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How do you brewers in the cold places boil the wort when it's really cold outside? I'm going to end up using an entire tank of propane to keep 7 gallons at a rolling boil when it's 10 degrees F outside...

I recently acquired two 13.2 G european style kegs. One I have converted to a brew kettle and the other I'd like to convert to a MLT. The hole I cut in the top is 12.5 inches in diameter. The bottoms are concave like a normal sanke keg. What size false bottom should I get? 12 inch...

I have a Low Profile Banjo Burner that I bought from Northern Brewer last year. I recently switched my setup from a 7 gal SS pot to a keggle. The first two batches using the keggle I ended up going through a ton or propane (almost the whole tank!) and as the boil went on, it was like the...

I scored a couple of 13.2 gallon kegs. I bought a 4 1/2 inch angle grinder but I found that I won't be able to cut a very wide hole with it, (maybe 11 inches at best). The keg is about 15in in diameter from handle to handle. One of them has much more curve in the top than the other...

So we brewed up the Pub Ale (https://www.homebrewtalk.com/f64/pub-ale-21226/) and it's been in the primary for about 2 weeks. Just took a sample and tasted: - Taste tart or cidery like. Reminds me of the Harpoon Raspberry UFO - Had a lot of little bubbles like it's carbonated Here...

Maybe I should post this in the recipe forum, but it's all-grain... I have a great porter recipe that I brewed and as I sip it I think "this would be great if it was a little warmer..." So I want to brew it again and just bump the ABV. So how do I do that? Bump everything up...

So my "Pilgrim Pumpkin Ale" (mashed w/ roasted pumpkin meat & did not add spices), is still fermenting after 13 days in the primary. The OG was 1075 I took a reading (and a taste :) ) last night and it was at 1020. So it still has a little bit to go. I have never had a beer ferment out...

I brewed a pumpkin ale this past weekend. Used a lot of roasted pumpkin in the mash (single decoction mash). Now the wort is fermenting away, but there is a LOT of trub and you can see a lot of floaties as well. I know when the fermentation stops and I rack to secondary and cool it down...

So it's cold in New England but I refuse to turn on my heat till mid October. I have a carboy of porter that was fermenting away just fine with a good 4 inches of krausen, active ticking on the airlock. Had it down the basement to keep it in the mid 60 degree range. Then it got cold and I...

I'm doing an experiment and wonder if anyone has any thoughts: All-grain brewing takes some time, so I am currently working on a batch over two days: Day One: Mash and collect the wort into an sanitized carboy. I cooled the collect wort down to 70 degrees with a wort chiller before...

Been all-grain brewing for a few batches. Having fun with it mostly. Some great beer, some not so great. Now I'm trying to get serious about getting things right and I realize I don't know much about taking gravity readings. * When do I take the OG reading? After I collect the wort...