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So I am in need of a replacement motor for my chugger pump. I called chugger to purchase one. After some questions the sales guy told me he could not sell me a motor. He said they just cant do that. I asked him if he could tell me who manufactures the motor so I could find one myself. He said...

So did anybody elses iphone app switch to spanish and now does not let them log in?

So I have this reoccurring theme with my IPA's. After a couple of months from brewing, my hoppy beers start to change. The IPA I have on tap looks like this: 5.5 gallons 12lb pale malt (us) 1lb Munich (gr) .75lb crystal 60L (us) 1.75oz Bravo @ 60min 1oz Amarillo @ 10min 1oz Simcoe @...

So I have been experimenting with brown malt here and there for the past year or so. While I do like the flavor I'm getting with this malt, it just doesn't seem to go with the rest of the flavors in the brew. Most recently, I used it in an oatmeal stout- 8lb pale malt 1.5lb flaked oats...

I'm running a Brutus clone. My sparge water was heating up. After the water reached its set temp the burner shut off. When it fired again this is what it looked like. The burner under the mlt is running fine except for a mini explosion when it cycles off. The solenoid has only been used for one...

I made the switch to oxygen to aerate my wort about a dozen batches ago and ever since I've had problems. My beers are either slow to start fermenting or finish high, or both. I brewed an IPA yesterday and aerated with 02 for a minute and a half at a rate of .6L/min through a 2 micron stone. I...

I just got a flowmeter for my williams oxygen kit. My flowmeter reads from .1 to 1 liters per minute. What is everyone setting these to and for how long?

Hello, I'm having a program written but Im in need of a formula. I need a formula that yields degrees Plato when I know the amount of water and fermentables. I know how to calculate the amount of fermentables needed for a target gravity by using the Plato tables, just not the other way around.

I'm unsure how to calculate degrees plato if I have a known volume of water in liters and a known amount of extract in kilograms. Could someone please help me out?

When I was in Germany, I drank several beers from 10 liter gravity kegs. These kegs accepted the wood taps that you bang in with a hammer. I would love to find one to dispense from my bar top during parties. Also, these were rubber coated, not the wooden ones. If you know where to find these...

Just as the title says. My beers taste great when they come out of the fermenter which I let sit for 2 weeks. Then after 2 weeks of being in the keg I begin to taste lactic acid. This is very odd because I don't do anything different than what any of the kegging tutorials say to do. It's not my...

I am getting bored of using east Kent goldings in my British ales and would like to use something different. When I was in the UK, I drank many ales that had a nice soft flowery/fruity aroma rather than the sharp citrus of EKG. I would like to aim for something like that but I am open to all...

I want to start building up my brewing water from RO water. My only option right now is to buy it in bulk from the grocery store. Since I do not have a water analysis, should I just assume that the water is stripped of pretty much everything?

I will be brewing Jamils dry stout. How much time does it need to condition? Could it be ready in 5 Weeks?

I am brewing with a single tier RIMS. My mash is controlled with a heating element and a PID and the pump recirculates constantly. My mash tun is a keg with a Northern Brewer false bottom. Lately, I have been getting a lot of stuck mashes. This problem has been getting worse over the past 6...

I have a PID and a SSR installed on my RIMS and I smoked the SSR becuase I didn't use a heatsink. Can I use this SSR with 110v ac even though its not listed...

I just used my stout faucet for the first time and I think I have a problem. After I pour a pint, the spout stays full of beer. Anybody else have this problem? Seems like that it would harbor contaminates.

How many volumes of co2 should root beer be? Does root beer need to age if I am using extract? I am really hoping I can have this kegged and ready to go satuday.

Does anyone know how to roast 300l barley to 500l (temp and time)? I can only get the 300l locally and I would like to make an Irish dry stout this weekend.

I am using a sanke keg to mash in currently and my return manifold is setup similar to this. I dont like how the manifold runs through the lid beacuse I cannot check the mash with out having to mess with the manifold. Is anyones set up differently?