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I tried to buy three Blichmann tanks from Midwest Supplies, but my order was canceled, as Blichmann is out of stock and everyone, it seems drop ships them. My LHBS stopped carrying Blichmann. Stout does not have the tanks I want in stock. I'm looking for 15 gallon tanks with sight glasses...

Carboy cleaner please.

I've brewed a blonde ale with 100% pale us 2-row. When bottling day came, the beer was crystal clear and very light colored. After two weeks at room temperature 72* it was nicely carbonated and very hazy from chill haze. I drank one at room temperature and it was as light as it was on bottling...

You really want a thermometer with two adjustments. Mash temperature is closer to boiling than it is to freezing, so I would calibrate it with boiling water.

http://howtobrew.com/section3/chapter14-1.html Your efficiency will suffer being that far off. Also, the sugars in your wort are more fermentable, which means your beers will taste thin and dry.

Can anyone list some commercial examples of the Great American Beerfest's 17A category? 17. American-Belgo-Style Ale A. Subcategory: Pale American-Belgo-Style Ale These beers must portray the unique characters imparted by yeasts typically used in fruity and big Belgian-Style ales – These...

I've got 5 gallons of a Black IPA actively fermenting right now. I've used Citra for bittering and flavoring and added some Amarillo 5 minutes before the end of the boil. My malt bill is 85% maris otter, with some aromatic and special b and a bit of crystal 75. I'm going for something fairly...

Vomit, as you'd imagine, contains a lot of acid, specifically stomach acid, so it may be lactobacillus. If it's sour, I wouldn't throw it away, but I also wouldn't try to use it as a regular malt. Treat it like sour malt. Find or come up with a different recipe. It could end up being a happy...

That is not how you make barley wine.