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Fermentation chamber made with 1-1/2 foam board insulation will easily keep lagering temperatures, chilled with dorm size fridge and fan behind cooling coils. will sell with or without temp controller 150 with controller 110 without

$175 65 Quart (16.25Gal.) Boil Kettle with tri-clad bottom Good Heavy Kettle with riveted handles. Set up for Whirl-pooling with two piece SS valve Blichmann Brewmometer and quick disconnects $125 15.5 Gallon Mash tun with SS hinged False Bottom Three piece SS valve Blichmann Brewmometer all...

how does everyone adjust there bitterness with 15-20 min whirlpool/hop stands before beginning to cool, was thinking moving all my times up 15min for bitterness calculation in beersmith (eg. 15min addition input in beersmith as 30min and so on for all additions 0min input as 15min). the reason I...

Thinking of doing a split batch with kolsch (wyeast2565) and pilsner (wyeast2114) kinda looking for a good balanced slightly towards the malt side but also light and crisp for those dog days of summer, easy drinker was thinkin about something like this 11 gallon batch 1.043 og 4.3% ABV...

Just racked my first melomel to glass carboy for secondary a week ago I used the Lalvin Narbonne Yeast (71B-1122) and a bucket to ferment. Seems that during the transfer I moved a good amount of yeast as there is now what look like about a 1/2 inch of lees on the bottom of the carboy. Given the...

Going to do Curt Stocks Black Currant Cherry Melomel and would like the opinion of some more experianced Mead makers 22 lbs Wildflower Honey 8 lbs Black Currants 12 lbs Tart Cherries 3 gal Water 3 tsp Yeast Energizer/Nutrient Blend (Fermaid-K and DAP) 10 g...

Yes Black Currants where can you get them, recipe I got is for fruit. I've seen the juice Thanks

Here is what I came up with although not exact should be pretty close. For the last additions says at flame out, used 10 min just to calculate isomerization in the whirlpool the SRM for the toasted flaked wheat is estimated Batch Size : 6.0 gal Bitterness: 87.6 IBU Color 8.4 SRM Boil...

Anyone ever do anything like this, not a pils not a helles dont know where it fits, but got a yeast cake of Wyeast 2278 Czech Pilsner Lager that needs some sugars Amount Item Type % or IBU 5 lbs Pilsner (2 Row) Bel (2.0 SRM)...

Started my first 10g lager on 2/25 with a starting gravity of 1.048 with Czech pils W2278 and Saflager 34/70 they are now down to 1.018 started raising a degree a day yesterday how long should I wait till I raise up Temp for a diacetyl rest? I did a single decoction with a Mash out so im...

Has anyone made or tried anything commercially with zythos or 7c's that really stood out. I've seen mixed opinions,seems like a lot of not so good about zythos hope too hear some success with these hops

I know I should know the answer to this but it has been quite awhile since I have bottled. I have an Alt that I used Wyeast 1007 and it has been in a secondary at 40F on isinglass for about three week as I originally planed on putting in a keg. Has the isinglass and cold temp drop all of the...

Does anyone have a tried and true water profile for a Flanders red

bells has made this available to the general public, going to pick up some and drink a couple pint on tap :mug:

I like Belgians more on the subdued side so which Belgian yeast would have the least phenolic and esters. the new one from Wyeast sounds interesting Wyeast 1581

Looking to get an equal amount of aromatic contribution from cascade and simcoe piney/grapefruity would I use a ratio of 1-1 or use a little more of one or the other. Would probably know if I took good note but I dont :(

looking to do a pilsner like brew, with clean and crisp flavors a key was thinking about a repitch of nottingham dry. i also got wyeast 2565 kolsch but that seemed to be a little on the fruity side even @ a 62f ferment was thinking about a larger pitch a little colder maybe? Any other...

Does anyone have a tried and true recipe they have used to feature this hope was thinkig of using biermunchers centenial blonde grain bill with the nelsons in place of cascade

From what i have heard it is best to dry hop @ about 90% to your terminal gravity so the yeast can take up any oxygen inadvertently introduced.When doing this the co2 produced by the yeast keeps the hops at the top, even when dry hopping for 10 days @ about 68-70F the majority of the hops seem...

(New Recipe on Pg. 2) Going to be doing a saison and this is the recipe ive come up with please tell me what you think and if i need to change anything 10 lbs Pilsner (2 Row) Bel (2.0 SRM) Grain 69.6 % 1 lbs 8.0 oz Pale Malt (2 Row) Bel (3.0 SRM) Grain 10.4 % 1 lbs 8.0 oz Wheat - White Malt...