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Can any one here offer me an advice or help in this subject? I have a porter batch that got some contamination, and started molding. At first I thought it was Brit-infected, but in a month time I realized it was not Brit. However, the mold off-flavor is very subtle. I'm planning to flash...

Hi all, Five gallons of porter caught some funk. While this is exciting, we are asking for some advice. This beer was a Parti-gyle, with main beer being Russian Imperial Stout. The grain bill was, for both the RIS and the gyle as follows: 80% base MarisOtter 5% crystal (20 L) 5% chocolate 5%...

Any one has a good experience with comparing Rahr English malt with Maris Otter in recipes like IPA, stout, and Russian imperial stout? The reason I'm asking is that I can get Rahr English malt for about half the price of Maris otter.

Hi all, I have an event happening on Friday (two days from now). I'm pouring beer in this event, but was requested to have a non alcoholic carbonated drink. First thing came to my mind is making 5 gallons of ready minute made lemonade and force carbonating it in a keg. What I need help with...

Hi, I brewed typical flander red ale, 60% continental pilsner, 30% white wheat, small quantity of cra Munich and aromatic. OG=1.055, used the WLP 655 belgian sour mix two vials in 5.5 gallons carboy. At first, it fermented in a tempretature controlled environment, 64F ramping up to 70isF...

Belgian dark strong, 80% Belgian Pale malt, 6% Miunich, 4% Aromatic and 10% candy sugar. Mash 60 minutes @154F. Boil 90 minutes. Added yeast food, chilled to 80 F (could not get it lower) oxygenated for 2 minutes (OG+1.080). Then I put it in the fridge Full blast fridge for an hour just to...

Hello, I bought this low pressure (liquid gas or liquid propane) convertible valve. Installed it wired it to the servo bought the pilot and put it all together on my brew rig. Although it was not easy, but I did all the wiring and connections, and I used an adjustable regulator on my propane...

Hi, Does any one know if aluminum square tubing can take the heat and the wight and beating of brewing? Using aluminum square tubing could be a good idea to make light wight brew stand, and less color changing due to the heat of the burners. I know that it can be welded, but not sure about...

Hi, I recently bought a used 53 gallon whisky barrel. As Murphy’s Law always prevail, the barrel is arriving today (ordered it 3 months ago), and I’m schedules for a surgery tomorrow. The odds are I will not be able to brew anything to fill in the barrel for about 2 months. Mind you I need...

Hi, During winter fermentation need to be warmed up. While I do have a temperature control device with one probe that I can ether put in a thermal well or tape to the side of the carboy. I cant seem to figure out how to deal with two carboy temperature control setuation. I always brew 10...

Hi, I did not see a post specific to Oak barrel cleaning, care and maintenance, so here we go. I'm getting a used wine barrel, a full size one (60 gallons) yep I'm crazy. As of now I do not know how many uses it had, what Oak type and what wine was it used for. But what I need help with...

Hi I'm planing to automate my brew rig. Using a Honeywell UDC1000 PID and a generic water proof RTD probe (pictures attached). But, because I'm not so good at electronics, I did not understand the manual mainly the connection diagram. My questions are: 1- what type of resistor should I use...

Hi, I like real pumpkin in my pumpkin beer, I do not want to start a pumpkin or no pumpkin in the beer thread. I’m wondering if any of you have experimented in cereal mash for the pumpkins. With a cereal mash do I need to bake the pumpkin first to gelatinize the protein? Finally, if a...

Hello, I recently wanted to move a step forward to automating my brew rig. First I wanted to buy and make a temperature controller, I wanted to build a digital thermometer for my MASH tun and HLT, I also need one for my fermentation fridge. So I got from Amazon MYPIN TA 4. I wanted to start...

I brewed a double IPA, 83.3 % 2 row, 10.0 % Munich, 3.3 % caramel 35 and 3.3 white wheat. Used Safeale 04. I pitched in a healthy big starter, fermented starting 63 F moving up to 68F. OG was 1.075, after 2 weeks gravity was 1.022. Did not really think much about it so I racked it up to a...

Actually very slightly fermenting is more accurate. I brewed a Belgian Double on 11/29/13, OG=1.065, pitched a good starter of Lechuof yeast, fermented at 63F for 2 days, 65F for 3 days and then due to the weather could not raise it above 66 or so. Needless, after 2 weeks in the primary...

Hello, I bought a used corker to use in bottling my Belgian style beer. Yesterday as I was using it for the first time, I realized two problems in this corker. Here they are: 1- The bottom of the cork housing, where the cork set ready to be squeezed and pushed into the bottle, is not spring...

Hi, I just brewed a robust porter beer, did 10 gallons, 80% 2 row, some carafe special III, chocolate malt, British C55 and crystal 120. ~45 SRM, 50 IBU and 1,077 OG, used WLP002 I added one Oz of oak chips to each 5 gallons as soon as the fermentation started (at the primary fermenter). I...

Hi, I brewed a strong ale with OG=1.88. Made a good size starter, fermentation temp started at 62F and cranked up to 68 adding a degree or two every day. After reaching 68 I stopped at that and kept the beer in the primary on the yeast (Wyeast# 3522). After two weeks this beer is at 1.32. The...

Does it help? I made a robust porter yesterday, 10 gallons 1.077 OG. using WLP002 I made 3 litters starter. The starter fermented for 2 days and sat in the fridge the third. Decant the starter down to less than 1 liter and I visually divided it between my two 5.5 gallons carboys. Now I feel...