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I'm giving some thought to a three-tier gravity fed system but had a few questions: How long can I expect it to take to drain 4-6 gallons from the HLT into the MLT? Additionally, what kind of temperature loss can I expect during that time? Thanks in advance.

I tweaked my usual IPA recipe to create a very hoppy, semi unbalanced IPA. Very happy with how this one came out...big nose, lots of citrus flavor and a long bitter finish. 5.5 g OG 1061 IBU 90 SRM 7 ABV 6.4% 70.3% Pils 11.2% Munich 11.2% Oatmeal 7.4% C-20 1.5 Centennial @ 60 1...

So I've been brewing for a few years now and decided I'd like to come up with a logo. Unfortunately, i'm not the most creative person in the world so i'm reaching out to you all for help. I call my brewery Backwater Brewhouse since I spend most of my time skiing and wakeboarding the...

I'm planning on doing a saison this next weekend, but have a question about when to add the Brett. My initial plan Eas to mash high (153-155), primary with 3711, transfer to secondary when fermentation is 2/3 finished and hit with Brett. But now I'm wondering if I might be better pitching both...

So I'm about to secondary a quad (4 weeks primary) and bulk age for awhile (og 1107, current gravity, 1028). The quad is currently in 2 one gallon carboys, and when transfered will also be in 2 separate carboys. Im debating about pitching Sofie dregs into one of the carboys, thoughts? If so...

LHBS did not have Crystal 10 in stock, so I picked up some CaraPils in place of it. I'm pretty sure the two are comparable, but wanted to check before I begin. Thanks.

On Saturday, I made a starter with the intent of using some for a brew I'm planning on doing Friday, and holding onto some for a later time. I let it tamp up for a day, then cold crashed, drained off much of the excess liquid and canned the rest. When I checked it this morning, this is what I...

Forgive me, I don't bottle very regularly, but decided to do a number of small high gravity experimental batches I plan on ageing for a bit. How would I know if I need to reintroduce yeast at bottling time or just bottle with priming sugar? Detail on beers below: American Strong: 1075-1012...

Okay, there are a lot of threads on this, but most have to do with dropping the gravity a lot (stuck fermentations at 1030+). I've got a barleywine that has been in primary for just shy of three weeks - OG 1096, current gravity 1026, mashed at 150. Technically, it's fine, but I'd like to get...

Brewed ~2 gallons of a Strong Ale about a week ago and split it into 2 1 gallon jugs - I did this because I wanted to play around with yeast, dry hopping, and oak ageing. After just 1 week, take a look at both 1 gallon jugs (the one on the ground is Notty and the one on the table is 1056) -...

I typically hit 75-80% efficiency, but just built a small mashtun for test batches (1gallon)...got terrible efficiency. Used 5.25# grain...can I add .3# brown sugar to boost the gravity?

Okay, there has been some discussion about the alcohol of the Elder Scrolls, but no one has mentioned anything about Skyrim, which was released today. I've got a copy in my car, but im stuck at a wedding, again (7th this year)... I know im not the only nerd...what's everyone think of the game?

I've come up with an idea/design for my brew house logo, but unfortunately I lack the knoweldge & software to finish it off. My idea/design is below, but I'd like to add some sort of background (possibly make it look like it's printed on rough wood or on old paper like papyrus), making it very...

I typically get ~75% efficiency, but yesterday I hit 80% on my APA, then 58% on a wheat porter. I'm not going to ask what went wrong because it could have been any number of things, but I've never missed a target gravity by this much (target of 1073, came in at 1056). My question is, what can...

Back info: This is a new 3 keg setup. I burst carbed 3 of my kegs, set the reg to 10 and have been using it with no problem for a few weeks...pressure holding steady and gauge readinng ~500, no problems. Tonight I kegged another, disconnected one of the kegs (it needs some time to age)...

Hey all, I've decided to scale my recipes from their original strength to "session" strength. Is it just as simple as keeping the same % on the malts, but with less malt or is there another technique? I know the hop bill will be scaled differently, but I'll play around with that.

I was hoping someone could critique my recipe. I took the Hoegaarden clone recipe, adjusted it a bit and came up with this... 2.75 lbs. Belgian 2-Row Malt (3.0 SRM) 2.75 lbs. Belgian Wheat Malt (2.0 SRM) 2.0 lbs. Crystal Malt – 40L (40.0 SRM) 1.0 lb. Wheat, Flaked (1.6 SRM) 1.0 lb. Oats...

This recipe is a collaboration of a number of Dubbel recipes I researched... 10# Pilsner 1# Biscuit .25# Crystal 40 .25# Special B 1.5oz Tettnang @ 60 .5 oz Tettnang @ 5 1# beet sugar @ 5 Wyeast 1388 Mashed at 155° for 60, sparge with 168° Boil 90 min and follow schedule above...

I’ve done quite a bit of research here and online, but cannot seem to find a definite answer. I just recently finished building a 3-tap keezer, but am currently waiting on a friend to wire the temperature controller. I’m not sure when he will finish, so I wanted to force carbonate the kegs...

This is a spin on a traditional nutty ale, but it needs some critiquing: 6.6 lbs Munich LME 2oz willamette hops Finely milled hazelnuts - not sure on volume or best time to add to wort... Wyeast 3068 I can't claim this as my own bc I had it at a microbrewery that makes something very similar...