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I wanna try my hand at growing and malting a crop of barley, still doing some researching , they have spring barley, winter barley i see they sell winter barley on northern brewer, midwest so i think im gonna go that route worst comes to worst i will produce straw mulch and some compost worm...

I have a never been used morebeer conical for 10 gallon batches w/ thermowell blow off assembly, co2 gauge for closed transfer without gravity i have no use for it, no means of temp control and brew small batches would like to trade for 6 used kegs ball or pin or make a offer pick up only...

Anyone see that coors had to recall some beers? I saw a video of a guy pouring a can of coors and its slime, wtf is up with that? I heard of lambics getting “sick” never saw first hand a sick beer so i dont know but what do you think is causing the coors to be slime? Really weird

i brewed with us05 many of times, but im starting to discover it is not as clean as it is said to be, i get a tart twang from it, i am 100% certain its not contamination, the beer is still tasty and enjoyable but the finish is tart and/or sharp and i get it almost everytime i use this yeast...

Where do you source quality honey online? Only place i can find affordable honey in any decent quantity is costco and something tells me its not great honey to make mead , recommendations would be appreciated, mead is something id like to try

My buddy just went to california and he is in the highland area, he is looking for russian river beers in particular pliny and blind pig, can someone tell me where to buy those beers? so i can tell him, he said he tried bevmo but nada thanks

How do Chinese restaurants have such tender chicken? Wtf

Question to all the serial pitchers and yeast experts, i brewed a 1080 beer and i wanna save the yeast even though it was in a decently high alcohol environment, is it ok to repitch it? Im sure the yeast was stressed a bit sitting in the alcoholic environment but im thinking of putting the cake...

I still will brew a ipa for friends but to me i cant stand ipa anymore, to me they are just crappy, such a hipster style, i actually get annoyed seeing so many ipas at the store , who else loathes ipas? Or am i the only one?

So my silly a$$ put the tilt hydrometer in the fermenter then i went to go get the yeast ready to pitch and forgot i put the tilt in( usually would put it in after i use a 02 stone) and shook the hell out of the fermenter, probably really banged the tilt around 🤦🏻 Whats the chance i damaged this...

Cleaning some bottles today and put them on the fast rack to dry and i noticed some scum in the bottles, im thinking its beer stone, tried to get a picture but wont show, its like water stain with bristle marks, any household items i can use? Vinegar maybe?

Lets go rangers!!! See you soon tampa bay, get ready to lose

What are some strains that would produce duvel like flavors? i was told 1388/570 are duvel yeast i dont buy it, never get anything even close to duvel with those, needless to say i wanna try something else what are some good yeast for bgs besides 1388 or 570? Cheers

Skimming hot break or leaving it in, what do you do and why? I skim cause i have a smaller kettle and it helps lower chances of boil over and from what I researched aids in the shelf life of beer( supposedly) and less trub

What do you all think for adding chocolate to a stout? Im torn between adding real chocolate ,melting it and adding 5 mins left in boil, i also have some hershey cocoa powder too so thinking i should add that instead cause it has less fat and wont kill the head retention as much idk

Im looking at to add a small rims tube to my setup strictly to hold mash temp not for stepping or anything , i mash in a modified mash and boil,lodo and boil in a separate kettle, the M&B swings too wildly during the mash so id like to help fix that, still works and i get conversion but the OCD...

Well ordered some yeast i was gonna add a ice pack but times are rough and I decided to take a chance without one, bad mistake , the pack took a week yo get here and was warm on arrival, if i had to guess only a small amount of the culture is alive if at all, and its an imperial stout i was...

I have a 14 gallon never been used conical fermenter that i would love to sell but cannot find a buyer, it has me wondering if a conical can be used to ferment/ bulk age wine? I am not a winemaker but id like to put it to use, is temp control as important for wine as it is for beer? Cause i dont...

Seems every lodo brewer conditions their malt before milling, i fully grasp that it makes malt pliable, reduces tannins, better filter bed, but does it have any benefits on reducing oxidation in malt compounds? Clearer wort? Is it a critical step in lodo?

I aware that conditioning malt before milling softens the husk making it more pliable, (something about the acrospire? Idk if thats right) creating better filter etc etc, but whats the science behind conditioning that helps reduce oxygen ingress into the malt compounds?