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My guess is that the easiest way to get any refund going forward is to do a chargeback on your card. I wish that I could do more for you.

Former employee here. Brewmasters Warehouse is effectively closed at this point. There has been a serious attempt at an employee buyout for the last two months or so, but the negotiations have broken down to the point that it is nearly impossible to envision terms. For several years, most of...

23806.5 + 24 gallons lambic, 12 gallons oatmeal stout, 6 gallons Gratzer, 5 gallons Double IPA. = 23853.5

Another +1 for temp control. If you're not doing starters, that's another huge improvement waiting to happen. The most important thing in brewing (in my opinion) is how you are treating the yeast. Temp control, pitching rate, and aeration are by far the easiest way to improve your beer...

Smoked malts vary so much in intensity that it's hard to know how much to add. For my only Best In Show, I had 17% Weyermann Smoked Malt for my Berliner Weisse. If I was to replace it with Briess, I'd go for more like 5%. Mine was balanced, not overwhelming smoke but not exactly having to...

Never had Simpson's Smoked Malt, but I know that the Briess is way more smokey than Weyermann. I can tell you that the smoke faded slightly over the year or so that I kept some bottles of this.

20,398.5 +10 gallons tripel +6 gallons patersbier 20,414.5

19,433 + 12 gallons of Lambic-like = 19,445.

19,169 + 6 Baltic Porter w/molasses. 19,175

17,567.5 + 11 gallons lambic 17,578.5

Mashing in right now. 12 gallons of lambic. I just figured out that my 14 glass carboys will be filled with lambic in less than 6 months. Time to go hunting for more glass. Or a couple of barrels.

Quasimodo, a quad from 3 Taverns. The Didjits, a Blood Orange IPA from Burnt Hickory. Wake and Bake, a breakfast stout from Terrapin.

Beer stone is real. It was probably a buildup of minerals, and likely was being sanitized with the rest of the bottles. It looked nasty, but if it was beer stone it was not in any way harmful to your beer.

The recipe was simple. 4 gallons of the best pasteurized sweet apple cider I could find, some nutrient, some O2, a vial of WLP775, and added another gallon of the same juice after primary had slowed. Just like a fruit beer, adding juice after primary saves quite a bit of the aromatics.

1969 Marcos GT 1971 Alfa Romeo Montreal 1969 Camaro SS/RS in the Indy 500 Pacecar color scheme.

3 tsp is a lot for 5 gallons. My hoppy beers generally get about 1.5 tsp for 6 gallons. I know someone who has a vial of gypsum-laced water to add a drop or two into a pint. It makes a huge difference in an IPA. I do add brewing salts at kegging from time to time.

My next brew day is for a wedding. I have made a batch specifically for testing the effects of different yeasts at different temperatures. Because I wanted the yeast effects to shine, I made it pretty bland and not very hoppy. I've also made 1 gallon smash beers with vienna, munich, most of the...

If it tastes fine, it's likely not actually at 1.042. That is very sweet for a beer. There might be something wrong with your hydrometer. Yeast does stall, but the most likely culprit would be low temps, not high. Unless you were using some saison yeasts, the beer will taste fruity, but not...

I would suggest not getting a boxed recipe kit, as you don't know how fresh the ingredients are. If your local sells fresh ingredients (grains, extracts, hops) separately, that is the best way to a good beer. If all they have is boxed kits, I'd actually prefer going online to getting a boxed kit...