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A few months ago, thanks to a 3 alarm fire in my building and the resulting layer of greasy soot on EVERYTHING, I tossed pretty much all of my plastic brewing equipment, including my cooler mash tun (that nasty chemical/smoke smell just doesn't seem to come out of plastic). Now that I'm finally...

So I'm looking to trade my spare 5lb aluminum CO2 tank (in great condition) for a regulator similar to this guy: http://www.amazon.com/dp/B004S9B3DC/?tag=skimlinks_replacement-20 Thanks

Hey guys. Hoping to get some advice from some folks who know more about these things than I do. I've been kegging for about 2 yrs but admittedly don't know as much as I probably should about draft systems. Basically, my CO2 tank with regulator attached fell over the other day and the...

Hey guys. Just used this in a smoked porter today and wanted to report back on my impression of this malt since I hadn't really seen it discussed much. Basically its smoke character is extremely mild. I used around 3lbs in a 6 gallon batch and really had to bury my nose in the mash tun and take...

Anybody know where I can pick some of this up? I know it's seasonal. I have a beer that I was planning to brew a little over a month ago with it (when one of the places I buy from still had it) but a new job has really put the squeeze on my brew schedule. I'm now relatively settled in and...

Hi. I'm currently planning my next several brews and just had a couple of questions: If I stabilize a Brett/Lacto fermentation with campden prior to blending with a non-brett/lacto beer will the campden inhibit the sacc sufficiently to cause bottle conitioning issues? Will the brett be...

I'm taking the the tasting exam in two weeks. Any of you guys have any tips that might help me prepare? Thanks

I've been kicking around the idea of doing an all-brett RIS with Brett-B Trois and Brett-C. I've done a number of soured farmhouse ales, etc. but have never done an all-brett fermentation. It's my understanding that brett doesn't attenuate quite as much by itself. So my question is what sort...

So I'm going with the family to Maine (Kennebunk) for a week and want to visit some breweries while I'm there. I'll probably only have time to hit a few. So, apart from Allagash (definitely going), who's making the best brews up there?

I've been brewing a few saisons lately with a mix of 3711 and Fantome yeast/bugs cultured from bottles. Though none are ready to drink yet (just bottled first one, will check it out in about 6 weeks) I've been pretty happy with the yeast performance, attenuation, flavor out of the fermentor...

New evidence from a mishap while making a starter that resulted in several ounces of the substance being flung across my kitchen has proven conclusive: Yes. Yes it is.

So I've got some yeast that I pulled out of a bottle of Fantome going strong on my stir plate right now. It took a couple of days to show any activity but it's looking great now. I'll be stepping this up in a day or two and brewing with it in about a week. My question for those of you who've...

Just curious how many people actually are familiar with the taste of juniper. Reason being, I just got back my score sheet from the NHBC and, while I'm not too disappointed in the score for my juniper brown (35), this is the second competition in a row in which the main flavor descriptor from...

Just finished brewing a milk stout and while rinsing my well-used copper IC I noticed some really shiny spots on it. It quickly became apparent that I could basically just wipe off all of the oxidation on any part of the chiller that had been in the wort. I brew 2-3 times per month and don't...

I just popped the first of what was supposed to be my "Chistmas" beer. It was delicious and I'd like to enter it in an upcoming local competition. However, I'm not really sure which category it should be entered in. Maybe you guys can help. Basically I took my dubbel grain bill and added a...

Brewed an APA a couple of weeks ago using pacman for the first time. I was pleased with the results-1.056 down to 1.012 in under five days using a 1500ml starter. But what really impressed me was its performance on the CDA that I pitched on the APA cake this monday. Within 5 hrs it was at high...

So I'm going to be brewing something soon for Thanksgiving. I thought that a smoked rosemary stout sounded tasty but I've never brewed with smoked malts, never brewed with rosemary and haven't brewed that many stouts (I mostly stick to the various Belgian styles with the occasional bitter or esb...

Just a heads-up to anyone using PBW: Don't leave your auto siphon soaking in it. I left an auto siphon that has been used on four batches and looked brand new in a PBW solution over night (along with some other gear). When I pulled it out it looked fine but when it dried it developed thousands...

Hi. Does anyone have any suggestions for where to find a reasonably priced food grade bucket in the 10-12 gallon range? I suppose I could just use a 10 gallon cooler but would prefer to pick up a dedicated bucket. Thanks, William

So I don't really know if I'm posting this in the right place because I don't really consider myself a beginner but I'm definitely not as experienced as a lot of folks here. My problem is that, after many batches, I've just experienced my first "off flavors" in my beer and I'm trying to...