Selling some of my equipment (Complete Clawhammer BIAB System 120V with neoprene blanket, Brewers Edge BIAB system, Mill, Brewtech SS Fermenter, Pump, CO2 tank about 1/2 full, Anvil Fermenter Bucket, Stir plate, 40 plate chiller, etc.). Not looking to break it up, giving a value of $1,500...

Do you rack over to secondary prior to hitting FG? Pros and Cons? I've got a beer that is pretty close to FG and has been on the yeast for about 20 days. Going to rack it over at some point to age on whisky soaked oak spirals for about 3-6 months, so I'm wanting to get it off the yeast...

Just got these bad boys in the mail yesterday and I can't wait to try them. They did an awesome job packing them, used Coffee bags to keep them fresh, great idea! Any advice on the first beer to brew with these malts?

Anyone tried this one? Does it actually turn the banana up to 11? I'm going to try the recipe below with fermentation temp starting at 68 degrees and free rising to 75. https://www.brewersfriend.com/homebrew/recipe/view/1155113/el-hefe-001

Anyone ever done it? Any reason not to? Have a Belgian Quad/Dubbel that I'm thinking about trying it with. Definitely wouldn't do it with a Pilsner or the like, but darker beers (e.g. Stout, Porter, etc.) might benefit from that flavor.

I normally do roof scraping ABV RIS Barrel Aged crazy stuff. However, I'm thinking that a Summer Pilsner would be perfect for the Texas heat. I have Pilsner, Munich, Victory, Vienna, Aromatic, and Rolled Oats for the malts. Hops I have Nugget. Yeast I have Wyeast Czech lager yeast (did a 3...

If it's been 2 weeks in the primary, why not rack it over to secondary once you are close to FG? Barring any arguments of introducing oxygen or potential contamination issues. Is there any other reason? For context, I currently have a stalled fermentation at 1.046 SG which was supposed to...

I've got a Tilt Hydrometer in a batch of beer right now. Seemed like the SG was stalling so I stirred it up this morning. Prior to stirring, I got an SG of 1.044 at 69 degrees Fahrenheit. After stirring it up, I checked the Tilt hydrometer and it showed 1.050 at 69 degrees Fahrenheit. I'm...

I'm thinking about trying to do a No Chill into a corny keg and then transfer from that to my primary when it's cooled off. Since I would need to aerate the wort anyways, I'm thinking that it won't matter much on the sanitary side as long as I'm careful. I typically don't go over about 5...

So I started out with a beer that was 1.126 SG with about 3.3 gallons. Then I pitched a 2 liter starter (with 200 grams of DME) that was at high krausen into the wort. No idea what the starter gravity was when i pitched it. My hydrometer says it is now an OG of 1.098 rather than the starting...

So this is my 7th iteration of this beer. Trying to nail it down. Have a few questions. Any thoughts on how to get some sweet fruit flavors (not grapefruit, lemon, or lime) into this beer with hops or yeast? Looking for a sweet orange with some vanilla and banana notes (Maybe a Hefe yeast...

Short of it: What is the max volume of Co2 that you can put into a regular American beer bottle that you cap? Long of it: I measured incorrectly and put 5.2 ounces (147 grams) of table sugar for priming 3.45 gallons (13.06 liters) of beer. This is the same beer that I may have sucked about 1...

So I cold crashed a beer and didn't remove the blowoff tube...such a wanker. It appears that it may have sucked about 1 quart of sanitizer into my 5 gallons of beer. Questions: Is it safe to drink? Will it taste like crap?

Got a bag of Thomas Fawcet Golden Promise. Got any ideas on a recipe? Thought a SMASH might be nice to highlight the malt.

What category should this beer be listed under? I feel like it is a stout without all the dark grains or some kind of kitchen sink type beer.

I'm in the market for a new system. My #1 target is Clawhammer Supply 10 Gallon 120v system. I've seen the various article and video reviews on this system (e.g. brulosophy, short circuited brewing, etc.). I just wanted to get some honest opinions about folks personal experience using this...

What should I do now I've got this recipe I brewed about 3 weeks ago and was slightly more efficient than expected (OG 1.149 - Current FG 1.041). I was hoping for something in the 1.035 range. I just swirled the fermenter about 5 minutes ago to see if that would help it along. Current temp...

So I'm thinking about trying Amber malt in a Stout that I've been tweaking over the last year or so. I have been using the Munich, but wonder what Amber would do. What are your thoughts? https://www.brewersfriend.com/homebrew/recipe/view/1081269/gibcs-11

What is your best recipe for a Belgian Single? I'm on the hunt for a light colored beer that is refreshing but still has plenty of character without it being a hop bomb. Belgian's are some of my favorites, so let me hear what you got.

So I forgot to sanitize my secondary fermenter (keg) before racking a 14% abv RIS. I also added whiskey soaked barrel staves at the same time. It's going to sit on those staves for about 1 month. Question is, do i have a problem?