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This was posted on their site today: "After 22 years of serving the brewing community, Homebrew Heaven has decided to close the store due to market changes and other opportunities." Apparently their last day will be July 23rd. And the are offering a 25% discount on everything until the 9th...

So the new single tier stand is here, and i've been researching my options for casters. Long story short, my wife was working for a fabrication shop. I sent them some random plans I found online for a stand, just wanting a quote. They went ahead an just ordered what they needed, and built...

So I recently picked up a KAB6 Banjo Burner when they hit those all time low prices on Amazon a few months back. I have been less than impressed with the overall efficiency when it comes to propane use with my boil keggle, which came as no surprise based off of other reviews. Taking the...

3.09# Wheat Malt (50%) 2.47# Aromatic (40%) .62# Honey (10%) I got this grain for free at a club meeting. Its already mixed together, but is not milled yet. I'm trying to some up with a good 10 gallon batch to include this in. Maybe just add 14 pounds of 2-row and keep it simple with a...

I've been looking into buying/building a single tier, three burner brew stand for awhile now, and am getting geared up to finally do so. I would prefer to have a welded one, but without the knowledge of welding (or access to the gear needed for that matter), I am stuck with the option of...

I had a question pop into my mind while discussing running out of space for fermenters to be stored in the pellicle photo thread. Has anyone had experience with leaving long-term aging mixed fermentation beers in colder areas for months on end? The closet I am storing most of my sours in...

I have a Flanders Red that has been on Roeselare for coming up on a year now. I'm going to be adding some tart cherry concentrate pretty soon. I have read a lot about Roeselare working even better after the 1st generation, but had a couple quick questions. It's my first time reusing a cake, and...

So I am going to be brewing an 11 gallon batch of a golden sour, based pretty closely off of the The Rare Barrel golden base. The TRB grain bill calls for 6% Spelt Malt, which I replaced with additional wheat. It also calls for 6% Special Aromatic. Unfortunately, I didn't note Special, and went...

So a few months back, I brewed a Flanders Red, and opted to go with Wyeast 3763 Roeselare Blend. I went to check on it the other day, as I originally planned on racking it off of the yeast cake into a secondary to avoid off-flavors due to autolysis and such. There is a nice pellicle going...

I brewed a Berliner Weisse awhile back, but got the process for pitching the primary strain and the lacto backwards. Rather than letting the Wyeast 5335 lacto hit the wort first, I pitched the US-05 and let it do its thing. During primary, I realized I got the process backwards, but was still...

First post on HBT after lurking for awhile now. This site has helped me out a lot so far, and I thought i'd share this to help out anyone who is looking into making a fermentation chamber. Well, after dealing with some wonky summer fermentation temp issues, I decided to go ahead with my...