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Hi all, The time has come to replace all of my plastic, so the Igloo coolers have to go. I'm reaching out for vendor recommendations, preferably options that won't require re-mortgaging the house (as much as I like the Blichmann gear). I do 5 gallon batches, but capacity to increase to 10...

I'm going to do an IPA with Nelson and Sorachi Ace. Somehow I have acquired a large bag of lemons, and was toying with the idea of squeezing the juice of half a dozen lemons into the boil kettle. Anyone done this? Am I setting myself up for disappointment?

Anyone used these before? Do they play well with other varieties? Was thinking of doing a single hop IPA, with a small Rye addition; 1.065 OG.

Can anyone recommend an up to date bulk supplier for Simcoe and Amarillo hops (by the lb) for the 2011 crop (pellets)? And if they're available yet.

It takes me forever to heat my HLT and strike water, and I reckon I could reduce my brew day by a good 3 hours if I can get hot water on demand. Ground water is typically around 65 degrees. I have a carbon filter for the water in-let, which will significantly lower the water pressure (would...

I have an issue that my counterflow chiller will only bring my wort down to 89 degrees (hose water temp is 65). A common suggestion is to use a pre-chiller, but I'm wondering if extending the length of copper would be more effective, i.e. connecting two CFCs together. Anyone tried this?

Can some experienced keggers please sanity check my (new) cleaning regime? I'm currently cleaning 3 kegs and may be storing them for several months before using. 1. Rinse out used keg, fill with hot water (120+) and add PBW. Leave overnight inverted. 2. Rinse out with cold water. I have...

I've done lots of research and it seems there is no consensus. I do set-and-forget, but that takes about 3 weeks before it's fully carbed. I'll be kegging next weekend and it needs to be ready Christmas day, which gives me a week. I'm not sure about the shaking-the-crap-out-of-it method...

So I've been having a persistent problem with an off flavor with the last few batches. Hard to describe and doesn't fit any of the usual suspects. I'm anal about cleaning and sanitizing and I have excellent temp control at all stages so it has to be an equipment issue. So far I've reviewed...

Hi gang, My bad for poor planning, but I need to go from grain to glass in 4 weeks. I brewed last Saturday and it needs to be ready by Christmas day. Does this look sane? - Ferment at 64 / 65 for 14 days - Diacetyl rest at 68 for additional 2 days - Cold crash to 32, add gelatin, leave...

I have one of these on back order: http://morebeer.com/view_product/18212/102295/Carbonating_Keg_Lid Bone headed question: will this fit a pin lock keg? (I know I'll need a ball lock gas connector of course) I assumed that the lid dimensions for pin lock and ball lock kegs would be the same...

I have a chest freezer with a Ranco controller which works perfectly for keeping temp down during the summer. However it's single stage and it's getting a bit chilly. What are people doing to maintain temp in the other direction? I'm loath to replace this with an expensive two-stage...

I love my motorized grain mill, but not as much as the local rodent population, who have decorated the hopper and rollers. Any tips on how to best clean this?

This is good stuff. Store was out of WLP001 so I tried this for the first time. 2 packets, dumped into oxygenated 1.072 wort at 62 degrees. I didn't even bother to rehydrate. Lag time of 19 hours, fermented at 65. FG was 1.012 (19 days before crash cooling). That's about 83% attenuation...

I usually I use White labs and big starters (consistent 4 hour lag time), but my LHBS had sold out. What's the typical lag time with Safale-05? I pitched 2 packets into 5 gallons of oxygenated 1072 wort at 62 degrees without rehydrating. To avoid an extended lag time should I warm it up to...

Will I need to replace the shank as well? Beer lines are standard 3/16"

First time back in 20 years and need some advice: Recommended pubs, beer halls (Hoffbrauhaus is on the list obviously), and breweries to visit! Traveling with wife and mother-in-law who are also into the beer hall thing. Should be a good trip :D

Anyone have one? Here's my problem. It's summer and the CFC wont get the wort down below 82. I have a 7 cu. ft. chest freezer and able to maintain 65 with a temp controller. If I put 6 gallons of wort in there at 82 degrees, how long to cool to 65? (I know the correct answer is going to...

It took a year and a half and 15 all grain batches, but I'm now able to make seriously good beer--consistently :ban: Best compliment so far, "Seriously--you made this?" (after announcing it was actually homebrew). Things I learned along the way: - Stick with one style (preferably the one...

http://www.nytimes.com/2010/06/02/dining/02sour.html