Welcome, you post the questions and you will get assistance, you can count on it.

How do you ou like the robobrew? I've read negative reviews on it that say it has low quality control. I haven't heard or read much about the digimash, but a former coworker recently bought an anvil. So did Eric Shepard (esheppy from the old mr beer forum, now blogs as sheppybrew). Both of then see...

The controller will not fire the heating element back up until the temperature it "reads" (what you see on the readout) drops ~5 degrees from your set mash temperature. What the reading is coming from is the thin 1" layer of wort below the mash pipe, not the mash itself. When it heat...

I looked at the M&B when I was shopping for an all in one system but it was the larger capacity (9.25 Gal) on the RoboBrew (now known as BrewZilla) that made me go that route. If I had waited just a little longer I may have went with the Anvil Foundry system (10.5 gal capacity I believe) and bet...

I pulled up this thread because I remember posting about it. I drank a few of these over these past several months and I have to say the one I drank Saturday night at a family party was the best one yet. Almost a year of aging and this beer was really, really nice. It was very drinkable, even early ...

I've had good luck with Viking malt. What they call Pale malt it is more like a British Pale malt. It is kilned a bit more, so it gives a slightly darker color, so it is not really a direct replacement for American 2-row if expecting the same results. I get good yields with it, but perhaps people n...

MB, not directly answer to your malt question, but am surprised you don't mill your own grains. I've had a grain mill since shortly after started brewing. If I buy from my LHBS they will mill for free, but I always liked doing it myself just before am ready to brew and it always comes out the same....

I have heard you mention Mecca Grade Malt quite a bit, as well as the Viking and thanks for sharing. I will be looking into a mill before buying bulk, that will probably be another thread of this sort to help me settle on what to buy. Both are part of my New Years "Brews-olution" lol. Ever...

If you are talking about this, and block the "venting system"...you don't want to do that.

Hey, just looking to get some chat going and ask for input and opinions in one spot. For all of my brewing years I have been at the mercy of what my LHBS stocks. My current LHBS has a great selection of most things, especially specialty malts...for hops and yeast...he's got it pretty much covered. A...

I have a couple that come to mind. A few yrs back, I had a Kolsch going with a blow off tube, after fermentation I then began to cold crash it and it sucked up about a cup, probably less of Starsan. I freaked at first, did some research to verify it would be fine. To this day it was one of my best K...

Spending a nice Sunday morning getting back to brewing tomorrow with a Kolsch for a get together in a month or so. I haven't brewed since back in May and looking forward to knocking the dust off.

I usually try to get down to or a little below my fermenting temp before pitching. Yesterday afternoon I got tired of waiting for my slow chiller and pitched us-05 at 70 degs. but had the fermenting chamber pre-cooled to 58 so figure it would drop down before the yeast started and it did, this morn...

I was sad to hear of his passing, I didn't even know he was battling cancer but I haven't been tuned into The Brewing Network like I used to be. He was certainly a voice of reason on the shows. He took a very simple yet serious approach to his brewing and I feel I like to do the same. He set out to ...

I have brewed a bit with different methods of adding chocolate character. I have to say adding cocoa to the end of the boil like mentioned above is what you want to do. It's easy, you can find the cocoa in the baking isle. Plain old Hershey's unsweetened cocoa has been my go to. If you like, you can...