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Hello friends. Since I was last on this forum I have decided to go electric. I am in the middle of my build, wiring my panel up etc... My next step is to start popping holes in my pots. I need a couple of knockouts. One 13/16" and one 9/16" (both need to be chassis not conduit knockouts)...

Hello friends, I decided to make a holiday ale and chose Holiday Prowler from Gordan Strong's book Brewing Better Beer. The recipe does not indicate how to add the honey, Lyle's syrup, or the molasses. I am assuming it needs to be pasturized (at least the honey), and I am guessing it is added to...

Hello friends, I decided to make a holiday ale and chose Holiday Prowler from Gordan Strong's book Brewing Better Beer. The recipe does not indicate how to add the honey, Lyle's syrup, or the molasses. I am assuming it needs to be pasturized (at least the honey), and I am guessing it is added to...

I am trying to decide what brewing software to purchase. I like Beer Tools but have one question. I found the water chemistry section in the recipe pull down, and I can find the different cities whose water they profile, but am unable to see where to make the additions and then see the result of...

Ok friends, now that I have my tun built I am ready for my first all grain batch. I am going to make a brown. I am extremely fond of Lost Coast's Downtown Brown. Wondering if anyone who is familiar with Downtown knows of a recipe that is close. Thanks, j-dub

Friends, after 6 months of extract brewing I am making the transition to AG! I have made a mash tun from a 10g Igloo cooler. I have made a false bottom from a piece of perforated stainless steel and put together some fittings, ball valve etc... I tested it tonight by filling it with a few...

I am making a starter for a Belgian Dark Strong Ale (OG target is 1.075-1.110, recipe on page 244&245 in Brewing Classic Styles). I am planning to pitch approximately 300 Billion cells. I am starting with Wyeast 1762 (100 Billion cells). To get up to 300 billion I was going to build it up twice...

I am brewing a Hefeweizen. OG started at 1.048, currently has been at 1.021 for three days. Was going for 1.008, what can I do to get things moving again? Anyone have any techniques to rouse yeast? Is that what I should do?