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I'm thinking about motorizing the mill. I have a1/4 horse motor sitting around. Could I get away with a 1/4 horse motor or do I really need to step it up to a full horse?

Currently, the fermentation temps that I see are just from the probe for the Johnson Controller on my chest freezer. The probe is taped to the side of my better bottles/carboys under a towel for insulation. This is so the freezer doesn't cycle too long and overshoot lowering the temp of...

Any advice to adding smoked malt to an old ale and how much? I've never used smoked malt in anything before and I'm just not sure how much to add to give it a touch of smoke in the background. Thanks in advance.

I produced a Kolsch back in the end of May. Pilsner and Wheat Malt. It lagered at 40 degrees for 5 weeks. I racked it to a keg, where it sat at room temp until there was room in the kegerator for it about two weeks later. When I racked it, the beer was spot on for a Kolsch. It was...

I am putting together a Spiced Winter Warmer recipe to brew in the future. I was thinking of using Munich and crystal Malt (as the specialty malts). I want that nutty, roast flavor from the munich (or other specialty malt if you have an opinion I may be able to achieve a flavor closer to...

Tried making a pumpkin ale yesterday aiming for 1.081. It came up as 1.056 rather (added DME to the boil to correct for the low gravity). The volumes were all correct (came up with the correct final volume, trub loss and pre-boil). I used Beersmith to come up with Strike volume and temps...

Put together a recipe for a pumpkin ale that is hopefully going to be somewhere around a pumking or punkin ale. Anyway, I'm debating whether to use 1056 or 1332, any opinions on the matter?

So, two days ago when I poured from the kegerator the first glass was half foam. The second glass was fine. On another note. Out if curiosity I turned the gas off to the keg. Came.back the next night and every glass poured fine, regardless of time it sat. So here are the specifics and...

I kegged a Bitter 4-5 weeks ago (first homebrew keg). I let it carb at 11-12psi for two weeks at 38 degrees. Its a minifridge kegorator. 2.5 feet roughly from tap to center of keg. And a standard faucet. The beer line is 3/16 with a resistance a little over one. I have 8 ft of line. Anyway...

I just brewed a weizen (two times) And had a mash ph of 5.9. It was a 1.25 qt/lb ratio. I'm in Baltimore and the current report from the water dept. Is. Alkalinity - 56 Ca - 26 Mg - 8 Na - 17 Sulfate - 20 Cl - 47 I used braukaiser's water calculator. It gave me an estimate of 5.6. Anyway I was...

I am planning on doing my first decoction mash tomorrow for a hefe. I'm starting at 112 at 0.75 qt/lb. Then pulling a 40% decoction to raise the mash to 147. Then raising to 158. Then again mashing out. Now is 0.75 qt/lb a little thick to be pulling from for a decoction? Or does that make...

I am going to brew a hefe with 1068 next week. I'd like to reuse the yeast to brew a second hefe the following week or two. I think 1068 would be better being top cropped, but since I need to store the yeast for a week or two, would bottom cropping be acceptable for one generation (following...

So I fermented an IPA 1.066 OG. I just checked the gravity after 1.5 weeks to find it is now 1.010. I fermented using Wyeast 1332 Northwest Ale. Is it possible to have the attenuation too high?

So I wan to start lagering. I have a chest freezer with the johnson temp controller I've been using to ferment ales. My dilemma is if I do lagering, my space is going to be occupied. Any alternative ideas for doing lagering, without taking up the space I need to ferment ales as well? Could I...

Just checked the progression of my stout. It finished at 1.012 from 1.063. I started fermentation 6 days ago. Anyway, I get this odd bitter flavor. I'm guessing it's acetaldehyde (kinda like the sharp bitterness of a green apple) or could it just be the esters out of control? I oxygenated...

I put wlp001 in a two.liter starter on friday afternoon. Left it on the stirplate and went away for the weekend. I returned to find that it had overflowed on the counter. It looked like quite a bit of dry yeast on the stir plate. Still safe to pitch the starter.? Did I lose too many cells...

I tested out this contraption and it seemed to really shred the husks. I noticed that with only one roller being driven, the grains go through and it takes a bit of the grains to go through before the undriven roller catches, but everything is shredded. I haven't set the gap yet, I still need to...

I tried posting about this earlier. Anyway, here are some pictures. I left my hops for two weeks and came back to these not so great looking cascades. The other varieties area fine. This is just limited to the cascades. I thought spider mites maybe. Some of the cones that were still develooing...

So the bottom leaves of the cascades are turning yellow. I've got tiny holes forming in the other leaves and little webs here and there. I had mites last year. What's the best way to keep them under control? I already have cones. Is soap spray alright to use since I have cones? Or maybe throw...

I've posted about a weird flavors in my beer before. But The hydrometer sample I took when bottling was so promising. Incredible hop aroma, the malt was shining through. It was just great. I bottled and three weeks later it's all gone. No aroma, no malt, just an odd taste. Im not sure how...