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I've been buying Crystal Geyser and/or Arrowhead water at the store for my beers, generally. I use Arrowhead when I want to do a style that requires a harder water profile, Crystal Geyser for the lighter ones. The taste seems to follow the Crystal Geyser batches the most. I have fairly...

I'm still trying to figure out where my beers are going wrong... I've been all over the place, and it seems to follow me. I started off as an extract + steeping grains brewer, went to all grain after my 2nd batch, went back to extract, and now I'm a partial mash brewer. The one thing that has...

I'd like to have one ready by Thanksgiving time... I heard these are very sweet beers and need a long time to age out. Anyone have a partial mash recipe they'd be willing to share?

No, sorry. I intend to get copper tubing, but I'm debating between getting the ones with brass garden hose fittings at the top or the ones that just have vinyl tubing attached with hose clamps.

Do you have a link or part number for these adapters? That might be the way to go.

I am a partial masher who wants to stop using ice baths. Would vinyl tubing + faucet adapters be OK for kitchen brewing? Otherwise I"ll have to go with the garden hose adapters and buy some garden hoses. Anybody have any negative experience with the hoses? Thanks

Is there any material difference between these two sizes? Is there a benefit to having a slower/faster flow from the mash tun?

Anyone? I think I've decided on a 3 gallon cooler. Anyone recommend Igloo over Rubbermaid, or vice versa? They both have very different dimensions. The Rubbermaid is tall and narrow, whereas the Igloo is short but fat. I was worried that the mash would be too thin in some cases with the...

Downsizing my brewing equipment since I'm moving into a smaller place soon. I will now be a partial mash brewer. I've been in analysis paralysis regarding my choices for a tun. The Igloo Industrial ones (the yellow and red) look pretty heavy duty. The standard Rubbermaid ones don't look...

Brewed a pale ale on Saturday and I had some issues. It was my first partial boil in a very long time, so I was a bit rusty on the process. I did an ice bath but I ran out of ice before the wort got to a pitchable temperature. I put the wort in my keezer and the temp was still at 110...

Thinking about doing a quick extract batch on Monday, hoping to have something ready/almost ready shortly after Christmas time. I was thinking about doing a Honey Wheat beer, or something similar. Would it be possible to ferment this beer for 7-8 days in the fermenter, and then bottle...

Brewing a hefeweizen in a few days with WLP380 (Hefeweizen IV). I have read numerous posts about how a ferulic acid rest will help bring out the spicy/clovey taste that I am shooting for with this batch. My question is, is it necessary? I really don't want to do step mashing unless the...

Sounds normal to me. The yeast have multiplied and settled down at the bottom.

I'm starting to think I should ferment this one a bit warmer than I originally planned. I read a few threads on other brew forums and several people who fermented 60-62 ended up with very banana'ish hefeweizens, with little clove character. Maybe the lower temperature stresses out the yeast...

Out of appreciation for Dan at stirstarters.com, I wanted to share this story with everybody. A few months back, I was getting ready to brew my very first lager and I was preparing a 2 liter starter, which is the largest starter I have made so far. I was heartbroken to find out that my DIY...

I've been reading lots of threads about how brewing with thinner mashes tends to increase efficiency and the quality of the beer, and I'm ready to hop on board with the idea. It makes sense to me that the wort quality will be higher if the majority of it came from the first runnings...

That is some incredibly soft water. You're very lucky. My bicarbonate number alone is in the 300 range, which makes it useless for brewing anything under 18 SRM. I've been using RO/distilled.

Thanks. I am coming off of my first bad batch ever and this is my rebound batch to make up for it. My first ever lager didn't turn out as expected. I pitched a 1.5 L starter of the most aerated wort into the beer, and I swear some of that nastiness came through in the finished product. It...

I plan on brewing Sunday. I will create my starter Thursday morning, let it ferment 24 hours on a stir plate, and then put it in the fridge until Sunday morning and then decant. Is this enough time? I've had bad luck decanting in the past, when yeast doesn't settle out of suspension in time...