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Hey folks, I'm still learning the ropes to cider making and enjoy the different challenges from brewing beer. My last batch is one made from apple juice concentrate (topped off with the appropriate amount of water) along with 5 lbs of pasteurized fresh apples in the primary using Nottingham...

Last Friday, I made a Kentucky Breakfast Stout clone (from BYO, with my iteration here). I brew in a bag, and knew that 17.25 lbs was going to be an experiment. The bag held up fine, but I chose to sparge in a bottling bucket rather than my typical "pour over" method, since the bag was so full...

Hi all, I'm helping a friend brew his first batch today and I was hoping to "augment" his kit with some fresh ingredients. He's got a "Brown Ale" kit which consists of 5.3 lbs dark extract and no steeping grains. I was hoping to add some grains for body, but don't know what would work given...

After much deliberation and thought as the the best way to improve temperature consistency while not cramping my apartment space significantly, I arrived at the idea of building a Son of Fermenter into this free-standing “closet” unit that was left here by a previous tenant. I’m still...

Hey folks, After a very smooth and seemingly successful brew day yesterday, I may have have goofed on the most critical step: not having enough yeast to do my bidding! I brewed a partial-mash weissbier (3# 2-row pilsner, 1# dark munich, 1/4# melanoiden with 3.3# wheat LME added during...

I'm transitioning to partial mash and goofed on the amount of strike water, so I've now got 2 # of vienna and 1/2 # of 10L Crystal in 3.5 gallons of water at about 160* F. I'm taking a ride to my LHBS to grab a new bag of grains, but is there anything I can do with this "partial mush"? This...