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So, I just moved my kegging operation up to my shop... A woodshop, with loads of dust and crap, and no water supply... I've been using a squirt bottle with a heavy bleach solution to squirt everything, including my fingers. This is not to replace the usual proper sanitation procedures, but...

Hey, all. There's a lot of talk out there about shortening the mash time due to the quality of malts we're all using... I did ten gallons of stout today (getting ready for fall) and I mashed for 45 minutes. Usually, with the same recipe and a 90 minute mash, I get 93% eff. Today, I got 88.3%...

Hey, everyone. I just got a 50 lb bag of Maris Otter malt, and in big, bold letters on the front it says "Crisp Malting." Now, I was at the Mammoth Bluesapaloosa beer fest a couple of weeks ago and a number of brewers were talking about crisp malt... Is this just another name for Maris, or is it...

Hey, what happened to that Bayou Classic burner we were all raving about??? I got one, but I want three, and now a brew-mate needs a couple, too! Have they stopped making the 250,000 BTU model? Thanks, -p

Don't mean to sound like an ingnoramus here but what the hell does "lol" mean? humbly, -p

So, for years I've been serving my beer out of a fridge with picnic taps. I now want a kegerator at the end of my counter in the kitchen. I don't have the time right now to build one and I don't want to throw down 1200 bucks for a commercial one, but the Sanyos look good... any opinions? thanks, -p

So, I've got ten hardcore beer hounds to brew for for a Memorial Day music festival. One of them will bring a keg of Rubicon IPA; I will bring ten gal of stout and ten gal of IPA. I've put it off about as long as I can, therefore, I'm doing two ten-gal batches tomorrow. Why am I posting...

I brewed ten gal of oatmeal stout a couple of weeks ago, and was expecting a final gravity of around 14, but last night when I kegged it it was still at 20. The only unusual thing in the recipe was the 1.5 lb of oatmeal in the mash. My question to y'all is, would that amount of oatmeal in a...

Hey, everyone. I brewed this oameal stout last week and pitched it with American Ale II yeast. It went big for a couple of days then subsided and I replaced my blow-off tube with the air lock.... now, after a week, it's going big again and filling the lock with schmutz, and I'm putting the blow...

So, there I am, in a bar at the Main Lodge, Mammoth Mountain, and lo and behold.... the Pint Glass I've been looking for! And full of beer, too! This is a straight sided, thick walled glass (you know, same shape you get in most places) with a burly thick bottom. Damn near unbreakable, except...

The kid is sleeping, the wife just got home from work, and I just mashed in for ten gallons of oatmeal stout, and I'm so happy I could just sh*t! (There is no point to this posting other than pure, unadulterated joy.) Cheers, -p

Hey, everyone. I'm about to throw some Mt Hood pellets into the primary, and I've never dryhopped with pellets before. I'm going for sort of a mild to medium floral aroma in an IPA with an OG of 60 (TG prob'ly will be around 12 or so). How much should I put in there? Thanks, -p

Hey everybody. I'm not meaning blow my own horn here, but according to what I've been reading here on this sight, my efficiencies are freakishly high... I'm wondering if I'm using the "calculator" wrong (I've been using the efficiency calculator on tastybrew.com), or if I'm just lucky. Would...

I just kegged a batch of this, and it seems somewhere betweeen a pale ale and a nut brown both color and flavor-wise (hoppier than a nut brown). What would y'all call it??? 7 lb Maris Otter 2lb Belgian biscuit 1/2 lb cara-pils 1 oz amarillo 60 min 1 oz cascade 30 min 1/2 oz amarillo...

I want to run this by all of you out there…I drain my boiler right out of the bottom and I’ve always oxygenated my wort prior to pitching by simply cascading it down the side of the carboy. If I’m careful, I get a sheen of wort over about a third of the glass and a fan, or ribbon, in the middle...

I begin heating my strike water this morning and the temperature outside is four degrees F! I got me fingers stuck to the side of me mash tun! (I Know you guys in the midwest deal with this all the time, but for here, this is cold.) No licking the boiler today! -p

I've got two lbs of german pils. (15%) in the batch I'm about to do... Anyone recomend a rest at around 132 deg? Or is the pilsner malt well enough modified to just got to starch conversion temps? thanks, jp

Hey, when you guys use pellets for dry-hopping, do you grind 'em up first or just plop 'em into the fermenter? Do you wait until the fermentation starts, or do you put 'em in when you pitch? thanks- p

I'm sure this question has come up before, but.... I'm about to throw down for one or the other of these... I've read about both, and they seem pretty similar. Any opinions? I've been using an old corona for years but I want a mill that will not pulvarize some hulls while leaving some...

Anyone out there seen a good design (meaning one that drains well, is easy to stir while heating, etc.) for a mash/lauter tun from a fifteen gallon keg? I'm thinking of simply duplicating my boiler, but I'concerned about not being able to stir underneath the hop filter (a stainless-steel...