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I haven't posted in this forum section before, so apologies if it's the wrong spot. If you're like me, you go to brewing company websites now and again, and invariably you have to either type in your date of birth or jump through some other verification hoop to get to the part you want. I got...

I made a batch of two-hearted clone over the weekend and used a starter made from yeast harvested from Two-Hearted bottles. I used two bottles initially on Tuesday and pitched a third the next day. It was really slow going but got much better when I was able to switch the stir bar out (it was...

I built a counter-flow chiller based on Bobby_M's excellent guide and used it to chill a 10 gallon batch of Ed's Haus Pale Ale over the weekend. The leak test with boiling hot water worked beautifully, however once we actually started cooling the wort the flow slowed down to a trickle. It...

Specialty Grains 1.00 lb Flaked Rye (2.0 SRM) 0.50 lb Cara-Pils/Dextrine (2.0 SRM) 0.50 lb Munich Malt - 10L (10.0 SRM) 0.25 lb Crystal Rye (310.0 SRM) 5.00 oz Lemongrass Steep for 60 minutes. Fermentables 6.00 lb Pilsner Liquid Malt Extract (3.5 SRM) (Northern Brewer Pilsener) 1.00 lb...

I followed FlyGuy's instructions here: https://www.homebrewtalk.com/f13/guide-making-frozen-yeast-bank-35891/ recently and whipped up 10 vials of WY1056. Everything seemed to go well but the next day I noticed that the contents of the vials had not frozen. I had them in a smaller cooler with...

So I brewed a sweet stout last night and figured I'd use my new Barley Crusher to crack the specialty grains, right? I did some searching on HBT and found that most people thought the factory setting of 0.39 thousandths was just fine. It never crossed my mind that that applied to all-grain...