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So I brewed a version of BierMuncher's Ode to Arthur Guiness clone, modified to be a partial mash. The actual mash bill was: 3 lb pale 2-row 2 lb toasted barley flakes 1 lb Roasted Barley Mashed for 1 hour at 154°F and got a paltry 55% Extract efficiency I used Bru'n Water to predict a mash...

I'm thinking about getting a pressurizable fermentation vessel. The problem is, I only have 2 kegs at the moment so when the fermentation is finished, I would probably bottle from the fermentor. As I understand it, CO2 solubility is a function of temperature and pressure. So using a kegging CO2...

I saw this on a shelf at my local pharmacy and I've never heard of it before. It is much cheaper than Madagascar/Bourbon vanilla. Has anyone used it in beer before? What were the results?

So I'm planning a RIS using Wyeast 1728. OG should be 1.099, FG should be 1.029. After aging it for a while I plan on bottling it using CBC-1. 1) Do I need to worry about the CBC-1 eating sugars that the 1728 doesn't? 2) Should I add the CBC-1 a week in advance before adding the priming sugar...

Hi, HBT. Longtime lurker finally signed up for some advice and apologies in advance for what will probably be a wall of text. First some background info. I don't have an outdoor burner so my homebrew adventures are limited to partial mashes in a 5 gallon cooler with partial boils on the stove...