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I have to kegs feeding off the same normal size tank with a splitter on the regulator. What is the best way to manage it? Do I keep it low and turn it up when serving? Thanks!

This is my first batch of Syrah, aged about 7 months. Can you help me identify what those specks are? There is no texture to it and it does t stick around. Is this some sort of carbonation here? Is this a result of improper degassing? Thanks guys.

I'm about to keg a IPA from the secondary. There is still a decent amount of trub including the 1oz of hop pellets that made its way to the bottom. It's been 2 weeks since the dry hopping. I'm wondering if I should put a muslin bag over the tip of the racking cane or the end of the hose that...

So, I kinda forgot to release some pressure when I connected my CO2 line to my keg and didn't realize it until a few minutes later. Am I screwed because I probably pushed oxygen in my beer? Any help/advice is much appreciated.

So, I want to do my first all grain and I want to shoot for Rogues Chocolate stout. I got the recipe from Zymurgy via this site. Can y'all check it out and tell me what you think? I'll take any and all the advice I can. I'm pretty nervous about my first all grain. Is this brew overly ambitious...

So, I brewed a porter kit and used a white labs British ale yeast. However, long story short I pitched a little high, about 79-80. The next day I had pretty good activity in the airlock. The next day which is today I have very very little activity. Question is, should I re-pitch? If I do is...

So I got a new boil kettle. The problem is its too big to fit in my sink to cool after the boil. Im doing an extract kit today so I do not have time to make or buy a chiller. My question is, is it ok to transfer it to a smaller pot so I can cool it down in a ice bath? I figure it's fine because...

I have seen and heard people use 2 white lab vials of yeast for a 5 gallon batch. Why would they do that? Pros/cons?

I have seen and heard people use 2 white lab vials of yeast for a 5 gallon batch. Why would they do that? Pros/cons?

So, my wine has been in the bottle for two months, early I know but.. Shouldn't it still have some legs in the wine glass? Or does that happen later? It taste great though..

Bottling my first wine tonight using a Portuguese floor corker, any tips?

My beer froze in my fridge. I dropped the temp do it can defrost. Am I screwed or will my brew be ok?

I'm a newbie, so I'm not sure what fermenting wine is supposed to smell like. Smells like a little bit of rotting juice, not horrible but not delicious ya know. Is this normal? It's about 3 days into it and at 79F, Shiraz.

Just did my FIRST wine batch, and of course I think I screwed up. The vessel I was using to pour the water into my bucket I forgot to sanitize, everything else I sanitized just not the 4 liter pitcher I was using for water :mad: I am super bummed because now I am worried I screwed my whole first...

So, I'm brewing Northern Brewers sweet stout extract kit. I was thinking about adding some espresso and or chocolate to the secondary. How should I successfully go about this? Thanks!

I'm brewing a sweet stout beer kit. I pitched my yeast at 78-80F. I'm using Nottingham yeast, am I screwed?

Ok, I am being told by different people that for a 5 gallon brew go with 18 liters and others are saying 19. Why would people say 18 when it's closer to 19, sorry for the newb question.

If I am doing a beer kit and want to raise the ABV can I add a little more LDME? Also, it tells me to fill it to the 23 liter mark, an I do less water? Thanks.

So, I have transferred my porter after about 2 weeks in the primary. It has been in the secondary for almost 3 weeks and has never had any activity while in the secondary and no "head" at the top. Just looks like wort. This is only my third batch, so, I'm wondering is all that normal when...

Want to do a clone of Rogues chocolate stout. I have a 5 gallon all grain setup I put together, I will post the pic below. My question is, does this seem possible, or am I being overly ambitious here? This is the recipe: 5 U.S. gallons (19 liters) O.G. 1.060 (15 P) IBU: 69 11.0 lb. Great...