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I realize that this might be repetitive but i couldn't find an answer to my exact question. Have a keg of stout that needs to be ready to serve in 6 days. It's been in the fridge since yesterday and should be nice and cold now and I want to have to carbed for 6 days from now. What is the best...

one of my friends had a few bottles of Killian's he found at the back of his closet when he moved. We popped them open to see how this incredible aging changed it. First off it smelled like a malty shake (you know that malt stuff you put in ice cream shakes) and tasted a little like this as...

Something I have not been able to find searching the forums is what chilling actually does in the aging process. I heard somewhere that putting bottles in the fridge will stop the aging process but will help to settle out chill haze over time. Also, since Kegs need to be chilled before carbing...

Alright, this was our third All-Grain batch and the first two went off without a hitch. This one was 5 lbs. of 2-row and 4 lbs. of White Wheat Malt. Now the first two were all Barley Malt the the sparge went just fine and flowed nicely though our cooper manifold with slits cut in it. This...

I just have a quick question about how a lager yeast fermenting at warmer temps will effect. We're fermenting a Doppelbock right now and the yeast calls for 48-50 degree temps but there's no way we can keep it that consistant so the 5 gal bucket is just sitting in the basement at about 65...

We have racked our stout into a keg and sealed it but have not pressureized it yet because we have not CO2. Is it ok to have the beer sitting in an unpressurized Keg for long periods of time? I know it has to condition and age but is it ok to do it in an unpressurized keg for alittle while?

I've heard two types of sparge techniques online. The first is what we've done on our first two All-grain batches and that is to add the sparge water slowly as the wort drains into the boiling pot. The other technique is to completely drain the wort, then add the sparge water, and drain...

We brewed a split batch of a Red Ale where 3 gal was a straight Red Ale.. 1 gal was w/ Almond Extract and 1 gal was w/ Anise Extract. Now the normal 3 gal and Almond batches have been done fermenting for awhile now, but it's been 14 days in the primary and the Anise gallon can still be seen...

We brewed our first All-Grain beer last night with 13 lbs. of grain and a pound of honey. We used a pound of Crystal Malt and so I believe this beer will be much darker than we were going for. However.. the OG of this beer (w/ the honey of course) was 1.068! This is higher than the first...

I know that it is necessary to age in bottles for a few weeks for conditioning and carbonation.. however we are about to keg our first batch and I am wondering if it is necessary to age the beer in the keg even after forced carbonation? We're thinking of kegging our stout after it has been in...