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Must be on the nice list this year. Found an older gentleman on Facebook who I guess is getting out of brewing or got a serious upgrade. He put his whole system up for sale. It’s nothing fancy but major upgrade from my single infusion igloo mashtun piecemeal setup. It’s a 5 gallon horizontal rig...

4.5# 2 row 2# minute rice 0.5# flaked corn Mash for 90 minutes at 152 Balanced water profile .25 oz centennial hops @ 60 minutes 1 tsp glucoamylase in secondary This is a nod to Cream of 3 crop recipe by Biermuncher that my friends all loved and raved over. For me the original recipe had a...

As best I can tell I'm 2 1/2 hours 1 way drive from the closest brewing group, that isn't feasible for me to do even every so often. I haven't run across many home brewers in my area but I know there have to be some around. So I think I want to start a club just to get folks together. I have...

W 34/70 got me down to 1.010 by Sunday on a light lager I'm trying. Moved to secondary, made sure to leave some yeast in the secondary, added 1T of amylase to secondary and 2 days later there is no change in gravity. I have the yeast I harvested from primary I can add in there, also have some...

My work called me today and asked me to brew 10 gallons of beer for our sales meeting usually the second week of December. There is one other guy that brews and he is bring some also so I guess we will have a little competition. I'm not responsible for the entirety of the booze as we will have a...

I brewed a light lager today. In a brew that has to have everything perfect nothing went right. It's a recipe I designed, expected OG 1.033 batch size 5.25g. Expected pre boil volume 6.9g, pre boil gravity 1.024. Went through my steps as laid out by brewers friend, things seemed to go smoothly...

Brewing a lower gravity light lager Friday. It will be my first time with lager yeast. Expected OG is 1.033. Using brewers friend pitch rate calculator set to lager rate it says I only have about half the cells I need. I will ferment at 55. Should I go ahead and make a starter to get the needed...

I brewed the cream of three crops ale a few weeks ago and my friends drank almost the entire 5 gallons in a day, so obviously it was a hit. However I'm wanting to make it more of my own and make a light version of it. I want to change the profile around to give it less corn flavor. My friends...

Not going to post this on the ale recipe forum yet until I have finished it and actually have a decent product to put up there. I brewed the cream of three crops ale a few weeks ago and my friends drank almost the entire 5 gallons in a day, so obviously it was a hit. However I'm wanting to make...

When I'm calculating things in brewers friend for my water additions I will play with the acid additions until I get my mash pH down to 5.2-5.3. Then on brew day I will measure out my mash water amount and start heating then add my salts and acid into the mash water and mash like normal. However...

2L starter around 1.040 on a stir plate. Started at noon yesterday. Checked on it this morning and it bubbled over at some point during the night. How can I avoid this happening again? Using a 2L erlynmyer flask. Last one didn’t do it but the volume wasn’t quite as high. I used 2000ml water and...

I just started harvesting. I saved some Notty from my last batch that I captured out of the bottom of the secondary and just finished a yeast starter yesterday (really as more of an experiment since I don’t plan on using this yeast right away). I did a 1.6L 1.040 starter on a stir plate from...

S-04 in my last 2 beers has been stalling on me right around 1.015. First one had 70% attenuation after 2 1/2 weeks fermentation, second one stalled at the same gravity but with only 64% attenuation and 2 1/2 weeks fermentation. I was always careful to pitch below 80 degrees and rehydrated my...

Any ideas how I can determine or at least make best guess to the actual temp of beer inside keg? Fridge thermometer reading 36 ambient on top shelf right above the kegs. Pulling a pint it is usually right around 32 degrees but I keep my glasses in the freezer so I figure that affects it some...

Looking to connect with other brewers in the Victoria area. I'm jealous of Houston, Austin, and Corpus guys and feel isolated here in the brewing world but don't want to drive 2 hours if I can avoid it. Anyone around in the crossroads area?

5.25 gallon batch 5 pounds American pale ale 3 pounds Belgian pale ale 2 pounds Munich light .5 UK black patent .25 UK pale chocolate Hops 1oz Hallertau hersbrucker 60mins .5oz Hallertau hersbrucker 20 mins .25oz Hallertau hersbrucker 10 mins .25oz Hallertau hersbrucker 5 mins Water...

I keep starsan mixed up in a spray bottle and use it frequently. I also frequently mix up 3-5 gallons of sanitation for my kegs and fermenters. I was curious if I could store sanitizer in a 5 gallon vessel that was left over from cleaning a keg? Would save a lot of money if it would keep for 3-4...

finally got all my pieces together and did my first AG brew today. Turned out really well and was .004 away from target gravity so I’m pretty happy with that. My water calucations were dead on so that was good. Definitely learned a lot. Now I’m deciding on my next batch.

http://www.victoriatx.org/home/showdocument?id=10665 Most info on the last page. Water is fine to drink. I've made several extract batches with tap water without issue but going to AG for my next one. Thank you

just upgraded from picnic faucets to perlicks also added a 2 way manifold. I used to serve at 8psi and the beer had a great head. But now I’m at 12 psi and there is almost no head. The beers are carbed at 2.6. Should I just keep upping the psi one at a time until I get the desired result...