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Made with 11 stainless steel plates that have been fused together with copper solder, the chiller has small channels weaving their way up and down each plate. This creates more surface area for the wort to travel over, and more time for the water to cool the wort down. The Plate Chiller...

yes please and thank you

It has been brewed. I never found any definitive recipes offering much in terms of a starting point for balance. So I decided to start slow by adding one large whole roasted bulb, no oil in roast of course, to a 16 gallon batch. It yielded about two ounces of mashed garlic which I added to last...

I'm from cleveland also and would be interested in the burner and maybe the kettle depending on condition. If you decide you would be willing to split those out let me know how much and brand names.

I have a garlic festival coming up locally and am looking to put a smoked porter with a garlic infusion into competition. I was hoping someone might have some insight on how to do so without an overpowering outcome. So, any suggestions or experience?

i do all full boils. Its not clarity that i am concerned with as much as the "extracty"(for lack of a better term) flavor that i've noticed consistently in all my beers. All brews have tasted great just trying to figure out how to refine the taste a little. Will doing a late addition help with...

I'm making a rasberry wheat beer and was going to try a late addition of my LME. My question is should i add the other half of my LME 20 minutes before the end of the boil and then bring back to a boil and proceed with hop schedule; or should i complete the boil and hop schedule then add LME and...

I'm making a rasberry wheat beer and was going to try a late addition of my LME. My question is should i add the other half of my LME 20 minutes before the end of the boil and then bring back to a boil and proceed with hop schedule; or should i complete the boil and hop schedule then add LME and...

yeah for sure. currently attempting the suggestion above to add dry yeast to sample of beer. now its just waiting time

yes i did mark off my 5 gallon mark

what type of formula would i use to adjust OG after topping off

sweet:tank:

i'm really enjoying the whole homebrewing thing and just curious what i could be doing better to hit my marks. thanks for all of your input

would steeping longer than 30-35 minutes help. sorry for so many questions

not my recipe not looking to go there yet. Recipe is straight out of joy of hb

My wort was at 68F which i adjusted the .002-.003

1 lb. crystal and 1/2 lb. toasted malted barley

Only my second brew, extract, OG supposed to be 1.052-1.056. I ended up at 1.048. Could this be a result of my specialty grains not being crushed well enough. Also i boiled from six gallons down to a little less than five and topped of with water in the fermenter. Should i have tested the...

thanks a lot you've been really helpful. I'll give it a shot

thats exactly what i did. Why would the instructions even suggest a week in prrimary and a two weeks in secondary.