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So I scored a new keezer and decided for this one, I wanted to use Evabarrier on the liquid side. It can fit 6 kegs but things get a little tight in there so to help make it easier to get kegs in and out, I was thinking about using the right angle connector right off the shank. Has anyone used...

Fermentables 8lb 10oz Pale Ale Golden Promise 1lb 6oz Malted Oats 1lb 5oz Flaked Oats 1lb 5oz Unmalted Wheat 4oz Acidulated Malt Hops (used in whirlpool after souring) 1.5 oz Simcoe (12.8%) hopstand @ 180F for 30 min 1.3 oz Citra (12.8%) hopstand @ 180F for 30 min 2.7 oz Citra (12.8%) dry hop...

So I bought 6 rhizomes for our new house and built planters on top of a hill for them. They've been in the ground for about a month now (Southeastern WI) and don't have any sign of shoots yet. So I dug down a bit to find them and the soil is pretty sopping wet. 5 of the 6 rhizomes look like they...

Just got an email from the AHA that Homebrew Con will be online this year. It might be a great opportunity for those that can't make it to the convention to get in on the action. You just have to BYOB. $99 for AHA members, $133 for nonmembers for 3 days of content...

I'm remodeling my kitchen and when I took down the drywall, all of the outlets were wired correctly (120V) but there was this one red wire that seemed out of place. In the process of adding some more outlets, that red wire got hooked up to a series of outlets. When we checked them, there were...

I have an older Raspberry Pi 2 B and would like to use Tilt Pi on it to monitor fermentation. This model doesn't have built in wifi and I did have a wifi dongle but it crapped out. Is there anyway to hardwire it and still be able to set it up to send data to BrewersFriend and access it from my...

So I got a Tilt hydrometer for Christmas and was excited to use it for my current brew. I calibrated the temp and tared the gravity in water and when I threw it in the wort, I got a gravity of 1.053 as opposed to my hydrometer which was 1.052. Not bad. Day 2 morning: 1.052 Day 2 evening: 1.015...

Now that I look, title may be wrong. We're just talking about Brett here. So I'm already planning a dark saison that I want on tap next winter and it uses the WLP670 American Farmhouse Blend which says "consists of traditional farmhouse yeast and Brettanomyces". Basically it's going to age on...

So I was thinking about pulling the trigger on a used 15 gallon barrel and wanted people's thoughts on my plan. So my plan was to brew and ferment 15 gallons of something big (porter, stout, barleywine) and then transfer it to the barrel to age. What I would like to do is every fall, pull off...

I recently bought the Thermoworks 8689 pH meter along with the calibration solutions. Out of the box, I tried calibrating at 7, then 4, and then 10. Once I did the pH 10 calibration, I get an error that the slope is out of whack. In talking with Thermoworks customer service, they sent me some...

My dad loves his porters and stouts so I want to brew up a porter for the upcoming fall/winter. I scaled this recipe up from a Basic Brewing episode: It ends up being almost 7% black patent and I know it has a reputation of being ashy and I'm wondering if I should sub de-bittered black malt...

Last Saturday on Jan 5th, I brewed up the following saison: 3.3 lb Wheat LME 3.3 lb Rye LME 1 lb Belgain Candi Sugar 2 oz Mandarina Bavaria @ 15 min Wyeast 3711 and Wyeast 3724 OG: 1.055; IBU: 31 I pitched at 65F (and at that time, tasted pretty good) and over probably 4 days brought it up...

Not sure if this was common knowledge but Sierra Nevada has posted a 5 gallon recipe of their Pale Ale on their website: https://sierranevada.com/beer/year-round/pale-ale You may have to plug it into some brewing software to see where the IBUs end up falling as they may be using leaf hops...

I'm a week or so out from bottling my first cyser and plan on doing it into wine bottles. With that being said, should I stabilize with something like campden tablets before bottling? It was in the primary for 3 weeks, fermented down to 0.998 and at the time of bottling, will have been in the...

The latest basicbrewing video has inspired me to make a saison. Their recipe for a 5 gallon batch is as follows: 3.3 lbs Bavarian wheat LME 3.3 lbs Goldpils Vienna LME 16 oz Belgian Candi Syrup 2 oz Mandarina Bavaria for 15 min 3711 yeast (this is what I'm going to use) I had a few thoughts...

I made a cyser and have transferred it to the secondary. I blasted the headspace with CO2 for about 45 seconds. Should I top it off with more cider or will the blanket of CO2 be enough to prevent oxidation?

So I'm looking to brew up a Saison this winter and I'm planning on using 3711. I want to keep the fermentation on the warmer side and with it being in my basement, it gets a little cold. Has anyone use a brew belt on a plastic bucket? I realize it'll just stay on if I plug it in but I'm more...

I put together my first cyser and it seems like the Nottingham is having a hard time starting. The recipe is 5 gallons of cider, 3 lbs honey, 2.5 tsp yeast energinzer and pectic enzyme, and 0.5 tsp of yeast nutrients. It's been about 48 hours since I pitched and based on the hydrometer, I got...

Halloween is over, who cares about Thanksgiving, it's time for Christmas! I'm just kidding about Thanksgiving. We can't just skip the best eating day of the year. But we as homebrewers could always use more brewing equipment. What is on your Christmas list this year? For me, I'd really like...

I would like to try making my first cyser so I went to my grocery store and just as I was about to purchase the apple cider, I noticed that it has potassium sorbate and sodium benzoate in it. So I had to make the walk of shame to put it back. My question is, could I use apple juice...