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I am going to brew a Saison and add a little bret to funk it up a bit. I recently had a saison that had been aged in white wine barrels. I have access to white wine lees from a local winery. They were careful not to oxidize after racking as best they could. Thinking about fermenting the...

Ok so I am going to go buy a whiskey barrel from a local distillery. Been reading up on how to handle it from purchase to aging a homebrew, and here is what I think I have read: When I buy it (if I can't put beer in immediatly) buy a bottle of Jack or something else and dump it in. Turn...

I have a converted keg for my boil pot, with a bent pipe pulling wort off the side of the bottom. I want to whirlpool and tried with a spoon and elbow grease. Felt like it didn't really help and that all the hops didn't settle in tye middle. Thinking about buying a mortar paddle to attach to...

I do all grain batches and think they turn out pretty good. I would like to start playing with mouthfeel, finish, and the overall arc of a mouthful of beer. Can anyone speak to how to: improve the finish? increase/decrease mouthfeel? I am Doing single infusion mash and fly sparge. I have...

So I have been brewing awhile, I have made dark beer, light beer, porters, lagers... I live next to an area breweries manager and he brought over a CDA that they made. I make a habit of trying to decipher how things are done at the big boys so that I can do better on my own. This beer was...

Should put the carboy sealed in the frig for a couple hours to get it to 70' and then pitch yeast? thanks

Will this kill the beer? Its a plastic spoon that is now slightly disfigured. The boil had only been going for about 3 minutes and I had past the hot break. Just took me a 2 minutes to get it out of the pot...

I am still learning here but I am using 1056/US 05 and 04 and its drying my ales out to much. I am getting down to 1.010, but I want it to stop at 1.016 or so... How can I lessen the the drying out here? thoughts, thanks so much

Would it be possible to modify a sanke keg and weld a conical SS to one side and corny top... That would improve head space and you could ferment a 15gal batch... The costs would still come in cheaper than a 15gal conical... How much head space would be required for a 15gal batch of beer? I...

What things should I consider when upgrading from 5gal to a 15gal or 1/2 bbl system? I haven't decided which direction to go yet but I want to increase capacity significantly (relatively speaking). What do people recommend for chillers at that capacity? I have looked at some Keg...

So as I understand it, efficiency comes from the total gravity points available from the grain bill you are using, to the total gravity points you achieve. I have been getting around 68% which seems low, I don't need to hit a home run but I'd like better than that. I get my grains from a...

so the recipe is: 8 pounds pilsner malt 4 oz crystal malt 40 Lovibond 4 oz special B 12 oz Wheat malt The mash was 153, but for some reason my calc was off and I had to add 1.25 gallons of hot water to bring the temp up. But I got it to 153. The gravity from the initial runnings...

OK, so I was at my local brew club last night, and I was talking to a guy about brewing this Cherry Saison tomorrow. Anyway I didn't have the yeast yet so the guy said I could go buy a Saison Dupont from the store, drink the first part, swirl and make a yeast starter out of the last 2 inches...

I have a friend who runs a winery and is willing to ferment and barrel a large batch (6 10gal batches) for me. I have been brewing a barley wine that has turned out really great, right around 10% abv, not to sweet, and a good malty flavor. My thought is to brew 6ish 10 gal batches ( in know...

I saw other threads but I am having a tough time figuring this out. Initial Infusion Equation: Strike Water Temperature Tw = (.2/r)(T2 - T1) + T2 where: r = The ratio of water to grain in quarts per pound. 11.875 lbs of grain (divided by) 3.7 gal (1.25 gt per lb) = .31 T1 = The...

I just came across a smaller electric hot water tank. I am double checking make and model to confirm size but it looks like 15-20 gal at least. It also has a Ranco Controller attached to it. I can pick it up for $50, which as far as I know is at least the cost of a Ranco anyways. I am...

So I am fermenting a simple barley wine. Had an OG of 1.089. Used a starter and the fermentation started within about 6 hours. Now after 48 hours the fermentation is going like mad, which is great but the level of the beer in the carboy is dropping. It started out above the top curve in the...

I have a pale ale (extract) fermented, and moved to a corny for dry hopping. I keep breaking Carboy's so I figured I would start doing my secondary/aging in a corney. I bleed off the extra co2 daily. Anyway the question is should I carb it and then serve it. I would expect the first pull...

I am making a black lager/Schwarz http://www.beertools.com/html/recipe.php?view=5896 The guy didn't list any fermentation notes so I am reading up and trying to make a good plan. I am brewing today, doing extract, and using the Fermentis s-23, I made a 1 pint starter then stepped it up to...

Ok so I did my primary fermentation, chilled out the beer for 3 days, racked into my secondaries, and was going to get it into a room at about 64'. But is there any reason to have it be in a 64' place vs a frig? Isn't it just aging... I mean relatively speaking... thoughts? thanks