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So I have been using Wyeast 1968 for some time now and am trying to figure some things out regarding what I can do as far as options go. It has been a minute since I did any reading on the subject so asking for some help (obviously). The short question is I am trying to figure out what...

Been doing some reading (mostly on here) about mash times and how it effects attenuation and want to open a renewed discussion about the effects of short vs long mash times. So here is my anecdotal evidence based on a brew I did the other day. Hefe (standard procedure) Avg SG - 1.050 FG...

Ran into one today that I normally check every time but my head was somewhere else this morning and I forgot to do. Sparging off a batch of Hefe and suddenly halfway through my pump runs dry, that is when I take a look at the sight glass on the side of my liquor tank and realize it was dry:o...

Just got done reloading my computer after a major crash. Lost all my recipes so I will have to rebuild from recipe sheets which isn't too terrible but there were quite a few I hadn't transferred to recipe sheets yet and are now lost for good :( Back up your brewing software files regularly...

Putting together a recipe for an apricot IPA and had a couple questions about using them. *Using canned I am gathering preference is to drain, rinse then heat to 160 and hold for 10 minutes to "pasteurize". Am I correct on this aspect? *I have also read mixed responses of people adding...

How many gallons is your HLT and how many gallons is your mash tun? Brewing a double today and got to wondering how many have HLTs that are nearly double the capacity of their mash tun for just such an occasion, or how you managed a back to back. I figure for big brews such as Barley Wines...

Was looking through the recipe section for some barley wine recipes to get an idea of what people are using and to learn a bit more about the design of barley wines in general. Just so happens that there is no section for this style, is it tucked away in some sub-section that doesn't show up in...

Mashing in Sounds strange I know but it's the first time in 3 weeks I have been able to do my own mash in. Ended up getting admitted to the hospital on the 24th of May due to severe gallstones and spent 6 days in the hospital undergoing loads of antibiotics and three procedures to remove...

Just heard a rumor they have merged, anyone confirm or deny this? If so surprised I haven't seen a thread on it here...if I missed it then carry on.

We work with a lot of different cleaning chemicals in our hobby and I think at a certain point we marginalize what they are...chemicals. I have been working daily with detergent, descaler and sanitizer for a while now as a brewer by trade. I always was careful with them but aside from minor...

Wondering if they would be a combo that works well together? Planning to use Challenger more as the bittering and some flavor with Citra as a flavor and aroma addition in an IPA. What say ye?

Just passing this along to share and have shared. End the Beer Tax Now! If this is the wrong forum to share this please move accordingly, just trying to get as much support for this as possible.

I have a goood blonde recipe I am wanting to add blueberries to. Looking to have the blueberries have a solid presence but not overpowering (balance and all that) but in looking at various recipes and questions on the topic of blueberries I have seen everything from 1# per gallon up to 4 or 5...

Was just curious if someone makes a rotary style transfer pump that would be food safe (for brewing of course) that is manually operated instead of electric motor? I have been doing some searching around the web and see nothing that fits this bill, just trying to see if anyone knows of any or...

:rockin::tank:

I am brewing an avocado porter right now and was debating on when to add the avacado. Do you usually add it to the mash, during boil or do you dry hop it?

Was enjoying a Black Butte Porter this evening and it suddenly occured to me it didn't taste the same. Earlier in the day I had another beer that tasted less than it should have as well as all my samplings during work. Am I the only one that experiences this occasionally?

I am on a stout kick and am considering designing up an Imperial Chocolate Habanero Stout. Having never used chiles before I was wondering how well they age if this beer sits on the shelf for a year...hypothetically since it isn't yet designed. Anyone have long term aging experience with...

Kind of a twist on the usual question about additions... Adding last ten minutes of boil vs adding in fermenter, is there a flavor difference between the two?

It has been 11 months since I have last confessed this sin. Dumped 60 gallons of beer today:o Not a good representation of product and it was just getting worse as the days went by. I tried to argue dumping it earlier but I got vetoed by the powers that be. Finally the OK came through to...