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Hey fellow homebrewers, I recently purchased a filter system, which already has the keg disconnects installed, which seems awesome, but I'm now worried about cleaning the tubes. Since the keg disconnects are attached, how would I clean the tubing? The only thing I can think of is to unscrew...

I'm just curious about something I've been researching. I've watched a few videos where they say, once the Iodine appears clear, the starch conversion is complete, which could be anywhere from 20 to 50 minutes. However, I read a Kolsch recipe where they said to Mash for 90 minutes. If the...

I just wanted to see what other people's processes are for getting the wort and yeast into the Chronical fermenter. I tried shaking it all in a bucket and then pouring it into the Chronical, but I actually lost a small amount of wort, unintentionally, after doing so. I've heard of using mixing...

I've recently purchased a power drill for use on my grain mill, which works great, but I've also noticed my OG has been well over my target. Estimated - 1.063 Actual - 1.083 (+.020) I have to assume it has to do with the setting on my grain mill when using a power drill. Does anyone have...

I received my Steelhead Pump, from Northern Brewer, last week and tried it over the weekend, but I have to say... I'm not fully sure I understand how this thing is supposed to work. Based on videos and forums I've read, I was under the impression I could use this to move my wort from one place...

I recently got a new kettle with a spout so I can use a plate chiller, but I'm a little confused on something. Seems each time I use the plate chiller, I'm left with roughly a gallon of wort in the kettle, therefore only getting 4 gallons out of a 5 gallon batch. I use Beersmith to calculate...

First, I just want to state, I like to have 30 psi on my brew for 24 hours to carbonate the beer drinkable the next day. On that note, my question is, if I seal the keg with the 30 psi and remove the gas line from it, leaving the CO2 inside the keg, will that carbonate it just the same or do I...

I just installed a dual tower into my kegerator and poured my first beer, but all I got was foam. Last night, I did the same thing with a picnic tap, which came out fine. Also, I have had 20 psi running to both kegs for 3 days, but they appear to have zero carbonation (no bubbles in the brew)...

Hey guys, so, I just started kegging, but am noticing quite a large head in my glass everytime I pour. I was told to try extending the line, which I did to 10', but I'm still getting the same amount of foam. Basically, I get 1/2 to 1 inch of beer and the rest is foam. I carbed my beer at 40...

I going to be brewing a raspberry pale ale for my wife Monday and wanted to ask a question about the flavoring since I've never done this before. Is it possible to add raspberry extract to the bottling bucket in addition to the corn sugar for bottle conditioning without creating bottle bombs...

I want to start bottling from a keg as to get rid of sediment and also to brew ciders as well. My question is, can I do everything at room temperature? I want to force carbonate the keg and then bottle from their all at room temperature since I don't currently have a way to chill the keg. Is...

I don't know why, but I put 3/4 cup corn sugar in my 5 gallon batch, but there is no carbonation happening. It's been two weeks. When I used table sugar it did fine. What gives?

I created a yeast starter a few days ago for my wort, but I think I did something wrong so I want to make sure of it. I did 1.5 cups DME to 1.119 liters of water (5 cups). After 24 hours, I put the yeast in the fridge till I was ready for it. On brew day, I took it out of the fridge and let...

Not really sure how else to write the title, but explaining it will be easier. I just finished a brew day and ran my mash tun numbers through iBrewMaster, but based on what it told me for a 5 gallon batch (add 15 qt at 171 degrees), I still had 1/2 gallon left of extra water after the 60 minute...

If I were to put Irish Moss into the secondary, would it do anything? I ask because I accidentally shook up the traub after already using some Irish Moss.

The title pretty much says it all. Does anyone have any good tricks for getting the stir stick out of the yeast starter before dumping it into the primary?

I purchased the Mr. Malty calculator on my iPhone, but I'm a bit confused on what the growth rate is. All I see is a number going from 2.00 up to 6.00. What does that mean? I see where the packs and liters change, but it just doesn't make a lot of sense to me. Thanks

Since I've learned that you can bottle from a keg to get rid of sediment, I'm very interested in doing this. My question is, do you simply apply the CO2 to the keg for a couple days and then bottle from there or do you need to chill it at all? I assume I need a beer gun to bottle with?

I've been told that if you want to have a crystal clear beer, you will need to quicken the starting of the boil and quicken the cold break. In regards to the cold break, how fast is fast enough and at what temperature should I be aiming at when I can rest assured? I know the temperature needs...

Hey guys, got a yeast starter question. I have made one yeast starter before, but I'm not entirely sure I did it correctly. For one, how long do I need to leave the yeast starter on the stir plate before letting it ferment? I assume 24 hours is enough time for fermentation on that small...