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Good Evening Fellow Brewers! For over a decade I have been brewing on a Natural Gas free-standing Frigidaire Range equipped with a power burner (I think 16k or 18k BTU output, but certainly not more). I *never* had a problem getting SUPER aggressive boils with 7+ gallons of wort - even at the...

I have been brewing exclusively all-grain batches for about 12 years now. I am very methodical and OCD about my processes, have all the little toys and instruments and hit my gravity marks and temperature goals easily. In 50+ batches, all of my beers have come out almost exactly as I had...

I recently brewed my first batch going into Belgian bottles with corks and wire hoods - a Sorachi Ace clone. I purchased the appropriate Belgian bottles, corks, and wire hoods from Northern Brewer and found a corker on Craigslist (Portuguse or Italian style I think) and am planning to bottle...

So, I have recently purchased a Counter-Flow chiller and the Blichman HopRocket and had a few questions... For the past several years, I used an immersion chiller and was able to time my hop additions pretty accurately since the time to < 160° was pretty quick using the immersion chiller...

Just a quick question on yeast ... Is the flocculated yeast at the bottom of my fermenter actively fermenting my wert, or does the yeast still in suspension alone perform this job? Furthermore, does the floccuated yeast at the bottom have any role in the 'conditioning' phase of...

Ok, so I received a stir plate as a gift and I want to know if I am using it properly... I am not too concerned with propogating yeast, but mostly worried about pitching a healthy batch of yeast (most of my beers are ~ 1.050). 1. Day ONE: Smack a pack of room-temperature Wyeast and let...

I am planning a road-trip with a buddy to visit our friend in Boston during my vacation next week. I am anxious to bring some of my homebrew with us as my friend in Boston has yet to try it. Our trip takes us through Canada and I am concerned with the bringing a case of unlabeled homebrew...

I am a big fan of dry yeast. I have been pitching dry - straight from the packet and never had any problems attenuating, but recently I have been considering rehydration prior to pitching. The instructions for these fermantis brands (WB-06 in particular) call for "boiled then chilled (sterle)...

Process: Using a Cornelius Keg as a primary (5 Gallon Batches) After the boil and cooling, transfer the wort into a cornelius keg, aerate, pitch the yeast, then SEAL via a small amount of CO2 (oxygen preferred). In 2-3 weeks, cold crash the keg, then rack the beer off of the trub and yeast...

I purchased the necessary Nitrogen/CO2 blended gas and faucet several years ago to push Guinness and Murphy's Irish Stout out of my basement. The beer that pours is identical in every way to that of any Irish Pub around. I recently decided that instead of buying commercial stout, I would make...

I brewed an AG stout recipe and transfered the beer into my cornelius keg. I hooked up my CO2 tank and purged the head space. I am now trying to determine how to force carbonate this beer before I am ready to push it with my Nitrogen/CO2 tank. Questions: 1. I was told that I should...

Fellow Brewers, I recently completed my first AG 5-Gallon batch of dry stout, it is nearly ready to be transfered into my cornelius keg. This particular recipe is a Guiness/Murphy's Stout clone and as such, a cascade effect and a thick nitrogen head seem almost mandatory (no, you can't talk...

So here's a quick noobie question concerning milling... Aside from any 'flaked' ingredients, I assume that EVERYTHING else on these grain-bills HAS to be milled. Am I correct in this assumption, or are there certain grains/malts that are meant to be added WITHOUT milling?

Having finished my first AG batch recently, I want to start experimenting with adjusting flavors during the process. I am sure many of you have had some success infusing different fruits and spices, so please share any thoughts on what has worked for you. First question : Coffee flavoring -...

I brewed my first batch of beer yesterday! I have some experience in wine-making, and decided that brewing beer during the off-season would put my equipment to good use. I found a very simple five gallon stout recipe online that had great reviews, and decided to dive right into All-Grain...

Good Afternoon! This is the first time I am attempting to brew an all-grain stout recipe. I have made several batches of wine these past few years and since this is my wine off-season, I have decided to delve into the beer world. My question has to do with the usage of hops and moss that I...