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I'm about 5-6 years in on growing my own Cascades and Centennials. Every year I've been disappointed. They produce like mad but the flavor & aroma are sorely lacking. I don't fertilize but I've stirred in some compost a few times over the years. They get full sun for the first half of the...

All free to anybody in the Twin Cities area. I'm freeing up space on my brewing shelves and haven't used these in years.

I bought a fermentation temp controller from www.blackboxbrew.com a few months ago. I'd heard a lot of good things so I went with it. I didn't have a chance to brew again until yesterday and was very happy to see how easy it was to program. I programmed it, plugged a freezer into the cold...

My wife and I recently pressed 22 gallons of cider for fermenting. We ground them, pressed them and heated them to 165 to pasteurize it before sealing it in fermenting buckets. We taped over the holes in the lids since any liquid in an airlock would just get sucked in as the cider cooled...

My wife and I just pressed 25 gallons of cider and this weekend are expecting to press about another 10 gallons. We'll be fermenting 10-15 gallons of it as both plain cider and graff. We've done the cider a few times before but this will be the first time doing graff. For the cider we...

I've got an imperial stout that's been bulk aging in a carboy for a few months and I was thinking I'd like to put a couple gallons of it on oak. I've got a couple 1 gallon fermenters and would like to try a little experiment. I'll do 1 gallon on oak chips soaked in dark rum for 1 week. The...

My wife and I live in the twin cities and are driving up to Alexandria this weekend where we'll be using my brother in law's press. We've collected a few boxes of apples already but you never get as much as you'd think so we'd love to get more. Does anybody have pear trees, apple trees...

OK, I feel like I've done everything and I'm completely at a loss. Maybe somebody here can help. I've brewed 40-50 batches (didn't keep great notes in the beginning and missed several since so I don't have an exact number) and have had overwhelming success. I even brewed about 15 batches for...

OK, we all know that you have to chill your wort quickly to get a good cold break, along with any number of other good reasons, but does anybody know HOW quickly you have to chill it? I've read countless posts on Homebrewtalk and other forums and plenty of articles about it. I've read through...

This weekend I'll be brewing up a nice big chocolate peanut butter stout (I'll share the recipe if it ends up being good) and I wanted to leave it with plenty of unfermentable sugars to make it thick chewy and somewhat sweet. I was planning to just mash at a high temp but I wanted to be sure...

I've got a coffee stout that was supposed to stop fermenting at 1.02 or so but I got a stuck fermentation so among other things I added Saison yeast to get it moving. It got moving alright. It moved all the way down to 1.01 and has a strong taste of alcohol. It's over 10% and ready to bottle...

I know that there are some threads on stuck fermentation out there but I've already tried a lot of the suggestions out there and I want to know if there's anything left I can do. It was a stout recipe I've used before and it was the second time (first generation) I've used recycled Safale...