Looking to brew a Dark Cherry Stout, here is the recipe: 11.5 Gallons in the fermenter - 13.5 gallons pre-boil 22lbs Maris Otter 2 lbs English Crystal 50 1 LB Black Prinz Malt 1 LB Roasted Barley 6 LB of Cherry Puree in the secondary fermentor 2.25 oz Perle (60 minute boil) I start with...

I will say I am one step above a novice when it comes to water. I have had my water tested, I use the Brun' Water spreadsheet and I frequently hit my desired mash pH. My question is this: Does anyone have a list of Beer Styles and the accepted/preferred water profile? I know there are balanced...

In the past I have washed and reused yeast, I understand that process very well. I have read many posts where a brewer states that they are reusing the yeast cake from a prior batch. In my minds eye this is how I envision that process going: start the brew day for the new beer prior to the end...

I finally completed the new brewery, all equipment has been tested and Saturday will be the first brew day. Most of the equipment is older but it finally has a home that does not require setting up each time I brew, that alone will save almost 2 hours each brew day. The RO system produces water...

What is your biggest brewing takeaway from 2016 and what do you plan to do differently concerning next year's brewing? In 2016 I was very focused on brewery equipment and supplies and neglected the brewing process. In 2017 I am going to focus on solid process and documentation, no new equipment...

I am not normally a dark beer brewer (although I do like stouts and dark beers very much); am I am currently looking for an All Grain 'Guinness Draught' style recipe. I do not have a Nitrogen setup so I am going for a close approximation at best. Any suggestions?

I normally stick to strict proven recipes but I have left overs that are starting to reach the 2 month old point and I want to use them before they stale. I think the recipe below is simple and will work just fine but open to suggestions. I know the primary response will be "try it, who knows it...

Does anyone use a RIMS System? If so, did you purchase a complete system or build your own? I ask because I am having our detached garage rebuilt and I am sectioning off part of it for the Brewery. I have looked at the Blichmann products and the SABCO products and both are in the 6K range and...

When working in a brew session I noticed that when changing the Mash Thickness on the Mash Calculator tab does not update the Water Requirements tab. Not a real problem but I do find myself switching back and forth between the tabs and when they are out of sync it can be confusing. If it is...

Has anyone ever seen these before? I am assuming that those are tri-clamp fittings? http://www.ebay.com/itm/Stainless-Steel ... 20fe14e477 Am I crazy to think it may work for home brewing? Each vessel is 6 gallons. Edit: Sorry, I was caught up in the moment. That handle will never fit in my...

I had a brew day this past Sunday and brewed 'The Inn Keeper' using WPL005 British Yeast. The recommended fermentation temperature is 64 to 70n degrees. I pitched the yeast at 65 degrees and promptly placed the fermenter into a 59 degree fermenting Freezer. I have never had the problem of being...

My old (1980s) fermentation refrigerator passed on this week. I am going to invest in a new Chest Freezer fermentation chamber and I am looking for recommendations. While my old refrigerator could precariously balance two 6.5 gallon fermenters I am hoping the new freezer will handle (3) 6.5...

After 18 years I have decided to move from 5 gallon batches to 10/15 gallon batches. I have already purchased 20 gallon pots to support this change and plan to use 6.5 gallon Carboys for fermentation because I have a dozen of them. My question concerns a burner capable of bringing 17 gallons...

I have been brewing at a much faster rate than normal lately and I have three batches of beer that are finishing secondary fermentation this week. I plan on kegging this weekend. The good news is I have three kegs in the refrigerator today on tap and all about half empty. The bad news is I do...