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I stumbled across a fun article from Gear Patrol in my news feed this morning, 15 Underrated Beers as polled by 15 brewers. Curious to see what these brewers would come up with and the premise was to name old line beers worthy of distinction in today’s hype focused beer market. A few that...

That is today's transfer to the keg. Super clear, numbers dead on and tastes awesome. I brew 2.5 gallons. The fermentor is a 3 gallon Fermonster wide mouth with the DIY pressure lid lit. I use a spundling valve to ferment then put some CO2 pressure during the cold crash to account for...

Aside from efficiency and kettle size, strictly from a flavor mouthfeel perspective does mashing the sparging have a different affect on beer than a full volume mash it’s the recirculating pump? I see any traditional mash threads talk about the mash consistency, but they are doing other steps...

I usually brew 2.5 gallon ales with dry yeast with no issues. This week I brewed a Mexican Dark Lager (Negra Modelo clone) with Saflager 34/70 at 55°. The OG was 1.052. I never gave much thought to pitching a single 11.5g packet rehydrated to my brews even though I knew it was likely...

I can remember it vividly. It was the early 90's when craft beer was still not readily available on shelves. My best friend work buddy and I would visit most the new brew pubs popping up in Manhattan and since he was a home brewer, he was my Mr Miyagi when it came to experiencing beer that...

Post why you think one if better than the other after voting Regardless if it's a Michelin Star restaurant or the local diner, If one of those is on the menu I go for it. In all my years, I've never seen both being offered (why?) as a side choice. As if my mind hasn't already posed...

Spent the day outside and now grilling burgers for dinner, had YouTube TV on the iPad and was inspired to put Summer Rental on. now that the boys are grown up I can actually enjoy a day to myself ... and can look back and identify with John Candy over those family vacations. What movie kind...

There is so much information, much of it buried in larger threads I found it difficult to do clear search on the subject so I my thanks in advance to those who will participate here. I’m reading a lot about hop burn and undesired flavors that are a result of long exposure to the vegetable...

Is there a reason why my CO2 regulator is reading a lot higher than the gauge of my Fermentation Relief Valve kit as both are connect to the same keg. The relief kit arrived today. At first I thought the gauge was broken since I had the keg at 5psi and the gauge read zero. After checking it...

I broke out the Weber Q yesterday that was under a pile of leaves after at least a 5 year hiatus (I love Weber. That Q cleaned up real easy to my delight). At one point I owned a Weber 22 kettle, a Weber 4 burner summit gassser, a 18 WSM, a 22 WSM an Akorn Kamado, a 6ft Johnny charcoal grill...

Seems to that home brewing can be an endless journey of next steps. It was a number of years ago I decided to “up my game” to all grain using the BIAB for small batches. It didn’t take long to start legging when I got my hands on my sons dorm mini fridge and then add a fermenting chamber...

Let’s see how this works. My kegerator has room for just one keg. 2.5 gal torpedo kegs. I was purging and priming my kegs during conditioning before tapping (when the previous keg would run dry). Not bad for my initial venture into kegging. But I temperature woes a concern especially in...

That time of year. In all my years of home brewing I never made a Guinness clone even though I love that beer. I brew 2.5 gal batches all grain and prefer dry yeast when I brew. Typically my go to yeast are Safale 05 for American ales and 04 for British ales. But I understand that 05...

Ever brew a beer that you decided to throw out? Have you ever grinned and beared through a bad brew? Are you a perfectionist that you will cast aside less than awesome brews? I dumped a batch for the first time this week. I brewed a black IPA a few months ago, splitting the 5 gal kit...

I needed to make space in my (mini fridge) fermentor so I had to pull the 2.5 gal torpedo keg with a black IPA. I prime my kegs and purge the head space air with CO2 and let hem age in the fermentor. This keg has been aging at 65° - 67° for the past month. The yeast is Safale 05. Room...

While I do embrace subtle and balance, having brewed a kolsch that I believe is an example of subtle balance, I decided to go in the other direction and indulge my hop loving taste buds. So I pushed a stone clone IBUS to 117 (as per BeerSmith) to see where my red line is- likely in protest...

Anyone use this? It's a no rinse food contact surface sanitizer spray solution that I picked up during recent trip to Restaurant Depot. The jar contains 50 tablets, each to make a 1 quart solution and comes with the spray bottle. Up to now I have been using hot water with EasyClean...

My original plan was to build a peltier unit that could keep my ales about 10°F below ambient temperature as my ac would keep my apt 75°- 79°. Space and aesthetics are an bog concern as this would be placed in view of the living space. Lastly, the unit would cool a 3 gal plastic fermentor...

After watching a BeerSmith Podcast with Mary Izett, author of Speed Brewing: Techniques and Recipes for Fast-Fermneting Beers, Ciders, Meads and More, I was inspired to break out my one gallon gear and jump in. On the left is Dark and Stormy Cider following her recipe adding a half cup...

I am almost embarrassed to admit this, but figured I'd share as lesson learned. I think most of us start by using clone recipes of beers we like that we pull of the internet. Often we don't know why all the ingredients are being used since we have so many more variables about which to worry...