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I really hope you get some answers here. I'm looking to build a kegerator in a closet and run the tap through the wall into the dining room and haven't seen anything that would really work. A build like this could be perfect for me.

I had a similar problem with a wheat beer. Went out of town and left the a/c off. Ambient temps got up to 82. Beer was in primary for about 5.5 months and in the bottles for about 2 weeks. It's drinkable but a little funky. Are the off flavors here to stay or will they mellow out in the bottle...

Excellent. Thanks guys. Anybody have a good IPA base recipe that I could use with this? I apologize for the extremely basic questions. I'm new to formulating my own recipes.

I got a bulk hop deal from Austin Homebrew awhile back and haven't touched them since. I'd like to use them for something before I buy shops for a specific recipe. If anyone sees a way to make a Black IPA happen with these as the backbone I would be thrilled. Thanks guys! In total I have...

I'm not very concerned about contamination with the raw honey, I'm more curious about the flavor profile that it will impart and any special consideration I need to keep in mind because of it.

I have 17lbs of raw honey sitting in the pantry that I've been dying to do something with. Now I've got an empty 6 gal carboy so it's time to get my mead on but I haven't seen much about using raw honey. It seems like most people use nothing but raw honey and water, being careful not to boil...

Very interesting I never would have thought of that. In the past week or so we've had all sorts of thunder storms and tornado warnings so that seems very plausible. Will bottling now be inviting bottle bombs?

I have an Autumn Amber Ale that I brewed a little over a month ago fermenting in the closet. It went fast and furious right from the start and then calmed down after the first week. After the 2nd week there was no visible activity in the fermenter and no bubbles in the airlock. This morning I...

That's a good question. Maybe not. It's a recipe that I got off of this forum somewhere. I had a LHMS here that I sampled side by side with what was going into the bottle and it was a very close match. Is lactose not fully ferementable?

I brewed a Left Hand Milk Stout clone with an OG of 1.072 and after 4 weeks in the primary it was at 1.030 with a target of 1.016. Seems like it was definitely a stuck fermentation. I went ahead and primed and bottled it. Are they going to explode or am I okay?

Can anybody here explain the difference between 2 & 3 piece valves & ball valves and the benefit of stainless over brass? There is a significant price difference and I'm wondering if it's worth spending the extra money to get the 3 piece stainless valve.

I'd like to get in on the next group by as well. I'm in East Atlanta. Would probably be in for 1 sack of 2 row and possibly split a speciality with someone. I could maybe do more if we needed to fill out a pallet.

And people say that you can't save money by homebrewing!

Do you really need to modify the controller to use this for ales?

Interactive Designer. Currently working on the complete redesign of the digital experience for one of the worlds largest airlines.

So if I bottled too early will it just have a very strong alcohol flavor? Will it be decent at least?

Hmmm I bottled this same kit after 3 weeks in primary. I hit the expected FV in that time frame. It had a strong alcohol flavor but I'm hoping it will mellow out in the bottle.

I've been wanting to expanded my capacity lately and have been looking at different fermentation vessels. I started thinking that fermenting in a corny keg might be the best way to go. However, I am currently bottling my beers and will be moving in a few months so I don't want to start...

How important is it to use a stainless steel airstone? I see plenty of dirt cheap airstones and was thinking of just using those.

Do I need to use a stainless steel airstone?