beer Tools Pro • BrewTarget (open source and free) • Brewsta (open source and free) • Strange Brew (open source and free) As mentioned previously, Qbrew will also run on OS X, but it does not include tools for...

YES!!!! It's juniper!

I think kegging is better for certain styles. The refermentation during bottling does change the flavor a bit, and I think some styles benefit from the flavor addition, while others are better with the cleaner taste of artificially injected CO2. For example, I think the stronger Belgians are...

I thought the 2010 brew was very "sprucey" rather than pine. For me it was flavors of spruce, berry, coffee, and some other spice I can't quite figure out. 2010 is the best one they've done over the past 5 years or so, to my palate.

That's not a bad idea. I had it running on Linux via Crossover/Wine for about a year. I think Beersmith is the overall winner of the brewing software out there. It's just so sane in its approach to everything. Pretty much all software does recipe formulation well. My big gripe with most...

I really have enjoyed Radical Brewing, by Randy Mosher. If you are a fan of Belgian beer, check out Brew Like a Monk and also Farmhouse Ales. Both are great books, and Brew Like a Monk has become something of a philosophical manifesto for me. :) Edit: Forgot to mention Brew Chem 101. Some of...

Sending mine (a cream ale) shortly. I figure not too many folks will submit a cream ale, but you'll probably get 50 IPAs. ;)

I've got Beer Alchemy and Beer Tools Pro. They are both awesome in their own way, and both have their own unique little annoyances. Can't go wrong either way, in my opinion. Or you could try Brew Target, which is open source (free). It does about 90% of what the commercials apps do. The main...

Yes, it's a beer. Just because it's not like any other beer you've tasted doesn't make it not beer. ;)

I'd vote for ball valves first. Those are critical for moving large amounts of liquid. A close second is chilling. I'd go for one of the small plate chillers from Keg Cowboy, and I think they are sold out right now. Or maybe a cheapie immersion chiller, or you could make your own counterflow...

Product depth and breadth (variety) is king for me. But honestly, I'd be thrilled with just a decent selection. I don't really have a nearby supplier that's any good. Price is of secondary importance. I didn't get into brewing to save money. ;)

Turn up the gas and shake the keg like a Polaroid picture. :D

I don't necessarily need anyone's opinion, but in this case I wanted some thoughts on the whole temp issue with regard to what was once called "extended" primary. I have a lot of my own experience, but I feel like sharing experiences amongst fellow brewers can benefit everyone. I mean, that's...

Alrighty, then.

I'll never know, because I'm not going to tie up a carboy for that long. :) I don't mind doing a three-month test, but a year is too much for me. I get sidetracked much too easily. I'll forget about it. Side story: I took three or four bottles of a dubbel I made to my mother-in-law's house...

Maybe you could shoot some pics of the hydrometer in the test jar and then look at them full size on the computer later. Might want to shoot several to make sure you get the right viewing angle. Focus shouldn't be an issue, as most cameras are pretty good with autofocus these days.

Now see, that's the info I was looking for. Thanks! :mug: So I'll have to split a batch and put half on the cool and leave half at room temp and see which I prefer at the end of 6 or so weeks. Hmm. Now I wonder if bulk aging in a carboy or keg is comparable to the individualized...

I've got news for you: Lagers are okay, but ales are way better (to me). Cold conditioning doesn't magically turn an ale into a lager, at least not in my anecdotal experience. I've done primaries as long as 8 weeks at ferm temps in the past, but it's been a while (a couple years). They are...

Hey Revvy, What are your thoughts on temperature vs the long primary? I typically let the beer sit in primary (or "only-ary" for me, as I don't secondary) at fermentation temp for about two weeks, and then I move the carboy to my kegerator/lagering fridge for another 3-4 weeks at about...