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I'm looking to upgrade my equipment and can't decide between a grain mill or new brew pot. I currently crush my grain at my LHBS but was thinking about saving some money by buying bulk grain. I have a 10 gallon brew pot with no valve and my immersion chiller doesn't fit well ( pot is short and...

The last several batches I've been having trouble holding my mash temps. I've been using the same Rubbermaid rectangular cooler since I started all grain about four years ago. I've tried putting a blanket around it and that helps a bit but temps still drop three to four degrees over the hour...

Brewing up a Christmas ale and am using white labs Burton Ale yeast. I've never used this stain before. Any thoughts on the use of it in a Christmas ale?

I am currently brewing a pumpkin ale and was on my second sparge when I was called away. The grains were in the sparge water for about 45 minutes. Will this be a problem with tanin extraction (sp)?

I will be brewing up a big black IIPA soon and was wondering if the yeast from a 6 pack of Bell's Two Hearted Ale would be ok to use with this style?

Could this day go any better - sitting enjoying a beautiful day here in Cleveland brewing up a summer citrus wheat and what comes in the mail - the latest edition of BYO!! This calls for a beer!

Came across this site from Facebook. I don't keg (yet) but thought they looked cool and thought I'd share. http://www.etsy.com/shop/reeveswilliam Cheers!

Trying a 3 gallon Irish red for my first BIAB attempt. Any tips?

Is it me or are there a lot of malt name changes?

I just finished brewing a weizenbock and my efficiency was REALLY low (beersmith had it calculated at 1.079 and I got 1.042!). The recipe called for 9 lbs of wheat malt. My LHBS had red wheat and they said it was the same thing. I was wondering if this is true or could this have accounted for...

The winds are howling 20 to 30 miles an hour and the snow is drifting - what a better way to spend the day than to brew! Doing a weizenbock. Mashing indoors and boiling in the garage. Should be fun. Anyone else brewing in bad weather today?

I found a weizenbock recipe on the AHA recipe site and had a couple of questions. It calls for .25 lbs. of "pale ale malt." Is this the same as maris otter? Also, it says .25 oz Tettnanger (steep). What does this refer to, time wise? Thanks

I'm looking for a good weizenbock recipe. The ones I've found in the recipe search have been first time trials. Looking for a tried and true recipe. Thanks

I'm a basic AG brewer, 48 quart cooler with SS braid and 10 gallon aluminum stock pot. I have an IC and a 5 cubic foot chest freezer for a fermentation chamber with an ebay temp controller. I'm looking to add something to the "brewery" but don't know what. Any suggestions?

I was thinking of brewing Jamil's Chocolate Hazelnut Porter this weekend. I will be leaving for vacation in two weeks for 10 days. I was wondering if I should transfer this beer to secondary for the 10 days or will it be ok in primary for that time?

Hoping to get some help. My first three beers I fermented in my new fermentation freezer with the ebay aquarium temp controller have had off flavors - kind of bitter. Temperature was set at 68*. I was wondering if it is the fermentation chamber or my brewing technique with these brews.

Planning on doing a pumkin porter tomorrow. The recipe calls for 7.5 lbs. of canned pumpkin! This sounds like a lot to me. Could this be right? Here's the recipe http://www.beertools.com/html/recipe.php?view=5532

I just went to check my cream stout that has been in my new fermentation chamber (chest freezer with ebay aquarium temp controller) and found mold all over the top part of the bucket. Has anyone else had this? Is there somethin I can do about it, or is it nothing to worry about.

I got my grains yesterday for NCBeernut's Deception Cream Stout (found in recipe section) and I mistakenly got 3/4 lbs. chocolate wheat malt instead of 3/4 lbs regular chocolate malt. How much, if any, will this change the end result?

Having some trouble holding mash temps with my 48 quart Rubermaid cooler. Mashed in at 165* and closed the lid at 155. It has dropped 6 degrees in 40 minutes! (doing a 90 minute mash). And that's with 2 blankets around it! Is it time for a new cooler? I should check the thermometer also.