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I've been using Brewer's Edge Mash & Boil, between 45 and 50 minutes in the unit shut off due to the thermostat being clogged up, tried everything to clean it out without having to drain the wort with no luck so decided to take the chance and just end the boil there. Does anyone think there will...

Does anyone have a recipe for a good hazy IPA? Particularly one that has that super creamy yellowish color?

I know it's normal for sediments to be present after bottling due to yeast eating the priming sugar. My question though, how do commercial breweries prevent sediments from forming?

A couple of weeks ago I bottled an IPA. They're bottled in 16oz ez cap bottles. A few days ago one broke at the neck due to too high pressure, luckily with the walls of these bottles being so thick it wasn't a full on explosion. I opened another one a day later and it had no carbonation...

I'm currently making a sour, I have some extra wine grape skins so am thinking of throwing those in to make a "red wine flavored sour" (or call it what you want). I would rather not boil the wort with the grape skins in them as to not alter the consistency, can I add metabisulfite after I've...

I have a grundfos hot water recirculation pump I no longer use. Can I use it for wort recirculation and with a wort chiller (with attachments as necessary)?

I'm trying to avoid using a wort chiller simply because water is crazy expensive here. Cooling wort over a longer period of time puts it at risk of bacteria exposure, but what if I put the kettle in an empty chest freezer, not as much to cool the wort faster but more to keep bacteria out?