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A while back, I bought an England Worthside beer engine. However I hadn't realized at the time that it uses a cork seal which degrades rather rapidly. They're not expensive (about 90p each), but unfortunately, Worthside does not have a distributor in the US, nor is their shipping system set up...

I got a deal a while back on some 18 gallon SS stockpots. Since it was such a steal, I got three, but later realized that since I'm only looking to do 10 gallon batches, 18 gallons is kind of ridiculous for a MLT. So I just ordered something more suitable. If anyone wants my never-used...

Like the title says. I see that Bobby has a 240V version of the Chugger pump available and I was wondering if anyone has used it. I'm in the process of collecting parts for my brewery and it seems like this would eliminate the need to split off a 120V line. Any downsides that anyone can...

I'm just now to starting to plan out an e-HERMS system and I was wondering if anyone has tried making a "remote" control panel for their rig. I'm thinking of having all the line voltage stuff in a box under the brew stand and run a small wire bundle to a second, smaller box containing the...

I'm assuming that, like me, a lot of us have a ton of standard pint glasses, but are lacking in specialty glassware. I've seen a few sets for sale out there, but they're expensive and usually include an English pint glass and tulip, both of which I have covered. Looking at some of the online...

I don't know if this is a crazy idea or not, but I'm considering building an electric rig based off of a 3 compartment stainless steel sink like you see in restaurants. For example, $370 (plus who knows what in shipping) would buy me this beast: 48" Stainless Sink If I did my math...

I'm just starting to think about an electric brewery and I was wondering if anyone has hacked a tankless water heater to use in lieu of a HLT? For example, this Rheem is under $200 and claims it can deliver water at 100 deg above ambient at roughly 1 gpm. That's pretty good, but I would...

Although I've been brewing for close to 5 years now, I like to read through the beginners forum in the hopes that I can give something back to the HBT community which has helped me out greatly over much of that time. However, I think there is a cadre of very vocal members who are giving...

I hadn't seen this posted yet, so I thought I'd share: http://www.slate.com/articles/life/drink/2012/05/pliny_the_younger_can_there_really_be_a_best_beer_.html Nothing new in here for most of us, but it's a pretty good write up for a general audience.

I've seen a few questions on here recently regarding cooling wort using an ice bath. I've got an immersion chiller for beer, but when I make stock I use the ice bath method. One day, it triggered a memory from way back in thermodynamics class where they demonstrated that the rate of heat...

With summer rapidly approaching, I was trying to think of a nice thirst-quenching brew to throw in the usual mix of Koelsch, Pils, and pale ales. A beer with some mojito qualities might just do the trick. I was thinking of using straight Marris Otter as the grain bill, mashed hot to retain...

I've got an odd "problem" and I was wondering if anyone else noticed the same thing. When I get down to about a gallon left in the keg, the beer starts to get over carbonated. At first I thought it was the beer slowly reaching equilibrium at a higher carb level than I expected, but except for...

I was hoping that some decoction experts could critique my process on a Marzen I just put in the fermenter last weekend. Pretty much all of the decoction profiles I found included a protein rest, which I understand isn't necessary with modern malts. Instead, I opted to do my normal single...

Hey all, I'm throwing a Mardi Gras party toward the end of Feb. and I was wondering what HBT thinks about beers that pair well with cajun/creole food. My first pils is lagering right now and should be ready to go (if it turns out to be drinkable). I've also got an English IPA that just...

I'm messing around with lagers for the first time, and I was wondering what kind of fermentation times you guys normally see. I'm using Saflager W-34/70 pitched into about 64 deg wort and then immediately placed into a fermentation fridge that gets it down to 52 in about three or four hours. I...

Didn't see this posted yet, so I figured I'd see what y'all think Beer Sommeliers: Why beer deserves the same kind of expertise as wine. - Slate Magazine Personally, I think the idea of a beer sommelier adds a level of pretension that I don't think belongs in beer. That said, there is...

I've been living in Maryland for a while and New Belgium just started distributing to my locale. Last time I had a Fat Tire, I remembered it as a fairly malty beer with just a touch of "Belgianness." However, the couple I had tonight were rather dry and tasted like any of a hundred generic...

One of my favorite things about a Hefeweizen is the flavor of the yeast. That isn't a problem when you can just swirl up the sediment at the bottom of a bottle and pour it in. However, I prefer to keg and within about a week, my Hefes pretty much fall to clear. I tried swirling the keg, but I...

I'm having a barbecue Saturday and I realized that my cream ale wasn't going to carb up in time, so I gave it a shake for a few minutes on the gas. I fined with isinglass when I kegged it, so I expected that I'd just put some chunks in suspension that would rapidly fall out. What happened...

Well, I finally got around to buying a new kegerator and a temperature controller for the old fridge, so now I don't have any excuse not to brew up some lagers in time for Oktoberfest. The question I had is what should I set the temperature at? I know ales typically ferment 5 degrees or so...