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Hey everyone, seeing that it’s the middle of winter here in MN I’m getting a little tired of having my burner out on the deck. I am thinking of investing in an electric kettle and need some suggestions. What would you suggest or not suggest?

So here is the run down, I brewed a rye ESB this Saturday and the brew day went without a hitch. I mashed at 151, hit my OG of 1.054 and was able to cool my worth down to 60(F) within about 15 min. I pitched a single pack of WLP 007 Dry English with no starter due to time constraints 37 hours...

I have a bottle of 2015 Le Terroir from New Belgium, anyone have success pulling dregs from these?

Hey all! Here is the meat and potatoes. I have two different beers in the fermenters right now and both are going to be racked onto fruit now that fermentation is complete. One will be kegged the other bottles. I have read that you can use Campden Tablets to make a fruit purée to sanitize the...

Hey all the last 5 brews or so I am consistently coming In a good .009 to .012 below my target (about 62% efficiency). My equipment and methods have stayed the same and I have even played with the grain mill settings at my LHBS. Mash temps are holding consistent in the tun and I have done both a...

Anyone know wear I can get some beer stickers? Just finished a second keezer and need some flare for it!

Recently completed a second keezer and need some flare for it! Direct purchase or link to a site! Let me know!

I am going to be using the Omega Lacto Blend for a kettle sour this weekend and wondering if anyone has had any experience with it? Tips, tricks or things to know? Starter/no starter? Lactic acid to drop pH before pitching? Brew on!

So this is a 5 gallon refillable water jug from my local grocery store. It states on the bottom that is should not be used for any other liquid but from looking online I don’t know why I couldn’t use it in place of a PET carboy. Any thoughts or known issues?

How do you use it? How long do you use it? What do you use it In combination with? How do you not use it? Open to anything and everything!

Hey all, I have recently see a drop of about 10% in my Mash efficiency. In the past I would consistently hit around 73% but in the last to brews that I have done I am right around that 62-63 range. I am using the same 10 gallon igloo cooler with a 5 in. stainless filter attached on the inside...

Hey all! Recently just bought a freezer for fermentation and wondering if anyone has suggestions on a temperate controller? I have done a good amount of reading about different brands/styles but would like to hear from some folks that actual have one or have had a couple to compare. Thanks is...

Hey all, Recently brewed a very large Belgian saison. Primary fermentation want completely fine and I hit my desired OG. When I racked to secondary I pitched a vile of Brett C to give it a funk taste. That also showed activity (slower but steady). Flash forward to bottling, I primed the at 3.3...

Hey all, Now that it's finally warming up here in Minnesota I am going to be trying my hand at a new saison recipe I have been playing with for months. I'm am going to be fermenting with WLP565 Belgian saison yeast in the primary and then racking to a secondary of Brett C. My question is should...

Hello to all you beer loving studs and babes( I'm being kind [emoji12]) I have been living in Phoenix for about 4 years now and have had a lot of success in brewing and the same amount of sub pare brews due to my ability to manage/control proper temp control when my beer when fermenting. Seeing...

Hey all! I am going to start trying my hand at a couple gose recipes that I have developed. Through all that I've read acidic malts and lacto are the suggested methods for getting the sour bite that I'm looking for. I would prefer not using acidic malts so it decided to do a lacto starter...

Hello all, I have been looking around for a couple days now with no luck trying to figure out the process of "combining" beers. What I mean by that is creating two separate beers and then combining them. I have a very solid Rye Ale recipe that I would like to start adding to a couple other...

Hello all, My brother-in-law and I recently brewed a decently big Barley Wine(All-Grain-OG 1.100) and let it sit in the primary for 2 weeks, then racked to the secondary where it has been for just shy of 3 weeks. The problem is I made a rookie mistake of dry hopping(.5 oz East Kent Golding...

Hello all, My brother-in-law and I recently brewed a decently big Barley Wine(All-Grain-OG 1.100) and let it sit in the primary for 2 weeks, then racked to the secondary where it has been for just shy of 3 weeks. The problem is I made a rookie mistake of dry hopping(.5 oz East Kent Golding...