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This is actually for a 100% Brett beer, the final stages of fermentation of which I want to halt. Will my campden tablets and sulfites both dissolve readily if I just crush them and dump them into my chilled keg of beer, or do I need to boil them in water first to get them to dissolve? I ask...

I don't know much about the structure of a gas manifold, but I've found mine has a slow leak at two of the three shut-off valves. Specifically, the leak is coming from the nut that attaches the lever to the valve. It lets out a quick burst of air every time I move the lever (on or off), and...

My first 100% brett beer just finished primary after about a week. Now it's doing its job SLOWLY chewing through the sugar of the pound of crystal 120 I had in the grain bill. Thing is, I'd prefer not to wait for it to finish because 1. I'm impatient, and 2. I'd like to keep some residual...

I'd think this would be an easy question to answer, but 30 minutes of google and forum searches have given me nothing. Obviously Melanoidin gives you extreme malty flavors, it's like munich on steroids, it's used sparingly, etc., etc. This information is plastered all over the place. But...

How do I set my differential? I thought if I wanted to maintain 50 degrees with a differential of 4 degrees, the temp of my keezer would fluctuate between 48 and 52, keeping my fermenter at the desired 50 deg. BUT, that's not what my controller SEEMS to be doing. It seems to be cutting on at...

I'm brand new with tinkering in water chemistry in brewing, and for now would like to stay that way. I have No interest yet in plugging in numbers in water calculators, buying test strips, or studying water analyses. Really. Honestly. That being said, is there a safe addition I should try...

Anyone see any problems with splitting up a brew day over two days IN THE WINTER? My biggest brewing obstacle is finding a full 5 hours free in a single day to do a batch. How about splitting that down the middle and taking an overnight break AFTER sparging? Anyone see any trouble with...

Beginner question about yeast starters. Does final cell count have more to do with volume of wort or amount of sugar (gravity) in the starter? I get the feeling from reading around about how yeast works that it has more to do with volume of wort. If that's the case, why not use a...

I just bought a used regulator that leaks at the nut attaching it to the cylinder, even when screwed on pretty tight. It's one that does NOT use a regular washer, but has a quad ring washer built in. I thought I'd try to replace the quad ring, but I can't seem to get the old one out. Can...

Greetings! So I set out to make a sweet, dessert-type stout. That didn't exactly happen, despite the full pound of Crystal 120 and moderate mash temperatures. Totally baffled as to what happened. FG is 1.010, it tastes bone dry, and it has no head whatsoever (even when sloshing it into my...

Has anyone else had problems with using this and getting no cherry flavor from it? I made 5 gallons of a rather plain pale ale, bottled one gallon withOUT cherry extract, then bottled the remaining 4 gallons with the ENTIRE bottle of Brewer's Best. In the end, I couldn't taste a lick of...

So... a batch of bock turned out a lot drier than anticipated. Used a California lager (common/steam) yeast that took it down to 1.008, even at a 152 mash temp. It's kegged right now and sitting in my kegerator. I'd like to back sweeten with some malt extract, but don't want to run the risk...

So, now that I have a kegging system I'm trying to make my first batch of sweet, sparkling hard cider. But now I have a glitch in my plan and need some advice. I fermented my cider with US-05 all the way out. Then I cooled my primary overnight to just above freezing. The next day I kegged...

Am I right in saying that, with the gas line connected and open, I CAN increase the regulator pressure at any time, BUT CANNOT reduce the regulator pressure (no matter how much I turn the screw counter-clockwise) without first closing the regulator valve and releasing the higher pressure in my...

Just purchased a kegging set up. I kegged one batch and force carbonated it a week ago. It's good to go. This morning I kegged a second batch and hooked it up to my CO2 tank, which is split so it can feed two different kegs at a time. The CO2 tank was set to 15 pounds of pressure for the first...

My apple cider is about 10 days through primary. Now I'm getting impatient. How terrible would it be for me to keg early? I plan to back sweeten anyway so my concern is NOT with its current gravity. My ONLY concern with kegging early is giving the yeast inadequate time to clean up off flavors...

My first wild beer is a couple months in secondary. I used US-05 for primary. Initial plan was to go for all funk and no sour, so I introduced the dregs from bottles of Orval and Sofie to the secondary. The funk is already coming along quite nicely, but I've since decided that it needs some...

This is a first for me. I have small white particles in my bottled beer that have attached themselves not to the bottom of my bottles but all along the sides. This was also the first batch tried using gelatin to clear, so I suspect they may be related. Anyone else have experience with this...

I'm still getting major chill haze and I'm wondering if I'm using my Irish Moss improperly. I do the 1 tsp in the last 15 min. of the boil and then use an immersion chiller. This gets the temp down in 15 minutes, so cold break is not the issue. The thing is, to help the chiller work as...

Question here for those with experience or who know the chemistry. If it normally takes about 3 weeks in the fridge for chill haze to drop out at, say, 40 degrees, would the exact same beer clear up even faster sitting at a lower temperature (33 degrees)? Or would it take the same amount of...