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I've got a vision for my perfect kettle and that would include a slightly conical bottom with a 1,5" tri clamp port on the bottom. Therefore it would need legs or some solution to stand. Are you guys aware of any kettles like this on the market? 15-20gal stainless only

Hi, I have this water report https://www.hsl.is/wp-content/uploads/2018/12/Heildaruttekt-_Arborg_2018.pdf and I don't see anything in there in regards to alkalinity or bicarbonate. Is there any way to find out approximately from the information in the water report? Thanks!

I saw this(attached picture) in a hotel bar in Amsterdam and thought it was clever for my brew room. Bartender could not help me where to find it and haven't had any luck on Google. Does somebody know where I might aquire it?

Hello everybody! What's the lowest populated town you know of with a commercial/craft brewery? In east Iceland there is a beautiful brewpub called Beljandi in the tiny town of Breiðdalsvík with a population of 139. Curious if this might be the smallest place on earth with a brewery :)

Not by any means a new design but it's just so easy to make and use. Silicone tubing withstands the heat, is flexible and wont break, easy to clean as well. Analog thermometer both for looks and double checking my PID control. Made from 1/2" stainless fittings.

Hi, I have been using Gypsum, Calcium Chloride and Lactic Acid to control SO4/CI ratio and pH of my mash but now I'm going to brew a Russian Imperial Stout. After reading and listening to more information about water chemistry I noted that for darker beers more alkaline(or residual...

Hi, I have been using gypsum, calcium chloride and lactic acid to control SO4/CI ratio and PH and been wondering if I should add epsom salt to meet the magnesium levels of the brunwater profiles I've been using. My water has 1ppm of Mg. Would this be beneficial at all for the mash and final...

I gave a corny keg that has a slight leak from the bottom. I have enough kegs for beers so I was wondering if there is something I can use it for or is it just garbage?

I usually no sparge for up to 1.070 and get around 70% efficiency with my brew in a basket 60min mash+10min mashout. I'm trying to figure out how I should mash for bigger beers in the 1.090+ range. One idea I had was to mash thick for 60min then drain and add rest of the water - let sit...

I'm new to this type of controller(Auber 2352) and just used it for the first time yesterday. I put in the settings I found here on the site and google and auto-tuned. Set SV to 65,5°c but it still heated to around 67°c - just compensated by lowering SV so that PV would be around the 65,5°c mash...

Hi, I have this toggle switch that I'm going to use with my PID controller. I don't have any instructions with it so I'm lost in how to wire it. There are markings on the side with numbers which I put on the attached photo. Any help? :D Cheers!

I just ordered this one and then got second thoughts about the pressure release valves, my current single one doesn't have it and neither does the one at my lhbs.

Using Beersmith - I collected the correct pre boil volume and gravity in my two recent batches and end with the correct post boil volume into fermenter but the batch I brewed last was 7 gravity points low of the estimated 1.097 OG and the one before that estimated at 1.062 but was 5 points...

Sure, I've had a few and decided I would try to make a dip tube for my bottling bucket from an old bottling wand. Armed with a candle I started heating it and bending. It worked all right but obviously it burned and now there are black burn marks and bubbled plastic - yet it's still air and...

Wondering how I should do this. I do full volume no sparge brew in a basket. I'm adding a chugger and pid to control the heat from my element. Should spray the wort over as much area as possible? One stream on top of wort? Immerse in the mash? If immerse in the mash, many holes to stream to...

Hi, I wasn't able to google my way through this one.. Is it positive or negative for the yeast to put it on the stir plate after decanting the liquid leaving a bit behind to get the yeast back in suspension. I did it yesterday and saw bubbles after 4-6 hours in a 1.085og ale.

I'm making a box around my SCR control and I have a fan cooling the heatsink. I've drilled a few holes for the fan to suck air in but I guess I need some holes for it to get out of the box as well? Does it matter where they are? How large do they have to be? How many? I want the "out"...

I'm going to brew 6 gal batch of 1056OG. Going to use a wyeast belgian strain in primary and then add the brett for secondary fermentation . Should I pitch 230b cells with primary ale yeast or just the 100b straight out of the smack pack? Then how much brett is enough after most of the...

Can anyone recommend a second hop to use in addition to Citra in a Wheat IPA? Was thinking Cascade but would like to hear other peoples opinion.

I haven't seen one of these threads before but there are some recipes that breweries have made official or given homebrewers ALOT to work with. I was wondering if we should collect them all into one place? Might be a good way to decide what to brew next