Search results

I had a rough BIAB season here in MN last winter and am having a blast brewing now in the summer but thinking ahead. Does anyone have any input on whether a HERMS or RIMS system would be more efficient in cold winter months? I'm probably setting up in an uninsulated garage and I want more...

Just wondering if there are any insulation materials out there that people have used for their BIAB kettle? I know there is the reflectix that most people end up using or just covering it in a sleeping bag but I was hoping there was another type of heat and water resistant material to make a...

So I recently got a new kettle with a whirlpool valve and a pump to go along with it. I'm using a plate chiller which has had issues in the past so I figured the whirlpool was a good idea to centralize the trub and to potentially use for post boil hop additions. So, questions: How long do...

Howdy guys, my last brewday and my first on my new setup went a little off script for the mash. I'm doing BIAB in a SS Kettle fired with a propane burner and beersmith told me to mash in at 156* which I did. Only problem was that the temp stayed at 156* after mashing in and then continued to...

As a northern BIABer one thing I struggle with is maintaining temp in the winter months (yes, I'm already worried about that...). I don't want to carry my kettle inside and out, don't want to do electric recirculation, and don't want to do some ghetto bungy chord blanket wrap (no offense if...

I'm just getting back into the homebrewing community and was wondering if there are any good homebrewing video blogs, series or youtube channels in the vein of Brewing TV from Northern Brewer. I used to eat that up and wait for every episode and now that I'm getting back in the game it seems...

Hey gang, just getting back into brewing after baby number two and a bunch of home remodeling so bear with me. I just got a new kettle with two ball valves for whirl-pooling at the end. My question is about recirculating the mash here in Minnesota in the winter. I'll be working outside in the...

Hi gang, I felt like I should reintroduce myself since I haven't done anything in here or in the brewing world in ages. Getting older, getting married, having kids, buying a house, remodeling said house.... it all take time away from our favorite hobbies. That said I'm looking to get back in...

Hey fellow brewers, looking for some input on my recipe for my first Oktoberfest I'd like to make. I've consulted Ray Daniel's book a bit and looked at some other recipes as reference. On hand I've got a pound total of C-20 and Biscuit Malt looking for a home so thought I'd toss them in here...

So the girlfriend is picking a bunch of wild blackberry's and trying to get enough so we can do a batch of wine or something with that just for fun. Admittedly we have little experience with wine seeing that we are on our second kit as of now and haven't drank any of our first so help is...

I don't feel like writing this out again so I'll just direct you to my blog posting here: http://inhousebrew.weebly.com/1/post/2012/07/first-attempt-at-malt-conditioning-redheaded-rye-child.html Just curious if anyone had a similar experience with malt conditioning in terms of the...

I was just curious on who has done this. I'm brewing a Red Rye Ale soon with about 28% rye and am going to give it a shot to see if it helps me avoid a stuck sparge. I could also be cool with a tiny bump in efficiency if it happens. We'll see. For those of you who have did you go by the 2%...

Come on everyone, we've all been there. I'm compiling a list of things that often get overlooked for new extract brewers and I'm going to toss them on a website for a stupid technology class I need to take right now. I'm not looking to really cover the boiling process itself because I think...

So we are really struggling with this degassing phase. We've gone through the battery pack on the drill three times now while trying to use the whip thing to degas and there is still pressure building up when we take a sample and shake it up. Is there something I'm missing? We've tried...

So long story short I have this Belgian Abbey II yeast that I don't really want/need because I don't really want a traditional Belgian beer or one of the higher gravity beers that Wyeast suggests for the yeast. I really want a hoppy IPA and I've wanted to try some New Zealand hops so I came up...

So here's the story: I am going to a music festival at the end of July and wanted to make a lightish drinkable yet hoppy beer that I can bottle in two liters and bring into the campground. Laying around I have some 2-Row, Cirta and some San Francisco Lager Yeast from a Cali Common that turned...

I was thinking about doing a Vienna and Citra SMaSH with some San Francisco Lager Yeast I have laying around that I need to use up. Just going to test it out as a small batch first and then use the yeast cake for a Baltic Porter. Just curious as to what your favorite SMaSH recipe has been.

So I've been making small batches of big beers to load up on for the winter lately and tossed this recipe together. I was meandering through Northern Brewer's website and found the Franco-Belges Kiln Coffee malt and tossed it in there because I've never used it. Special B sounded interesting...

So the other day I brewed a Scottish 80 and everything went well until afterwards when we discovered that the digital thermometer was reading about 10-15* higher than it should. This leads me to think that while I thought I hit my mash temps I may not have and actually may have been somewhere...

So I've never brewed one of these before and wrote this recipe basically out of Ray Daniels book but would like any input. I'm going to mash high and pull out a bit of the first runnings to caramelize on the stove top, maybe a half gallon or so. Ingredients Amt Name Type # %/IBU 7 lbs...