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So I'm building this portable kegerator... It's unfinished right now (still needs a cover, trim, tap, wheels, handle, etc.) but I've already got a problem and I'm hoping to get some suggestions from you guys (and gals). I scored a free 4x8 sheet of 1/4" hdpe and a sheet of 2" foam so I...

So this is my first attempt at adding fruit to my beer and I have done some searches but it seems that the advice is all over the place so I'm looking for some fresh suggestions. I added blackberries to my blonde ale as fermentation stopped (OG 1.046 and FG 1.010) 48 hours ago. Today many of...

So I made an IPA (grain bill below) with this yeast. The yeast was harvested from a blonde ale I used to build it up from the original pack... My OG was 1.072 (mashed at 151) and it finished at 1.020, which I thought was pretty high as I'm used to getting down to 1.010 (with S-05). I pitched...

I'm using brewers friend advanced calculator and when I put in a pound of acidulated malt (3.1% of my grain bill) it is not budging the calculated mash pH at all... I threw in 10 pounds just to see if it moved the pH calculation and it only moved the pH down .01. I'm doing full volume biab...

Can I attach a ball lock "out" disconnect to the end of my auto siphon tube so I can siphon straight to the bottom of my keg instead of messing around with putting my always-coiled-up-un-straightenable tubing down inside the keg? Or will the poppet restriction prevent the siphon from...

Planning my next IPA and it seems that the general consensus is to stay away from crystal/caramel malts (or at least keeping them under 5% of the grain bill). So I'll be skipping them this time around. I came across a couple articles (like this one and this one) that recommend using...

So I'm getting ready to brew my first 10 gallon batch (biab) and I was planning on using a hose barb on my brew kettle valve and connecting a tee fitting to send equal amounts of trub and wort to both 5 gallon fermenters simultaneously... But now I'm thinking that this might be a good...

So I finally got a reply from my water district. Here's what they said: Any concerns here?

I currently do 5 gal batches in an 11 gal kettle and I just muscle the kettle around throughout the process... I'm moving to 10 gal batches and this won't be possible anymore. I'm planning my setup and this is my initial thought process: I think I've decided on a 20 gal kettle and I plan on...

I've got a keezer setup with three taps. I'm running about 13-14 psi (one regulator) and the temp is in the middle 30s F. Two of the three taps seem to be perfectly carbed (except the occasional first pour foam if it's been a while) and pour nicely... But the third one is a real problem...

For a 5 gallon batch... Grain bill 13 lbs 2-row 1 lb flaked wheat 8 oz biscuit 4 oz Crystal 20 4 oz Crystal 60 Hop schedule 1 oz Chinook FWH 3 oz Glacier (steep/whirlpool @ 190 degrees and let cool naturally) 3 oz Willamette (steep/whirlpool @ 190 degrees and let cool naturally) Dry hop 2 oz...

Title says it all. I'm heading to New York City next week and I'm trying to think of places to stop and pick up growlers and/or cans of good brews I can't get up here. So far I'm thinking about Trillium and Tree House brewing. I'm thinking Heady Topper will be a bit too far out of the way...

Since my return to brewing, I'm a dozen batches in and starting to dial in my process and feeling confident about things... Today I got a FG of 1.020 on a batch that I expected to get down to 1.010. It's a pale ale that I've made before, except that I upped the grain bill a little bit (SG...

Never used it before but I was just reading this technical data sheet on Nottingham yeast and it's got some pretty strict and detailed instructions on rehydrating. Things like... Using distilled or RO water will result in loss of viability. It needs to stay at 30-35 (C) degrees for 15...

Winter is coming, so I'm looking to make a nice big sitting-around-the-wood-stove brew. My plan is to use the famous Bee Cave Brewery Robust Porter recipe and add coffee and vanilla to it. I see that "cold brewing" is a popular way to add coffee flavor. From what I understand you just add...

I have now read on multiple threads that there is a risk of oxidation when you dry hop. How big of a concern is this? I'm brewing 5 gal batches... a couple days ago I threw 4 ounces of hops in my primary after three weeks. This was my well thought out, complicated process: 1. Lifted the lid...

So, evidently I didn't cinch up my hop bag very well when I dry hopped my latest batch in the keg... Very first pint (which I expected to dump anyway) came out really dark green. Was not concerned. Dumped it. Second pint was not as bad but still pretty loaded with green floaties. Mild...

Still new to all grain biab no-chill brewing, but doing better. I'm getting ready to brew a batch and I'm trying to nail down my hop schedule. This is a 5 gallon batch that's kind of in the same vein as a Dogfish Head 60 min. IPA. Not looking for it to be an exact clone (although I do love...

I'm trying to input my mash temp on beersmith and the only place I can seem to find a place to input this is "sparge temp" on the "mash" tab. I'm doing biab with no sparge. Is this the only place I can input a mash temperature?

My grain bill (5 gal): 11 lbs 2 row 1 lb flaked wheat 0.25 lb cyrstal 10 0.25 lb crystal 40 I use BIAB no sparge. Started with 8 gallons and mashed for 60 minutes (152F). I lost 1 gallon to absorption so I started with 7 gallon pre-boil and lost another gallon or so on the boil. I no...