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I was given 2 1lbs bags of crushed malt and can find them listed in my beer smith software HELP!! Muntons Crushed Crystal 2 Row Barley Malt EBC 130-170 / Lovibond 49-64 product of U.K. and CRISP Crushed Crystal 2 Roww Barley Malt EBC 130-170 / Lovibond 49-94 Product of U.K. are...

First time Kegging and I am having problems force carbonating my beer. After racking to my keg I increased my pressure to 35psi rolled my keg around for about 4-5 min. left the pressure up and left it over night. This morning "no" carbonation. Any thoughts

Ok folks I’ve been working on something for a few days and now it’s time to share it with you all. I have wanted to start kegging my beer and have found a way to hack a commercial beer keg. This will save you big money. Here’s what I did, I took the empty keg from my kegerator and with a dish...

Hi all, I have all my new kegging equipment and everything looks and sounds pretty strait forward except priming the keg, Do I have to prime the keg just as if I was bottling? and instead of force carbonating can I hook to C02 and let it sit for a week in the kegerator before poring?

I'm brewing an all-grain Clementine Wheat today with about 4lbs. of wheat within the recipe. Question - how much rice hulls should I use to prevent sticking when collecting the wort? Is there a rule of thumb on this?

ok here is a question. I just did a batch were I had 2 variables (bad science) one was I was pitching with yeast from a yeast cake AND my mash ran Hot for about 15 min (close to 170) and it seems to be done fermenting (day 5 so not unusual for me) but the only change from my last batch was 8 oz...

What is batch efficiency? and what is an acceptable number??

I will be racking a 5 gl, batch soon and I'm looking for alternatives to using Dextrose as my priming sugar. I was thinking Honey or brown sugar. The big question is how much should I use for this 5 gl. batch?

I have come to the conclusion that doing a yeast starter is by far better than just adding the dry yeast package to my wort. When using the started yeast after 12 hours of getting it up and running makes for a much livelier fermentation.

Do I need to do anything to my hops before adding them to my fermentor for dry hoping? i.e. what is the sanitizing process that I need to do be fore adding?

I am going to try dry hoping for the first time, and was wondering when is the best time to add these hops to my secondary fermentor, i.e. right from the beginning or maybe just the last 2-3 days of the conditioning process?

Hi All, Two weeks ago I did my first All grain brew, made my own mash tun and all. the brew process went flawless, but after two weeks in the fermenter I took a peek at the results and the first thing to smack me right in the face was a fowl odor, I mean the beer looks OK no visible sign...

Once my mashing proccess is done, do I need to add sugars/dextros to my wurt when boiling?? any help would be awesome.

Hey all, I am currently fermenting an Australian Lager and I am thinking about changing it up a bit by adding Orange zest to my second fermentation any thought???

Hi All, I just wanted to say that I've learned allot about making beer from this site, hell dam near everything I learned was from this site, but after making 6-7 Brew's now the most important thing I learned was patients when fermenting and bottle conditioning. In the beginning, I was...

I have been brewing for a while now and I am comfortable with my ability, so I am kicking around the idea of kegging, but one question plagues me, Do you have to let the beer condition in the keg as if you had it in a bottle? or do you have to let it ferment longer so you can just keg,carbonate...

I have been brewing for a while now and I am comfortable with my ability, so I am kicking around the idea of kegging, but one question plagues me, Do you have to let the beer condition in the keg as if you had it in a bottle? or do you have to let it ferment longer so you can just keg,carbonate...

What I need to know is how mush will my beer gain or lose in ABV % after bottled. I just bottled a Coopers Pilsner and my OG was 1.040 and FG 1.012 this gives me a 3.7 ABV% if my math is right whats the Plus or Minus after bottle conditioning.

I racked my beer this morning and after i was done I relized i never added the priming suger. What's going to happen?

Hi All, I have brewed afew beers now and I am getting ready to brew a Coopers Pilsner and I'm looking at the ingredents and there no mention of hops is this normal for this type of beer? and can I add hops if I want without messing the beer up?? if so what is a good hop to use, I have casscade...