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All grain brewing just adds another dimension of control that is only needed for certain styles. The mash temp. knob on fermentability / attenuation is a big one for Belgian styles. I have not had an acceptable Saison made from extract. For typical American style ales though, there are lots of...

Greg, There is a club in Albuquerque that meets at the Chama River Brewing company on the first Tuesday of every month (check out NMBEER.org). There are several folks that invite others to brew sessions. Also if you sign up for the Yahoo group "NMBREWERS", there are occasional messages with...

I use a 24 gallon TMS hopper with an inch and a half tri-clover dump and a rotating racking arm. I have the same experience as Yuri with a good bit of yeast sitting on the side of the cone. I use a strap on vibrator (fish tank pump) when I want to knock it down but some remains. With the racking...

BP, I just had some of the 1809 Berliner Wiesse and think is should be pretty easy to pull off. It is mash hopped and decocted to get some IBUs since it isn't boiled. Pretty cool process and a really nice refreshing brew...

For most normal ales, I like the 2 - 2 - keg option. Two weeks in the primary gives the yeast enough time to clean up the mess and start flocculating. It can be faster if you are on top of things but a week in the primary after you hit FG really cleans up the flavor profile. Many anxious brewers...

Thanks, I wanted to try to get most of the bitterness from the orange peel or "alternative orange peel". I have had sone nice wits made with sweet orange peel but the hops were increased to compensate for the lack of bitterness in the orange peel. I think the acid in the kumquats could add...

Does any one have any experience using Orange Marmalade or kumquat skin in a witbier? No local source for bitter orange peel. The Marmalade says rough cut Seville Oranges - sugar - water - lemon juice. The Kumquat peels taste very similar to caracao orange peel. Thanks, EMB

Just as a side note since it is too late on this batch, the recipe calls for steeping flaked oats with no enzymes. This will lead to unconverted starches in your beer. Bacteria love unconverted starches. I wouldn't do this again without some base malt to provide enzymes, flaked oats need to be...

Consider active cooling since water heaters are insulated to retain heat. The bigger the batch the more heat to disapate. Fermentations are exothermic so unless you add a coil and a chiller unit, you will have a huge batch of estery solvent. Hot water heaters can work for a HLT but a fermenter...

In the Wheat beer style series book by Eric Warner, He says this is the traditional way to make authentic bottle conditioned Hefe'. The wort retained is called spiese and is added at bottling time. I did this several years ago and had great results. I saved a growler of wort in the fridge until...

Thanks All, This is a collection of several years of scrap yard hunting. I was able to score many sanke kegs that I made into Keggles and sold to pay for the TMS hopper, pump, fittings, welding and mill. In the end I actually made money building this rig. Although it makes 20 gallons, the day...

Lets see if I can make this work. Stainless Porn

Hello All, I am a fellow home brewing addict. I frequent several boards mostly as a lurker. I heard about this one from the Brewpastor at the NHC in Denver this past weekend. I have been addicted since the mid-eighties and brew 20 gallon batches on a junkyard system. I would love to play in...