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Just recently switched to electric. Have a 5500 watt element on my Bk about 1.5 inches up from bottom of my 15 Gallon Kettle. After I shut the boil off I recirculate through my CFC back into my whirlpool arm, after about 10 minutes or so I remove the pump from the loop and slowly ramp up flow...

I'm having some troubles understanding the choice and amount of mineral additions in the mash VS the Sparge. Before I started using Bru'n water I would add all my mineral additions to the mash. For the last 10 or so brews with this wonderful program I've followed the recommendations provided...

I bought a new American oak barrel a little over a month ago from a supplier in Ontario Canada. When the barrel arrived everything seemed good and tight so I stored the barrel for a week until I was ready to fill it. A few days before filling I conditioned the barrel using the hot water method...

So Stillwell Beer Bar in Halifax has the list of beers pictured here this Sunday and I'm getting in earlier than most to get first grab at some of them. Obviously the Westy 12 is happening. Any others on the list that are a must? I would love to try them all but it would be difficult to walk...

I am trying to switch from propane to electric to cut down on the amount of travel up and down a set of steps that aren't built to code and I'm sure are gonna result in my death. Currently I am transporting my HLT, BK, MLT, burner, and all the small accessories up and down each brew day. (I...

I've had several of these in the last couple years, you have many when you first start brewing; understanding fermentation, temp control, how carbonation works, what hops actually do and so on. As you continue to brew I find those moments spread out a little further as you dive into the finer...

So instead of this: 11 # Belgian pale malt 1# Munich .5 biscuit .5 c60 .5 special b .5 dark wheat I instead weighed out: 11 # Belgian pale malt 1# Munich 1# biscuit 1# c60 1# special b 1# dark wheat Fermenting with Wyeast 1214 Luckily I intentionally went low on the lactic...

My friends having a wedding and I've made several batches of home brew for it that I'll be dispensing from corny kegs. We can't secure jockey boxes for this event so I'm planning to build a waterproof box with plywood and 2x8 SM insulation panels. The box will be big enough to completely...

Each bay is fed from right to left via forced air from the freezer side of the kegerator. I used three STC 1000's each wired to a heat plate underneath fermentor and a computer fan installed in the 2" foam wall between each bay. The computer fan is installed close to the floor but at the very...

I have 4 kegs that have been under co2 at 12 psi in the fridge at god knows what temp heading up to a cabin this weekend. My friend works for a dispensing company and is borrowing a two tap jockey box that has some lengthy stainless coils inside which he tells me will need beer gas to push. I...

A brewery near my hometown put off a competition recently where they sent a box of ingredients out and every brewer using only that. Pretty friggin cool hey? My plan was for a black IPA, but I'm having some troubles justifying calling something that tastes more like a stout an IPA just because...

I just finished a great week of brewing. Started with some yeast starters 6-7 days ago, stepped it up every couple nights, made up a lacto starter and fermented that out for a couple days. Was my first 10 Gallon batch and Mash ended up taking about 9 hrs in total for all the decoction steps...

Hey, Just wanna run this by someone before I dive in. My shop only has light Munich so I'm trying to get some color in there elsewhere. 5.5 gallon batch 5#'s wheat malt 4#'s light munich .85 #'s caramunich 4 oz carafa 4 oz chocolate malt Wyeast 3068 .75 oz hallertau 60 mins How does...

I brewed a wee heavy on Nov 12, OG 1.085 FG 1.020. Wyeast Scottish Ale yeast with adequate pitch for high gravity ale using Mr.Malty I did 10 days @ 64, 10days @ 58f, then I slowly lowered the temp to about 45 before putting it in the kegerator until sampling it yesterday for a total of 2...

http://www.cbc.ca/beta/news/canada/nova-scotia/wild-yeast-fermentation-big-spruce-brewing-local-beer-1.3906734 An awesome brewery from Nova Scotia, Canada have cultured some local yeast to make a beer produced completely from local ingredients. Sure it's been done before but I'm pumped to try it.

Wanted to post here as a thank you to the HBT crew. Just received the results from the Big Spruce Homebrew competition in Nova Scotia, Canada. I didn't place but my British Dark Mild scored a 37.5 and my Raspberry Sour Doppelbock scored a 36. Considering my last competition I ended up with a...

Although I've been brewing for 6 years and have nearly 100 batches under my belt I've decided that I still would not be able to tell the difference between two SMaSH beers with confidenceLikewise, I would love to really know my malts. So recently I've purchased 6 1 gallon carboys to start...

I'm doing a series of tests to try and learn the flavor contributions of every hop and malt that my LHBS sells. I'm splitting a number of 5.5 gallon batches into 6 brew pots for boil and then into 6 1 gallon fermentors. I'm trying to figure out the best way to calculate the yeast additions...

I've been on this forum almost daily for six years and although I've read almost everyone's stories of terrible batches or massive screw ups I've always felt pretty lucky to not have one of my own. Definitely a few that I've poured out as a result of recipe errors but until last night any...

I do a lot of re-decking of transport trailers which requires the use of 2x10 oak planks. I've always wondered what I could build without a 7 year apprenticeship in coopering (is that a word) for aging in. I realize I'll have to dry my wood for some time first but figured I would get the...