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Definitely leave the crud in primary. If you move it to secondary with the beer, the yeast will start to auto-lyse (essentially explode their guts out) and give you off-flavors. Keep as much of it in primary as you can when moving it to another fermentor. Sometimes the active yeast floating in...

If you decide to go with the plastic approach again, NEVER use anything abrasive when cleaning it! Even the lightest scrubbing with steel wool or a scrubbing pad can scratch the surface enough to harbor bacteria! I use 4-55gallon plastic fermentors and haven't had any contamination problems. As...

Fortunately with beer, FAN isn't a big deal. I spent a couple years doing chemistry research on FAN (or YAN for Yeast Available Nitrogen) and learned a lot about it. FAN isn't something to concern yourself with when brewing. A lack of FAN before fermentation can lead yeast to start breaking...

If you want to get it REALLY clean, since bleach can only do so much, purchase some PBW. Follow the instructions on it (I think it's about 1oz/gallons of water) fill your equipment to the brim with that and hot water, and let it soak for about 45 minutes. That stuff does miracles and it can make...

I would also be a little careful of your temperatures. 170 is a bit high for mashing. If you want a sweet beer, mash at 148-150 for longer periods of time to get more easily fermentable sugars out of it. If you want a more dry beer with heavier body, mash 155-158. Most brewers mash at 152-154...

I'll definitely be wary of that. I make 3-10 gallon batches at a time, so I'll probably start with 1.5oz or so of extract per 10 Gallons in secondary and see how that tastes. Thanks for the input!

I mixed an oak barrel aged stout with a raspberry ale of sorts and loved the flavor. It inspired me. I want to make a chocolate raspberry imperial stout. I'm looking to boil in raspberry extract because raspberries are too expensive and uncommon this time of year. What are your suggestions...

You are more than welcome to! I'm sure once I get that new system I'll want to show it off to anyone that will look at it haha! :)

Repost from another thread: "The pH of 5.2-ish and temp of 149-152F is extremely important during mashing because it is the optimal pH of the enzymatic process of breaking starches down into sugars by Beta-Amylase and Alpha-Amylase. If the pH is too low the protein (enzyme) can be denatured...

The pH of 5.2-ish and temp of 149-152F is extremely important during mashing because it is the optimal pH of the enzymatic process of breaking starches down into sugars by Beta-Amylase and Alpha-Amylase. If the pH is too low the protein (enzyme) can be denatured (essentially killed) and is not...

Ammonia (NH2) gases leaving the boil = nitrogen leaving. Diammonium sulfate dissolves into liquid into free NH3 (ammonium) which is necessary for the metabolism of yeasts (A.K.A. fermentation of sugar into CO2 and H20). I would suggest adding the yeast nutrient to the end of the boil (last 10...

Looks like I will have to look into some wine-making licensing then! I have a few fans that are gluten-intolerant and I want to be able to cater to them as well. Gluten free beer is possible but it requires the use of DME and we brew everything full-grain here.

Hmmm... Not a bad idea but I don't think the state would go for that one ;)

Good to know. Thanks a bunch!

Well you should come back! We just re filled our taps today! And thanks for the links :)

Does anyone know what the legality of making hard cider is? We have licensing to brew and sell beer in house. We don't have the license to make wine. Can we make cider? What category does this fall under?

Yup I am aware! I have been talking to him but I want someone I can talk to in person since im buying a panel that was pre built by someone outside of the electric brewery. Thank you though :)

Hey there brewers! I am looking into buying a 55 gallon electric brewing system that uses the Electric Brewery 50A control panel. Is there anyone in Michigan (hopefully closer to Big Rapids) that owns the control panel and knows enough about it that they might be able to help us if we run into...

This is precisely why I have been looking to purchase through you! Turns out, someone recently bought a 55gal setup using your equipment and he is looking to sell (he needs a bigger system than expected). I may be purchasing their system since it's mostly set up already :) -Spencer

Hey there! Our brewpub likes to use fresh and local ingredients to stay static with the ingredient policy of our restaurant. What kind of results have you had with real pumpkin and canned pumpkin in your spiced pumpkin ales? If you use real pumpkin, how much are you using in your x-gallon...