Search results

I've been actively all-grain brewing for 6 years and every batch has been chilled using the same copper immersion chiller I built back in 2015. I would like to try brewing a 10gal batch of beer and chilling it right in the brew kettle using nothing but cold winter air. I am able to find...

I started kegging in early 2018. Initially, I had a beat-up old fridge that I converted to a 4-tap kegerator, which served me well for about 18 months. But it was kind of unsightly and was therefore relegated to a dark corner of our unfinished basement. I really wanted a way of serving the...

I've built a "long draw" draft system to get beer from a keezer in the basement up to taps in my living room. I bought a trunk line from Micromatic and would like to cool the beer lines using a propylene glycol loop through the trunk line. The attached diagram shows how it is set up. The...

I'm tired of making guests go downstairs to use my taps so I'm building a walk-up bar in the upstairs lounge area, and putting taps there instead. I couldn't come up with a satisfying way of making a kegerator/keezer "fit" visually into the upstairs space, so the kegs and freezer will stay...

Hi all, I have a concept in mind for a build but I know it will require a pretty good sealing mechanism. I'm wondering if anybody has found/used a general purpose magnetic seal similar to what you'd find on a fridge, that can be cut to whatever shape/size opening you need. I've done some...

I brewed a kölsch last week, based on this recipe: https://www.homebrewtalk.com/showthread.php?t=33548 After chilling and pitching yeast, I realized I had forgotten to add the 5-min hop addition of 1/2oz tettnanger (d'oh!). The last kölsch I made I really hated because it was under-hopped...

I’m interested in trying the technique of steeping dark specialty grains and just adding the “tea” to the boil. Some believe this method takes some of the harshness out of the flavor of the highly kilned grains. Actually, I’ve already tried this with 1lb of chocolate malt on a recent brew and...

For quite a while now I’ve been doing 10gal batches and splitting them between two yeasts, to get some variety. Now I’m looking at ways to get even more “diversity” out of a single brew day, and would like to try the following: - Brew up a 10gal batch to be split between two 5gal buckets -...

The tap water at my house tastes great on its own, but I’ve not had it analyzed for its composition. I’m 10 batches in, and overall it’s been successful. Insofar as it’s even possible to compare a dark ale and a blonde in terms of the “quality” of the...

Anybody familiar with this beer? It's getting to be a favorite of mine and I'd like to make something like it. I'm not experienced enough yet to reverse engineer beers, but I don't think this recipe would be very complicated. A bunch of 2-row (maybe Maris Otter?), maybe a touch of Vienna...

On the weekend I brewed a 10gal stout. Beersmith predicted an OG of 1.062. I split the cooled wort into 2 fermentors, aerated, and pitched Nottingham in one and Windsor in the other, both rehydrated. I probably did it in the wrong order, but after pitching I got around to dropping the...

A friend of mine gave me a beer and said “let me know if you could make a beer just like that.” I’m trying to develop my knowledge in designing recipes, so I got to thinking about it. On the label it said “dark ale,” unfortunately I forget the brand. I poured it into a glass, and it...

Hey all Just thought I’d share my experience with S-04 vs. S-05 yeast. This is more anecdotal than scientific, but I figured there are people out there who may find it interesting. I brewed up a 10gal batch of “Deception Cream Stout” (...

Up until fairly recently, I never even bothered to pour beer into a glass. Now, I homebrew beer, and drink from a glass exclusively. I have examples of many different types of glassware, from classic English pub pints to pilsner glasses to tulip-shaped stemware. I really fancy the...

Back in the early/mid 90s my parents took a crack at "saving money" on beer by going to one of those brew-on-the-premises places where you go in, select a "recipe", mix ingredients together, they do all the intermediary stuff, then you come back later to bottle. I remember my friends and I...