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Marking this recipe for possible use as my first brew in ~2 years. Getting a sack of 2-row and a partial of vienna this weekend in a bulk buy and want to do something simple to get my brain back in gear for the process. This looks easy enough for me to conquer. Just hoping I can get the...

So after not brewing for ~18 months, I need something to jump start me back up. My local club is doing a bulk buy next month and was thinking I would get myself a full sack of something versatile that I could work with to brew several different styles. I am very partial to pale ales and...

if you count the time i let it sit there to cool down for pitching temps, i am nearing infinity. i really need to get myself a chiller...

According to my internet, 20 foot sections are available, not 25. Would you say that is enough tube?

According to my internet, 20 foot sections are available, not 25. Would you say that is enough tube?

So this might not be the best thread for this, but... I am looking at using a similar element (120V - 2000W) for my new setup. But I am at a loss for finding some sort of controller for this. I just want a simple device to shut off my element once the water gets to its desired temp. I'd...

Looking at setting up a sort of 3-tier system, but was curious to know if combining the HLT and MLT was something that has been tried and tested before. I have a chest cooler about to be converted. Would it be wise to add the parts for the MLT and put some sort of electric heating element...

i just kegged mine over the weekend and it fermented out on me to 1.000 how is that even possible?!?!

so i kegged my last batch and had it carbing for about a week. after lugging it up the steps, i went to pour out my first taste and got about 2 ounces of cloudy beer before it stopped pumping. the bits of hops had clogged up the end of the intake tube. after cleaning it out and letting it...

just pitched the yeast for my batch. OG = 1.058 i couldn't get any of the torrified wheat, and i subconsciously stuck the entire pound of crystal 60L into the pot because that's the smallest size i could get at the brew shop. very excited to compare this to the other 3 batches of cider...

^ Yeah, I was considering going to the orchard to pick some out from one of the ones on the list and then taking them to the press that the homebrew club used. I contacted the press and they said they would have no problem filling up my carboys for $4/gal so i might just go with that...

i was considering taking the apples to a cider press to have them done for me. after watching the process last year, i realized that this was not something i was capable of doing myself in an afternoon!

so, i unfortunately had to miss out on the brew clubs cider press weekend, but i really want to get some cider for myself. does anyone know if it would be worth getting a bushel of apples and having them pressed for myself? i have no idea how much cider would make it out of that volume of...

for the record: i racked out most of the cider leaving the sediment and top floaters. checked the gravity to be 0.996 (it was 1.004 at last check ~8 months ago) used the sample as a taste test and found that it was pretty awful. tasted really sour. still smelled like apples though...

yes, the infection appeared to be on top only. and all the yeast was settled at the bottom. the rest seemed reasonably clear.

can the OP provide an update on this? i just went to check on my batch from last fall and it looks like i have some sort of mold/bacteria floating on top. i haven't taken any action yet, but i hoped i might be able to gain some advice on this. here is a photo my first thought was...

oh wow, i didn't even see those older threads pop up in my search. musn't have been looking for the right thing! i'd probably want to stick with 5 gallon batches for now. i figure a larger pot and burner would probably be worth picking up. i was planning on trying to work this setup into...

So after playing around with extract brewing for a while now, i have fully decided that all grain is the way I want to go. My only question is what all do I need to have to make this switch successfully? I currently have the standard starter kit with a couple extra carboys, a 3 gallon pot...

i was hoping someone around here could provide some pointers/suggestions as far as using fresh fruits within a brew. right now i have an extract kit for a wheat beer that i'd love to spice up with some fruit flavor (strawberry, orange, and grapefruit are in the running) major questions...

i guess the rise would be dependent on how much i am willing to bend over to get my beer! i'd say its about 8 feet up to what would be the porch floor, so something upwards of 12-14 feet? i will try and get a better, more accurate measurement after work tomorrow.