Search results

I have the opportunity to purchase a 40 gallon stainless steel conical fermenter that is temperature controlled at a ridiculously low price. I usually only brew 10 gallon batches. I understand that majority of the time extra headspace is no big deal with the yeast eating the oxygen and producing...

So I recently brewed a kumquat saison that I think is quite delicious. I was going to enter it in the Orange County fair homebrew competition but I'm not sure which division I should put it in. The beer has a great farmhouse aroma with a slight citrus/kumquat on the nose. The taste has a more...

I'm in the process of building my keezer and I planned on adding subway tile to the countertop. Is 1/4" backer board, attached to plywood enough thickness to attach the tile too or do I need it to be thicker? Any help would be much appreciated. Here's a quick pic of where I'm at with it. After...

So I have added cold brew coffee to some of my beers in the past with great success but I have yet to add it to an IPA. Stone Dayman inspired me of this years ago and I thought with the soon to be new release of that beer it was time for me to give it a whirl myself. I have already chosen a...

I have used the Wyeast London Ale III numerous times for my New England style juicy IPAs and they have come out great. My local homebrew shop was out so I decided to try the white labs Burton ale yeast. Just curious if anyone has tried this yet?