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This was amazing. Came home yesterday to find that my super thoughtful wife had done this to my kegerator:

Brewing my first lager - an Oktoberfest, the recipe from Brewing Classic styles. Brewing while my two year old is up and about and SWMBO is out all day. Um, wish me luck everyone?

I've been bottling for a year and a half. I'm about to begin kegging. I have two batches almost ready to be kegged: a pale ale tomorrow and a Hefeweizen next week. My setup is as follows: I have a dual body regulator hooked up to a triple valve distributor. I'm running 10 foot 3/16" ID...

Wort or water? I ask because I do split boils (2.75 gallon batches) on my electric kitchen stove. We just moved and our new (still electric) stove seems to be a little more powerful. Heating time has been cut by almost half. I did a test boil of plain old water in my 22 quart pot...

I've had two batches in a row that turned out overcarbed for no obvious reason, and now I'm thinking they might be infected. Both batches tasted fine out of the carboy, but after three weeks of conditioning, they were very foamy. They tasted good, however. I vented both batches a couple of...

If I'm entering a competition (non-BJCP) and the category is SMaSH, would it be frowned upon to use an ounce or two of acid malt just to control pH? I can use lactic acid, but I prefer the malt - I find it easier to calculate the effects. I know it's a very general question and the real...

(I posted this in the recipe section, but got no responses - apologies for the repost!) I'm brewing this combination this weekend for competition. I've never used Nelson before. I'm shooting for something balanced, leaning towards the hoppier side. Right now, it looks like an APA: 1.057 OG and...

I'm brewing this combination this weekend for competition. I've never used Nelson before. I'm shooting for something balanced, leaning towards the hoppier side. Right now, it looks like an APA: 1.057 OG and 50 IBU. I plan on mashing at 154. The thing is, I'm second guessing myself at my...

How's that for a subject title?! Apologies if this has been posted already. http://kottke.org/14/04/how-to-drink-all-night-without-getting-drunk

SWMBO is being gracious enough to consider my moving to kegging even though space is limited in our apartment which we share with our two year old daughter. I'm going a little crazy trying to research a mini fridge that will fit three 2.5 gallon kegs plus a 5# tank. A fridge is preferred so...

Hey guys. Trying to finalize an IPA recipe. Struggling with how much IBU to account for. I'll be doing an hour long hopstand, half of that with temps above 175. My OG will be 1.072. I'd like to aim for 70-80 IBU total. As of now, I've got 31 IBU coming from the 60 minute addition. The...

I brewed a saison with an OG of 1.063 that dried out all the way down to 1.001. It was in primary for 3.5 weeks and in the bottle for five weeks. I fermented at 65 for 24 hours and then let it free rise to 77 and held it there for another 12 days. I tried one last night... Tastes alright...

Bottling two batches last night, I screwed up my second priming sugar addition for my Hop Ranch clone. When I went to add the boiled and cooled solution to the bottling bucket, I opened the lid and discovered a mildly thick syrup... Stupidly, I poured it in anyway instead of redoing it. I...

Just a question: how likely is it that I'm introducing lactic into my beers from my grain bag? I don't do anything more than rinsing it very thoroughly with hot water after each brew. I've never seen any visual signs of infection in the carboy, but my Centennial Blonde has developed a sour...

I'm planning on trying a hopstand for the first time when I try to clone Hop Ranch in a couple of weeks. There's just one thing I'm confused about that I haven't seen clarified. Once I whirlpool the hops in at 180 degrees, do I then try to hold the the temperature there or do I continue...

I brewed a very close relative of Saison d'Raison from Brewing Classic Styles, using Wyeast 3711. My OG was 1.063. I just took my first gravity 12 days after brewday: 1.002. By far, my driest beer (and my first Saison). And it tastes so damn good already! There's really no point to this...

We have a dry erase board in our kitchen that we usually use for shopping lists or to do lists. I decided to do something more entertaining. Every day (or at least until she gets sick of it), I'm going to put up a brewing or beer related term that I'm fairly certain she's not familiar with...

(reposted from BIAB forum) I do 2.5 gallon BIAB batches in a five gallon kettle. When my grain bill gets big enough, I find its necessary to do a dunk sparge. Typically, it would be something like mashing with 3.5 gallons of water, and sparging with an additional gallon - heated to about 168...

Hi folks, I've got a couple of questions. I do BIAB mashes in an aluminum kettle and then do a split boil in two smaller SS pots (my electric stove can't handle a boil in the bigger kettle). My questions are: 1) what is the best way to clean the aluminum kettle, keeping in mind that...

Hey all! I do 2.5 gallon batches in a five gallon kettle. When my grain bill gets big enough, I find its necessary to do a dunk sparge. Typically, it would be something like mashing with 3.5 gallons of water, and sparging with an additional gallon - heated to about 168 degrees. My...