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I've been struggling with my FG staying at 1.020 for every batch the last few months. I've methodically changed each part of my process to find the problem. It wasn't the yeast, fermentation temp, or recipe ratios. Today I read a post about calibrating thermometers. I have a blichmann...

Following is the simplest way I've found to convert a keg. A while back someone gave me an empty keg and half (someone had literally cut one of them in half). At the time I was fortunate enough to know someone with a full weld shop in his garage. He plasma cut the top off the one, and welded a...

A while back I stopped milling my grain at my LHBS and bought a crankandstein mill. My mashing efficiency dropped from 75 to 65%. Mine is a set gap mill, but it can be taken apart and adjusted then put back together. My question for everyone is how fine the grist should be. I've tried one batch...

I had to tell this story... I live in Salem, Oregon and on my way through the countryside I discovered a new fall pasttime. While passing the miles of hop farms here, I noticed that during harvest they drop a lot of vines on the road. I stopped and through them in my pickup. After taking all of...

I'm looking to buy hops by the pound and grain by the 55 lb bag. I live in Marion county Oregon surrounded by hop fields, but have no idea where to get them cheap. If anyone in Oregon has a local supplier, that would be awesome. My LHBS is probably the most expensive place to buy ingredients...

I've had a few batches that have a ton of cold break. I have a counterflow chiller and the wort goes in clear and comes out very cloudy. Sometimes it's so thick it looks like you could strain out the pieces (hypothetically of course). I'm not sure if cold break is a problem, and if so how to...

I've ended up with a bad batch of beer and I'm wondering if anyone knows a fix. I made an IPA and everything went fine until I sampled it to find out the gravity after a week in the carboy. The gravity was still higher than I expected and it tasted off. Everyone asks what it tasted like, but...