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I can’t get this thing to work- but I’m almost sure I’m not setting it correctly! So, I pressurized a keg at 15 PSI, connected the blowtie and set it for 15 PSI. now, when I hook it up to my fermenter, it doesn’t seem to be letting any gas out!!!! The dial went all the way around the gauge...

Can anyone help me trouble shoot? Like, over the phone? Hahah. I don’t know what the hell is wrong with this thing. If so, let me know and I can pass my number over. I really need the help

Uuuggggh wtf! I bought Grainfather G40 knowing it was a kiwi product- however never realized it comes with a kiwi power plug!!! what do I do? I’ve talked to a few people and they’ve mentioned getting the adapters and then setting up the electrical panel to deliver 220 volts to a specific...

I'm currently cold crashing a keg of cream ale. I would like it to be as clear as possible. I've already used whirlfloc. At this time, I'm pouring off buts at a time to taste, check clarity, etc. it has been coming out pretty cloudy. About the same as a hoegarrden. So I left a half glass if this...

I am making my own vanilla extract. I have 5 vanilla beans split down the middle soaking in about 500ml of vodka. I'm going to let it go for about 3 weeks total. Anyhow, I want to use this in my beer.... But not sure how. Should I throw it in the boil? Secondary? My concern about throwing it...

First off, I know I may not b describing it correctly , but I am looking to make a brown/red English style beer with heavy "Caramel" notes. When I taste a Newcastle brown ale, I detect a really present caramel, toffee notes. I also notice this when drinking wells bombardier and other English...

I'm making a kolsch. I had it at 58ish for 6 days... The bubbling stopped completely. I brought it up to 65-72 ish for a diacetyl rest, and it started bubbling again............,, and has been bubbling for 6 days!!!! I want to cold crash it already for kegging. Should I wait til it's done...

Can anyone share an easy way to make tart beers? I'm reading up on sour mashing and lactic acid, and it all sounds great! But, me and my girl just got back from Germany where she had maaaany Berliner Weisse with the cordial syrup they add and she challenged me to make one. I'm not sure if yhe...

I'm a relatively new brewer, and have just been using a dark cupboard at home that stays in the 60s low 70s pretty much all the time. I've brewed only ales for this reason. The more I brew, I do find that temp has a lot to do with the end result, and want to gain more control over it. I see a...

I live my Belgian ales and have made a few. I've tried Sam Adams Belgian session ale, and loved it! Very Belgian taste, but light like lager. I'm thinking I could probably achieve this my skipping the sugar additions and using pilsner malts? Any suggestions out there???

So I made a Saison... Kept it at around 70f for 2.5 weeks, then cold crashed for about a week in a secondary....Kegged it today and have it a little taste and its pretty darn sour! Once the temp gets closer to room to it begins to get the nice spicy and bubblegumy flavor... But still pretty...

My family has some land in mexico..... I was thinking it would be cool to grow some barley....I go down theree and spend summers...and thought it would be ccool to brew. Does anyone have experience??? They've told me that people have grown barley in the area before.... but I'm not sure if its...

i made a wit... the body is nice, and it attenuated well, and the yeasty stench has subsided.... but its VERY hoppy... i used some motueka hops, and they def stand out in the brew...also, i taste very little to no "spice" element. I didnt use too much corriander/orangepeel/chamomile, in fear...

i recently had an all vienna brew..and i reaaallly liked it... so i want to make one myself, but i think i would like mine to have a deep red color, and probably a little "nutty" "toasty" note to it... so, i will base my brew with 10 lbs vienna.... and i was thinking adding .5 lb of crystal...

So...it seems a basic enough question.. For boil time..... does that start as soon as the wort begins to boil? Or as soon as I turn on the flame? I do all grain....and of course, after sparging, the wort is hot, but still takes a while to get to a boil. I've been just starting my "boil time" as...

Well....I've done my research on lambics.....and... although the idea of creating a complex lambic over a perido of 2 years sounds like something id like to do..... I have a lot of nagging ladies asking me to make "lindemans framboise lambic". Its impossible to explain to them that this style...

im still new... so, please help. i read around, and see people say "aroma" hop, "bittering" and "flavoring" hop. aroma, sounds to me like it contributes literally to the smell.... bittering, well.. contributes to bitterness... and flavor... is probably what "citrus" "earthy" "pine"...

So, I want to make a ssweet tea tasting beer.... I have my sweet tea recipe....but on it own, it is not very sweet.... I've sweetened it with cane sugar, and added it to a glass of beer wiith good results...but I'm not sure how that would work in a keg????? Would thosee sugars ferment? Go...

so, im going to try clearing my beer with gelatin today.... i put 1 teaspoon of knox in some cool water, and its currently "blooming". im going to gently heat it up to a near boil, and cool it to room temp, put in my carboy, and rack a beer onto it... my question is... should i put it in...

So, I made a kolsch last month and it was amaaaazing... I used 9 lbs german pils, 1lb vienna and 1.5 carapils with saaz. Og was around 1.052...and the end result was perfectly well balanced, Medium bodied, drinkable yet full of smooth flavor.... So...this week, I decided to swap the...