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Anybody bought and used this yet? Pros/cons of it? Thx for any feedback

Entering a local competition but trying to narrow down what category my stout is best suited for. I'm thinking the Irish stout or oatmeal. 9lbs of marris otter 1.5 lbs of chocolate malt 1 lb of flaked Oates .5 lbs of roasted barley 2 oz of fuggles White labs 0004 Irish ale yeast Ibus--20 Color...

I have a weird situation with my keg system, it's a 5 tap system, nothing fancy pretty basic system that feeds off on 5 lb bottle, has 5 disconnects and a regulator. My question is what could be causing my kegs to un pressurize when I run out of gas, happened last night and I found the kegs...

Thinking of going with this recipe Thoughts? Pale malt 2 row---8lbs Munich malt--1.5 lbs Caramunich--1lb Smoked malt--14oz Honey malt---8 oz Chocolate malt--5oz Willamette--1oz 60 minutes Dry hop with crispy bacon from oven to taste Sent from my iPhone using Home Brew

Making s wit..,Started mash around 640, started draining around 805pm..,something about a night time brewing session ....anybody else agree? Sent from my iPhone using Home Brew

Is this oxidation or something else? If so do i need to scrub it off? First time seeing it on the walls of keggle Last brew was a Porter and I clean my keggle really well Sent from my iPhone using Home Brew

I have had this burner for about 5 months and havnt really thought about it but I've read other post on how efficient and fast it gets wort to a boil but I'm not seeing that...takes me about 20 minutes to get sparge water from 70 degrees to 155, 70 degrees to boil takes about 40 minutes (7.5...

Third all grain brew...This is what I have let me know if I'm on the right track thanks Batch size: 5.5 gal Boil size: 7.89 11 lbs 2 row 1.5 lbs Vienna malt 1.5 lbs caramel/crystal malt 20l 1 oz warrior 60 min .50 warrior 50 min .50 cascade 30 min 1 oz citra 2 min .50 oz cascade dry hop 7...

Found this cream ale recipe on beersmith, any thoughts? Critiques? Suggestions? Second all grain batch and wanted another simple delicious 5 gallon batch, I scaled this down to 5.5 with beersmith was a 6 gallon Batch Size: 5.5gal Style: Cream Ale ( 6A) Boil Size: 7.50gal Style Guide: BJCP...

Beer smith says to mash in at 14.4 quarts at 158.8 degrees for 60 min with a set temp of 150 degrees Then it says mash out at 7qts of water at 208.5 with set temp of 168 degrees for 10 min Then it says to fly sparge with 3.14 gals of water at 168 degrees Does this seem right? Sort of...

Is beersmith ap/desk top software worth the money or is there a website that has GOOD free calculators? About to do first all grain batch and need some helpful calculators Thx

Guys I'm torn between three burners all at very different price points, bayou classic sq14--50, bayou classic banjo cooker(high output burner)--100$ and the blichmann floor burner--150, I'm looking for a burner to last me a while and that can do up to 10-15 gallon boils, right now I'm only doing...

I used chiller for first time a week ago before I used it I soaked in oxy clean for a couple hours then used it last ten min of boil and noticed an oily residue in beer, so I'm going to brew tomorrow morning and I had the idea to boil it night before to get rid of any more oils it might still...

Due to the storms here in Oklahoma my brew day got shifted a week... I made a yeast starter last Thursday morning put in fridge Friday night and its still in fridge--do I need to do anything special when I pitch this or just bring to room temp and pitch? Also my grains and lme should still be...

I just saw the cool bag advertised for 60 dollars... So I was thinking why not buy a survival blanket wrap the bucket/carboy up in that and add water bottles as needed? It's water proof, light and cheap...anybody see a hole in my idea? Or have a better idea? Tired of my swap cooler and can't do...

I just saw the cool bag advertised for 60 dollars... So I was thinking why not buy a survival blanket wrap the bucket/carboy up in that and add water bottles as needed? It's water proof, light and cheap...anybody see a hole in my idea? Or have a better idea?

Ill keep this short I have a RIS just starting to bulk age, it will for three months... My question is what temps should I keep it at? Its in my closest and temp strip shows 70 degrees Thanks

I brewed a milk chocolate stout from northern brewer, og should be 1.051, I got 1.058 so all was well, I made a yeast starter the previous Tuesday, I added new wort a couple times so I would have plenty of yeast for the fermentation, didn’t have any problems there. I fermented with wyeast...

After fermentation is complete and it's just sitting there letting the yeasties clean up, do I need to maintain fermentation temps? can I take it out of my tub water or does it matter either way? As always thanks for the help

I brewed a milk chocolate stout from northern brewer on 4-13-13, everything seemed to be going as planned and this morning I didn't see any real activity I opened it up and still see a thick head of krausen on top, I guess let me back track I used wyeast smack pack 1332 northwest ale yeast, I...