I'm a newbie one-gallon brewer (done 4 batches as for now). I tried several recipe sources and now I'm trying out the Brewer's Friend. The thing is that most of the recipes are 5+ gallon batches so I'm going to use Scale function which as I understood requires Equipment profile to be properly...

Hello fellow brewers. I am finishing up a batch right now, and like my previous all grain attempts, I cant seem to get all the wort out of my kettle and into my fermenter. a. because my screen gets plugged and b. there is tons and tons of sediment in the bottom of my kettle more: chung cư số 17...

Hi all, A local gourmet-ish grocery store started filling growlers a while back, and I subscribed to their emails about what they had available. Mostly it's been things I consider a bit weird, so I didn't actually go there until yesterday. They had a Mild I really wanted to try. more: chung cư...

I came to the realization late last year that I had some level of loss of smell, but it apparently was a gradual change and I have no idea when it started. I've been to a specialist, had an CAT scan, MRI, and endoscopy, but nothing was found in any of them. more: chung cư mỹ đình plaza 2 There...

There's no getting around it, I'm getting fat. Sitting in the truck all day doesn't really help it either, add love for beer and bam, forget a sixpack I got the whole barrel. more: mỹ đình plaza 2, dự án pcc1 triều khúc I don't have much free time nowadays and when I'm brewing there's two hours...

Hi All! I've been brewing awhile now but I'm starting to try and get serious about the craft and its got me questioning pretty much every aspect of brewing. My current quandary: Why do we(homebrewers) take longer to ferment our beers than craft breweries? It seems to me that whenever I tour a...

First time brewer here(beer, anyways) and have some supplies coming in the next few days to get me started. Excited to get this going(hopefully ready in time for Christmas. If not, then New years) - Coopers kit with the 23L fermenter, hydrometer, 30x bottles, 1.7kg can of Coopers Lager, 1kg Box...

Hello, I'm reading a lot of different opinions on when and how long to steep the orange peel and coriander. I'm making a Belgian Witbier tonight. The coriander came crushed and it looks like cinnamon. The guy from Midwest said to throw it right into the wort but I've read that leaving coriander...

I have brewed around 10 batches since starting HB this year. In the summer I keep my house cool at 68deg or so... but in the winter the furnace brings it to 70 or so. I decided this last batch I would actively control the temperature beyond leaving it at room temperature. I have been keeping...

I so brewed some Graff late September and life and kids got in the way, so I haven't had a chance to bottle it until recently. Its been sitting on the yeast cake for almost three months (whoops). There is something in my carboy that I've never seen before and I'm not sure if its an infection or...

I have some 0.5 micron carbon filters I'd like to use to filter my beer to gain some additional clarity to my home brews. To help with refining resources let me provide a little background on my process. I have a 15 gallon brew system (brewing 5 to 15 gallon batches at a time). I use HERMS to...

I love oak in my wine, and I've read a bit about oak in beer but I've never really seen a list or any suggestions as to what type of beer would benefit the most from it. In wine, both Cabernet and Chardonnay are excellent with some oaky flavor, but I just don't know with beers. Also, in some...

I'm not one of the tinfoil hat wearing anti AB/Inbev people but I recently saw this short video and had an epiphany. If AB/Inbev really wanted to control the craft beer market, they'd start buying up all of the hop farms. When that starts happening... then I might join the tinfoil hat anti...

Hey guys, I'm in a dry country and I was able to get these ingredients in, can I make a pale lager with them? 1- Briess Pilsen Light DME (6lbs) 2- Pilsen Belgian grain (1lb) 3- Hallertau Hop Pellets 1 oz 4- Saflager W-34/70 Dry Yeast (11.5 g) 5- 1 irish moss tablet I can't get any more...

Dear All, I've been getting into my water chemistry recently, and its fun learning about it. But now I'm really coming up a against a query that may be best answered with some real human experience. I'm brewing a Hefeweizen with 3kG of Weyerman Bohemian Pilsener and 3kG of Dingemans Wheat malt...