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We've all been in this game long enough to have heard over and over that all beers are either ales or lagers. Saccharomyces cerevisiae or Saccharomyces pastorianus (or uvarum depending who you talk to.) More and more beers are being fermented with 100% Brettanomyces. These beers aren't...

Any homebrewers in Manitou have a water report for the local TAP WATER. I'm looking for a report on tap water, not the mineral water.

NHC entry rules are being changed up. Anyone that wants to enter has to be an AHA member. I've been a BA member for a few years now. As the AHA is a division of the BA, do I have to buy a separate AHA membership to register for NHC?

I've been reading through a bunch of old threads on here and it seems like the most logical place to measure the temperature in a direct fire RIMS setup is at the outlet ball valve. What I can't find is how a thermometer is incorporated or configured in this manner. Does anyone have any...

Does anyone rip/shred up their dried homegrown hops before putting them into the boil kettle?

I've tried everything with my IPA's to maximize hop flavor and aroma. I'm not sure what the issue is at this point. It seems like no matter how many hops I throw at a batch, both late additions and dry hop, I just don't achieve what I'm striving for. While the different IPA's I've brewed in...

Anyone else tired of 50 gallons of wastewater to yield 10? I read on reefcentral where a guy was using two DI filters in place of RO/DI filters in series. Not only does this eliminate the wastewater, it creates DI water MUCH faster. Has anyone else tried this?

I'm sitting here watching Anthony Bordain's No Reservations. He's in Prague and they're drinking a lot of delicious looking pale lagers. It's making me want to brew up a lager or two. What are some good styles and good commercial examples of such pale lagers?

I can't believe I forgot to register yesterday....

I'm having trouble understanding the second part of your yeast growth model. I understand the first part: If (initial cells < 1.4 Billion/gram extract) yeast growth is 1.4 Billion / gram extract Assuming 1L of 1.040 wort using 114g DME: 1.4*114=159.6 I don't understand the...

According to the Brewer's Friend yeast starter calculator, it takes 114g of DME to create a 1L 1.040 starter wort. Is it correct to assume that 1L of 1.040 starter wort made from grain also contains 114g of sugar? Also, how does Brix factor into this? 1 degree Brix is 1g of sugar...

Just wanted to see what you guys/gals have planned for National Homebrew Competition. I'll enter two. Since I only have a couple months, I'm thinking about an American Wheat and perhaps an Amber. Not quite sure yet.

One of the local homebrew stores sells hops at pretty cheap prices. They sell the 1oz Hopunion packets for $1.39-$1.99. I of course bought a bunch of different varieties and brewed my last 4 batches exclusively with these hops. All 4 batches were American ales with a lot of late addition hops...

Does anyone know when they post information? I can only find 2012 info.

True or false.... A grist that is crushed extremely fine with shredded husks will not leach tannins as long as pH, alkalinity, and temperature are at the appropriate levels.

I've been brewing for a few years now. I've always batch sparged in the past and recently switched over to fly sparging as i finished building my vertical brew stand. My firt two batches on my new system have come out VERY astringent and more chill hazed than usual. My crush is good and...

Does anyone keep star-san in an extra keg? I'm thinking that with the O2 purged from the keg, the starsan would stay fresh indefinitely. Would be nice to have starsan ready to go whenever one would need to sanitize a line or beer gun. Not to mention not wasting CO2.

Long time brewer, 2nd time kegger. Everything went well on my first kegged batch of Brown Ale. Now that I've upped the CO2 volume on my IPA, I'm having foam issues. My carb target is 2.8 volumes at 42 degrees which puts my pressure at 17PSI. Using 3/16" ID vinyl tubing, I need at least...

Any gun people here that notice how a lot of ale fermentations (WY1272 especially) smell like Hoppes No.9?

I'm new to kegging and forgot to push my sanitizer through the dip tube with gas. I filled the keg to about 3/4 full and then turned upside down for about 5 mins....Then I racked my beer in it and it's in the fridge. What odds am I looking at that it will become infected?