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I'm planning a recipe for my first high ABV beer. I'm working on modifying a recipe for a pumpkin stout I found on Brew Toad, trying to incorporate in some of the spicing blends I use in my favorite pumpkin pie recipe. When I enter the brew recipe into a calculator though I'm noticing that...

I'm slowly upgrading my brewing setup and I'm debating where my next move should be a propane burner/stand or if I should buy a mash tun instead. Currently when I all grain brew I've been doing small 2 gallon batches BIAB style. Now I want to start moving towards traditional all grain brewing...

I'm investigating a freezer purchase for making a fermentation chamber. I have a pantry under the stairs leading up to my apartment that I am hoping will be the new home for this freezer. I'm having some trouble determining if I can get the freezer I want in the space I have to work with...

Can I get some help on selecting a mashing temp for this recipe? It seems to be missing and I'm not experienced enough to know how the mash temp might effect the final beer. http://www.brewtoad.com/recipes/saint-arnold-pumpkinator-clone I'll be doing it as a full volume mash brew in a bag...

I'm making a transition to doing small batches of 'brew in a bag' (BIAB) rather than huge 5 gallon batches. While I'm such a newbie I'd like to be able to brew more often and have less mediocre beer to drink as I get my feet on the ground. One problem I still haven't worked out is how to...