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I am in the process of designing a single tier stand I will be using three burners, two of which are Blichmann top tier burners, the third is a Banjo burner I've had for a few years. I'm running into confusion as to how to mount the two Blichmann burners without removing the legs/windscreen...

I'm brewing up a sweet potato stout this weekend, and plan on adding 5# of roasted, mashed sweet potato..does anyone have any guess as to how much this will effect my OG? I've tried a few recipe calculators, and searches but have come up with nothing..

, I usually force carb but as my LHBS is pretty out of the way I've come to the conclusion I can extend the life of my CO2 tank by natural carbing the kegs. Now I've been told you want to take the normal amount of priming sugar and cut it in half when carbing in the keg. My question is this...

I'm working on a IPA recipe, and was thinking about giving a bit of smoked flavor. I was thinking about smoked malt, now the smoked beers I've had taste like a vile mixture of beef jerkey, and bacon...just way to much smoke!! Does anybody have any ideas on how much smoked malt would give a five...

Did a batch of Kolsch for an upcoming contest, and ended up a full point lower thant my estimated OG...ok I figured I must have made a mistake somewhere, but it'll be a session beer rather than a comp entry..Last weekend made a second batch of a saison recipe I've been working on..AGAIN much...

About a year ago we made a lambic base using the Wyeast Lambic blend. About four months ago we added some Rainier Cherries I had frozen last summer to use in this beer, just to experiment. So I pulled a sample last night, and although I am getting a good funky aroma, there is little...

I've been brewing ales for the past few years, and want to give lagers a try. I'm most likely just going to order a kit from NB, or Austin, or whomever for my first attempt. I'm wondering which would be the best style of lager to start with? For instance would a darker lager like a dunkle...

So I'm sure it's been discussed that this years Bigfoot will be Oak Aged..now I had read that there would only be 100bbl of this delicious nectar available..so I already know that being in the cultural mecca known as Jacksonville, Florida I will not get to try this beer...just not going to...