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I'm trying my hand at nitro beers for the first time. I've the stout faucet with restrictor disk that I'm pouring through. The beer has been on beer gas @45psi for 11 days. When I pour, there's a tiny bit of foam and a few bubbles, but its certainly not the cascading nitro experience I was...

I know this is probably pretty obvious to people who have been in the game longer, but I've been surprised by how long it's taken for some of my beers to come around. The most recent was the latest edition of my 14.5% abv RIS. It's truly awful for about the first year, then magic happens. It...

I have a few sours under my belt now and I'm looking to move from 5 gallon batches to something larger. I don't have room for a full sized barrel, I'm thinking more in the 15 gallon range. My questions are mostly about material for the fermenter. I assume plastic isn't ideal with how much...

How necessary is pectic enzyme to final clarity? I'm happy enough using it, but don't want to waste money if it doesn't really have an impact.

I'm brewing a RIS with a 1.138 OG, but my LHBS doesn't have White Labs products, just Wyeast. I was planning on using the 099 after the main part of fermentation was done to get it the rest of the way fermented. Does Wyeast have anything that can handle 15%?

Is it weird to anyone else how hard it is to find what kind of grain is in a rahr white wheat bag? For realz. All I wanted was a bag of wheat, not a mystery.

My wife and I took inventory this weekend. Here's ours. Now show us yours. -note, I'm still working on getting it to upload properly.

So, I've moved around a lot recently and the vastly different laws for alcohol are very strange to me. Now some of these may have changed recently, but as of the last time I was there TN : No sales on Sunday. Because, you know, you can only drink on Sunday if you bought it on Sunday I guess...

So, my ss chugger pump is dead-ish. When I plug it in, I can see the fan twitch, hear the motor hum but not move, fan doesn't move. Any thoughts on what might be wrong? I'll take it apart tonight, hopefully figure it out, but I'm not the handiest with this sort of thing.

I could use some help interpreting my water reports. I'm hoping to use Bru'n water or something similar to adjust mash minerals/pH but I'm not sure where to get some of the info it's asking for. Also, my pH is insanely high. So that sucks. Here's a link to the full report if you really want to...

So I have a ton of chocolate malt in my basement. Would it be detrimental to use a lot of it (say 1.5 pounds in a 5 gal batch) as opposed to 1/2 a pound of debittered black?

I'm thinking about doing a mash in a bag since my manifold comes apart from time to time and then it's a nightmare. Anyone have tips of which fabric I should get (voile of some sort, but does it matter?) or how to stitch it so it doesn't fall apart?

For the homebrew scale, I really don't think fermentation temps are that big of a deal within reason. The brewers I know who keep their house somewhere between 66 and 74 produce great tasting beer that places well in competitions regularly. More specifically, I don't think fermentation at room...

Looks like brewdog did a thing. Here's a thread to track the threads. Add more as you get them. Or don't https://www.homebrewtalk.com/showthread.php?t=573774 https://www.homebrewtalk.com/showthread.php?t=573816 https://www.homebrewtalk.com/showthread.php?t=573813...

So, in the next month or so, I am going to start keeping vials of yeast that I harvest from various batches. Hooray. But is there any real risk with keeping vials of sour bugs & brett in the yeast fridge with my clean yeasts?

Well, its that time of year again. The leaves are changing, a little snow falls here and there, and it's windy as hell all day long. So, any ideas for a portable wind screen? I could just brew in the garage, but I've got a natural gas hookup on the back patio and I really like using it for...

I am attempting to make a berlinner weisse. However, after 3 days, it doesn't seem to be getting sour. Am I expecting things too soon? Here's the steps I used. 6 pounds pilsner malt 4 pounds wheat .5 pounds acid malt .25 oz german hallertau at 60 minutes Mash at 150 for an hour, 1 hour...

If I fine with gelatin, should I add yeast at bottling?

I love all beers, great and small. But the small ones are usually for the (soon to be) wife and her friends. I like massive beers. 12% + behemoths. I've made a few in the 14% to 16% range and they've gone wonderfully. Ok, now to the important part. I bottle condition everything. My past few...

Hopefully this is in the right place. If not, please feel free to move it I just placed an order with Cynmar, and got pretty well everything I need to start slanting yeast. However, I haven't bought I microscope yet. I know the folks here know a lot more than I do, so I was hoping for some...