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I tried this strain because it's cheap and a lot of pro breweries are being forced to use APEX by their bean counters. Pro reviews are mixed, to say the least. Some love it, some like it but can't seem to re-pitch it, others are not very kind to it. Of APEX's strains, the pros seem to like their...

Having recently donated a kidney, I’m restricted from lifting heavy stuff for several weeks. A long-standing flaw in my 5-6gal, three vessel apartment brewery is transferring the boil kettle from its position below the MLT for wort collection to its position on the gas range top where it boils...

We've reached the point in the kidney donation process where I need to leave DC and drive back to Portland, OR for a few months so that they can gut me like a fish and get my sister the hell off of dialysis. To do so, I will be saddling up my slow, gay, hairdresser's car (the usual Miata jokes)...

Writer's preemptive strke: Yeah, I know you use R/O water and it's a great way to brew, most good brewers do what you're doing. This thread is about DC water, not R/O water. I've brewed with DC tap for decades. Despite the brain-dead, reflexive jokes, DC tap is amazing brewing water that just...

I saw a link to this on the homebrew deals page. It is quite a deal... Does anyone have experience with this stuff?

I had a very frustrating closed transfer session today. No matter what I did, my closed transfer refused to flow. This seems to happen to me, out of the blue, a few times each year and I would appreciate your assistance in trying to figure out where I'm screwing up. My closed transfer rig is a...

Cripes, that stuff is expensive! And it's only sold by the ounce?! How many batches do you get out of an ounce? I would appreciate any suggestions regarding the most cost effective way to dump Brewtan-B into the many vessels that need Brewtan-B to be dumped into. I think my current fascination...

I thought this was interesting and worth sharing. It's over a week old, so I apologize if this has already been posted--I did check. What a stupidly elegant way of making an ideal pour! You first establish your desired head, then submerge the faucet tip to finish the pour. I like that.

Was doing a bit of rage cleaning in the freezer tonight and found these hiding on the door shelf. They’re at least twelve years old, likely more. I've lost track of a few bags in the past, but I've never seen one inflate. Kinda cool. I think I'll toss it back into the freezer and see if I can...

I managed to get my hands on some OYL-400 Bananza and I'm excited to give it a shake. As a penny-pinching re-pitcher, I've learned that hefe yeasts tend to become blander and blander with each re-pitch. Even under-pitched and temperature stressed, these strains seem to lose character with...