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So I’m looking at buying a new house and of course one of the options is a gas cook top. Checking them out online the burners run any from 5,000 BTUs to 17,000. Does anybody know what would be a good minimum? (taking into consideration beer making)

So I picked up a small fridge (14.4 CuFt I think) on the cheap to use as a fermenter (I live in AZ and it's too fricking hot in the house right now). So my question is, what would be the quickest/easiest/cheapest way to rig it to keep a steady fermenting temp? Is there something I can get from...

Anybody ever tried a Bacon Beer before?? Is this something that could be done in a homebrew? Original Schlenkerla Smokebeer from Bamberg - The smoked beer specialty in Franconia (Bavaria, Germany) Bacon Beer! Yes! | Royal Bacon Society - The Ultimate Bacon Resource Bacon Unwrapped...

Not sure it this is the right section or not but I had a question on carbonation. Recently I made a batch of honey porter and I split it with my mom (each got a case). So the few I’ve opened so far have been carbonated OK, maybe even a tad under carbonated (Mesa, AZ, 1,300 ft). My mom spent the...

I made my 3rd batch ever yesterday, an Irish Draught (boy that honey sure makes everything sicky!) and the OG was 1.040 (@ 70 degrees), the target was 1.045. Could I have added more/less water (it would be less, right?? stupid math) to get closer to the 1.045. Is .005 that big of a...