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I brewed a lambic with Wyeast 3278, fermented in primary for 4 weeks, and have been letting it sit in secondary for another 6 weeks (at about 64F). How long is a good time to let it sit before I bottle it? I don't know if time has anything to do with it but the more sour the better, since I'm...

My kegerator tapper gets sticky after 2 days of a beer going on tap. Is this normal? Does everyone just have a cleaning solution keg on the side to clean when your done for the night? Seems everything ive read, most people only need to clean once the keg is tapped.

Will anything be hurt by running a pump that has water in it but with a closed valve at the end? I'm thinking of using the blichmann autosparge and having a pump run from the HLT to the MLT through the autosparge. I'm assuming the autosparge wouldn't completely close but it would build a lot...

Just out of curiosity, how destructive to the flavor would it be to boil the beer precarbonation, then bring it back down to temperature?

So over my last 5 batches, I've had this infection. Its got a medicinal smell/taste, 3 of them it overpowered the beer and was just terrible, 2 of them it was there but not as bad. I've ruled out yeast (used dry yeast from packet, wyeast propagated, white labs direct pitch from the tube, all...

For those of you that mash with a protein rest in the 122F-140F range, how long do you rest at this temp?

How do you remove cold break when you use a counterflow chiller? It seems to me it works by running hot wort through the chiller, which runs against cold water, and into the fermenter. Or do you run it into another pot, whirlpool, and then run it into the fermentor. Or do you recirculate it...

Is a 15 gallon pot big enough for a 10 gallon (roughly 13 gal preboil) boil? Trying to plan my RIMS system and want to have the ability to do both 5 and 10 gallon batches.

Im thinking of getting a 15 gallon brewpot and installing two heater elements in it. Going to use it for mostly 5 gallon batches with the ability to do 10s if I want. One heater is going to be on all the time to keep the boil and the other is going to be on just to help bring to a boil. My...

This is my first time using most of these spices. Im wondering if i should adjust any more or less. The recipe is: 6 lbs pale ale malt 1 lbs rye malt 1 lbs dark belgian candi sugar .75 lbs munich malt .5 lbs crystal 10 malt .38 chocolate malt 1 oz cinnamon sticks 1/2 oz licorice root...

Would there be a significant flavor difference between using 100% pale malt vs. using 50/50 pilsen/pale ale malt, or would the profiles of each type come out pretty clearly? I usually buy in bulk and use all 3, but I'm trying to consolidate space (running out of it) and I'm wondering if just...

Ive been reading up on Danstar Vs. Fermentis yeasts, and Ive noticed a lot of bad reviews for Windsor and a lot of ok to good reviews on US-04. I did read on Danstars technical info that their pitching rate is 1g/L, which would require roughly 20g per 5 gallons. Fermentis recommends 50-80g/hL...