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Brewmaster 14.5 gallon SS brew kettle with spigot, 4 Big Mouth Bubblers, about 3 cases of bottles, different sizes, about a dozen plastic bottle cases, some old raggedy Coke cases, some nice Falstaff cases, hops spider, immersion coil chiller, "no chill" cube jug, about 70 lbs grain, various...

This thing is not very straightforward, compared to the Tilt. I tried two apps suggested by the website, Ubidots and Bierbot Bricks, no success so far. I messed with it for about 8 hours last night. The best I could do was connect directly to the device by wifi and access a screen that gives me...

Just curious about this.

5 lb - Standard 2-Row (37%) 5 lb - Premium Pilsner (37%) 1 lb - Weyermann Carafoam (7.4%) 0.5 lb - Viking Cookie Malt (3.7%) 25 L similar to a biscuit malt 2 lb - Rolled Oats (14.8%) BIAB mash at 152f 60 minutes 90 minute boil 1 oz Sterling pellets 30 minutes No-Chill 5.5 gallons to fermenter...

So I have some EZ-Cap quart and pint bottles and they are supposed to take crown caps, and they look like they should. And they do, sort of. I am having a hard time getting "Big Red" to cap these. It wants to push itself off the bottle before crimping the cap down. Is there another capper that...

So, there is always a good bit of foam after I mash in. (BIAB) Is the mashing reaction still going, as long as foam is being produced? Should I continue the mash until it stops? If the starch to sugar conversion isn't making the foam, what is? I keep forgetting to get iodine at the drug store...

I was just wondering if there is a homebrewer-friendly method of calculating or estimating a per weight or per volume cell count for a yeast sample or starter or harvested slurry.

As my beers have got bigger, I have had more problems with mash temps. I was grossly underestimating the required mash-in temperatures and having to turn the burner on to bring the temp up, and it would sometimes overshoot my desired temperature. My last brew day was an eye opener. It was a cold...

Crystal vs Caramel-- What is the Difference? What is their Function in the Mash Bill? What is their Effect on an Ale? I am asking because I don't think I fully understand this topic and I am trying to hammer it into my brain cells because those types of malt are I am sure very useful. Right? Is...

So, I was just thinking. If some grain is not fully converted to fermentable sugars, what happens? For instance, let's say I have 15lb of malt in the mash, but at the end of the mash I add two pounds of malt just for flavor and effect. Or I add after a mash-out. Or even in the kettle before it...

I am not a big fan of bottling. If I ever have to do it again, I would really like to get it over and done with, putting it up in half gallon or at least quarts, with crown caps and not flippy tops. But the only half gallon glass growlers I see all take 37mm screw-on caps which I assume are not...

My brew room is in our new house and we don't have internet there, yet, and I am not there all the time to throw a hotspot with my cell phone. In fact, we are going to Arizona Monday morning and we won't be back until the following Monday. I have a batch in the fermenter and it isn't QUITE done...

Does anybody do this? Is this a thing? I have a big pressure cooker and sometimes I can stuff, and it occurred to me that canning a quart of my wort from each batch might be great for the next starter.

It sure would be nice to be able to buy new plastic bottle crates for a reasonable price. I have a bunch of old 24 bottle Coke cases and they hold 12oz bottles just fine. Unfortunately most of my bottles are 16oz flip top and only about a case of 12oz and some 22oz. I have two 12 bottle Falstaff...

I normally keg, and right now I just happen to have almost 6 gallons in the fermenter. So, I am going to bottle at least part of the currently fermenting batch, and bottle condition the bottled part. Assuming 73F beer temperature, if I want 2 volumes of CO2 it looks like I need 0.45133248...

I usually would rather drink my beer than talk about it, but people always ask me what kind of beer it is, so I want to know what style of beer this most closely resembles. This is in the fermenter right now. Mash BIAB 6 gallons 148-146° 60 minutes 10lb Viking pale 2 row 1 lb Briess chocolate...

Just curious what the purpose of mashing out at say 170 might be. Seems like destroying enxymes is counterproductive.

No solid plans here, just sort of thinking out loud. I have too many variables in flux right now as it is, to make such a huge change in my brewing, I think. Maybe NEXT winter. I brew outside, under the carport, in a corner between two brick walls so usually out of the wind, for the most part...

So I see a lot of different mash temps used, from about 140° up to about 158°, and I gather that the same mash bill can give rather different results at one end of that range, vs the other end. Can someone summarize this for me, so I can narrow down my target mash temp? My basic 5gal recipe...

So my basic recipe, whatever style you choose to call it, is 5 gallons from 10lb Viking 2-row pale, 1lb 350 chocolate malt, 2-1/2lb oats, and up til now, 1-1/2lb yellow corn grits, but I am dropping the grits for now. Hops varies but is usually an ounce of Cascade or Helga, sometimes a bit more...