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I have been brewing for 2 years now. I have been using a a turkey fryer double as my boiler. So i don't want to weld in a bung for a screw in thermometer. So i have been using thermometer's with probes with a cord that plugs into the base station. I have tried 3 different ones and I've spent...

Ok I think i want to upgrade my brewing process of cooling the wort down and filtering it. Im doing all extract brewing right now until i get enough experience to move up to all grain. I want to add a filter to my system and i would like to use a plate chiller instead of a copper worm...

So my buddy at work likes drinking moonshine and such. He gets real moonshine threw a guy at work, but is getting costly and sometimes its not to tasty. He wants to make his own for personal consumption.(I know the legality of it and all) He likes the beer that i brew. We are looking to make...

Ive made the Midwest oatmeal stout before and it turned out awesome. I want to make a change to it. I want a more oatty flavor to it. It comes with oat and chocolate malt for steeping grains. Im wondering if adding more flaked oats or real oats would give me more oatty flavor to the...

Ok so i started a cream stout 2 weeks ago. I let it sit for 2 weeks then transferred it today to a secondary fermenter. But i measured it and its a little high. I started high it was at 1.054 SG and today I'm at 1.024 SG Im wondering if i transferred it a little early or is it still ok...

I think i might try filtering my beer next. I come into a little bit of money and i think i might invest into a filtering system. I already have 2 kegs and a setup for that. Im thinking about ordering another keg and a filter setup for a keg to keg setup. Im wondering if it is actually...

Ok so my octoberfest has been laggering for over 4 weeks now at 34F is that long enough or should i let it go longer. Should i let it lager for longer or is that long enough. Also should i let it sit for awhile in the keg while its carbing to let it age. Or what should i do. It has to age...

Well I think I'm ready to try a partial mash brew. Or well i want to brew a oatmeal stout with more flavor and taste of the oats. What are you guys thoughts. I've been watching some youtube videos and such. Now seems like you can do this a couple different ways. I am doing a 5 gallon batch...

Well i made my first batch of oatmeal stout and it came out good people like it. Nice and dark and good stout head. It tasted good and all. But i thought it was lacking something or missing something. I left it 2 weeks in the primary and 1 week in the secondary before i put it in the keg...

like it says im brewing my first beer with special additions to the brew today besides hops. Anything i should be looking out for or anything when adding the orange peel or the corriander to the brew in the final 10 min. Also im using a wyeast smack pack belgian ale yeast. Also any special...

Ok so i just popped open my porter i made 2 weeks ago. And i noticed that it still had yeast rafts on top of it. But i checked the Sg and it was 1.012 where it should of been and i transfered it anyways because of the gravity of it. Should i have left it or is it ok. It was a midwest porter...

Just poured a glass of my oatmeal stout just to check it and boy is it good. It will need more carbonation only 3 days at 10 psi It sat 2 weeks in primary and a week in secondary. Then put it in the keg to carb up and just checked it and it taste so good. Not as heavy as Guinness but nice...

Im trying to brew a blue moon clone or something close to it. What i have come up with from searching is the Midwest kit Belgian Witbier. I have a question about the orange peel in it. Im wondering if it is enough orange peel to give it that sweet orange flavor or can i add some more orange...

ok im gonna be bottling a few bottles from a keg this weekend. And I am using the home made idea way picnic tap with bottling wand and stopper. I question i had is what pressure should i bottle at. Like what pressure should i set the regulator at. How much head room should i leave in the bottle

Ok just poured some of my first brew out of the keg. Tell me what u guys think

Ok I've got three brew's under my belt so far. Just finished the first one and tastes really good just not clear. And just racked the 2nd and 3rd and the 3rd tastes good so far. Im looking for like a shocktop or a blue moon style beer from midwest or anyone that makes kits. Anyone have...

ok so i had my irish red ale carbing in a keg since tuesday night. i just jacked the pressure down and poured a little. Head looks good taste is good. Alittle hoppy but i think that will go away with time right? Also its not very clear either. Will it clear over time or should i have done...

Ok so its been a week and 4 days since brew day. I just checked it today Started at 1.061 sg and now its at 1.018 should i raise the temp and rest it for 48 hours before i rack or is it still to early?? heres a pic

This is going to be my frist time kegging my homebrew. Its an irish red ale. I would like to have it ready to serve by superbowl. Now ive been reading around and am not sure whats the best route to go. My equipment comes in tomorrow. Should i force carb is at 30 psi for a day drop it to...

ok so i just finished brewing a batch of oatmeal stout. and i just put the yeast in. Im using white labs irish ale yeast liquid. It says to hold the temp at 70-75 to start fermentation. What temp should i keep this at during fermentation for the long haul. Im a little cloudy on that...