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So my local homebrew store owner suggested I try a different technique when making my strawberry ale. He said to get strawberries and add them in at the tale end of primary fermentation versus in the secondary so that when I racked to secondary it would help clarify. I did this and I have...

I've heard a few different techinques and I'm curious. I've heard people say use frozen strawberries cause they are pasturized. I've heard of people using fresh strawberries and basically juicing them and adding them toward the end of fermentation. Others put in secondary. What are your...

I'm just looking to spice up my traditional "base" recipe for all my fruit beers. I typically use hallertauer. What do you use? :mug: Jon

So I never really thought about this before but I'm using a lager yeast and I've had a starter going for two days now at room temp. Did I just screw something up?

So I've seen six hundred threads on a choc cherry stout recipe, but nothing else with that flavor combo. Anyone have thoughts on this....does that full bodied stout just give it the right feel, or is it just the safe option? Additionally, if you have any thoughts on what a good choc cherry ale...

So is a control panel MANDATORY foe elecbrewing? Couldn't I just plug everything in?

Any suggestions out there? I am thinking one more "summer" beer before I go full steam into my fall favorites. I already hashed out a cream ale, kolsch, cherry wheat and honey wheat this summer, as well as a few others. :mug: Jon

Used the beer gun today, and realized after the fact that I didn't have the slightest idea on how to properly use it. So my question is this. If I bottle from a cool keg, do I have to keep them cold from this point on? Will there be any negative affects from going back to room temp?

So, I've cold crashed a few times now...but always ending in a keg. I'm going to bottle a batch shortly and I was thinking about cold crashing prior to that just to have all the nonsense drop out. That being said, if I cold crash, will too much drop out and there will be no yeast left to act...

I look down and the last 6 pack of a beer of mine....and I want to drink them. But then I realize that there is only 6 left and then I'll never have it again. That makes me sad. They inevitably find their way down the hatch...but that last six pack lingers for so long.

So I brewed today and my recipe came out amazingly short on OG. Supposed to be 1.048 and I only hit 1.035. This sucks of course. Not sure where I went wrong. Followed normal procedures and I've never been this off before. In any case, is there anything I can do to boost my ferment ales at this...

It's very exciting...and been a hell of a process. But the end result is fantastic! I tapped it probably a bit early, but I'd assume most newbies do. Got two in the keg already and a third just waiting for space.

So I have the below regulator: I'm relatively new to legging, as in this is my first attempt. I was force carbing a keg this afternoon and the line literally exploded off of the connector. The plastic valve along with the metal fitting stayed on the keg, but the hose went flying, and as a...

Ok, so I'll assume there are a million different opinions on this question, much like dextrose vs. dme for carbonation, so I'd ask that all those that think force carbonation is the devil's work and cask conditioning is ridiculous to ignore this post. I'm just looking for a moderate opinion on...

So I'm ready to rack into a keg and I want to ensure I sanitize it properly before I make the move. Any tips from the gallery on best practices for cleaning/sanitizing a keg?

Is cold crashing an ale after the secondary a useful technique? I'm just thinking of more ways to clarify.

I'm pretty stoked about it! I got a fridge, conversion kit with dual tower, and two ball lock kegs. Can I ferment in the kegs, say as a secondary unit, as opposed to using a carboy?

I've brewed up a coffee stout, abbey ale, bud clone and a pale ale lately. I'm looking for inspiration for my next brew. Any suggestions?

So I have a recipe that mostly calls for bottle conditioning. Recipe states to rack from primary to secondary after two days. Then from the secondary to bottles after three more days, so clearly five days total. Is it really worth my time getting the secondary dirty? I can't imagine there...

Is there a "simple" way to convert a recipe from all grain to partial mash? I have found a few I want to make and I'm not quite ready for a full mash.....I don't think. Any help is appreciated. I tried a search of the forum, but I wasn't sure which keywords were going to get me where I needed to go.