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I wanted to give a shout out to Tom's Brew shop in Lakewood. After switching jobs from Boulder to Denver I had to find a new brew shop. I tried Barley Haven - they have a great selection but are unreasonably spendy. $1.99 for 2-row is just ridiculous. Per the recommendation of one of my...

I was at my local watering hole last night, Cannonball Creek, talking to the staff about their American Stout. Its 8.5% and won silver at the last GABF. Its fantastic with no lingering alcohol taste. I was surprised to find out they do not age it whatsoever. I'm curious, is there...

I've been doing 5gal BIAB batches in a turkey fryer (7.5gal) for a year with great success. All of those batches have had grain bill of <15 lbs with a mash thickness between 1.7-2.2 qt/lb. I want to brew an imperial stout with a grain bill of 19.4 lbs. Using rackers the max thickness I can...

I am trying to harvest some commercial yeast from a few bottles of Rogue Dead Guy. I started with the the last half inch of 2 bottles. Pitched into a small starter (500ml) at 1.037. Chilled, decanted and pitched into an 800ml 1.037 starter. Chilled, decanted and pitched again into a 1200 ml...

Let me start by saying I have made dozens of yeast starters and regularly wash and reuse yeast. I am very confident in my sanitation methods. I am trying to harvest yeast from a bottle of Rogue Dead Guy. On Saturday I did a 1 cup starter in a sanitized spaghetti jar and was pleased to see...

I am considering buying a 15gal kettle to do 10 gal batches and want to make sure I have all my ducks in a row before going down this road. My primary goal is keeping costs at a minimum. I do not want to have to buy anything substantial, hoping most of my existing equipment will suffice. I'm...

I brewed a wit a few months ago and it came out fantastic...with one caveat. The flavor from the coriander and orange peel was too subtle. Great beer otherwise! I'm brewing it again this week and want to bring out more of that flavor. On the first time around I added the coriander/orange...

When I first started brewing a year ago, I got a screaming deal on a turkey fryer (burner and 30 qt kettle) on Craigslist. Now I want to upgrade to a larger kettle, but wondering if I can use the same burner? My current burner has a ring (diameter ~14") that the kettle fits inside of to make...

I made a 2L starter of 3724 (a finicky yeast) in an Erlenmeyer flask, but my brew day got delayed and its been in the fridge for 2 weeks with a piece of foil rubber-banded to the top. It may be another week before I can brew. Curious how long it will keep in the fridge? Should I transfer it...

I brewed a Belgian Wit (3944) two weeks ago, OG 1.048. It started with a vigorous fermentation - I need a blowoff tube. Activity slowed down after 3 days, and I put in an air lock and raised the temp from 68 to 72. Two weeks later its only at 1.020 (58% attenuation). What are my options at...

I researched this a bit, but saw conflicting answers. I have been force carbing a keg in the fridge for 2 weeks - its ready to go. But I need the fridge space to force keg another keg. I know what you're going to say...I need to drink faster. :D Will it hurt the beer to take the cold...

For a sample of washed yeast in a canning jar, how important is it to have no air space? I got a sample from a friend with a few inches of airspace. I won't be brewing for a couple of weeks. Should I top it off with boiled, cooled water?

I was curious if anyone has experienced an egg smell with a WLP001 starter? Most of the beers I brew use WLP001, and I've been washing yeast with success for a few months. I do a starter a few days before brew day, refrigerate and decant. In 6 or so starters like this I have never noticed a...

Avery is one of my favorite local breweries - they publish homebrew recipes for some of their brews including their IPA. This is my first non-kit brew - looking for some feedback. Here is what Avery says: OG: 1.058 AE: 1.009 Grist: Pale 2-Row – 94% Munich – 4% C-120 – 2% Hops...

I brewed my second BIAB batch this weekend. I ended up with 93% efficiency and overshot my OG by 16 points! (1.072 instead of 1.056). I had to add a gallon of water to my bucket to bring the OG down to 1.060. That being said, there isn't much head space and a bunch of krausen got into...

I'm going to brew an IPA partial mash kit. When I plug the recipe into BeerSmith it comes up with an OG of 1.056, which is on the low part of the range for an IPA. If I add a lb of 2 row, the OG hours up to a respectable 1.061. So far I have just followed recipes. Can I simply add a lb of...

Note to self: do not dry hop in the keg without a hop bag. Working on my process and thought I would save some time by not using a muslin bag when dry hopping in the keg. I figured (incorrectly) that the hops would settle to the bottom and I would just pour off a pint. Instead, my dip tube...

I just picked up a 3rd used corny keg, this one from Midwest. The first two I soaked in oxi-clean overnight and they were clean with minimal scrubbing. This one has some residue that is difficult to get off. I tried soaking in oxi-clean overnight twice and have to really scrub with a green...

Today I brewed a rye pale ale partial mash, full boil. I'm short on the final volume by about a quarter gallon. O.G. should be 1.053, instead it's 1.058. Should I top off, or just go with it? Normally, I would just top off but didn't have any bottled water. I can boil some water, but it will...

I made a starter yesterday with plans to pitch tomorrow, but am now unable to brew this weekend. I read up and sounds like I can keep the starter in the fridge for a week. Just curious how most people store their starters in the fridge? I have a 2 L Erlenmeyer Flask, covered with sanitized...