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I think I'm going to brew this Saturday, not sure how it will taste but shouldn't be to bad and may be amazing. You know how we have SMaSH beers that are on the simple side, we should have some Mash Up recipes where you take different styles and mash them up. I was looking for something along...

I have been fermenting a pils and a Oktoberfest at around 52 degrees (may have gotten up to 58 for a day, that souther german lager yeast fermented like a beast in the Oktoberfest, the Budvar in the pils seemed a little less explosive). I checked the gravity late Thursday night and was at 1.020...

I have a big 23 cubic foot chest freezer that I use to maintain fermentation temps and to lager in I can fit 6 brew buckets in it. The problem is when I'm lagering for a long period I can't use it for anything else. What I would like to do is build an insulated divider have the ranco that...

I have some old grains (about 4 years) just taking up space they were vacuum packed and still have crunch. They are a mix of specialty grains. Can I use this mess to make a batch of starter wort. 1 lb Crystal 75 .5 lb biscuit 2lb carapils 1.5 lb munich 1 lb caramunich 1 lb black patent...

Yesterday I took my first shot at a Parti-Gyle surprisingly I got lucky and it worked out in the end. I nailed my volume on the first runnings and went over on my second runnings (still not sure why but it worked out in the end). I used Tom O's Parti Gyle ciphern sheet but I'm glad I didn't...

Quick question, I only have one fermentation chamber, a large freezer with a temp controller. I will have about 20 gallons of pils and marzen lagering at 33 degrees soon, will it hurt them to come up to the low 60's for a week or so to do a couple of ales then drop them back to the 30s?

Stopped by a garage sale today after I dropped my daughter off at school and these were sitting there. 18 bottles only one of them a green bottle the rest are from Germany in the early 80s. The best part was the milk crate thing that holds 16 of them perfectly. All for $7.00 they were asking...

My brain hurts. I did a test batch for a planned parti gyle in a couple of weeks. I was doing an 11 gallon blonde so I did a batch sparge, no mash out trying to get equal runnings (luckily I nailed it) these are the pre boil numbers since that is what i'll be working with on parti gyle day...

I'm having a problem with my fermentation chamber set up. I have a 23 cf freezer (got a good deal, figure it will hold 6 brew buckets) that I added a ranco controller to. I set it up to try out, I have it set at 65 with a 2 degree differential. The problem is that when it kicks on it drops it...

Looking for a little feedback and any recipe tweaks you have. I'm getting back into brewing after a little over 4 year break and this will be the second beer I plan on brewing. It will be used to break in my three tier 10 gallon setup and to get an idea of my first and second runnings gravity...