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I received 3 6G buckets of juice Saturday evening and due to unrelated reasons, had to wait until Sunday evening to dose each with 2g of meta. I was planning on pitching yeast Monday evening but unfortunately the delivery was delayed. I went to go check the buckets this morning and one of the...

Picked up some grape juice in a local group buy and attempting my first batches of wine. I've read through some of the guides at more wine and they are helpful but they are written mostly for making wines with the skins. My first question is what deviations do I need to make when working with...

Unfortunately I can't brew indoors even once I go electric...simply no room. However I'm tired of propane and want to go electric. I don't have any available 240 circuits but do have room if I wanted to pay for one...but then I'd need to figure out where to put the outlet as I change brewing...

I've read that many people have had good success with burst carbing a keg with 30PSI at serving temp for 36 hours and then venting and reducing the PSI to serving pressure. What is the reasoning for venting before reducing the pressure? Since it's not fully carbed wouldn't it eventually...

I don't have a fermentation chamber but I do use a combination of swamp cooling with fan as well as immersing the fermenter in a tub of water with the frozen bottle rotation (aka the poor man's fermentation chamber). All my fermenters have thermowells and I'm using inkbird controllers as my...

I have made about 12 custom water profiles in BNW, all of which have resulted in tasty beers according to me and my peers. However when I look at the custom water profiles at the bottom of the water adjustment tab, I just noticed the warning to make sure the cation/anion fields are green to...

I am selling a brand new Intertap Flow Control faucet with growler filler and ball lock attachments. https://www.morebeer.com/products/intertap-sealing-stainless-flow-control-faucet.html?site_id=7 https://www.morebeer.com/products/intertap-ball-lock-spout.html...

So this may be a real dumb question but I can't seem to find any info online about how to measure with a type 3 graduated pipette. Mine is the TC type so I understand there should be some liquid left after dispensing but my question is how to measure the liquid. I would've expected the...

I have an IPA in the fermenter that finished a LOT sooner than expected (36 hours) so I have no gravity points to scavenge O2 during racking. I know the general consensus is to add priming solution to the primary and then rack once activity resumes however I was debating a different approach...

I am using my liquid Calcium Chloride for the first time tomorrow and am a bit worried that my measurement of its strength is off. I was wondering, after getting the treatment where I want it to be in BnW with the grain bill entered, could I then zero out the grain bill (or almost zero it...

I have some spare gear I'm selling. Local pickup only due to the size/weight. 11.5 gallon Cooler MT and HLT http://chicago.craigslist.org/chc/for/6142091121.html 8 gallon heavy duty SS Pot with tri-clad (SOLD) 15 gallon heavy duty SS Mash Tun with tri-clad bottom, Stand false bottom, 2...

I recently upgraded to a 15G SS MT and am looking for a mash cap for not only LoDo reasons but also to reduce my headspace and retain heat better when recirculating. Ideally I'd like to have a recirulation port in it as well as potentially a thermowell (though that is not a requirement as I...

Does anybody have experience with wrapping a wet towel (i.e swamp cooler) around a fermwrap on a carboy? I just tried this and is working but I'm not sure how safe it is considering the fermwrap is an electric heater.

I searched the interwebs but couldn't find any info on this... This is my first time using lactic acid so I just wanted to ensure that I can add it to my water the night before when I add all my other water treatment additions. I don't see why it would be an issue but then again, what do...

Like most brewers, I bought too much early on without a clear plan for what I wanted. Then again, until you have more experience you don't know what you don't know. Anyway, I am looking to make my mash temps more consistent using the existing equipment I own which (as it relates to this...

I've kegged about 6 batches now and have used the following process: - after primary is winding down, I closed transfer to a CO2 purged keg and add my 2nd round of dry hops and force carb at 30PSI at room temp for 2 days - after 2 days I bring pressure down to 12PSI and leave at room temp...

Most of the time when I grab a beer (say an IPA) out of the fridge I open it right away and pour it into a tulip glass. I may take a whiff or two but then I'll let it sit until it warms a bit before drinking it. I was wondering if I am losing too much aroma that way and if it's recommended...

In another thread, I mentioned my process of dry hopping in a keg which consists of performing a closed transfer to a fully CO2 purged keg, opening the lid, quickly dropping my loaded SS hop container in there, quickly closing the lid and then purging with CO2 about 4-5 times at around 30 PSI...

I'm sorry if this has been discussed before but considering the number of threads with aeration and oxygen in them, this proved difficult to search for... Up until now I've pumped wort from my BK into my fermenter through a tube with a siphon sprayer attached to the end. I was hoping this...

I've only done a couple batches using Bru'n Water so still getting the hang of it. Was hoping somebody could look this over so I don't screw up a batch before I even start. Going to brew a Founders style Porter tomorrow...will end up being a 6 gallon batch. Total water is just over 10...