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Sooooo, 8 lb pale 2-row 0.5 lb vienna 0.5 lb crystal 10L Crush 0.25 mm 20 min rest at 131°F 100 min rest at 150°F mash with 5.2 stabilizer 4 gal 60 min sparge 170°F 2 gal 0.5 oz cascade at 60 min 0.5 oz centennial 15 min Brewing with a robobrew. Expected OG 1.048, at 70% efficiency...

Has anyone taken online courses for brewing? I stumbled across Craft Beer and Brewing video courses and was wondering if $10 a month would be worth it. https://learn.beerandbrewing.com/catalog?label=Level&value=Intermediate Thanks

So, I've been approached about starting a brewery in a small town. I have done a few all-grain and mostly kits. These guys more or less just want to start brewing and have the money to fund a turn key system. We're not a big town so there is a lot of local appeal. They are in business to begin...

Greetings seasoned brewers, I'm brewing outside in the tundra of Minnesota and frequently have issues reaching or maintaining water temps and mash temps. I'm going to start pre-heating my mashton and HLT to try and address this. On this last batch (NB cream ale kit), I hit my strike temp(?)...

Well, I had a thermometer that was reading super high and yada, yada, yada, I had some homebrew and pitched at 46°F. SA US 05 dry yeast Northern Brewer's Extract Sierra Madre kit The fermenter is in the basement with a warming wrap set for 71°F Any predictions? Also, I've never measured...