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Hey all, I've been brewing beer "garage style" as I call it using modified coolers, a turkey fryer burner, etc. It works great and I'm pleased with the results. However, I'm looking to take it to the next level. We are going good to DIY remodel our basement, and there is a gas line down...

Hey all, I'm looking at brewing in cold weather this weekend (sub freezing), and I'd like to brew a 10 gallon batch in the garage with the garage doors closed. Can I buy one or more heat sticks to boil the wort? I'm at altitude (6500 ft) for what it's worth. Thanks!

The last couple batches of beer I have made have been off by 15 - 20 points of gravity from the recipe. I know the first of these was because I miscalculated swapping a 10 gallon recipe for a 5 gallon batch. However, that was not the case on the last one, although I did measure out the grain...

My wife and I have been looking high and low for a city we'd like to move to (i.e. mindset plus city, etc.) and have eventually settled on staying where we are and improving our existing house instead of moving. Off topic, but it leads to my point... One of our improvements will be a better...

Hi everyone, I have a 5 gallon system, and I am curious how to adjust a 10 gallon recipe in Beersmith 2 to 5 gallons? I've tried in the past and ended up with very watery beer, so I know I'm doing something wrong. Help is appreciated! Thank you!

Hi all, I'm sure this has been discussed before, but I'm looking at options for wine/whiskey barrel aging in terms of homebrew. I'm assuming most barrels (wine, whiskey, rum, etc.) are fairly large, and I've heard of soaking wood chips in wine or alcohol for a period of time and then aging...

Hi all, Anyone know of a Fifty Niner clone recipe? I've been meaning to get off my butt to try to cook up this one, but, after some searching, I'm not finding any recipes.

So I started a little late into the fall brewing this year and went with a modified version of this recipe: https://www.homebrewtalk.com/f63/bee-cave-brewery-oktoberfest-ale-38880/ I upped the grain bill and hops to bring the OG up to 1.081 as I'm looking for an "imperial" style Oktoberfest...

Hi all, I went to brew my first quad today, and it was sleeting and 17*F outside. As a result, my boil never really got to a rolling point and really just barely bubbled. It was a 90 minute boil, and the temperature was about 208 - 212 (fluctuating) with my turkey fryer turned up to full...

Hi all, I have kegged two beers so far at home without problems. Yesterday, I kegged my third beer and this time laid it on the floor and rolled it back and forth for about 20 - 30 minutes. From what I've heard, this helps carbonation. My PSI is set to 13. However, in trying to pour the...

I just finished my first Tripel from cobbling together a recipe through Beersmith. It was around 20 - 25% sugar on the grain bill and used the White Labs Trappist yeast. I wasn't paying attention during the sparge (fly sparge), and the mash tun drained completely... so I winged a pseudo-batch...

In the past, I've used a wort chiller down to about 72 - 74 degrees or so and then pitched the yeast, stuck it in my fermentation chamber, and off it goes. I'm brewing a tripel soon, and I'm curious if I should try to get the wort down into the mid-60s before pitching? Can anyone comment if...

I'm planning on trying my first Tripel soon, and my grain bill looks like this (for 6 gallons): 12 lbs. Belgian Pilsner 0.5 lbs. Amber Candi Sugar (for a little SRM boost) 2.5 lbs. Dextrose Yeast: WLP500 Trappist (fermented at 62 - 64 degrees for 3 - 4 days then raise the temp about a...

Hi all, I'm putting together a Tripel recipe, and this will be my first. Any feedback is appreciated! 10 lbs. Pilsner 2-Row (Belgian 2-Row) 1.5 lbs. Vienna Malt 1.5 lbs. Candi sugar 1.5 lbs. Dextrose 0.75 Saaz 60 min. 0.75 Tettnang 60 min. 1.00 Saaz 30 min. 1.00 Tettnang 30...

Hi all, I'm still a very new brewer (I only have five AG batches under my belt), but a couple of batches back I decided to try my hand at a homegrown recipe. It turned out decent except for two things. One of these is entirely fixable (I goofed on BeerSmith2 and entered in five gallons as...

Has anyone cloned Brasserie des Franches-Montagnes' √225 Saison? I have not yet brewed a saison and want to make one very soon, and this BFM's √225 Saison is probably my favorite representation of the style. I'd like to start with this one and compare against other recipes to...

Space is an issue after I put in a fermentation chamber that holds two carboys. I'm now looking for the smallest way to have 2-3 corny kegs tapped at any given time. Any suggestions? I figure a keezer is probably cheaper than a kegerator, but I'm open to suggestions. Sent from my Nexus 10...

Hi all, I am going this weekend to pick up my first kegging system, and I have a couple of questions: 1. Do kegs need to be refrigerated to carbonate correctly? 2. Are all kegged beers force carbonated with CO2 or are there other methods? I think the answer is "Yes", but I'd like to...

I received a $500 gift certificate for my LHBS plus another $200 cash last night. This morning I'm mulling over the options for taking advantage of these generous gifts. I already have an AG setup with a cooler MLT and another cooler for sparge water plus a brew pot that is a 15 gallon deep...

Hello all, Today is Friday, and I'm planning on brewing a decently heavy IPA (est. OG at 1.075) on Sunday. This was kind of a last-minute concept, and I will be buying my supplies in the morning. The main question I have is regarding the yeast starter. I will be using the WL070 San Diego...