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Yes, my goal is to establish a pipeline to keep it moving. Can I serve out of the 35 degree freezer or is that too cold? Would I need an additional kegerator?

Ok, I am going to start lagering and I am contemplating purchasing a fridge for the primary ~50F and a chest freezer for the lager stage ~35F. Is this a good setup? Is anyone else doing the same thing or any different suggestions? Much appreciated!

First-off, I would like to point out that this is a variation of a recipe I found here on homebrewtalk @ (https://www.homebrewtalk.com/f67/kings-nutz-imperial-nut-brown-ale-134818/). I modified it to fit the ingredients I was given. Ok, with that said, I brewed this recipe last night and I...

Hello fellow brewers! I am going to be brewing a new recipe and I need some assistance in classifying it. I hope you all can help me. Here is what I will be brewing.... 1# Munich 10 (Crushed) .5# Light Roasted Malt (Crushed) .5# Chocolate Malt (Crushed) .5# Caramel 40L (Briess) .5# Cara...

Ok, so if I'm understanding this right, I've got a partial mash recipe for some sort of Brown Ale. If my calculations are correct, then I would need to mash (soak) my 1# Munich 10, .5# Chocolate and .5# Lt. roast in 1 gallon of water at 150 for 60 minutes. Then, move the grains to another pot...

Great! Thank you all for your help and insight. It is much appreciated. I think I am going to use the Wyeast London Ale 1028. Would that make this a Brown Ale then? When I soak the grains would it be all of them combined or just the Munich 10? Also, I boil using 6 gallons of water normally...

Greetings fellow brewers! I have been given a box of extract homebrew that has been hodge-podged with no instructions. My guess is that it's a brown ale of some sort or maybe a porter, but I do not know what yeast to use or the sequence of the ingredients. Here's what came in the box: 1#...