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I tried my first solo all grain batch and I failed. May I get some advice from you guys. I am using a williams mash system(Plastic bucket with false bottom, insulation for mash tun, Phils sparge arm and plastic sparge tank). The failure was that I could not get the mash tun to drain. I...

Hey, could I get a recipe for the Expresso stout? That sounds really good and my wife would probably love it!:mug:

You sir, need a higher alcohol content in your beers! :cross: (JK) I keep my beer fridge/ kegerator at ~50-55 degrees F.

Well, Since everbody that had answered by the time I got ready for a beer said "inside is OK" that's where it went! Eventually I will drill a hole in the side and move the 20lb bottle and regulator outside the fridge. Right now I only have one tap on the fridge so only one 5 gal keg on the...

In the past I have done mainly 5 gal brews. However, I now have a keggle, a spare fridge and several Cornie kegs so it may be 10 gal batches from here on out! :D Matter of fact this Sat I am doing a "Intro to brewing for your friends" gathering at my house and plan on 10 gal of All grain...

A friend of mine is moving and donated a Fridge to me :ban: I am making a kegerator out of it. :mug: I have already placed the tap in the door but I am kinda stuck now. Can the Co2 tank/regulator go in the fridge itself or should it go on the outside of the fridge? This is an older...

For the Jockey box idea you could use cooler cold packs instead of ice to cool your cold plate. You would still have to deal with the condensation water but not the larger quantities of water that ice would leave. You could also store your cold plate in a small fridge under your bar. Call it...

I use it in english ales. I add 2 good size pinches 5-10 minutes before the end of the boil. I have heard that if you use to much that it can affect the flavor but I think that you would have to use ALOT to change the flavor of 5 gal in 10 minutes. I think that it works pretty well. it's...

I use the wooden mash rake. It is great! I wouldn't buy one for myself originally but a friend gave it to me for my birthday. I have used it several times and if it gets broken or gets damaged I will go buy another. I may have to look into the Stainless paddles though :D

The irony to this thread is that in the Middle ages. when every castle, inn and farmhouse brewed it's own beer, the women were the brewers. It was all lumped in with the womanly duties of the kitchen.

Does anybody have a recipe (All grain, partial mash or extract) for a Youngs Double chocolate stout clone? Or just a good chocolate stout recipe.

Does anybody have a 5 gallon clone recipe for this beer? Either all grain, partial mash or extract. Berger's chocolate stout had a really nice, kind of silky mouthfeel and a chocolate finish with low to medium hop bitterness. If nobody does then what about just a plain chocolate stout...

I don't have a good way but I have done it in the past. I rinse the bottle, hold it near the bottom of the bottle and give it a good sling downwards. This sticks the widget in the neck, partially exposed. Use a pair of needle nosed pliers to extract the widget.

Then there was the time I tapped my first Cornelius keg in the kitchen. I left the picnic tap in the "Clean Postion" you know, locked open. That cost me probably 1/2 gallon of beer, a night in the doghouse for making a mess plus a night for wasting good wheat Dunkel that had been brewed...

Kegging is like bottleing except that you only have one large bottle to sanitize and fill :rockin: and you can carbonate w/o yeast :ban:

I sanitize my wine corks. I figure that since it is coming in contact with my product, I should try and kill as many of the wee beasties as I can. When I sanitize then I dunk them in a bleach water solution and then rinse them in boiled water just prior to corking. Right or wrong I...

After my kegs are empty :( I sanitize them with a bleach water solution, rinse them and close them up. I then purge them with CO2 and leave them pressurized w/ around 1psi in them.