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realized it has been one calendar year since I last brewed so going to get back to it this weekend with one change bottling and drinking 5 gallons of mediocre homebrew has lost its luster so am planning on decreasing the amount to 3 gallons and see how that works out, have a couple questions...

my last brew was a maris otter SMaSH and I loved it got me thinking I wouldn't mind using it as my base malt but I'm a cheap bastard and would rather direct my limited homebrew funds towards hops does anyone ever split the base malt between 2 Row and maris otter/golden promise (say 6...

about ~10 batches in and want to start preparing yeast starters (since it seems like the thing to do) I have a stir plate, 1" stir bar, 2L erlenmeyer flask, iodophor, foil, DME and the ability to boil water - that is all the equipment I need right? my concerns at looking over the protocol...

have brewed about +10 all grain batches so far and was hoping for some advice on increasing my mash efficiency if possible I am using a rectangular cooler with a stainless steel braid, after draining the initial mash water I add ~190 degree water, let sit 10 minutes than drain again my...

just brewed my third all grain and need some advice to increase original gravity using a rectangle cooler with stainless steel braid, 3.4 gallons strike water and 5.2 gallons sparge water with 11lbs grain, target OG 1.054 my first two batches were poor, I was trying to fly sparge and I...

howdy, built myself a sweet mash tun using a rectangle cooler and stainless steel braid, have now made two batches and have some issues that I would like some feedback on I am using the two equations from Palmer's "How to Brew" to determine water volumes: Initial Infusion Equation: Strike...

my first partial mash (fourth overall batch) is demonstrating a weak fermentation brown ale, OG of 1.052, wyeast 1056 (first time using it but the snap pack bag was pretty firm when I pitched it) very small krausen after 24hrs, decent airlock activity which died off by 48hrs, still small...

posted this question in the Beginners forum but thought I should put it here as well: new to brew and am unfamiliar on how yeast behave in the carboy trying to justify my transfer into a secondary carboy after fermentation but lots of folks insist there is no need, that 3 weeks in the...

howdy 2nd ever batch is in my secondary (Port O' Palmer) and I had some questions floating around in my head about the timing of these three steps so far my technique is to keep the beer in the primary/secondary carboys for ~3 weeks, I have waited until all the churning is done in the...

living among the hops and decided to take advantage go Jayhawks