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Hey everyone. I moved recently and the power supply for my Stir Plate 3000 disappeared. Does anyone know where I can buy another one, or what I could use as a substitute? Thanks, CB

Hey all. I'm about to enter the NHC for the first time, and I'm not sure of what category to enter one of my beers in. It's a smoked beer, with 50% of the grain bill made with malt I smoked myself over cherry wood. I then put cherries in the secondary. I split it into 4 batches to test...

So, this pellicle formed on my Dubbel-style ale, a month after racking to secondary (I know, I shoulda kegged, but I was waiting for a chance to add figs and apricots). I think it is lactobacillus. Any other opinions? As I am also fermenting a Brett beer nearby, I can compare the pellicles, and...

Hey all, So, this is a new one on me. I'm fermenting a Belgian tripel, with a blowoff tube running into a gallon jug about three-quarters full of water. Fermentation was so vigorous that it filled the jug with gunk. Then the blowoff jug started fermenting. It's at high krausen now. I...

Hey, all. So, due to some instrumentation problems (I neglected to recalibrate my refractometer, and only checked it against my hydrometer after the boil was over and chilled--:smack:), I ended up with a chilled 7 gallons of tripel that was supposed to be at 1.076 but was at 1.064. Looking...

Hey all-- I've got in the habit of saving extra wort from brewdays for future starters--I pressure can it, and it makes life a lot easier. Generally, the yeast in the starter has sedimented, and I cold crash and decant before pitching. This brewday, however, the starter has been slow to...

Hey all-- I'm not sure what's going on, but I am coming in much higher in OG than my recipe and Beersmith anticipated. After boil-off (which is just starting now), I'll be at 1.60, and the target for this recipe is 1.045. So, I'm going to dilute. The question is, do I have to worry about...

Hey, all. I just bought 6lbs of jaggery to use in various Belgian brews. When checking the back of the package, it gives salt as an ingredient (after sugarcane juice). The nutritional information details 72mg of sodium per 100g of jaggery. I tasted it, and couldn't detect any saltiness...

Hey all. I am getting married in late August, on a farm in Virginia, and I will be making six 5-gallon batches--a hefeweizen and a farmhouse ale for the cocktail reception immediately after the ceremony; a best bitter and a dubbel for dinner; and a tripel and an experimental brew (likely with...

Hi there-- I'd like to step up the size of my system. I currently have: 1) 10 gal. stainless kettle (from Morebeer), with SS ball valve, thermometer, and sight glass. 2) 4 5-gal glass carboys. I want to move up to a 15 gallon pot and 6 gallon carboys, to facilitate the brewing of...

Hey all--I'm in the middle of making my first schwarzbier--wort boiling now--and my gravity reading puts post-boil gravity at 1.062, which will result in a fermented ABV of about 6.8%. The recipe called for hitting 1.055, but in adjusting for color (I wanted it darker), I forgot to track the...

Hey all-- Just about to brew and I see that I bought Caramunich I for my Schwarzbier, not Caramunich III as specified in the recipe. Can I sub in a portion of Extra Dark Crystal or Special B, both of which I have on hand? Any ideas on proportions? Below is the original recipe (from...

Hey, all. So, I've made about 20 all grain batches so far, and I use Beersmith, but I can never get the finishing volume right. I want to end up with 10 gallons of wort, using the following combination of equipment: 10 gallon cooler mash tun 10 gallon boiling kettle 5 gallon...

Does anyone have any experience with this yeast? I'm thinking of splitting a batch of schwarzbier using it and the more traditional Bavarian Lager from Wyeast.

So, I've been brewing ten gallons at a time, and using different yeasts in each carboy. I figure, as long as I am mashing and boiling for a five gallon batch, scaling up is worth it for the addition of time and ingredients. I've had a good time using two different saison yeasts for each...

So, SWMBO just went to Germany and brought back six bottles of German bottle-conditioned beer, so I can try to culture the yeast out again and brew with it. The only problem is--how do I know what kind of yeast I have? And are these likely to be fermenting or bottling strains? Here are the...

So, I just got the home brewery started up again after a few years off, and decided to make a version of the first brew I ever made--a Bier de Garde, with the Wyeast Private Collection 3725. A lot has changed since that first brew--I now make all-grains beers, and I have a fridge that I use...

Hey, all. I'm getting ready to bottle my first Bavarian Weizen, and I've read that bottle conditioning is a good idea because it's a) traditional and b) wheat beer yeasts poop out a bit, and may not be sufficient to get the really effervescent carbonation this style needs. I'd be...

Hey, all. I planted two Cascade rhizomes this year--first-timer, and I wanted to see what it was all about. The shoots are coming up nicely, but on two of them, as soon as the delicate green shoots came up from the woody brown initial growth (like the technical language), they broke off in a...

Hey, all. So, earlier this week, I thought I was "the yeast whisperer." There was a special edition yeast (Wyeast Biere de Garde) that I really wanted to work with again, and the only chance I had of getting it back was a few bottles aging from last year. I poured the ends of few bottles...