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So here is a little bit of background of the recipe and I'll post my questions on the bottom, thanks everyone! 11 lbs – Maris Otter 1 lb –Munich Malt 1lb – Rye Malt 1lb – Flaked Barley 2lbs – Midnight wheat 1oz – Summit (45 min) 1 oz – Columbus (45 min) 1oz – Chinook (10 min) 1oz –...

Hello home brewers, I’m sure this has been covered and asked before but I live in MN and my basement is currently in around 60 - 64F. I just got a free refrigerator that can store my carboy in but inside the refrigerator is only 60F. How does everyone raise there temp? I just received my...

Hello Homebrewers, Noob question: How does everyone maintain/control their temp when in the fermentation process? Belt? Room with heater? I live in MN so it’s a little on the cold side as of now.... Thanks!

I was wondering if anyone has tried this wort chiller and how has your experience been with one?

So I brew with my dad and were pretty new to the Home Brewing world. Our first batch was the Dead Ringer IPA that came with the deluxe kit we bought. IT TURNED OUT GREAT! We're doing extract kits only then will switch to all-grain when we have it down. The last 3 batches though haven't...

Hello everyone, I had a few questions for you guys and gals about labeling. I'm in the process of making my first HB and I would like a label to go with it. I honestly have no idea how labeling works so if someone could give me a quick lesson I would greatly appreciate it. I have ideas I...