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I'm sad to say, due to health reasons, I'm giving up brewing. As a result, I'm also selling my old Sabco Brew Magic V350MS and Chill Wizard. They are paired together as a turnkey pilot brewery or for the super-enthusiast homebrewer. I've also equipped stainless steel adapters and polysufone...

Today is a sad day. I couldn't brew today because my 809 has officially kicked the bucket (tested it before brewing, thank God) and efforts to clean the impeller, etc. has made no appreciable difference. I've only had the darn thing for a year. Just to clarify, the application for this pump is...

Last night, I finally brewed a biere de garde I was planning for a long time. Did it as close to the traditional way as possible, using "Farmhouse Ales" as a guideline. Used 6 row barley, grain adjuncts and chaptelizing, as well as homegrown Brewer's Gold and Strisselspalt. I will then follow...

I want to start off by saying I've fermented stinky beers. I've done lagers, I've done Kolsches, I know what a stinky fermentation is... But the Irish I did a week ago smells pretty rank. Something similar to rotten eggs but more like cat farts. Yes, cat farts. The odor has subsided somewhat...

Just got my first grain mill yesterday, a true Corona brand mill. Sure, I probably paid a little more for it, but I bought it from a fledgling brew supply store...so, you know beer karma, right? :fro: Anyway, I finally got it dialed in to where I want it. Besides making a DIY grain hopper for...

Some of you may be disgusted, some of you may be puzzled and others just plain outraged, but I have a tentative idea for an experimental brew. After make some inconic Belgian favorites true to form, and others to my personal liking, I've decided I'd like to step all over style guidelines and try...

I just made a partial mash beer as an exercise, since it's been a long time since I brewed last. Well, I think I'm rusty. I must have pitched some old, non-viable yeast because after 18 hours, I'm smelling vegetable odors with no activity other than the slightest beginning of kreusen. My...

Some of you may recall my thread from a month or so ago where I asked for input on making an experimental sweet and sour beer. A well rounded golden ale for a base with yellow candi sugar for the sweet part and acid malt for the sour part. Well, it worked. I bottled it last night and it's...

This Saturday, I'm going to be doing an all grain batch in my garage. The air temp that day is forecasted for a sweltering 16 degrees. I figure the main things I can do to make sure my brew has every chance of holding it's temperatures and not taking forever to heat up would be to turn on my...

This Saturday, my brew club and I will be doing our imperial stout. Just sat down one night together and we hashed out this recipe. Managed to get everything together for under $50 and that's with shipping. As far as we're concerned, that's a big heck yeah. So, without further ado, enough typing...

Some of you might've already seen my thread for an experimental sweet and sour beer here: https://www.homebrewtalk.com/f12/experimental-sweet-sour-ale-recipe-105143/ The problem is, I got a call from Midwest Supplies and they had to substitute my Wyeast Kolsch yeast with the White Labs...

Some of you may have checked out my earlier thread asking about acidulated malt here: https://www.homebrewtalk.com/f12/tips-using-acidulated-malt-105071/ Anyway, based on that, and a previous hunch, I've whipped up a potential recipe I'm going to make this weekend. Maybe you folks can give...

Since I've never used acidulated malt before, I figured I'd try to learn a little bit more about it since I have an experimental beer recipe in mind that uses it. Of course, I know it's not the same as the sour funk you get from the real bugs for a pLambic, though this beer won't be a lambic...

So I've finally made the jump to kegging. I have a feeling I won't be looking back to bottling too often after this. Since it is my first time, though, I've got a couple of questions and maybe you folks who have been there before can help me out. First, is there a certain amount of time that...

I'm planning to do a Schwarzbier with a potential OG of 1.080-1.090 tomorrow. I only have one packet of S23 and am hoping I can find a couple more packs at the local homebrew shop, which is fairly doubtful. If I'm in a pinch, can I make a 1 gallon starter with my S23 to get the cell count up to...

Some of you may have read my previous thread asking you to evaluate the grainbill for my upcoming schwarzbier. One of the folks in the thread commented on how many dark malts I had (chocolate wheat, roasted barley, black patent) and how much of those I had included. I've kept the usage...

Here's the recipe I formulated, using Jamil's own as a reference point. I know it's kind of big, but that could make it interesting. 6.5 gallon recipe Pilsner Malt 10 lbs. Munich 40 Malt 6 lbs. Chocolate Wheat Malt 1 lb. Special Roast .5 lb. Black Malt .5 lb. Roasted Barley .25 lb. Carafoam...

Since bottling has gotten old fast, I'm thinking of alternatives. Since I'm addicted to the velvety carbonation that comes from bottle conditioning, I'm wondering if I can recreate that, cask-style, in a corny keg. The question, of course, is if I can, what equipment besides the keg do I need...

I'm thinking this would be a good time to start a nice schwarzbier so I can have it ready for the holiday season. Can any lager brewers out there recommend a more "unique" lager yeast by Wyeast that will produce a good schwarz? By unique, I mean more flavor characteristics than your average...

So I brewed another 7 gallons with my Minibrew fermenter. These things are not good and I cannot recommend them. Another batch, another infection. I have never had an infection using bucket fermenters, so I'm fairly sure it's the Minibrew. Some of you may remember my infected Saison that I had...