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Recently picked up a convenient store 2 door freezer. It needs to plug into a 220 outlet…no problem. What I didn't think about was my temp controller. I have a Thermostar controller that i used in an old fridge, but that is a 110. Does anyone know about a temperature controller...

I converted my Stand up Maytag Freezer to a Kegorator. 2 Taps on the door and one hole on the side for the CO2 line. Drilled through the side and immediately a rush of compressed air hissed out. Upon checking the hole, everything was fine. Metal shell, then foam, then plastic shell on...

So. Just keg a 5g batch Hefe. My mash pH was a solid 5.0, underpitched and fermented 75-78 temp. Solid brew day and fermentation. Banana aroma is moderate. Its there, its noticeable and its good beer. :ban: But…I want to take it a step further with this one. Goya Banana Nectar in the...

So. I brewed 10 gallons of my go-to pale ale that i've brew multiple times. The only new thing is we are kegging now. SO....7 primary...14 secondary...2 day for cold crashing. KEGGED it, carbed it, drank it, and hmmmm....doesn't taste like it should. Green like, or muddled flavors...

&*%^@*!!!!!!! This is stupid. Guy's, I've been brewing for 5 years and I just started to keg. I cannot for the life of me can't stop my beer from foaming. I need a keg foaming exorcism! Here is was I have. Fridge temp = 41 Degrees Beer Line = 6.5 Ft Distance = 1.9 Ft...

Brewing for 5 years now, but just started kegging about a month ago. I've got a pale ale that i just finished cold crashing for 4 days @ 35 degrees. Racked to my kegs and are currently being carbed @ 12.5psi in a 36-42 degree fridge. Now when I would bottle conditioned my beers in my...

Brewing a White IPA to celebrate my son's birth. Thinking about a white ipa with a Belgium yeast. 65 IBU and 3 oz of tropical hops through my hopback. I haven't decided yet. I'm concerned about the pH. Does a white IPA with a Belgium yeast need to have a lower mash pH that a typical...

Afternoon. I need someone in Colorado that can punched various holes into three 20 gal pots for me. Does anyone have contact info of someone or shop they have worked with that does/did an excellent job?

So i've got a lambic that has been sitting in my crawlspace for 5 months. I have yet to add the fruit, due to I have to many choice and i'm gun-shy on what to use. I finally took a sample today. And it great, but not that sour. Mind you, i know that the choice of fruit will add to that...

Bottled our Oktoberfest that has been lagering for 4 weeks. Needed the fridge space for our pumpkin ale, so we bottled it so we could move that to another guy's fridge. This is our first lager. We just have been brewing ales for the last 4 years, so we have experience, but not with lagers...

Sent my dad to the LHBS, to pick up 8oz of Amber and 8oz of Honey Malt for an annual pale ale I make to celebrate my daughters birthday…Old man picked up 8 POUNDs each. Now I have 16 pounds of specialty malt and I really don't have a clue what to do with it. We can can make up to 10...

Help me please. Dry Hopping = 0 IBUs So how would I calculate the amount (weight) of hops I would need to dry hop with. Here's my IBU% breakdown: 60 addition - 7.3% 45 addition - 6.2% 30 addition - 12.1% 15 addition - 14% 15min Whirlpool - 9.8% This equals 49.4% IBUs So...

Spring is in the air and i've got lambic on the mind and my dad's peach tree should be producing fruit in 3-4 months. But my question is bottles. I'm looking for 12oz bottles that can withstand the pressure a lambic can produce. Like a champaign bottle…with a bottle cap. Anyone now...

Question. I have my water profile for my city. I run that through the water profile settings. Say I want to target Burton on Trent water. BS software tool gets me my target numbers to treat my water. Excellent! I treat my strike water with whatever chemicals are needed. I add that to mash...

Looking to punch some new SS kettles in the near future. Hoping someone in the CO area has some Greenlee 9/16 & 13/16 punches. Would rather just pay 15 bucks to punch my 3 kettles; can't imagine i would need them after this, but would buy the tools if necessary. thanks T.

I'm splitting a future batch of Robust Porter. One half is going to get racked on Dark Cherries and Cherry Wood. The cherry wood is going to be in the secondary for 6 week. Question is the Dark Cherrie Puree time: How long should the Puree be in the secondary? Not looking for...

Never had this happen before. Racked a american brown ale out the the primary (7days) to secondary yesterday. Took hydro reading. Target OG:1.016; hit 1.014. Awesome. Tasted the hydro: Taste good, felt like it was on the right track. But it smell like crap though. So my...

I've been doing partial mashing since last November, and I love it! And I've generally hit my target OG. But my last 2 brew have been less than desirable. I'm getting 52-65% efficiency. Not to happy with that. I've got a good feeling I'm using to much base malt an not enough dme/lme in...

Finished racking my Brown ale to my secondary from my 6.5 gal glass carboy. After cleaning with oxyclean, using my carboy cleaner 'wand' (the metal rod with blue paddles), then sanitized it. I noticed quite a few stress fractures around the neck which looks like scratches for the carboy...