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I think I'm late to the convo, but just to provide a counterpoint to the floor drain consensus: my brew shed has waterproof vinyl flooring and I keep a shop vac in the corner, plugged in and ready to go. Rather than squeegeeing spills into a drain, I squeegee them up with the shop vac, and aside...

I've brewed about half a dozen batches on my new eHerms system, and the biggest problem I've struggled with is getting a stuck mash during recirculation. The pump would start pulling a vacuum, the MT outlet hose would fill with bubbles, flow would stop, and I'd lose all temperature control. I'm...

First up is an English bitter. Super simple but one of my favorites.

Eric is correct - during sparging I’ll pump from HLT to MLT while gravity transferring MLT to BK. Tried to find opportunities like that to simplify and save some cash.

Sink could double as a urinal, right?

I home brewed a bit in college and worked at a craft lager brewery for a while, then got a “real job” and haven’t brewed in years. Now, like so many people, I got the urge to brew again during the covid lockdown. I spent the last few months converting my shed into a little brew house, and put...

I work at a brewery that only sells draft beer, but I still have to bottle a few cases at a time for sales samples. I know that a lot of you use photo paper and glue or milk, but I have to use stickers because I don't have the time to cut out and glue on every single label before a day of sales...

How did you add your priming sugar? All that I can imagine is that if you pitched a priming solution on top of the beer and then drew from the bottom, you wouldn't get priming sugar until the later bottles. I doubt you did that though... did you stir it? Or did you use tablets, by chance?

The name has three influences. It's mostly named after my dad's boat (hence the ship). It's also a subtle reference to my pet name for my girlfriend - I told her I would name my first successful brew after her. And yes, it's also a reference to Tardigrades, which are absolutely the craziest and...

Well it's important to make the most important bit of text stand out, but you've chosen to write "rainier strawberry blonde" in a very similar color to your background gradient, so it's really hard to read. I would also use a different font for the vertical text on the left and by the dog...

I use 8 1/2 x 11 sheets that are one big label, then just cut them to whatever size I want to use. 25 cents per sheet at the University book store.

K moved it to Flickr. If that didn't work I'll just show my girlfriend or something haha.

It works on my computers...

The colors look really creepy because it was converted from CMYK to RGB when I uploaded it... it's a lot warmer in the print version. What do you think, too "dirty" maybe?

I'm calling my pale ale Water Bear, for three reasons. First, I told my girlfriend I'd name my first successful brew after her, and Bear is my pet name for her. Second, my dad's old sailboat was named Water Bear. Third, the insect-like creatures called Water Bears have always just blown my mind...

Surprised I'm the first to mention honey. Like they said the idea is just to give the yeast more food, but among my friends honey seems to be the most popular way to up the ABV because it is 95% fermentable, meaning it won't significantly alter the flavor. Just know that it will contribute to a...

I seem to have lost the paper I had with the recipe and can't remember of the top of my head, but I googled the name of the beer (I-5 IPA) and this looked right: partial mash 2 lbs. 2-row pale malt 1/2 lbs. victory malt 1/4 lbs. barley flakes 6 lbs. DME 1 oz. cascade hops - 60 min 1...

You know how barges have lines on their hulls painted to show how much cargo they are carrying? The boats will float just as deep whether they're in a pond or the middle of the Pacific. Same principle applies here.

Covering the kettle might help speed heat-up time minimally, but there is no real benefit to keeping wort covered until after the boil, when it's possible for germs to fall into the pot. Although I suppose using a lid could affect the amount of boil-off, which is something some people calculate...

I found a lot of threads about floaties at the surface, but I have a very distinct layer of suspended bits of trub or protein globules (or something) exactly halfway between the surface and the bottom of my carboy. This is a strong IPA (and my first brew) that was in primary for about a week...