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Typically I find that my lighter beers come out better than dark. I want to brew a stout for St. Patrick's day so have been toying around with the idea of water additions. I've read through the primer and am starting to develop a general understanding, however I have a ways to go still. My...

Apologies if this has been answered - I couldn't find the answer via search. I am making a Trippel on Saturday - should be around 5 gallons at 1.095 and will use WLP500. I had originally planned on making a 3L starter. Due to time and other constraints I won't be able to get to the homebrew...

Ingredients: ------------ Amount Item Type % or IBU 7.50 lb Pale Malt (2 Row) US (2.0 SRM) Grain 75.00 % 1.00 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 10.00 % 1.00 lb...

Up until now I've done only minor tinkering of recipes but I'd like to start creating my own recipes from scratch. I was going to just go for it today and see what happens, but wasn't able to brew today so I will ask for some advice for tweaking the recipe. I'm looking for a lower hopped...

Recently making significant amounts of baby food and freezing it in ice cube trays got me thinking... I have no real interest in doing this as I think it would be a waste of time, but wondering about its viability. Would it be possible to do a mash, then collect and then freeze the runnings...

Today I did an AG stout with 9.25# grain, mashed @ 157 with 3 gallons. I batch sparge with a converted 5 gallon cooler, I did 2 sparges, each 2.75gallons. The first sparge was 168 and the second sparge ended up being being 166. I ended up collecting 7 gallons and getting about 5.5 gallons...

Just thought I'd drop a quick note on a potentially great deal on a 9cu ft. freezer. I was at Lowe's in Canton tonight (on Ford Road), checking out dimensions of freezers to build a keezer. I came across 2 open-box, damaged units on sale for $75. It looks like it's only sheet metal damage and...

I am still in the beginning process of getting my keezer setup. In fact, haven't even bought a freezer yet, but I am trying to figure out the best way to do my setup. My scenario is as follows: I want taps mounted on the wall behind the bar. The other side of this wall is an unfinished...

I tried searching for my answer, but to no avail. It seems to me that the general method for dead space calculation (fill up, then drain, and count what's left) is only suited to using a false bottom - where there is truly dead space (i.e. nothing but liquid). For those that batch sparge...

This isn't entirely applicable to homebrew, more of a curiosity: Ford Field (and I'm sure many other stadiums) have a central keg room and then has lines from there going to all the different concession stands, etc. What techniques do they use to keep the systems balanced? I admit I am...

My dad and I typically brew together and now I am considering getting into kegging. Problem is we live separately and I don't have room or money for kegging at my house. So for a typical batch we will end up bottling 2 gallons and then keg the remaining 3 gallons. I am debating between...