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I think I know the answer to this but I want be sure. I have 30 amp 3 prong dryer socket in a great location for a brewery. If I would simply replace the standard breaker with a 30 amp GFCI breaker in the panel I'm protected. Correct? Thanks

I've got something going on in a lager fermentation I've never seen before. While I'm RDWHAHB about it I'm curious about what might be going on Here's the background. I'm making 5 gal of my house dunkel. I've made the beer many times. The only change is 10 of the 11.5 lbs of the Munich is the...

I'm about 4 batches into mead making after years of home brewing. I think I've gotten the basics for productions and fermentation down and want to try a recipe of my own. I'm going for 5.5 gals into the primary, targeting a standard mead ~ 12% that is perceived as on the low end of...

Every summer I make a 10 gal batch of English Barley Wine. Ive been dialing in the recipe (below) and it has done well for me. I give about half away and oak & cellar the the other half. (A bottle of the Oak Aged 2013 made it to the MBOS at the 2nd rd NHC this year.) This year, instead of...

I made the switch to BIAB from batch sparging about 10 batches ago and am very happy overall but I have observed something that I’m trying to figure out. It seems that my beers are ending up with less body then before. These are established recipes that I know well. The only difference is...

I recently entered a Cream Ale in a large competition. It did pretty well. All three judges faulted it for not being "crisp" but none had any guidance about how to achieve that. Is it just a matter of drying it out? Sub out some of the malt for simple sugar or is there more to it than that.

I just racked my 2nd batch - I straight mead I'm hoping will end up semi sweet - to secondary in a carboy after a three week primary. I've got a more headspace then I'd like. Due to the shape of the carboy I'd need ~ 1.5 pints to fill it. Must started at SG 1.105 and is currently at SG 1.000...

I've seen and read in a number of places not to cold crash too rapidly. But I've never seen advise on what is the desirable rate. 1 deg C a day? 1 an hour? At what rate should I lower the temp? How fast is too fast?

This has been a huge success. I consistently get ~40 points in BJCP comps. It is balanced, with distinct chocolate and coffee notes, not roasty, with just enough bittering to keep things in balance. Most of all, it is my wife’s (and co-brewer) favorite beer. In short, a great session beer...

How to “imperialize” a Brown Porter I have a Brown (English) Porter that has been a huge success. I consistently get ~40 points in BJCP comps. It is balanced, with distinct chocolate and coffee notes, not roasty, with just enough bittering to keep things in balance. Most of all, it is my...

This is a new on for me. Made up 1.5 liter starter yesterday afternoon, pitched two Wyeast S German lager yeast and put it on the stir plate. This morning, 18 hours later, nothing. The starter is cloudy but no sign of activity. No sediment and the SG is at 1.038. Any ideas about what might be...

I'm a fairly experienced brewer. I've done well, and even medaled, in competition with beers fermented with a variety American, UK and German yeasts. I have fermentation temp control. Every fermentation with Belgian yeasts taste like crap. Ok, maybe not TOTAL crap. I'm drinking a Tripel...

I brewed the Wiezenbock recipe from Brewing Classic style and kegged it up. Fantastic! I pulled some bottles and entered them in a competition. Judged by a Certified judge and a non-BJCP judge. Both judges liked it a lot and had some helpful feedback, but I got dinged bad for being out of style...

To break in my new 15 kettle I brewed up ~9 gal batch of my house APA. about 5.5 went in a 6.5 gal glass carboy, the rest in a 5 gal glass carboy. I pitched the correct amount (according to Mr Malty) of rehydrate US-05. Both carboys were fermented next to each other at a controlled 66f. The...

Does the shape of the brew kettle matter? I understand that a kettle shaped like a tuna can will have a higher boil-off rate than one shaped like a soup can. But does it matter otherwise? Steve

Howdy... I'll be in San Diego for this Friday - Tuesday. I'll be stopping by some brewery but hope to by some beers I can get at home. So - what are some recommended shops for Craft Beers. I'm especially interested in finding some of the Russian River funky/sours. Near Escondido, Vista or...

I am brewing my first sour, a Flanders Red. I've read Wild Brews, Brewing Classic Styles and this forum but there are 1 or 2 things that are still unclear. I use 6.5 gal carboys as primaries, I pitched a pack of 3763 and the fermentation went as expected. It is now 2 weeks in and I can smell...

I've been AG for a year or so and it is going well. I have my process dialed in and get consistent efficiently @ 75%. I recently did a batch of my house Standard Bitter. Ive used this recipe to dial in my process and have made maybe 5 time. All the numbers were on target, including mash Ph...

This is my version of Rocky Raccoon from Charlie P's book. I call it Honey Bunch Ale 3.5 DME 2.5 Honey .5 crystal L10 Cascade hops US 05 yeast For BJCP completion is this a braggot or a speciality beer? Steve

Here is a basic question. Other than slightly different SG/gal contribution is there any reason to prefer one over the other? Which do you use? Thanks