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Anyone have a good tutorial on how to get your homebrew on Untappd? I know it can be done, but I've had a tough time finding the infos on how. Thanks! :mug:

second time I'm having this issue...getting a strong off aroma in my pours intermittently. It's pretty overwhelming, and very similar to what I assume is diacetyl--everyone has described it as either movie theater butter, or butterscotch. It seems to only be present in the first pour of the...

trying to put together a PC fan stir plate, and wondering which rheostat I need...how many ohms? how many watts? I see 25 ohm, 3 watts and 5 Mohm, 2 watt...which one, and why? thanks :mug:

...retention, that is my head retention has been crap lately--not sure for how long exactly, but at least 4 or 5 brews running. to answer the first question, it's not my glassware. no issues with my friends' homebrews, or commercial brews. I typically use a single infusion mash in my 10...

just wondering about something...my wife brewed a gruit recently (her first batch :rockin:), and I was wondering what would be the best style if she decides to enter it into the state fair...would it be 21A? It's an all mugwort irish red. thanks! :mug:

Planning a Belgian Golden Strong for an upcoming comp. I'm figuring I'll go simple, and do Pilsner (15 lbs) with ~2.5 lbs or so simple sugar. Planning to use Wyeast 1388. I'm hoping to get this to be as authentically "Belgiany" (yes that's a word :D) as I can get it, and have a few questions...

I got a Bayou Classic KAB-6 burner, and would like to convert it to NG. Would this be orifice work: http://www.williamsbrewing.com/HURRICANE-NATURAL-GAS-CONVERSION-VALVE-P2214.aspx Or do I need something different? Thanks in advance!

ok...so I captured some wild yeast in the spring, and grew it up over the summer with some starters, and eventually used it in a test batch of brew (simple--just 2-row and wheat). It was a pretty neutral yeast, with similar to Wyeast 2565. Definitely no lacto character present. I harvested the...

anybody know if I can use a dimmer light switch in place of a rheostat to control stir speed? I've got a few sitting around collecting dust...if I could, it would make my build 100% free :ban: Thanks!

another stuck fermentation thread...hoping for some input. English barley wine, all grain, 5.25 gallon. 23 lbs Marris Otter 0.75 lbs British Crystal 55L 0.25 lbs Crystal 10L 0.25 lbs Pale Chocolate Malt 1.5 lbs light brown sugar 1.3 oz Northern Discovery (10.9%AA) @60 mins 0.5 oz EKG...

ok...I've got a dunkelweizen that's about done, and I was thinking of krauesening to carbonate. I've looked at Braukaiser's wiki, and downloaded his excel sheet for calculations. I forgot to set some yeast aside, so, I'm hoping I can still this. Here's roughly my plan, and I just want to make...