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Doing some research for no maintenance pH meters, I ran across a company called Senova Systems that was set to launch the world’s First Calibration-Free pH Meter in 2013. Here is a little quote I found about that company...

I think I have my water profile situation figured out, but this leads me to another question regarding water profile and sparge water. I have a on demand water heater that I use to fill my mash tun and fly sparge with. Given that this is my method of brewing, I'm not able to treat my sparge...

Greetings all. My general brewing practices over the years have got better and more efficient. I'm producing more consistent with less faults than ever. The one thing I'm missing still is hitting the mark on my IPA's where they are aroma and flavor filled punches in the face. I thought maybe...

OK... berliner newbie here So, the common methods for a Berliner is to either do a no-Boil or a short ~15 minute boil. I have a simple question. Why? I can't find any information as to why it is this way and NOT a longer boil. What would occur if you were to do a longer boil closer to a...

I'm curious if anyone can help me determine what kinds of wood are acceptable to age different styles of beer with, the amounts, and styles of beer they are typically associated with that are found locally here in the US. In particularly TN or the South East. I've got a fairly fresh...

I'm about to start building a small bar and would like to have a kegerator that can hold 3 corneys with no problems, yet not too big. Currently I have a freezer outside that I've converted, but I'm looking for something now that I can have inside. I'm just looking for a few suggested units...

I have the Sour CHerry Ale from the Extreme brewing book in primary fermentation right now. There is no description about how long to leave it in there or to put it in secondary or anything. Can someone help me with the process? This is the first beer of this type I have done. Thanks!

I've been trying to brew a fairly standard hefeweizen using 70% wheat malt 2.0srm and 30% pale malt 2.0srm with a touch of ibu's from pearle and hefe iv wlp380 yeast. I do enough to target about 1.050 SG for an abv of around 5%. I've probably done this same recipe 7-8 times now and have had...