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Wanted to share a project inspired by reading many posts around here and being envious of those with more than two taps.. With a single tap kegerator that was 12+ years old and struggling to keep a couple cornies cold during triple digit summers, I figured this upgrade should be before my...

Hi all, Planted a chinook rhizome purchased from morebeer a few months ago. I've kept a few pics as the plant broke soil and has progressed and now flowered. I quickly found this plant will easily grow 1-1.5" + per day in good sunny conditions. Had to make more room for the bines as they...

Made a move recently from a condo to a single family home with 2 car garage and had a few months prior to moving to plan out what kind of setup I wanted. Thanks to HBT for all the informative and inspirational threads I read in this section as well as the keezer section. Figured I'd 'give...

I have more than 5 gallons and plan on bottling 1/2-1 gallon. Wyeast's website says the yeast is good until 11% abv, I'm guessing it'll work , but take 2-3x as long to bottle carb. OG 1.096 FG: 1.01 This is my first beer over 10%. Some reassurance from someone who's been there/done that would...

I really liked the results of making a CA common with 2112, and have been wondering about brewing an IPA or IPL with it. Here's my idea for an IPL: 9# US 2 row or german pils 1.5# munich .5# carapils .125# weyermann melanoidin .5oz cascade 6.6% AA @ 60 1oz simcoe 12%AA @ 15 1oz Citra 12%AA @...

So I've ended up with 2 batches now with the same off flavor. Best I can describe or compare it to would be medicinal/ band-aid type of aroma and flavor. It's more present in aftertaste and aroma. I've been trying to figure out what could be the culprit. I do 5.5 gallon all grain batches...

I emailed sierra nevada about info on their grain bill for their BF barleywine, and they ended up sending me the entire recipe. Here it is.. I brewed it once, got 58% and 9.2% abv, beer came out excellent. I have adjusted it to 65% efficiency, as that's what I'm getting now vs then....using...

Title kinda says it all, decided on an imperial red rye ale and couldn't find carafoam at my LHBS. Carared, however, was there. Being a 'red' rye ale, I figured the sub would be ok, but have never used either malt. My question to those who have experience with both malts, is this an ok...

I created this recipe in May so it'd be ready on my birthday in June. The first result was a big success. Brewed again in late July, tastes just like the first batch. As well as it came out, this was a fine birthday present to myself. Big full bitterness, plenty of citrus, grapefruit/orange, a...

Hello all, Just thought I'd share my experiences with a 10g rubbermaid Home Depot cooler mash tun with recently uprgraded false bottom from bazooka tube. I bought a false bottom from amazon, a 12" if I recall, the reviews indicated it would work with my mash tun. Fits near perfectly with a hair...

Has anyone ever done this? It's all the same in theory, right? I save spent grain for making bread, and usually freeze it wet, but have a few cookie sheets that I've dried and kept at room temp storage. In appearance, it's just empty husks... and my LHBS has been out of rice hulls...

Looking to do my second Belgian golden strong ale. The first one came out a bit thin and dry 1.060/1.01. I used 2 row instead of Belgian pils, mashed at 147-148 and fermented around 67. It wasn't strong nor did it taste like a Belgian. The recipe I plan on doing this weekend is directly...

A little disappointed at my first lager. Great color, head, missed target og by a few points, but otherwise ok.. just a undeniable corn-like flavor. Made this recipe https://www.homebrewtalk.com/f57/2011-1st-place-hbt-light-lager-augustiner-lagerbier-hell-238906/ had some issues keeping...

Brewing my first lager. Started a starter a day before, 1.5L w/stirplate. Wyeast 2124. I've had my starter at room temp (65-68F) for 10 hours. I plan on fermenting around 50F and have read to chill your starter to 47-48 and pitch into slightly warmer wort. I probably won't pitch for...

I used Costco apple juice and trader joes blackberry crush. This came out so good next time I'll double the recipe for a 5 gal batch. 2 gal apple juice .5 gal blackberry juice 1lb honey Nottingham yeast Ferment out then back sweeten to your liking. If bottling and back sweetening...

I've been looking for a good starting lager recipe and stumbled across this on the briess website: http://www.brewingwithbriess.com/Recipes/beer/display/amaze-ake-me-japanese-pilsner I know, I know.. just go buy a 12 pack of bud right? I've always liked Japanese beers with their subtle...

Two row(US) 18lbs Victory (US) 3lbs Crystal 60L 1.25lbs Special Roast 0.5lbs Simcoe 2oz/@60min (13.2%AA) Chinook 2oz/@30min (14.2%AA) Northern Brewer...

Just bought a kettle tube style mesh filter today, and noticed it advertises being able to turn your kettle into a mash tun. My English barleywine fermenting right now was my first partial mash, but the thermometer in the kettle ended up puncturing my bag and I had some issues with...

I have two batches fermenting right now, one with wyeast 1084 and one with Nottingham. The pumpkin ale recipe calls for S04, but I'd like to try harvesting and rinsing/reusing either of these two. Also, if the Nottingham is reused from a cider/graff, would there be any apple flavor that...

Just put away my 2nd 5 gal batch, an irish red. The wort had a nice dark reddish color, my OG came out to 1.054. I tried to apply some of the things I learned during my first batch (patience, and better to save the drinking until the work is done), had no issues.. and now's the fun part--...