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I've read the 27 pages of the "how to build a CFC" thread and it's all 3/8" OD tubing. I've already got ~40 feet of 1/2" OD and wonder if you could use it in a CFC with a regular 5/8" ID garden hose. Would 3/4" ID hose be better? Should I just buy the 3/8" copper and get it over with? Thanks...

So, I was observing rule number 1 (relax, have a home brew) and I forgot to add my last .3 oz of cascade to my pale ale at flame out. I usually transfer this one to a secondary and dry hop with an ounce of cascade anyway. Am I going to miss much from not doing the last hop addition or will the...

Please, stories welcome. I have been doing AG for about a year now. I have some of the classic issues, eg low efficiency at times, missing my mash temp, desire for more and better equipment (read SWMBO fiscal responsibility lectures), and I have yet to make a beer that is not good if not...

I have a hennepin clone fermented with cultured yeast from a hennepin bottle currently being force carbed in a keg. I am without a temperature controlled fermentation chamber (read: to lazy to build one) so it fermented at ~64-70F. I'd like to do another batch using the same recipe and yeast...

I've only done ~10 AG batches, but I'm thinking about starting to buy my base malt in bulk orders to save some cash. I am partial to saisons and other belgian brews but my LHBS doesn't carry belgian pilsner which is quite often called for in the recipes I use. Is it worth the extra cost or...

I just bought a bottle of Hennepin, one of my favorite beers, and I'd like to try culturing the yeast from the sediment in the bottle. The question is, do I just make a starter and pour the sediment in it to increase the yeast count? Secondly, can I take the finished starter and use a similar...

So, I've just filled my first two kegs with homebrew and hooked them up to CO2 in the new chest freezer conversion. Got about 7-10 days to wait on carbonation, and, honestly I want my beers to age a little more before drinking. The question I have is, I have looked up serving line length...

Apologies in advance. I just kegged a somewhat high gravity golden ale (~8.5%). It had a rather long primary fermentation, around 3 weeks that never went crazy, but just kept bubbling every 4 seconds or so for around 2 weeks before slowing. No krausen was present at transfer to secondary...

Haven't seen this kind of thread posted anywhere. I have a new chest freezer conversion ripe to be filled with good beer and with the hop shortage I'm looking for suggestions. Any ideas?