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Is there a standard for the height of a faucet above a drip tray?

OK.. I must first admit this is my first uber geek high tech homebrewing discussion. I have been having troubles with head retention of my beers since relocating from a fairly low elevation (280ft MSL) to a fairly high elevation (6700ft MSL). I have been investigating water chemistry...

How long does everyone cold condition their brew before you feel it's just right? This is mostly intended to be a survey although I fully expect a little bit of Q&A and problem solving. I have found for myself that I like to condition my beer at serving temp for 3-6 months depending on the...

I'm considering chest freezer conversion designs. One thing I have been wondering about is the R value of the typical wood collar. I'm not sure if my math is right, but that would be around 2.25 which is very low. I wonder if it even matters since the cold air falls. What is the general...

I've been brewing for a long time and this is a first for me. I'm trying to be patient, but this is just too unusual for me to not write about and get ideas on. This Sunday I brewed a fairly normal pale ale. I had a somewhat old vial of WLP001 on hand, but it was just barely within the best...

Are pale and pilsner malts interchangeable in recipes? I know for regional styles you will want to choose one or the other. Is it just the protein content that is different, or are there other differences? Scott

My first son was recently born and I want to brew something big this year that will bottle condition nicely over 21 years so I can give it to him when he turns 21. I know not all styles would be good for this sort of thing. Does anyone have any ideas of the best style to shoot for? Any...

I recently broke two handles because of the standard faucets that are sticking. I keep a bottle of sanitizer solution to rinse out the faucets after each use hoping it would reduce the sticking but after the second handle broke I decided it was time for seal forward faucets. I bought a two...

I'm looking to reach out to all brewers in Colorado Springs. I'm new to town and haven't filled my CO2 bottles since moving here. I was paying $8 for a fill at a local welding supply company in my former city. I could only find AirGas locally to fill CO2 and they want $22. Where does...

I recently brewed too fairly strong brews and used WLP550. Both of them had massive krausens that ejected my fermenter and produced a seriously sticky goo. What is the goo? Is it sugars that I am going to miss in my beer? Do I need to rush out and get a bigger fermenter to avoid the loss?

This weekend I brewed the biggest brew I have ever attempted. It's a Belgian Dark Strong Ale with a ProMash estimated OG of 1.110 assuming 75% efficiency. I have been out of brewing for a couple of years and just recently got back into the game again so there is some rust in my memory. The OG...

I have been doing some digging to replicate a Bohemian Pilsner true to style in the region. With many of this region specific styles you need to get the same malt they are using. From my digging, I believe the proper malt would be grown in the Hanna region? Is this correct? If so, what name...

I recently brewed a malt liquor that resulted in a poor attenuation. I'm not sure if the yeasties pooped out, poor yeast strain selection, or if it was a problem during the mash. Here's the details: 34% 2 row 37% 6-row 29% flaked maize Mash temp ~151F OG = 1.057 WLP810 San Fransisco Lager...

I brewed with rice for the first time. This past weekend I kegged the brew. I had one pound of rice with an OG=1.056 and FG=1.017 at time of kegging. Technically the brew was still slowly fermenting so the FG may drop over time. I tasted the sample and it tasted a bit sweet. I would have...

With the hop shortage this year, and my general addiction to anything brew related, I plan to grow a couple of hop vines next year. I was thinking of starting with two varieties to get started. I'm thinking Saaz and Goldings, but is that a good mix? I generally brew ales, mostly English and...

I'm about to brew a malt liquor recipe with nearly 50% flaked corn, the rest is 2-row and 6-row. Is flaked corn a risk for a stuck mash? I want to know what I'm in for before I find myself digging out the mash. Cheers, Scott