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Hey guys, I am a member of a private club house; a cultural, member only club house in California. Its basically a hall in which they host a few events throughout the year. The current president asked if it possible for me to brew beer for them on occasion for their member only bar, and a...

I found this SS food mill that my wife has never used nor never will. I was thinking of using it as a sort of hopback, by putting whole hops in at setting on top of the kettle while chilling, then recirculating hot wort on top. For you hopheads, will this actually work in contributing good...

I found this food mill that my wife has never used or ever will: And I was thinking of using it as a type of Randall before bottling by putting whole hops into and racking the beer on top of it into the bottling bucket But would this even work or be worth it? any thoughts on this? Or...

I have 1/2'' SS tubing I found at work. I don't know what grade or thickness. But I am having a little trouble bending it (more so at the ends) into a coil for a post/pre-chiller. Im thinking of heating it with a propane torch just enough to bend it easily. Anyone try this? Does it work

I have never dry hopped with whole hops, mainly because my LHBS does not carry many whole. But curious, if using whole to dry hop, will it decrease hop haze? In my mind it makes sense that it would. Does it also decrease grassy flavors?

A competition I entered in, just came out with the category winners and both of my beers were not listed as 1st, 2nd, 3rd, but HM. Not every category has an HM. ....I might be an idiot, but what does HM mean?

I brewed a Belgian Dark strong, and plan on re-fermenting in the bottling and conditioning. From reading "Brew like a monk", Many of the Belgian breweries use any where from 1-2 million cells per milliliter for bottle conditioning. Using "Brew like a monks" recommendations for the cell...

Im looking for an app for my phone, or formula/calculation I can write down, that will enable me to figure out how much acid to add during mash to drop pH. Note: I usually add minerals and/or acids before mash and use brun water for that, but my question is for adjusting the pH when it is...

Im making a Belgian Dark Strong for the first time. I see that some recipes call for 2-row and Pilsner malt. But I also see that most traditional recipes use just Pilsner for their base. Any reason why someone would include 2-row along with Pilsner for a Belgian instead of just Pilsner?

I want to do an open fermentation for my next Belgian dark strong (5 gallon batch) using WLP500 which I have never used. I want to do it in my Morebeer 8 gallon kettle. My only concern is that the 8 gallon kettle is not big enough and will therefore cause krausen to flow out the top and...

Here is my attempt of capturing wild yeasts using unsanitize jug, extra runnings from mash, dregs from Pliny clone, unmashed grains, and open fermentation. This krausen looks strange to me, is it brett in there

I AM NOT FAMILIAR WITH WILD BREWING AT ALL. However, I thought I'd give it a shot on brew day when I had too much wort to fit in my boiler. I used too much sparge water for my Ordinary Bitter that didnt fit in my boil kettle. so I drained off some into a 1 gallon jug (unsanitized), tossed in...

The 2oz of Willamette whole hops that I bought from Morebeer.com were old I believe (light green color, some light brown spots, hint of a "cheesy" aroma). I used them anyway in my Ordinary British Bitter for bittering and aroma. Curious to know, has anyone used old hops before, or does...

Anyone tried or thought of using their stainless steel keggle mash tun as a hop back and/or whirlpool tun instead of building or buying a whole new hop back? My only concern is that it would be too big to efficiently work as a hopback since most hop backs I see on the market are around 3...

Anyone tried or thought of using their stainless steel keggle mash tun as a hop back and/or whirlpool tun instead of building or buying a whole new hop back? My only concern is that it would be too big to efficiently work as a hopback since most hop backs I see on the market are around 3...

Anyone know of a way to cork champagne bottles with the Portuguese floor corker? I just bought one for corking my Belgians and it is in route to my house, but I realized through further research that it doesn't do champagne bottles supposedly . I thought it would be neat if I can cork...

I have decided on buying a welder. I was looking at this one which has a great price. This $90 flux core welder from harbor freight- http://www.harborfreight.com/welding/mig-flux-welders/90-amp-flux-wire-welder-68887-8494.html. Can I weld stainless steel with that? Aluminum? My other...

Im designing and eventually building a single tier brewing stand. But, I want to make sure I buy the correct burners that correspond to the system that I want. The future system that I want is: It will be a direct fire RIMS, 3 kettles, 3 burners. Enough capacity to do 10 gallon batches if...

So a while back I was having a conversation with my grandmother who who lives in Portgual, and beer came up in the conversation. She told me that when she was younger she used to home brew in Portugal. However, she said that Lupini/lupin beans were used in the recipe, along with some type of...

My dad brought me some wood from the company he works for, which is a trus factory. I began making a mash paddle and im almost done with it. However the wood is yellow pine and im not seeing much information on yellow pine for mash paddles. Is yellow pine ok to use? Or should I just bail on the...