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I have been using my mash tun for many years but think it is time to treat myself to a new one. So… Why don't the igloo 10 gallon mash tuns come with thermometers. I do not know why all the kettles come with thermometers already attached. (at that point you would just be boiling the wort so...

I am having trouble getting the hop aroma out of my pale ale I would like. My beer is clean and drinkable but I feel it is missing the hop aroma I would like. My last attempt generally followed the BYO may june 2005 magazine. I make a large batch, I yield around 65 litres of beer. (Basically...

ok so I am done the first stage and the fermentation is 9 days old with no bubbling out of my bobblers. So I have to add the Brettomyces. Would it be better to get this going in a starter? or just drop it in to the beer and wait. I would prefer to accelerate things (in hopes it is ready for...

I am going to be making a big batch of sierran nevada or summit pale ale clone. My recipes call for crystal of diffirent lavibonds? you know the "darkness" I really do not care if it comes out dark or light as long as it is clean with some nice hops in it. anyways. can i substitue any of the...

I bottled 100 litres of my lambic. The problem is i forgot to add yeast for the two thirds.:( I did remember sugar. Do you think it will carbonate? Thanks for your help in advance. The last third i remembered to add sugar and yeast.

I had 100 litres of 3 year old lambic beer. for about two thirds of the bottling I remembered to add sugar and forgot to add additional yeast.:confused: The other third i remebered both sugar and yeast. Do you think the 3 year old yeasts in the bottles will take to the sugar and carbonate...

anyone have a clone for this??? Regards Richard

Why do some purchased beers give me a hangover? Anyone able to answer this.:mug:

I have a slightly cloudy lager. Anything I can do to fix this, as it is lagering in my keg after the fact. It is not really a big deal but I was curious.:tank: Regards

I have previously made one sour beer successfuly. It finished out to be very close to a berliner weisse. I kept cracking bottles over a year to taste the change. It was a great experience to taste it change very slowly. The one deterent I have is the nine months and the bottling(to get it...

1. One bag of grain (wheat) had alot of moths & you could see the half eaten grains + it was clumping. Easy decision I threw it out. A couple other grain bags (barley) (25kg,52 lbs. half used up) had 4 or 5 moths per bag at the most but I could not find any clumping or half eaten grains...

I have made a copper tube manifold for my lauter tun that I put a cheese cloth around that sits in the bottom of my cooler. I attach the manifold to a plastic tube and send it out the drain. I then electric tape this tube to the plastic drain for a reasonable seal. I want to put a penetration...

Made a lambic waited a year and compared to a purchased bottle. The purchased bottle is significantly more sour. A) I brewed one of these a couple of years ago. For the second Brettanomyces fermentation I put the vile in a starter and then pitched the starter. B) For the last one , the...

I am currently brewing double batches. I complete 3 per day. So I am always trying to find simple equipment to reduce time for each step. I use a 25'-0" 3/8" copper tube with cool water running through it. I purchased a 50'-0" 1/4" tube. For my next evolution in chilling. Having some...

I have completed many many all grains. I was on my third one Saturday & my mash got stuck. I was making a porter. I put in 2 lbs of oatmeal. I believe this is why it stuck. I went to the point of transfering my grains to a bucket with 50 holes at the bottom of it. It got stuck...

I completed a wit and a Gueze comparison at my home brew to commercial bottles. The beer's I have brewed are very close to the commercial brews. The one consistent difference is that I end up with a higher final gravity. You can feel it while your drinking it My Wit is about 1.015. I did...

I completed my first all grain lambic kriek. I completed a double batch & divided in two. On my secondary ferment I pitched half my lambic bruxellus into the beer with cherries just added. Waited seven weeks & bottled. This resulted in a midly sour cherry lambic The other half I pitched...