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I inherited about 32 16oz EZ-Cap Bottles from a friend who had them in his attic for probably 5 years. They had cobwebs and crap all over them. I rinsed all of them with warm water then ran them through the dish washer twice. I didn't use soap, just the steam setting in the dish washer...

Question and call for participation: When people refer to having a house yeast, does this mean they use a yeast strain then keep repitching the yeast from leftover slurry? Or does this just mean you only buy one type of yeast and use that almost exclusively? Now for the participation...

So yesterday I finished up my brew day, was merrily going about the final stages and when pouring the yeast from the Wyeast packet into the bucket I had a momentary lapse of intelligence and allowed the nutrient pack to fall into the bucket. I quickly dunked my hand in sanitizer, shook it off...

I've reviewed several of the stout recipes here on the HBT database, but all of the good ones are AG and I'm not quite at that point yet. Could someone point me in the direction of a delicious stout that I can brew as an extract?

I recently realized that I've been handling my fermentation temperatures wrong. I have been temperature controlling in a fridge for 48 hours then removing to allow the beer to rise to room temp. My buddy says that I should be leaving in the fridge for 4 days before removing. My beers so...

How do you guys go about doing a 0 minute addition when the recipe calls for it?

Not sure how to title this post. I don't want to be guilty of another 'did i ruin my batch' thread. Here's what I did... brewed a True Brew IPA, left it in fermenter for 3 weeks. Bottled with the amount of sugar included in the package and let sit at room temp for 3 weeks. I opened one...

I just bought an outdoor burner to move my brewing from off the stovetop. I was hoping to get some best practices from you guys on things like... do you steep grains on the stovetop still and then move outside? Do you use the wort chiller in the pot on the stove or move it off? I realize...

Any recommendations on how we can get our own labels created? I know about the beerlabelizer site, are there any other resources out there like that? I'm not very creative so I'm struggling with creating a logo for my brewery. :(

I brewed up Janet's Brown last night from the recipe in Brewing Classic Styles. The book says the hydrometer reading should be 1.066. Mine is around 1.082. I think I didn't scale the recipe right. Have I ruined this beer?:(

So I'm still a total noob. Only working on my 4th batch. I want to brew a recipe out of the Palmer book Brewing Classic Recipes. I'm looking to do Janet's Brown Ale. I want to go to my LHBS and pick out the ingredients, but I'm confused on how to scale the recipe for a partial boil. The...

In the process of drinking my first ever batch. I'll be honest, it's not that great. It is drinkable though. One thing I've noticed is that there is a lot of head in the bottle. Like more than I would say is normal. Any idea why this is happening?

Question for you geniuses because I am a total noob. I'm interested in kegging my beer. I've only bottled thus far. I'm thinking of getting a three keg system but have no idea what size chest freezer to get. Any recommendations?

Just started fermenting a Patersbier last night. Currently have a bubbler airlock in the lid. I want to replace this with a blow-off airlock. Is it ok to replace this just 24 hours after fermentation has begun?