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Been a whole since i posted. But there is a city wide homebrew group competition coming up. 1 entry per group. The category is munich dunkel, which is one of the maybe 5 styles i have virtually zero experience with. I was hoping the great people here could help. I am looking for...

So...background of this little story can be read here. For the TL;DR crowd, made a stout using the second runnings from a big stout we brewed. Decided we wanted to add cinnamon toast crunch to the beer. made a mini-mash with the cereal and a # of 2 row, waited, mashed-out, boiled, cooled...

Hey everyone. So I know there is plenty of threads about "adding breakfast cereal to secondary" with typical responses of "you should have added it to the mash", so I was thinking there could be a work around. A buddy and I did a large collaboration stout (11gal 1.120OG) and decided to take...

so I am wanting a way to disconnect my RTD sensor from my control panel for ease of use, storage, cleaning, etc. So, I figured instead of wiring my RTD sensor directly into my PID, how about I add a disconnect at the panel. I have seen this guy here at Auber Instruments, but I was just curious...

Hey everyone. So I am designing a simple control panel to modify my current system. The system is a typical 3 burner 1 pump system. The two electric components of the system are going to be 1) the pump and 2) a 120V heating element. The heating element is going to be for an in-line...

Hey everyone. So I am designing a simple control panel to modify my current system. The system will be a typical 3 burner 1 pump system. The two electric components of the system are going to be 1) the pump and 2) a 120V heating element. The heating element is going to be for an in-line...

I am wanting to brew a big boy stout. I want something with that same "fudgey" mouthfeel associated with Side Project's Derivation series. I want the big booze beautifully blended with the soft, sweet mouthfeel and deep chocolate flavor (lets avoid "that's what she said" jokes, god knows i have...

Hey everyone. So, I have read a bit on using barrel staves in beer and from I could see on this forum most are warned against using the staves. If I remember correctly, it was said that the wood provided too much oak character and not enough whiskey/bourbon. I am currently undertaking...

Hi everyone. I am designing a fairly simple HERMS set-up. Right now I am planning on starting off at 1 pump and eventually upgrade to a 2-pump system. I am designing my PID-Controller and wanted to make sure I have the diagram correct. The idea is simple. a 3-way switch for "Auto, Off, and...

Hi everyone, So, I needed coconut for a porter I am doing. I know I can just go and buy coconut flakes, toast em and use that, but I was going through the isles at my international market and found some fresh young coconuts (see below) I figured it could be fun to shave and toast my...

So I have a citrus belgian tripel in primary. My standard tripel, with 1oz of orange peel in the boil. About 9-9.5% ABV. This tripel is always fairly soft on the palate and has a good belgian profile. bittered to 25IBU with american citrusy hops. I am wanting to add something into the...

Hi everyone. I have been reading a lot of the threads people have posted for their motorized mills. I see a lot either use something to stabilize a drill or get a 1/6-1hp motor. The motors are a bit pricey for my tastes, and currently I just grab my drill and away I do, but I would like to...

Hey everyone. I traditionally don't use slants or plates for yeast isolation and growth, but I now have a few reasons (other than just curiosity) to do so. I have what I suspect is a lightly infected culture of a retired yeast strain that I am very partial to. I want to do a culture on an...

Hi Everyone. Looking to make a samoa imperial porter that I am going to age in my rum barrel. I have never used coconut in a beer before though I have had a few good coconut homebrews. I wanted to get some thoughts on this recipe and any ideas of how to get additional caramel flavors. Any...

Hey Everyone. So, I do love myself some belgians, and they are a style I am very familiar with brewing. However, I tend to naturally gravitate towards more BJCP guidelines when it comes to creating a belgian recipe (except for saisons, I like to get creative there). Well, I have come...

Hi Everyone. Brewing up this IPA this weekend and I am going a touch out of my comfort zone when it comes to my hops (normally a simcoe/columus kind of guy). I am adding what I believe could be a slightly responsible amount of hops but, at the same time, I am going for a olfactory bulb...

So, with a big run recently (at least in my neck of the woods) of stouts brewed with horchata flavors (vanilla and cinnamon mostly), in combination with some dessert beers that have phenomenal "dessert" character (Southern Tier Creme Brulee Stout) and Terrapin's Cinnamon roll'd wake'n'bake...

Hi Everyone, So, I have come into possession of a 5-gal rum barrel from a local distillery. I am totally stoked about doing this. But, I am at a bit of a loss as to a style that would be well suited for a rum barrel. I know I don't want to do a pumpkin ale. And I am hesitant to do an...

taking the plunge into sours. Got my hands on a mason jar of trub/yeast wash of EBY020- bug county. After thinking it through, I thought I might do an American Wild Ale, since we are all fancy now and have it as an official BJCP style. I have never brewed a sour before (*read "purposeful...

Hi Everyone. So I have come into possession of some East Coast Yeast's Bug County culture from a yeast trade. I want to do something fun with it, but with everything in it, I am not sure what the profile is going to look like. I know there are a decent number of threads here about bug county...