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Ive got a very basic question, of which I havent found a good demonstrative answer----what is the third tier for??? What purpose does it serve? Ok, I get the mash tun and the boil kettle. What is and where in the process is the third kettle??

I have VERY basic volume question as I am trying to backtrack and figure where I went wrong. Am new to all grain and have a batch that came out too weak in flavor(watered down in taste). Sorry for the all grain 101 idiot queston but: Volumes of liquid: 10 gallon batch of finished beer...

I am brewing a stout-beginning SG was 1.052 and after a week, dropped to only 1.030 with a completely stopped fermentation. Bubbling of ANY kind stopped after day 3. I am wondering if I should transfer to 2nd ....or try to re-start the fermentation to drop the SG lower than .030. And...if...

Hello All, My first post on here.....I brewed a 10 gallon batch of stout last weekend and apparently oversparged. Sparged with close to 5 gallons of water and didnt realize the fatal error until went to take a reading and a sampling when filling the fermenters. The end result tasted VERY...