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I've read several old posts on here about homebrew clubs buying a pallet of grain. My club is interested in doing this, but after some research it seems that only breweries and homebrew supply shops can purchase grain in this amount from maltsters or distributors. Has anyone found a workaround...

I exclusively make high gravity beers and I'm low on yeast and and money for a while so I'd like to harvest my yeast cakes and use them in a starter. Perhaps even rinse and split them into empty vials and save for the future. I have a 9%abv red ale fermented with Nottingham and a 7% red ale...

My homebrew club is looking to get a logo so I was wondering if anybody knows of a website that has stock logos that you can enter your name into or something else simple that requires no use of photoshop or other programs. Thanks for any help.

I've been brewing a lot with vienna and munich malts, which I've read can have trouble with full conversion on their own. I've asked on this forum and many people have said they have no problems brewing entirely with these malts. My efficiency is always right about 75% but recently it's fallen...

I've been trying to sample different base malts and have been brewing with a lot of Vienna and Munich base malt. Today's brew is composed entirely of 50% Vienna and 50% Munich base malt. I've been having some trouble reaching my OG recently and wonder if this may be the cause. I read that those...

I've brewed three different beers now with Vienna as the base malt. A pale ale, a brown ale and a red ale. The brown ale and the red ale had horrible efficiency around 55% and the pale ale, which used only vienna and no specialty malts, was normal efficiency for me of about 75%. Does Vienna...

I couldn't find a good match on my brewing software and I know my homebrew club will want a name to connect with it so what is this? 5.5 gal all grain Water: 100% RO- Edinburgh water profile(malty ale) Grain: 6lbs Vienna 6lbs Light Munich 1lb flaked wheat...

I have two pounds of quick oats that I plan to mash with 11 pounds of maris otter tomorrow. I've input "flaked oats" in my beer software and it says it has 1.037 potential extract, which I guess is the same as 80% potential yield. Will quick oats be the same? I want to make sure to hit my...

Can someone please show me something better than hose clamps for my picnic taps? I can't find ones small enough at Lowes and it's hit or miss whether or not I'm going to lose gas, which I currently am and can only prevent by turning off that side of the manifold. I can't clamp that tap tight...

I'd like to make a brown ale but I don't have any chocate malt so I figure why not make some. Anyone tried this? How long and at what temp should I use to make a pale chocolate malt?

I'm drinking my first beer brewed with vienna, a Vienna/el Dorado DIPA and its pretty tasty. I've never used the grain or the hop though so its hard for me to get a good read on what I'm tasting. What beers have you brewed with all Vienna base malt and what are your thoughts on the grain?

Should I take my hop bag out of the kettle before boiling or leave it in?

Does brewing software normally take into account the hops isomerization that takes place after the boil? I know hops still provides bitterness as it cools so I'm fairly certain most software won't take this into account because it doesn't know how fast you are cooling. Should I be undershooting...

My homebrew club had a big brew day yesterday where we all chose a partner and brewed a beer that was different in only one regard from our partner's beer as a way to test certain variables. My partner and I brewed an all Apollo IPA. We each used 100% RO water and our recipe, mash temp, etc...

I haven't bottled in a while, but recently started in order to get my beer to homebrew club meetings in it's most carbonated state. I have three different beers bottled and I put them upstairs where it's warmer. Turns out, it's an oven up there. Probably 85F. One of them is a scotch ale that...

I've been working on drying out my DIPAs and I'm really starting to get the hang of it, but something a fellow home brewer told me that I wasn't aware is a stiff mash. I use 1.5 to 1.75 quarts per pound for my mash. I thought that was reasonable. Has anyone heard of a stiff mash creating a...

Does anyone have a recipe for a dry, very hoppy DIPA in the 9-10% ABV range that does not use corn sugar or any other adjuncts. I've been trying to brew one and they've all turned out overly sweet, sometimes undrinkable. I'm trying to find out if it can be done without using any refined sugars.

This was a recipe I thought would finally overcome my overly sweet beer problem, but alas, it's another undrinkably sweet mess. 20lbs two row 1lb crystal 60 1oz warrior(17%AA) 60 min 1oz green bullet (13%) 30min 1oz Simcoe (12%) 30min 1oz green bullet(13%) 15 min 1oz Simcoe(12%)...

As a representative of my homebrew club, I've approached the organizers of a barbeque/beer tasting event about allowing our homebrew club to participate in the event. I proposed that we host a homebrew competition between ourselves and a couple other clubs in the area as well has putting on a...

The yeast we brew with today is the product of hundreds of years of evolution(billions of yeast generations) which is what creates the traditional taste of beer we know today. It is the product of refrigeration and the modern industrial system. Without these props, modern yeast cannot stand for...