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Hello, I'm in for the long haul but curious what others think. I'm brewing a wheat beer with a starting gravity of 1.060 and Omega A20 Tropical pitched at 75 degrees. Fermentation chamber set at 78 and activity after 24 hours. Fermentation was never wild and the cleanest fermentation I have...

I was disappointed to find as I recirculated my mash the grain bed temperature was all over the place depending on where I measured it. I built a low speed mixer to help with consistent temperatures. After my one hour mash I will raise the temperature for mash out, shut the mixer off for 15...

Good deal on a Chugger pump. 65 clams and free shipping. https://www.chuggerpumps.com/product/cpps-in-1/

Found these new Cornelius brand secondary regulators for 15 dollars each on Fleabag. Keep in mind they are right hand thread so if you are adding to an existing lefty you will need the adapter Midwest sells for under a buck...

I winged it on a spent grain recipe and hit gold the first time. It was easy and everyone loved it. This makes 4 round loaves and uses no pans other than a cookie sheet. (I line my pans with one of those silicone Silpats but not necessary) You could also substitute some whole wheat flour but...

Hello all, In my equipment entries I have 1.25 gallon loss for trub at the end of my boil. If I change it to no loss it changes the amount of wort I start with. Understandable but why does it not change my final gravity? Lets say I make it some ridiculous amount say 10 gallons lost to trub...

Coming to you straight from the labs at Bell's Brewery is the same house yeast we use in the vast majority of our ales! Interested in brewing a clone of Two Hearted, Oberon, Hopslam or just any style? Look no further and purchase our Bell's House Yeast today in the General Store or online:

If a mash temperature is desired to be 150 and the wort is being recirculated through a heat stick, how is that considered correct? The whole reason for the specified temperature is for conversion to take place as called for by the recipe. The temperature starts to drop and wort is heated to...

So with my RIMS system happily circulating, where should I check the temperature? The wort coming out to the pump inlet? In the grain bed somewhere? Also, what about accuracy of all the thermometers? I buy countless digital thermometers to calibrate my equipment, but how do I know the...

http://elitedaily.com/envision/food/its-finally-happening-there-is-a-keurig-machine-for-beer-and-its-essential-for-summer-video/652254/ This little counter unit will be able to be filled from your keg. Maybe this is posted somewhere else but I just saw it and had to share.

On a high gravity beer with a big grain bill, is it ok to rinse the grains more to get more of the sugars? I thought maybe an extra gallon of sparge and then boiling the wort to the right volume prior to hop addition.

Brewing a Bourbon County clone found here, alcohol pushes 13% and sweeter finish. Recommendation for a yest to use?

I really enjoy the recent release from many of the breweries in my area of Strong Scotch Ales. (I assume that would be the proper classification.) New Holland has the Dragon's Milk, Founders has Backwoods Bastard which I really like. It doesn't look like I will find a successful clone recipe...

I have a high gravity HopSlam clone I bottled a month ago. For the last week I have brought some upstairs to warmer temps and agitated the bottles. Flat out ...flat. I will give it a little more time but if it comes down to it, I suspect a lack of viable yeast at bottling time. Can I add...

Bells Oberon is in full swing at the local pubs and stores and I will be brewing something similar this weekend. After reading many different recipes and borrowing some good ideas from brewers all over the web, I hope to now have a solid recipe. Most everyone agreed to harvest Bells yeast...

If my efficiency is set at 65%, why does BrewSmith estimated pre-boil gravity come in at an estimated brew efficiency of 78%? I have a recipe that has an 8.4 gallon pre-boil volume. The software is set at 65%, so why would it give me an estimate for SG 1.056 when it should be around 1.047...

I am curious to the reason wort is always uncovered when boiling. I understand the need to watch for boil overs but I also see two advantages of being covered. One is less water needed to compensate for evaporation and the other is a covered pot maintains a boil at a much smaller burner...

I decided to build an electric brew kettle that I can also heat my mash water in to a set temperature. Not as cool as a lot of them on here but everything I need for now. I was going to mount it on a swivel tv stand but to save money I just made my PID so it will be remote. I also put a 120...

I just got my order from Northern Brewer. Here is a picture of a handful of my rye malt and white wheat malt. Labeled right on the bags "crushed". It's no wonder why the mash efficiency people are reporting is so low.

I have been planning a high gravity beer (Hopslam clone) and it calls for a starter stepped up from 1L to 2L to 4L. I tried to read different takes on just how to do this and decided to visit the White Labs website to get their take. They only had information on a starter so I e-mailed them to...