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I'd like to start controlling my fermentation temperature but I have concerns with bringing in another refrigerator or deep freeze. I have a GE side-by-side converted into a 4 keg kegerator, and my garage only has 1 20A circuit for the outlets and lights. What realistic options do I have? I...

Someone from the homebrew club where I used to live emailed this out. I think this could really be worth trying, especially for those of us that don't get to brew often enough to get to learn by trial and error. I think I may have to get some BMC to try this out...

Hey all, I've been doing some research on growing my own mushrooms and I'm considering trying to use spent grains as a substate. Has anyone had and luck with this?

I bottled a Saison a few weeks ago, and I have had to geyser on me when I opened them. They were both in shorty bottles and had about 1/2" of headspace in them when I cracked them. The kit came with a pre-measured mix of corn sugar and DME for priming. I am worried that I may have too much...

After a long hiatus from being creative with beers, I was inspired today to invent a recipe using Yerba Mate. I plan on calling the beer "All Nighter Ale." I will design a crisp, clean grain bill making for a beer somewhere between 5% and 6% ABV that should showcase the flavor of the mate and...

When a store gets something wrong, we all immediately want to share their gaff with others. I think it is important to also share our positive experiences. I have been to Maltose Express a handful of times since moving to Connecticut, and I have patronized a total of 6 LHBS since I began...

I have an RIS that has been in secondary for a little over 2 months. How long can I let it go before I have to pitch new yeast at bottling time? If I have to re-pitch, what is a good strain for bottle conditioning?

Hi all, I didn't know where to post this so I chose the chit chat catagory. My wife just got a job offer in Danbury CT and I am wondering if any of you fine people can share any info about the brewing scene in the area.

For my honey ale, I've decided to ferment in the garage where it is currently 52 degrees. I am using Danstar Windsor yeast. Any thoughts on how this will impact my beer?

I've been in the primary for a week now at about 72 degrees and the airlock is still bubbling right along. My OG was only 1.054 and I'm not used to it going so long. Has anyone else had a normal gravity beer go for so long?

Hi all, I'm new to the forum but I've been brewing for about 4 years. I'm brewing a pumpkin ale this weekend after a long hiatus from brewing. Cheers!