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Beginner kegger, I have my beer in a corny for 5 days at 10PSI @ 35-40 degrees in my cellar hatchway. On day 5 I sampled a beer, nice had a good foamy head. Then I put the pressure down to 5PSI figuring I would get it to serving pressure for the weekend. On Friday (2 days at 5PSI) it was...

Okay I have my first corny kegged and under pressure (10PSI). Now when I brew up another batch can I after several week unhook my carbonated keg and hook up to my new 2nd keg? So I make a T connection so both kegs are under pressure? I guess my question boils down to, if my first keg is...

I just filled my first corny keg a few hours ago and plan on doing the following unless my plan is faulty. I set the CO2 pressure at 10 psi since I have the corny in my hatch way which is around 35 - 45 degrees. Now I did not leave the CO2 tank connected as I'm afraid of leaks, so my plan...

I picked up some used corny kegs and and friend of mine gave me a CO2 tank along with gauges. Now I don't know how old the CO2 is, it can be between 1 - 15 years old. So before I swap the tank (only to refill around here) could I simple use the CO2 I have?

Ready to jump into kegging, well once I get a batch brewing at Xmas. Ordered 4 reconditioned corney keys (pin lock) for xmas along with connectors, tubing, and a faucet. A fiend of mine gave me a dual dial regulator and co tank. Any quick tips or tricks to kegging and/or good kegging sites...

I have a rye in my primary (2 days) and just thought about adding caraway seeds for flavor. Too late or can I add to secondary? If so how much, or is this just a bad idea? Comments?

I made a rye and had some mishaps with the mini-mash in which a some grain dust, etc. got into my wort. Well after 3 weeks in my primary I moved to a secondary and noticed there is still a lot of particles floating. Now the secondary seems to be helping but now I'm wondering if the following...

I received as a xmas gift a 5 gal mash tun which my wife purchased from a local home brew store. Now its very well made and has a plastic false bottom. I used it to make a mini-mash Rye (AHS) added my hot water, added pre-crushed gains, stirred a bit, and wait 45 min. Then opened the...

I just started trying a mini-mash, and have been using the techniques in the thread on this site. But now I'm wondering would it be easier/better to construct a cooler based mash unit. It seems like once made it would be easier to simply add your water and let sit for an hour vs. the straining...

when you clean EZ cap type bottles in a dishwasher do you remove the rubber grommets to keep them out of the heat cycle or just leave them on?

I will be brewing a cream ale this weekend and with the temps rather high here I have a choice of 75 or 60 degrees. I looked up the yeast and it likes 66 -70. Is it better to ferment at a higher or lower temp?

I want to try adding vanilla to a cream ale for flavoring, any tips, extract, bean(s, when how much, etc?

I bottled my first beer a dubbel and has been in bottles for three weeks. Now I tried at one week very flat as expected. Three weeks, more yeast on bottom of bottles, a slight but noticeable 'pop' when opening. A head on the beer after the pour which quickly disappeared. Will carbonation...

My second beer (my first still in bottles awaiting carbonation). My Lemon Coriander Weiss has been in the primary for 2 days shy of 3 weeks, now the gravity is getting very close to FG (1.012) but I have to ask, in my thief there are thousands of bubbles! Its like champaine is this normal...

My first dubbel has been in bottles for nearly two week. I used several clear bottles so I could observe the process. Looking at the bottles I see what I'll describe a white looking, sort like large pretzel salt size particles in each of the bottles. If I tilt the bottles they will drift to...

I bottled my dubbel today but after bottling I remembered that I forgot to stir the beer in the bottling bucket. Now I boiled 2 pints of water with 3/4 cups of sugar. Added to my bottling bucket, then siphoned from my secondary into the bottle bucket. Would that be enough to stir things up...

I started with a belgian dubbel who's notes stated ready 2 months. In the primary bubbling stopped like in 5 days. The OG was around .065 and in a week I kept checking the gravity until it was steady at around 0.010. After 12 days I racked to my secondary. It's now been in the secondary...

I am brewing a Weiss which calls for lemon zest in the secondary. Now I am also found of orange, could I split my 5 gal batch between two 3 gallon carboys and add lemon to one while adding orange to the second? Is this normal done?

I just racked my first Belgian Dubbel into my secondary after 12 days. Now I can leave the secondary at 68 degrees where I did the primary fermentation or put in the cellar where it would be around 60. Is warmer or cooler better, and is there too cool?

First brew here and I have racked by beer into a carboy and notice that the stopper (bung) keeps popping up. I'm sure its due to the carboy being wet from star san, well I thinks that's what it is. I am using a universal carboy bung, so I used electric tape to keep it down. But is there a...