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I am trying to find a 9.5mm three way valve and am having trouble. Ideally I want to purge a keg through one line out and then pressure transfer in through the same line/fitting. I can do this with a three way connection and three separate valves but one three way valve would be better.

I just ordered some Alora from Farmhouse and wanted to know if anyone has any experience with this hop. Given its high bound thiol content, I am planning to use it for my “phantasm” IPA. I was hoping to avoid the phantasm itself, but use this as the main hop/thiol source. I usually use...

I’ve just tapped my take on this style for the first time and am thinking about version #2. This was 100% chevalier malt OG 1.097, FG 1.023. Lots of malt and marmalade with this BUT I want more. Mostly color with some additional alcohol without becoming too sweet. Coming from a belgian...

So I’m planning a barleywine for this weekend and am going to try this technique. I have two questions. 1) does the second mash need acid malt like the first? 2) does the second mash need salts (CaCl2) like the first? I’m using all Chevalier malt and need acid malt to adjust my pH. I would...

I’m planning 2023’s version and I am closing in on a version that appeals to me. It’s basically 70/30 barke pils and barke munich mashed at 146 and 158, tettnanger to 23IBUs and WL833. I’m contemplating changing yeasts to get a bit more attenuation (last years finished at 1.016 despite big...

I am planning on taking a Cornelius keg to a Thanksgiving camping reunion. I was hoping to get an idea from the experts on the best option for dispensing. This will be outdoors for 3 days and simplicity is must. This likely will be a one-off. Thanks in Advance.

I just finished an imperial porter utilizing a cold steep of 1 1/2 lbs chocolate and 1 1/2 caramel malt in 1 gallon of water overnight. I was very disappointed in the extract, it seems as though most of the water was absorbed and didn’t make it to the kettle. I’ve had no problems with...

I am going to revisit Denny’s BVIP recipe that was fantastic years ago. I have since migrated to cold steeping roasted malts, but I seem to recall that Brown Malt needs to be mashed. I’m aging this around 6 months, so any astringency will likely age out. What’s the best way to use Brown Malt?

Every summer I make a belgian wheat IPA with new hop varieties. Last year was Sabro and Moteuka. This year, I ordered some HBC 586 based upon online descriptions alone. I usually combine varieties to create a tropical, poolside refresher. My initial thought was to use Galaxy, but I thought...

I am planning on brewing a throwback, rich, malty DIPA for the holidays and was hoping to get your thoughts, especially on the Red-X and caramel malts. The CaraRed was used more for color. My initial thoughts were to use Caramunich I. I am intrigued by the red color but am targeting a deeper...

After spending a year brewing only Belgian styles, I have been impressed with Belgian Munich malt. My brewcycle is coming up to a slot reserved for an Oktoberfest. I usually use 1/3 pilsener, 1/3 munich, 1/3 dark munich, and have found my interest waning in the last few years. The sweeter...

After finding nothing other than promotional information on this beer, I took a stab at it. 12lbs Belgian pilsener malt 4lbs Belgian Munich malt 0.5lbs Special B 0.5lbs acid malt Mashed at 148 2oz Magnum to bitter to 45IBUs 5gal OG 1.082 WY 3787 2lbs blackberries 1lb raspberries 1lb...

I was smitten by this over Christmas in Brugse and was hoping to clone this. This beer is more complex than Westmalle. Several local tripels were more complex which was surprising. Information provided states that there are SIX grains used to reach OG 1.081. My thoughts: 10lbs Belgian...

I thought that I would post this for you review prior to moving forward. Any thoughts would be appreciated. 12lbs pale malt 2lbs sugar 1lb flaked oats 1/2lb caramunich III 1lb midnight wheat 1lb carafa III special The latter two cold steeped overnight 2oz Centennial @ 60 2oz Cascade @ 20 1oz...