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MY buddy gave me his old smoker over the weekend, just an electric brinkman, big red thing. Can't wait to use it. Thawed out a 2lb pork loin yesterday and I'm gonna throw it on around noonish. Any tips or advice before I spark this thing up? Does it matter that's it 30 degrees outside...

so I have a few carboys that no matter how much I clean them, when they dry they have this dull film, on the inside. It's pretty annoying. I have the carboy cleaner that goes on the drill. Ugh, please advise.

I'm looking for an ESB or an ESA recipe. Somewhat like Yards ESA, but specifically like Climax's ESB. My cat's sick, and I wanna name this one after him. :o

Plan on starting to do all grain this summer. I'm going to pick up some used equipment today. I was curious the minimum pot size I would need for doing 10 gallon batches. Please advise. Thanks in advance!! :mug:

Looking to buy a burner in the next week, just not sure which directions to go. I was hoping for some friendly advice. I want something that will last and is versatile. Suggestions?

Ok. My steam ale has been goin for 17 days in the basement and the air lock still bubbles. Not as often but at least once an hour. Can I bottle yet? Wmwhatca think? This is my first time using white labs SF yeast. Much more aggressive the the Munich I usually use. Suggestions? Comments...

I have to travel to Grand Island Nebraska at the end of the month and was curious if anyone knows of any good breweries to attend in the area. I searched google and it came up with "Thunderhead Brewing" but i've noticed that google has missed a few places from time ti time. Any Nebraskans know...

So, I have (2) 3lb bags of dry extra light malt, powder. I've never used it before, do I treat it the same as I would a can of malt extract? I'm making a steam ale. :mug:

Just curious why one yeast if for different beers thats all. Can I mix and match them? I bought Munich yeast and i'm making an ale, a Steam ale, and after doing some research I see Munich is best served for Lagers, just curious why?

What does the "L" mean? I have some 20L I just picked up for a recipie, but wanna mix it up, can I use the 20L in a recipe that call for 40L or even 60L? Just not sure what the value is. Thanks in advance!

What's better? What are the ratios? Any suggestions? Tips? Pointers? I had a friend mail me abut 2 pounds of magnum cones. I'm using them tomorrow, normally I use pellets, whats the difference? I' m just messing around with recipes and ingredients, just looking for insight.

I acquired these a little while ago in a deal. I was trading them with someone till they backed out of the deal. They have a different type of tap on them, it's some sort of european tap. There's a pic. i'd Like 1) propane burner 2) Cornies and /or taps 3) Other kegs 4) Ingredients...

Is there a difference? Other then physical appearance. Is one better then the other? Is one easier to use? Cheaper? Longer lasting? harder to find? :rockin:

I've acquired a few things recently, some in excess. I'd like to trade 2 of my carboys, I got got a hand full of them and don't need that many right now. They are 5 gallons each. There's a photo below. I also have 3 40L kegs, they have the European tap on top, it looks like a sanke, but...

Hello all. I've been brewing extract for year now, and i'm finally going all grain. I've been acquiring equipment and learning for the last few months now. I'm looking forward to learning from everyone here. I've got some nut brown ale in bottle now, and a steam beer fermenting.

I just aquired about 12 kegs in a trade. 8 of them are 15.5G, 1 is 7.75 and 3 are 40L. The 15G have rubber on the top and bottom of them. I plan on making a set of keggles, the rest are available for trade or sale. I'm looking for any other brewing equipment, as i'm a newbie at all...