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Well, I checked my kegs today, my Fat Tire Clone is looking darn-near empty. I'm leaving for 2 weeks for business, but when I come back, I want to brew a new beer. Any suggestions on what I should brew? Here's a rundown of what I normally drink to give you an idea of my palette - New Belgium...

I know I've already asked about 10 questions in regards to reusing yeast.... but I've got a few more :) I have a carboy that's been sitting in the garage for the last 3 weeks, with a large yeast cake in the bottom and an inch of beer on top of it. There is an airlock on top. Am I still...

So, I made a batch of Root Beer last week, and I'm noticing that the beer line it dispenses from isn't staying pressurized when attached to the keg. That is, when I pull down on the faucet, a bunch of air spurts out, and then a smooth stream of RB then comes out as it should. I close the...

Reposting this as a new thread, so I don't hijack the Yeast Cake thread. Can someone explain the science to me on this? Why is a Yeast Cake viable after a beer has been sitting on it for potentially months, unrefrigerated, but as soon as the beer is mostly racked off of it, it's only viable...

I disconnected my air from my keg today, and it seems there is a lot of air leaking from the ball lock. I tried depressing the poppet to see if that would help, and it did, some... but it's still leaking a lot of air. Suggestions?

Anyone have a good starting point for either one of these? I know, Lemons and Limes... but not sure of the quantities.

So, I finally completed my keezer this weekend, but after two days of running, I'm noticing pools of water forming inside, on the hump and in the bottom. I've got a can of that wetrid stuff, that is supposed to absorb water, but it doesn't seem to be working all that well. How can I lower...

So, I brewed my beer 2 nights ago and pitched the yeast at 10PM that night. In the morning, there were no signs of fermentation at all, but a very large amount of trub in the bottom. I vigorously shook the carboy, and when I got home from work, there was 1/2" of krausen and the airlock was...

I mashed in at around 163, and it's slowly dropped down to 158 in the last 20 minutes... what are the effects of too high mash temp? Thanks

It's actually getting worse. Decided to crack another bottle to share with the wife, to see if it's getting any better... She actually gagged :( Have you ever had really BAD mixed wine (aka Kitchen Sink wine)? This is what it tasted like.

I know lots of people on here have opinions on tap water, and the advice I've read mostly says "Bad tasting tap water = bad tasting beer". In the case of my tap water, it's absolutely horrid, but it makes damn fine beer. San Antonio's water is excessively hard and is some of the worst tap...

I would like to ship some bottles to a few friends. What is the best method for this? I was thinking USPS flat rate boxes with popcorn?

Can I Keg beer that has been previously bottled? Basically I have about a case left of beer, that I'd like to have on tap for my Superbowl party. Is this possible? Im totally new to kegging so, please excuse the noobness. My kegs arrive next week supposedly :)

I figured this should probably be posted here instead of the DIY forum. I'm not sure all of the items I need for a proper kegging setup. I've never operated a Corny keg before. Ok, so I have decided on everything I want to do, I just don't know exactly all the parts that I need to purchase...

So, in my bottles there's a small yeast cake, that I know helps carrbonate them when I add priming sugar. I'm not going to want that yeast cake in my keg I assume, since it will be pressurized along with the beer. How do I rack off the primary or secondary without moving the yeast particles...

So, just started brewing my Breakfast Stout, looking for a OG of 1.082. I'm doing a Partial Mash with 3 lbs of 2-row and 3 lbs of specialty grains. I know everyone says RDWHAHB, but I think I might have mashed in a bit too hot at 163, and the temperature dropped to 159/160. Not going to...

So, as the title states, what's the huge difference? When can I click the "Partial Mash" button in Beer Smith? The instructions in a recipe clone I want to use, talk about "steeping" the grains at a certain temperature, and then pouring water over the top to rinse the grains. Isn't that...

So, I've got an older chest freezer in my garage that isn't really getting used. I just got my Christmas bonus from work, and I'm interested in buying a few Kegs. I'm getting really tired of bottles quickly. Where do I start? Is there a "How to" for dumbies? Thanks a lot guys (and gals)!

I'm looking to try a Founders Breakfast Stout (as I'd like to make a Homebrew version) and I'd like to see how it tastes first. I can trade you any local craft beer, or a home brews from myself as well. Please let me know if anyone is interested. I've got a Wit, a Blackberry Wheat, and a...

So, I've brewed a simple Wheat beer for 10 days in the Primary, and racked it to the seconday. In the secondary I added 1 1/2lbs of puree'd Blackberries. It's been in the secondary for almost 2 weeks. Almost everything has settled except for some yeast rafts on top, and some nasty looking...