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So I have a rims system and was thinking of using it with plain water as a temp controlled double boiler for cheese making. How bad or great of an idea is that?

Just started the mash on my bourbon county clone to compare with this years upcoming release. It's gonna be tough to let it age long enough

3 thermometers all different readings. Analog glass reads 154 Digital 1 reads 143 Digital 2 reads 145 I'm assuming the analog is the one to trust in this situation but thought I'd ask for more input Thanks in advance

Hello all, I have searched with no luck for a wiring guide for a Berne Rex-c1000 to use as a pid. I'm still a newb when it comes to electrical as far as figuring it out. My plan is to use it for a 120v heating element for a rims tube setup simply to maintain my mash temps. That's all I want...

So I found a jar of yeast in my fridge from some time ago and I'm unsure as to what it is. I'm leaning towards us-05 or wyeast 1028. I made a starter and it's going quite well. My question would be what would a good test recipe be. Maybe a simple pale ale?

Just purchased this thing on amazon after watching a couple positive reviews and after looking for some diagrams on wiring I think I just made a dumb choice. Anyone else have on that can help ease my mind. It'll be for a rims tube.

So I was thinking of putting together a rims tube for mashing to maintain temps, and was curious if I could use an stc1000 to turn the element on. I'm planning on using it on 120volt if that helps. I like the idea but I'm only in the juvenile stages of this one

Well, for Christmas I bought myself a keg setup and have a couple of questions. 1) How do I figure out what the carb pressure should be? 2) is there an advantage to sow carb in the keg vs. quick carb? 3) what is the easiest way to bottle from the keg? (I'm mostly hoping to use this set up to...

I have a feeling that when I get home at 4am I'm going to want a stiff drink but my question is Goose island bourbon county 120 minute IPA Templeton rye I can't decide and would love a good idea of what will be waiting for me

I know, this has probably been asked a million times but my searches has yielded nothing to what i am looking for. i apologize. So after trying several different bourbon barrel aged imperial stouts i have convinced myself that i now want to brew one. i am comfortable enough with my technique...

I'm not sure what to classify this as. What isn't pictured is 10 pounds 2-row. The reason for the dme is to take place of some grain because I don't have a whole lot of room in my cooler tun. Thanks in advance for the input.

I'm going to be making a strong ale(or IIPA not sure what it'd be considered) and was going to add dme to account for poor efficiency in my system/technique. When should I add it? I was thinking 5-10 minutes left in the boil but thought I could get some input from some more experienced brewers

I've had some good starting fermentations, but never this quick and strong. Starting Gravity was 1.080 using wyeast northwest ale at 67 degrees

So I made a strawberry wine for my wife (first wine I have made being a beer brewer) and the current Gravity is at .98 but is tart. Keep in mind I don't like wine so I don't know if this is something that I should expect. I followed a recipe I found online and if needed I can look it up. If this...

Without being able to describe what is pleasantly striding across my tongue I can say this is one of the best beers I have made. I get light citrus, plum raisin, a little pine and honey. Smooth enough to hide the bite of the 12.5% abv. If anyone decides to give this a try let me know what you...

So I'm going to be brewing the off the topper kit by northern Brewer and was curious what the full volume boil should be. If anyone has any insight I appreciate it.

Has anyone used these? I know most of you guys would say go straight to kegs but I really would rather not. Figured I would give this a try but would like some input from people who have used them if anyone has.

So while camping and playing clue, my buddies and i got an idea. A Clue Series. However the one that i am having a hard time with figuring out is one for professor plum. What kind of ideas do you guys have? Mrs. White - White Wheat Colonel Mustard - Lager of some sort Mrs Peacock -...

Can someone recommend a thermometer that I can leave in my mashed tun. The one I have will read fine for 10 minutes then it gets to be about 50 degrees off and stays that way for about a week

I'm making a ryepa and would like to use hops I already have but don't know if they'd go well. 8oz comet 2oz santiam .5 oz magnum