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I need some guidance from the experts on this site. I am making a Kolsch style beer right now. After completing fermentation I had it in the fridge at 39 F for 3 weeks to lager, but SWMBO needed the fridge, so I had to move the beer out of the fridge and into the coolest room that I could find...

I have been doing home brews for 3 years and am looking to up my game. I currently do my wort boils in 2 stock pots that are about 10 L each. I am looking to get 40 to 50 L pot - either a stock pot or a turkey fryer. Any recommendations whether I should get stainless steel or aluminium?

I got a small (7 cu ft) fridge which I am using as a fridge for cold fermentations and lagering. My first beer in this fridge is a Kolsch which has been lagering/cold crashing for almost 3 weeks now. I have tried to keep the temperature in the 30 to 40 F range and have been checking the...

After 3 weeks of priming, I finally opened a bottle from my latest batch and it had that nice spicy Hoegaarden flavor. The only problem was that I was brewing a 5 gallon batch of Hoegaarden clone, I was making Biermuncher's Oktoberfast Ale!:oops::oops: For reference, I did a partial mash with...

I am sure that this is probably a question that has been asked before, but I can't seem to find it, so forgive me if this repetitive. I don't have a fermentation fridge or chamber so I use a cold cellar room that is normally cool but in mid summer it has now heated up to 70-71 F. I don't want to...

My first post here, so I hope that I have the right section! I am hoping to start a Raspberry Wheat beer next week and need some guidance on yeast selection. I will be using 50/50 wheat/2-row and hopping to about 20 IBU with Perle or Hallertau. I will add the raspberry puree to the secondary...