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So I had this crazy idea. Wanna hear it? Here it goes. Let's say I dough in my mash at a normal to lowish strike temp of about 130 degrees. Go for a thin mash and let it rest for 10 or 15 minutes to extract the enzymes. Then run off half of my 130 degree runnings immediately and set them...

So this was my first go at homebrew. I planned this brew session two years ago and purchased all of my ingredients to make a five gallon batch of the standard belgian blonde that got such rave reviews. But life did what is does and the arrival twins and the subsequent loss of my wife moved...

Given that the tankless WH is capable of supplying adequate temp and volume, what are the possible drawbacks of "closed" storage of water in a HLT? Does the open nature of a kettle for holding strike and sparge water aid in chlorine dissipation? Will this limit my ability to tweak water...

I have been trying to build up a stock of reusable bottles. I am enjoying a Blue Moon Rounder Belgian Pale when I notice the bottles are twist offs. Crap! Still enjoying the beer but that other bird avoided to stone.

In Jacksonville FL there is a Farmers and Arts Market where local artisans and produce farmers can set up stands (some with water and electricity) to sell to the public. Has anyone here had any experience with operating an informational service for homebrewers that allows the the public to...