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I've been curious about this for some time, and I'm interested in getting educated opinions on the topic. When you buy a kit you often get priming sugar or fast start or something like that. I keg so this usually goes to waste. What would happen if you added this to the boil as an additional...

I’ve searched this forum and couldn’t find anything on this. Having one hell of a time figuring this out even though there is probably an easy answer... I recently purchased a kegerator with the regulator pictured here. The male ports on the regulator are half inch. Trying to find an...

Its time for the annual Baseball Hall of Fame balloting. Curious about what others think

Just kegged 2 beers. My first kegged batch is done today, and I'm really happy with how it turned out. Kegging is incredibly easy. If your budget allows, and you have the room, kegging is extremely easy to learn. I encourage anyone who is considering kegging but is holding off due to a...

A month ago I brewed an all grain hefe. Took a hydrometer reading in a well sanitized hydrometer tube and recorded my FG. Wasn't being careful enough and accidentally left the sample in the hydrometer tube. When I found it 3 - 4 days later the gravity had dropped significantly. Looked like...

I left an Oktoberfest lager on the primary yeast cake for 6 weeks without transferring to secondary. My temps were good the entire time. Anything I should worry about? Think I should just bottle it or should I transfer it to secondary and give it a couple more weeks? Thanks!

Just pitched a Midwest Double IPA all grain batch. The directions say to add hops after 7 to 10 days. However, this assumes you're going to bottle after 2weeks, and normally I let my batches ferment 3 to 4 weeks. Should I still dry hop at 7 to 10 days, assuming fermentation is nearly...

Sorry about all the lagering questions. After 25+ ales I finally have the ferm chamber with temp control I need to brew lagers. I'm real excited about it. I have a Octoberfest lager that will spend 3 weeks in primary and 8 weeks lagering in secondary. When I go to bottle at the end of...

Brewed a 5 gallon all grain Octoberfest lager Saturday. Pitched 2 packs dry Saflager 23 (per beersmith, although 2 packs was probably overkill). Threw it in the ferm chamber at 64 to get it going, and it took off after 8-12 hours. At 24 hours I cranked it down to 52 degrees. 2 hours later...

I don't work for Midwest, but I have shopped there forever and never had an issue. Their customer service has always been top notch. I ordered something last week and it shipped right away. Hope this is just a batch couple of weeks at Midwest and they'll get it worked out...

I am interested in attempting an all grain batch using the no sparge brewing technique. If I increase the grain bill by 20% to account for the lower efficiency associated with no sparge brewing, the grain bill will be 16.8 lbs. The mash temp should be 156. I have a large enough mash tun...

Had some brew day challenges today... Was making Yooper's oatmeal stout. Between miscalculating sparge water and a leaking hose clamp on my wort chiller, my OG was 1.046 instead of the predicted 1.052. I've brewed enough batches to know not to freak, but I have four questions.. 1. In...

Had a brew day challenge today... I went to autosiphon a fermented batch into my bottling bucket. Before I started I noticed a little mold in the tubing. I threw that tubing out, and all I had left was a very short replacement piece. I siphoned what I could, being careful to minimize...

Searched the forum and couldn't find anything on this topic. How precise, or narrow a range, do you have to keep your temps during fermentation to prevent off flavors? I use a fishing cooler with ice packs, and always keep it all the ranges of the yeast, but do have a 5-6 degree swing...

Did my first all grain this weekend. Probably beginner's luck, but hit my temps on the nose and hit 82% efficiency, and sg was with 2 points of predicted. I batch sparged. After a 60 minute mash at 152 I vorlaufed, drained, and added another 4.5 gallons of 170 degree water, stirred it, and...

After 20 extract batches, I'm finally ready to start my first all grain batch. Is it a good idea for a beginning all grain brewer to increase the grain amounts by 10% to compensate for efficiency issues? My mash tun is large enough to accomodate the increase volume. Am I correct in assuming...

After about 20 extract batches, I'd like to upgrade to all grain, but I'm on a budget. On the very helpful advice of several members of this forum, I purchased an Igloo 10 galloon cooler at a very reasonable price. Then I started asking aroung about the cheapest way to convert this cooler to...

I've been thinking of making the leap frpom extract to all grain. I've done some research on this forum on homemade conversion kits for converting coolers to mash tuns and hot liquor tanks. There are a number of good "how to" pages on this forum for the do it yourselfer. I also searched...

Let me apologize in advance for a stupid newbie question. About 3 batches ago I switched from dry yeast to liquid smack packs in the Midwest kits. Each smack pack came in the kit with the pack at least half inflated. Because I was on the "kit of the month" club these smack packs had to sit...

Does anyone know of a vendor who sells an Imperial Stout extract kit? Thanks