I opened up one of my recipes this morning so that I could click the “BUY NOW” button so that my recipe would be uploaded to a home brew supply for me to purchase the ingredients. The recipe is... https://www.brewersfriend.com/homebrew/recipe/embed/892108 This button is now completely gone...

Love the concept of Graham Crackers instead of oats!

Looking at taking one of my go-to Farmhouse Kettle Sour recipes that I commonly fruit up and turning it into a “Blueberry Cobbler Berliner” Check my shared recipe in the link at the bottom... Thinking of adding a small amount of (Flaked Oats) as well as (Lactose) to give the proper “cobbler”...

Okay here's the details. I have 5 gallons of an Irish coffee Stout that has been sitting in a 5-gallon whiskey barrel for several months. The whiskey barrel has always contained Brett and has always made the beers that go in it incredible. My original plan was to keg this beer then pressurize...

I guess thats one thing I didn't consider when mentioning the heat blanket via a temp controller for maintaining a fermentation temp - here in the US, 110v is our common source. I can understand the hesitation if you were limited to 220, 440, etc. About 10 years ago, heat blankets were a...

Sweet, I see nothing wrong with what you got going on. Do you mash in a cooler? Thats basically how I started but I got tired of Batch Sparging. I found that I get a few more efficiency points by doing a fly sparge.

I've had issues with heat belts getting to the high temps required for a saisson, up to 115°F. I experimented with a $30 heating blanket - the kind you'd use if you had the flu - controlled it with a temp controller and its temp probe, and it worked great!

Just as the title states...lets see your brewing setup! This is a second version of a rig I designed and welded together for my batches. Now understand, I own a construction company where my abilities are everything EXCEPT metal fabrication and welding, but I was still able to pull this off...

Absolutely account for it. I assume about 3/4 gallon. What's the worst that could happen.... you end up with a couple extra pints!

Exactly right...just flow it into the fermenter and wait a few hours. I do however take the little bit of effort and stir up a whirlpool just before the transfer with a sanitized paddle which is effective at keeping the really heavy stuff in the BK. Stainless is far superior than plastic when...

When I was fermenting in the Big Bubbler - I filtered the wort through a fine mesh hop bag as it transferred in. Probably took out 90% of the particulate. Just recently I upgraded to a stsinless conical by SS Brewing. A trub dump after 4 hrs from entering takes away all the hot & cold break...