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I just purchased and received my new Monster Mill MM3 3 roller mill. Any tips? I had been getting low efficiency (grain mill at LHBS doesn't mill well at all). Thanks! Sent from my iPhone using Home Brew

I brewed a 10 gallon batch 2 weeks ago...1.076 OG and it's been sitting at 1.013 now for the last 6 days. Should I repitch or bottle and let age? Wyeast 1762...I pitched two smack packs and it's been sitting at 68 degrees...give or take 1 degree. Thanks for the help all...just want to gauge...

I made a pilsner and overshot my OG...ended up with 1.079. I made a yeast starter but didn't measure up much...basically a few teaspoons of extract and water and she was off. Anyways...it has been 3 weeks at 52 degrees as my gravity is only at 1.020. There is still airlock activity and...

I've seen many people do it...and me and my partners are on that path. Just negotiated the lease for our first location! Sent from my iPhone using Home Brew

Quick question about using hop shots. If each shot is good for approximately 10 IBUs per 5 gallons of wort could I simply use the hop shots in place of my FWH and 60 minute additions? My assumption here is the FWH and 60 Minute additions are only for bittering? Thanks for the help all!

Oh what a treat...

I'm about to brew a new beer with a good buddy...and he have me his favorite malts but no percentages...any suggestions? His malts are: 2 row Rhar wheat,weyerman cara red, weyerman caramunich I, weyerman carafa, castle special b. I am less concerned about the branding and more about the malts...

Just a general question...I brewed a Brett beer about a month ago...it u still sitting in primary and I've steadily been ramping the temp up from 65 to 80. How long would you let this sit before transferring and how long would you let it stay prior to bottling?

A quick question regarding boil times...I wasn't getting the best efficiency so I increased my spare volume and the boil time to 90 minutes. My efficiency has increased but I wasn't sure what other factors I should be aware of hen it comes to the longer boil time? Thanks for any insight.

I'm looking for a shirt that I saw someone wearing at Russian River Brewing Company a while ago. It had a silhouette of a guy holding a beer with a caption that read "Beer, just for infections anymore..." Or something like that. Anyone know where I can get one? Thanks for any help!

Experimenting with a Brett beer and after buying the yeast I'm noticing there is very little cake in te bottom (the same for all the vials). Is this something I should make a starter on or am I better off stressing the yeast when I pitch?

But a few good home brews is going to make it all right. At least she is not as bad as my last boss...who I sometimes couldn't tell is it was a guy or a girl...but a man hater nonetheless.... Hooray beer!

What will the impact be on adding honey at 5 minutes versus flame out?

Can you really go wrong with that combo?

No matter now delicate I am I always end up with trub in the keg...I've been doing a lot of dry hopping. The beers start of great and then go downhill. What kind of off flavors would I expect due to trub in the keg? I'm about to build a beer filter kit and just want to vet the idea first.

Love new toys...could wait to use it...

The pain was worth it...alive...it's ALIVE!

Even though it hurts...I must brew beer!

Happy Friday to all...may your brews this weekend be excellent...getting ready to transfer to secondary...then a mountain bike ride. This is the beer that had a bit of a blow out...last time I will not rig a blowoff tube...now I get to install wood floors that carpet it trashed...

I know there are probably threads about this bit after a 13 hour day,...car died,...I am being lazy. Got home airlock on the floor and wow,...what a mess. I rigged a blowoff tube and just hoping for the best? Maybe nothing got into the carboy to spoil my sweet nectar...?