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I have to crash tonight, but I'll get one posted as soon as I get home from work tomorrow afternoon!

the dip tube has a brand new o-ring. I also replaced the o-ring on the post. I re-lubed everything and reassembled it. I double checked to make sure everything was tight. Put the gas on and still a leak at exact same spot. I debated replacing the poppit, but im fairly confident that isn't the...

I just finished kegging a batch of irish red. this will be the first time, I've used this particular ball lock keg. I reassembled everything and stuck the gas on. I was sure I could hear a leak so I sprayed the whole top of keg with soapy water. Sure enough the gas post has a small leak. But...

I have decided to take the leap and enter a couple entries in the upcoming FOAM competition. My first entry is ready to go and no problems, just anxiety about what judges will say. My second entry is where I need some help or advice. When I bottled it, I really didn't have plans to do...

thanks for the quck responses!! yooper- that makes a lot of sense about time it takes to change temp of 6 gallons. And since primary fermentation pry even had it over the 70 deg closet, i doubt it cooled much at all. i'll just keep an eye on the gravity readings to rack over!!

i know it came with a red star yeast....wanna say the premier cuvee, but not 100% certain of that.

i could use some help. i have just branched out from beer and am trying my first wine. im making a world vineyards chilean merlot. the weather here has been great the last couple weeks, so we have shut off our ac/furnace and house has maintained around a steady 70-72 degrees. I pitched my...

Wow...Thanks for the quick responses! Definitely some good points. as diluted as the mash is, i'll bet your all right about the temps basically being the same. And since my beer has been coming out great, I guess i'll keep on like i have been.....why fix what isn't broken?! i may still...

Is there a good or reliable way of taking the mash temp when doing BIAB? i use both a digital thermometer and a cheap mercury brew thermometer. Howver, most of the time, i feel like its only measuring the temp of the water and not actually getting the temp inthe grain bed?! I'm not...

here's a discussion on this same topic....from 2010 but a couple recipe ideas to get ya started. https://www.homebrewtalk.com/f12/winters-bourbon-cask-ale-clone-156479/

This stuff was great. In fact, i decided against making skeeter pee this year and just brewed 15 gallons of this instead!! once it finishes fermenting and i stabilize it, then i usually soak a few more tea bags to help strengthen and bring out the tea flavor! THE drink for a hot summer...

i made a batch of hard tea, following a recipe i found here. the recipe said to ferment for 3-4 weeks and then secondary for another 2 weeks. I only did a one gallon batch as opposed to the 5 gallon recipe. After about a week and a half, mine appears to be done fermenting, well short of the...

plus 10 more makes 1042!

I just did a one gallon batch of this basically using the recipe from a few posts previous. i have a question now. It's been in primary for just over a week and is finished fermenting, it's gone from 1.048 down to .992 (measured .992 for 3 straight days). Can I go ahead and stabilize it then...

is this under the water volumes tab? i would think you would want to adjust the "kettle top up volume" since you're determining the pre-boil volume. the "top up volume" is for bringing your wort up to the desired volume in the fermenter before pitching the yeast.