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I was building a brutus 10 system and have about 80% of the equipment mostly brand new in boxes. I have just lost interest and dont drink very often anymore. The system was to be automated, so I have a control panel with temperature controls and switches along with schematics, march pumps...

:ban: does anyone culture yeast I have been loking into it and have found lots of great info but cannot seem to find a culturing kit where can I find this the only company I found has gone out of buissness:tank:

all you need to do is give me your feedback. I will sect several indivduals from the community to sample 2 of my beers an oatmeal stout , and all simicoe IPA respond to my post's and I will pick several of the respondent's. I will notify those within the next 2-3 weeks...

I have been thinking about trying some different additives with beer some fruit some vegetables does anyone have any insight on my idea( wich is) I was thinking for say an apricot IPA taking apricot puree boil down with water and add yeast to make a starter. and similar techniques for other...

It seems no matter what I do I can not hit more than 60% eficiency And I can not understand why I have changed the P.H. of my water using P.H. 5.2 I have a fine crush I use breiss pale 2 row malt for my base I use 2 electric turkey fryers one for sparge and one for my MLT I like these because...

What can I do to make better beer? I want to make excellent beer all of the time and from what Im told I usually do but any tips or methods on anything from mashing styles/profiles, grains, hops, aging, ect. any tips on anything someone has been quite succsessfull with would be greatly...

what is the standard p.h. level of water I should want to use. My efficiancy sucks this may be why The water company says p.h. is between 7.5 and 8.5 normaly what is good?:drunk:

I force carbonated my first keg today and have been looking for the best procedure's but everyone has a different method. Should I age my keg at storage temp mine usualy is around 60 farenheit or should I refrigerate , also there are conflicts as wether to leave the keg on gas for several days...

I have a batch that is just about ready to be bottled or keged I have all the equipment to keg my beer but have yet to try this route just because of the portability issues with kegging but I think I am ready to try it my Question is this should I force carbonate the beer or should I corn sugar...

I am now enjoying my first IPA wich actually turned out pretty decent considering all the problems I ran into only I have one question? the sanitizer im using is a no rinse sanitizer and I can taste it in the beer now is there a better sanitizer or should I just rinse after sanitizing? Thanks!:mug:

I recently brewed my first IPA pain in the ass IPA I called it and the name fits nothing but problems the whole way through now I have a huge overflow of yeast coming out of my airlock, I changed my airlock and it started again. What should I do, and will this afect the outcome of my final...

:ban: :tank: :ban: I was planning on brewing a batch of IIPA beer this weekend however the yeast I ordered has yet to come. I dont get a whole lot of free time so I was wondering if it would be safe for me to brew my beer then store my wort in carboy with fermentation lock until my yeast arrives...

Last week I bottled my first brew an all grain lager. I cheked one of the bottles after a week of bottle conditioning and the beer is very cloudy even after 3 weeks of lagering and one week of bottle conditioning also has a very bitter and harsh taste "not hops". I am currently using a corona...

:ban: I recently did my second all grain batch a wheat beer that is fermenting beautifully. Preparing to bottle my first a lager that has been in my secondary for almost 4 weeks ,and also to start another lager actually an octoberfest . now I am looking into my next two bathces one of wich will...

I recently came across the most amazing ipa you could ever find Wayerbacher 11 outstanding flavour 11.7% alchahol. Does anyone know what I would have to do with my malt to get a sweet enough wort to carry somewhere around 200 IBU's? obviously the IBU's are simple but I am lost as to what to...

Still on my first brew fermentation started very slowly almost 40 hours after pitching yeast then quite active for 8 days now very slow past 3 days my question is do I need to wait till it completly stops to transfer to my secondary or will it continue to ferment slowly :tank:

I recently finished my first all grain brew wich was also my very first brew I chose to brew a lager and everything is going perfectly my only question is that in my book the instructions for lagers it says to add 1/2 a pack of yeast with corn sugar at bottling time. Does it matter what kind of...

I am new to brewing and very interested in in brewing from scratch not using extracts and so on where can I find good reliable information on how to go about this and what equipment I need to do so?:confused: