Hi, I've hit a block on what to brew next and would love to hear what yall's favorite recipes are or out of the box ideas for what to brew.

My current go to wines are pomegranate wine, lemonade wine, and mulled spiced acerglyn. Grape based wines are cool, but there are so many other fruits to ferment as well. I'm more than happy to share my recipes if anyone is interested.

I have a recipe that calls for amylase enzyme in secondary fermentation. Is there any benefit to waiting instead of adding it at the beginning?

I've got a Black IPA recipe that I'm going to try out.

Pale Ale malt (75%) White wheat (8.3%) Carafa special 3 (7.5%) Crystal 60L (5.8%)

Dextrose (3.3%) in boil

It has a fairly high dry hop bill of Citra and cascade (that's what I have on hand)

Initially i thought about using 2% Chocolate malt towards the end of mash, but didnt think it was necessary, and adjusted the dehusked carafa 3 accordingly..the SRM is around 37.5

Do you think 13.3% total roasted malt is a bit much, or still acceptable for a black ipa?

I know it's a long shot. But anyone have a recipe for this beer? It's really the flavouring additions that would be difficult to reproduce.

PACKAGE AVAILABILITY Cans 473mL | Kegs 30L Avallable at the Brewery, LCBO, Select Grocers, The Beer Store (Spring & Summer) LCBO# 514935 INSIDE THE RECIPE ABV 4.1% | BUs 8 Malts: 2-Row Pale Malt (Metcalt and Copeland) Hops: Saaz (bittering and late-hopping) Special Additions: Hibiscus Flowers, Rose Hips, Fresh Raspberries, Orange Peel

I am a mead and wine maker through and through with only 2 beer brews under my belt. I recently had an idea to try for the creamiest (mouth feel wise) cream ale ever. My thought was to take what I could find as a basic cream ale recipe and tweak it to fit my end goal. This was a 100% German pilsner recipe with corn sugar, and liberty hops.

I thought to add some oats to supply a good deal of creamy and thick mouth feel. With oats and honey being an obvious pairing in my mind, the thought was to replace the corn sugar with honey. The higher alcohol (imperial) aspect is simply because I enjoy bigger beers and it felt as though I was already borrowing the addition of oats from the stout world, so what's one more thing borrowed? Putting it on nitro was for an even more smooth and creamy mouthfeel.

Here is the recipe essentially copied over from the brewers friend recipe builder:

This is a 1 gallon (in the fermenter) recipe for a proof of concept/experimental test batch

90 minute boil time @152°F

Fermentables: 2.6lbs German Pilsner (72.2%) .75lbs Flaked oats (20.8%) .25lbs Clover Honey (6.9%) *late addition in fermenter

Hops: 1oz Liberty Hops @60mins .5oz El Dorado Hops @10mins

Yeast: White Labs - Cream Ale Yeast Blend (WLP080)

Starting gravity goal:1.093 Final gravity goal: 1.019 ABV goal: 9.64% IBU goal: 158.56 SRM goal: 4.99

(Inclusion of rice hulls to combat the stickiness of oats being in the mash?)

There's still obvious holes in this recipe as I fully admit to being a dumb ass who knows just about nothing in the world of beer brewing. I built this recipe off of some cursory research and a dream, so I fully expect there to be many things wrong or improper with this framework.

Would anyone with proper knowledge of beer brewing be able to weigh in on reccomended changes to the recipe as well as help fill in the holes?

Also if anyone would like to help me out on the terminology because I'm not sure a "Honey-Oat Nitro Imperial Cream Ale" would be the proper name for what I've got here. It was merely the path my brain approached this idea from.

Many thanks for any input Cheers! -Graynor

Brewing days can be long, I'd love to hear what podcast you're listening to keep up to date with beers, new breweries, innovation and education???

I've just binged the whole of "the modern brewer"

I recently got some 1/6 kegs with G-couplers. Is there a way to convert them to D-couplers, or would I need to replace specific parts to make them compatible with a D coupler?

I’m a brewery owner, small brewery in VA we moved up to a 20bbl system a long time ago, been open ten years with a new third location. The beer is good, just to establish where I’m coming from.

So I visit a little place in California while I’m on vacation. 3bbl system in the back, guys been open three years and it’s his retirement plan basically. Long story short after four sample they’re all just not bad but not really good either. They’re decent home brew representations of the BJCP styles.

Now I am really feeling the desire to give this guy some advice on his product. It’s not great, but it’s clean. Small adjustment to water that he’s plainly not doing would do volumes for him. However when I started talking brewing he seemed really standoffish. I don’t want to offend the guy but I do want his dreams to succeed, I just felt that giving advice on such a short visit probably wouldn’t be taken well.

So basically how to word it, “your beer could be better pretty easily just try this” ?

Edit: the consensus seems to me to be just keep it to yourself. Fair enough. I’m just visiting after all.

Hi all, my dad owns a brewery - he started homebrewing during covid, and it got a lot of positive feedback, so he opened a brewery up in our local town & it’s been doing awesome!

With that being said, I’m trying to figure out gift ideas. Most things I have found are things he always has in abundance (bottle openers, glasses, etc.)

More specifically , I was wondering if there are “flavors” for the beer I can buy for his brewing journeys? And what you recommend? I’m not sure how the process works; I would love to get him some different flavors that he hasn’t had on tap yet to test out, since he loves experimenting.

Thanks in advance!

Extra info: the brewery opened in 2022, so it’s still fairly new

Currently I have three of the five taps running with 1. a nice clean Stout, 2. a dry crushable Pale Ale, and 3. a smoky Rauchbier. What would you brew to round out the other two taps? Brewing Sunday.

What do you get and why? We are looking to replace our old and a bit buggy brewing device and are looking for a 100L pilot plant that is ideally easy to maintain and hard to break. Location central europe. Everything else is already there, cooling, tanks, mill you name it.

I'm on my 5th brew now. And can't seem to get keg carbonation correct. Have tried force carb. Resulted in over carb. I have one tap on 12' lines. Pours all foam. One on same tank pours better on 5' lines. 8-10psi Other 2 taps seem better. But won't pour u less it's at 15psi Taps 1/2 are wheat/toasted coconut cream ale 3/4 blueberry honey ale / blueberry cider just kegged the coconut ale tried 25psi over night. Then dropped to serving temp. Been 5 days. Pours decent. But minimal bubbles in the beer. Next to go in kegs are blue moon clone and an IPA. Really hoping for some tips or tricks?

Afternoon,

I was looking for stainless steel growlers for purposes of a home bar. My intent is to make a dispenser system using CO2 or pressurized air. I did find 64 oz growlers that are threaded and would take the attachments, but for space reasons 64 oz maybe too large. I can find 32 oz or 1 liter but they are flip top only and not threaded. Being that a fifth of alcohol is 25 oz, then that should leave enough empty space to pressurize the tanks.

Is there a threaded 1 liter container out there that will work or should I just make the 64 oz work?

HuckleBerry Apple Cider

I just made this. Gonna let you all know how it turned out when it's done. But this is what I did. I think this might be done by Christmas Time.

1 Gallon American Apple Cider ( The cloudy Kind )
1 small Carton of Fresh Huckleberries
1 1/2 Cups Sugar
1 tsp Pectic Enzyme
1 tsp Yeast Nutrient
Yeast - 71B-1122

Steps:

1. Blend Huckleberries with small amount of American Apple Cider for 3-4 minutes.

2, Pour small amounts into a cheese cloth over a funnel into Carboy while wearing food safe disposable gloves and then wrap the small amount of the huckelberry substance and squeeze the juice very well into the funnel and into your carboy. Repeat this until you have successfully juiced all of the huckleberry and no more remaining liquid or pulp exists. Although, if you are the lucky owner of a juice machine, this would probably make this step unnessessary as you can use that to extract all of the juice from your small carton of huckleberries with that and dispose of the juice.

3. Pour in rougely half of your juice.

4. Add 1 1/2 cups of white granulated sugar.

5. Put the rubber cap with the hole in it ( the plug that plugs your carboy and you stick your air lock in ) and place your thumb over the hole and vigorously shake for 3 minutes to not only mix the sugar until well dissolved but to airrate your beginning mixture which in the very beginning of the brew will be important for your yeast and ingredients.

6. Add the remaining juice.

7. Add in your Yeast Nutrients and Pectic Enzyme

8. Mix your yeast with small amount of tepid water and then add to mixture.

9. Give one final shake for about 20 seconds.

Done.

Maybe gas the mixture as you would a mead, I am not 100% sure, but if you do you will want to do this at the 24 hour mark and then one last time on day 5. This is done simply by making sure your thumb is sanitized. Removing the airlock and shaking to release the co2 built up inside the mixutre so it doesn't harm the yeast or cause any other problems.

I'm M19 and I've recently become very interested in brewing, my college has its own beer brewing lab and I'm planning to join it. But it would help a lot to have a base to start from, do you know any youtube channels, books, sites or anything else that could help me with the basics? Or even the story of how you started and what helped you in the beginning?

I've brewed a bunch of times before, but this is the first time I've experienced fermentation stopping that early. The airlock stopped bubbling on the 5th or 6th day. I checked for any leaks, but there doesn't seem to be a problem with the barrel or airlock. Also, I made sure to be mindful of the temperature as well. Today is the 12th day, and there's nothing unusual in the smell or appearance of the beer. However, I'm still unsure whether to bottle it in case it's spoiled or there's something wrong. What could be the reason for the fermentation stopping early?

(It's IPA Beer btw)

I was gonna take some American Apple Cider and throw like two cups of sugar in it, maybe throw in a stick of cinnamon or something else but now, I wanna add these Huckleberries I found to it!

I never had a huckleberry before so I don't know if they are sweet or tart but I am gonna mash them up a bit or maybe blend them and then toss it in a cheese cloth with something to spice it up, but I need ideas.

What should I add? Hibiscus flowers? Yarrrow? Cinnamon? I don't have juniper berries or cardamom not in powder form.

My bosses told me I’m overreacting for having an issue with putting phosphate free acid in a container marked as acid with phosphate.

My real issue with it is that it’s a negligent decision to make as owners of a company. It’s the principle of what it represents that I have an issue with.

Is this entirely legal and ethical? Maybe this instance isn’t as big of a deal as I’m making it out to be. But this is a common theme of operation here and I’ve been trying to elevate things but there’s always resistance because the immediate action isn’t significant, maybe like in this example.

Tldr; is it illegal to mislabel chemicals intentionally? (with phosphate vs same chemical without phosphate)

https://imgur.com/a/exC97uA

I hope you can see that image. I bought a new kettle (Delta Brewing Systems) and it came with a ball valve/spigot, but no barb. I bought a barb on Amazon. It doesn't screw in all the way. Is it supposed to? Is the taper wrong? If so, how do I get the right taper? I'm clueless. Thanks!

I’m searching. For a blue moon clone that’s available in Canada. I have found a couple online but they either don’t ship to Canada. Or are literally asking for 100 to ship it.

This is the closest I have been able to find. But not sure it translates to the same. Blue moon being a Belgian white ale and this a witbier?

https://www.graintoglass.ca/products/witbier-grain-to-glass-extract-beer-kit?_pos=43&_sid=6501a22a8&_ss=r

Please reach out/DM to figure out transport/pickup. I’m in the Chicago metro area.

Spike Solo 10gal 120v is $1755 retail so I’m selling for $877.00

Spike Solo 20gal 240v is $1975 retail so Im selling at $987.00

Flex+ with Temp Controller is $775 so I’m selling for $387.00

Can provide pics upon request.

Hi everyone,

I am trying to nail down my steam condenser set up for my 10.5 Anvil Foundry. I don't have access to a running water supply since my basement has my sink and garage does not where I brew.

I plan to use my spike chiller pump from a 5 gallon bucket and have the waste from the process back into the bucket. Already tested the pump with the sprayer and is spraying just fine, so that part is figured out.

Has anyone nailed down a process for doing this? I have an old tray from my fridge, make a big block of ice, and drop it in half way.

There's just so much noise on the internet on this subject. If anyone has a process they could share it would be awesome. Cheers!

https://reddit.com/link/1fvewiw/video/f7pl172g5lsd1/player

https://preview.redd.it/ovohre3z5lsd1.jpg?width=3024&format=pjpg&auto=webp&s=109d3e15a1ae07d070a0a170a564221712e4c378