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So I have a question that's been nagging at me for a while and I haven't been able to find any answers in my searches. When calculating mash and sparge water volumes to hit pre-boil gravity, at what temperature are these volumes? For instance I know that if I want to hit 5 gallons post-boil...

I have a new all grain setup where I'm using a pump and silicone hoses for the first time to move water/wort through my kettles. My question is how those of you with a similar setup clean your equipment after brew day? I filled my kettles with water and oxyclean and heated the water to about...

I'm planning to try a peanut butter dunkelweizen as a nod to Elvis' favorite sandwiches. I've never used the powdered peanut butter before though but I know that's what most people recommend so as to avoid the oils. For those of you with experience with this stuff, how much should I add to a 5...

Does anyone know if you can use the breweasy adapter kit with MegaPot 1.2s? I really like the idea and compact size of the breweasy system, but I already have MegaPots and don't want to have to go out and buy new Blichmann kettles. The Blichmann marketing material says the adapter kit will only...

Hi All, For the first time recently I had a newly filled keg freeze on me in the beer fridge. It was the one stuffed furthest in the back up against the coils and I guess there wasn't sufficient air flow so it froze. I took it out and tried to vent the CO2 through the pressure release valve to...

So I have an immersion wort chiller that has the male and female garden hose attachments directly on the coils (rather than having vinyl tubing run from the coils to the garden hose hookups). I've had a lot of trouble with the heat from the chiller (since it sits in boiling wort for 15 minutes...

Russian Imperial Lager Who's tried it? How was it? What kind of monster starter is needed? I'm intrigued by this idea because it doesn't fit into any style category and I haven't heard of people trying it. I love a good RIS and I'm curious how one would taste when the yeast character is taken...

Hi I brewed what I would call a german pale ale. Similar malt profile to an american pale ale (although more munich/aromatic then I would put into an american version) but with german hops and wyeast 1007 (german ale yeast). I think it turned out pretty good and was thinking of entering it...

So recently I brewed my first ever beer where I was shooting for over 1.080 OG. I tried for an American Barleywine on the lower end at 1.096 and 81 IBUs. Unfortunately I didn't account for the large drop in efficiency I have since learned most people experience on big beers. So my OG came in...

I'm planning to brew my first ever barleywine as well as make my first attempt at using oak so I would appreciate any and all feedback on my recipe before I give it a go. I'm hoping to age this one until about Christmas so I really don't want to screw it up since it's going to take some much...

Ok, this is a silly question admittedly. But has anyone found a good way to split a whirlfloc tablet in half for adding into 5 gallon batches? I've been splitting my tablets for a while now after reading the manufacturer said 1/2 tablet was enough for 5 gallons, but I can't for the life of me...

I couldn't find an answer to this using google searches or searches on this forum. I see that a lot of people speak highly of the MoreBeer B3 heavy duty kettles and I noticed that on the Midwest Supplies website they also advertise a heavy duty kettle. Any one know if these are the same...

Making my first hard cider soon and want to end up with 5 gallons in the keg. Never having made a hard cider before, I have no idea how much cider I should expect to lose to yeast cake and trub after fermentation. What do most experienced hard cider makers predicate for trub loss?

Was thinking about making an English style amber ale. Like a 10B American amber it with English malts, hops, and yeast. I noticed the BJCP style guidelines doesn't have an English amber style. It goes right from pale ale to brown ale. There's an English mild which may be same color and use...

So I just kegged my American Wheat beer this morning. I used the Wyeast 1010 American Wheat yeast strain which I understand from Wyeast should ferment between 58-74F. Well I had some temp control issues on this batch and I accidentally let this one get too high. It fermented around 77-78F...

In the latest edition of BYO magazine (or maybe the one before) there is an article on whirlpool hopping, which for those who don't know is when you add hops to the wort after flameout and during your whirlpool. My understanding was that this also occurs before chilling, so that the hops...

So I have a strange phenomenon going on right now in my new kegerator. I have a 3 tap tower setup with a 3 way gas manifold hooked into my regulator to run all 3 kegs. I have 2 kegs hooked up right now for the first time, and I noticed that one keg seems well carbonated and pours perfectly...

Hi all, I'm new to kegging and tonight I just tapped my second keg onto the second beer line in my tower. My first keg worked with no problem, but this second one keeps leaking out from the connection between the black QD and the swivel nut. It's a brand new QD and from what I can tell it...

So I've been looking around on the boards and seen several different opinions on lager fermentation process but none I could easily say won out as the favorite. So I figured I would post again here and try to get a vote for which process people prefer. Let's assume that a diacetyl rest is...

So I know a lot of people lager in kegs, but I couldn't find a specific answer to my question in any of the other threads. If I blast the keg with 30 PSI to purge the headspace of oxygen and seal the lid, can I leave the beer to lager/store for several months after that, unhooked from the...