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I live in Michigan and we get some fairly cold and snowy winters. Even though I do most of my brewing outside on a propane burner, this hasn't stopped me from brewing year-round. That being said, up to yesterday (April 26th), I haven't brewed since mid-October because of my work schedule. I did...

I am about 3/4 of the way to having put together a fitting for the output side of my counterflow chiller that will use an instant-read probe thermometer and an inline oxygenation stone on the way to the fermenter with Camlock quick disconnects. (The compression fittings for the thermometer probe...

I just kegged my first brew that I made with Wyeast Yeast nutrient and I have to say "I'm impressed!" I brewed an APA recipe of mine on August 3rd with an OG of 13˚P (1.053 SG) that I pitched my usual 1600ml starter of 1098 British Ale into (1600ml water, 160g DME, stir-plate for 10 hours...

I know everyone has their own way of doing things and there really are no wrong answers as long as a few basic steps are followed and sanitization isn't an issue. I just figured I'd see what the folks here at HBT have to say about how I brew. A little background: 1 - This is my third...

I just finished up my second all-grain batch after brewing extract for a couple of years, moving to full-wort boils in there somewhere, and then mini-mashing for a year or so. The mini-mash procedures were great for getting my thought process and procedures ready for the move up to all-grain...

I have a Bayou Classic SP50 single propane burner. I was wondering if there is a way or if any one has converted a burner of this type to natural gas? I'm sure the orifice and fittings would have to be changed if it's possible at all. Also, is there enough pressure in a residential NG supply...

I used Wyeast 1056 American Ale yeast for the first time a few weeks ago on my pale ale. Not that I obsess over the clarity of my brews, but I had been using 1335 British Ale II which came out of the secondary as a nice clear beer even after dry hopping and only got clearer in the keg when it...

I am planning on making a batch of amber ale with chipotle chiles. Does anyone have any suggestions as far as amounts to use and when to dose them for a 5gal batch? I was thinking 2oz in the last minute or two of the boil and 4oz for the last 3-4 days of the secondary. I cook with the peppers...