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I just kegged a Negro Modelo copy that has a taste that is somewhat acetic, similar to nail polish (not nearly as harsh). I noticed some very small black dotting throughout the open space in the carboy. Am I contaminated? I've tried to take a few pics of the carboy, but the black dots aren't...

I haven't brewed in a about a year, and I don't remember what PSI to force carbonate my beer at. Is it 32 PSI for 48 hrs? I'll be carbing it at around 36*F.

6lb - Northwestern Dark LME 1lb - Northwestern Dark DME .5lb - Chocolate malt .75lb - Crystal 200* .25lb - Smoked malt 1 oz - Brewers Gold @ 40 min 1 oz - Kent Golding @ 0 min (end) 8 oz - Ghirardelli Unsweetened Cocoa Powder (end of boil) 2.5 lbs - Bacon (cooked in the oven until...

I've had it in the primary for almost 3 weeks. I took the OG after pitching WL Budjovice yeast and it read 1.041. I took the FG just now and it read 1.014? Any ideas?

WL802 yeast. its been @ 52*F for almost 3 days and no activity. Should i take it out of the kegerator and let it start at room temp?

IIPA - Partial Mash 1/4# - Biscuit 1/4# - Carapils 3/4# - Crystal 10* 3/4# - Vienna 6Lbs - Northwestern Gold LME 3Lbs - Pilsen Light DME 1 oz - Magnum - 13.1% (10 min) 1 oz - Citra - 12.3% (20 min) 1 oz - Nugget - 12.2% (30 min) 1 oz - Centennial - 9.9% (40 min) 1 oz -...

I just brewed a Kolsch using White Labs German Ale/Kolsch yeast, and a Pilsner using White Labs Budejovice yeast. I've got them both in the kegerator @ 55*F. What is the optimum temperature in which to ferment these beers? The white labs site says 50 - 55*F for Budejovice, and 62 - 69*F for...

I'm thinking about making a (partial-mash) stout based off of a combination of 2 of Bell's beers together. Their Double Cream Stout and their Java Stout. I want it to have a nice pronounced chocolate and coffee and cream flavor. Can anyone help me put together a nice recipe.

I'm interested in building a HERMS system. I have friends that are accomplished welders and metal workers that can help me with the single tier system, and cutting the kegs for the system. What else do I need? How much should I think about spending on the whole system?

I did a force carb for 48 hrs @ 35 psi and wasn't completely excited about the results (taste of the beer). I'm wondering what the purist thinks about techniques for carbonating the beer in the keg. I've tried to read the sticky, but I don't feel I could get a defined answer that i understood...

California Common Ale I can admit that I was VERY impatient. It stayed in the primary for 6 days and force carbonated @ 35 psi for 48 hours. The beer tastes OK. I was wondering if the beer will get better with age?

After transferring my IPA and Chocolate Hazelnut Porter to the carboy, I covered with tin foil and went out to eat while they both cooled. Pitched a few hours later. Now this morning (9 hrs later), all of the sediment has dropped to the bottom (of both), and neither have a krausen or airlock...

Ssia

I have a Oneida Digital thermometer and a floating thermometer from the brew store. They both are accurate at freezing (32*F). However, when steeping grains, my digital is @ 152*F and my floating is @ 156*F. Which one should I trust?

Hi Everyone, I just purchased a chest freezer and all of the components to turn it in to a wonderful kegerator. I got my co2 filled today and force carbonated a keg of common ale. Now my co2 tank is at 600 psi (close to the "refill tank" warning). I'm wondering if for some reason my tank...

I know the debate on what type of water to use is completely up to the brewer. The general rule of thumb is if the water tastes good then it will produce a good beer, but does anybody know anything about reverse osmosis water? It's probably the best tasting water I've ever had, but I'm unsure...

It's an English style IPA. Primary for 7 days. Bottle condition for 14 days. Tastes great. I'm really excited about my next :)

to the secondary vessel, or do you wait until you bottle/keg to add the priming sugar?

I like bottles, but kegs are just too incredible not to use. Is there how-to guide to kegging?