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Before my 11-year homebrewing sabbatical, I was using a 3-vessel setup and getting all my grain pre-milled from a supplier that had a consistent coarse crush. Since I started back, I have been using a BIAB setup and crushing with a corona mill turned by a battery drill. I just upgraded to a...

Amazon link In case the link doesn't work, the best fermenter available for use with top cropping yeast is (in this man's humble opinion) the vittles vault part number 4330, described as "gamma seal" with a volumetric capacity of 30 liters. That's mine inside my fermentation fridge. I've...

Just look at it and try not to smile.

I have no experience with either Windsor or Nottingham, but I'm looking for a passable dry English strain that I can use during the hot summers. I just did several brews with S-04 (mixed results so far, but still developing). I planned to do the next few with a Windsor/Nottingham blend. First...

Last batch I bottled, I changed the order of my normal steps for no reason at all, and may have stumbled onto something new: I had my lovely assistant bottling from my fermzilla all rounder, under slight co2 pressure, using a bottling wand. I never use an air lock--I just leave the prv open...

These are on sale at Morebeer for $28, I think. I could not stand it. Review to follow....

https://www.murphyrudemalting.com I heard about them here. Apparently they built out a web store and a brick and mortar specifically to cater to homebrewers. There was a thread recently about domestic/local ingredients. I've been very interested in the craft malt scene, but it seems like it's...

Gadget of the month for the brewer who is perpetually short on time and money: That's a 1500 watt bucket heater and a 120VAC mechanical timer. I treat the whole volume of liquor in the (stainless) HLT the night before, wrap a blanket around the HLT, and set this to be passing 160-170 degrees...

I've been repitching the first pack of A09 I've ever used for 6 or more batches now. It was maybe damaged shipping to the South in the summer heat, and I mixed some really sad old dirty WY1469 (a monster top-cropper) into a fermentation with it because it was sluggish. At first I got some...

I had Blacksheep's Holy Grail Ale from a keg once and I really liked it, although I wouldn't say it knocked my socks off. I needed another WY1469 beer to go with some others to get mileage out of the yeast purchase. (You can't help but top crop this one--dirt skim on day 2 or 3, and then take...

I used a half tablet (for the first time) for a 5 gal batch (my third) and instead of getting 4.5 gal in the fermenter I got 3.75. My final volume at the end of the boil was almost exactly 5 gallons and I got a good whirlpool-the trouble is the break (and there was a lot, the wort was very...

I am going to by a 50 lb bag next month--but how big of a container do I need to store it? Anyone know the density of dry malt extract?

I am looking for an extract/partial recipe for a Yorkshire-style English Pale Ale. Copper-to-orange, very full body, creamy head, fruity-estery-(buttery), with balanced hoppiness and a dry dry finish. I *believe* I have exhausted the search function. Anyone?