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Hello, community! I am moving from homebrewing beer to making kombucha, and I'm working to see what of my beer making gear I can adapt for kombucha use. I have an oxygenation stone for aerating wort and I'm wondering if the SCOBY yeasts benefit from well-oxygenated tea, just like yeasts benefit...

I'm in an interesting predicament and I'd love the HBT community's help here... I brewed about 30 gallons of beer for my upcoming wedding and I built a jockey box. All of the beer that I've brewed and kegged is for the wedding, and none of it is quite ready yet. I'd really like to test out the...

I'm building a 3-tap jockey box for my wedding and I'm looking for some inspiration on how to make it look nice! I've included pics below of how it looks so far, but as you can see, it is just a plain blue cooler... If anyone has built a nice looking jockey box out of a cooler, could you post...

Hello HBT community! I am building a jockey box for my wedding so I can serve my homebrew, and I've got a couple issues that I'd sincerely appreciate some help with. This jockey box is a 3-tap box and uses a 6-pass cold plate to chill the beer (I'll be using jumpers to run each beer line through...

So this is the second time I've brewed this IIPA recipe, and AGAIN it is finishing at a super high FG (~1.025/1.030). The first time I did not make a yeast starter, nor did I do anything special to oxygenate the wort. The second time around, I made a huge two-stage yeast starter with a stir...

So I've been brewing beer for about a year and a half now, and I have NEVER pitched more than one smack pack of Wyeast or more than one vial of White Lab's yeast in my wort, regardless of the OG. Nor have I ever made a starter. Most of my beer has turned out pretty damn awesome, so I find myself...

I am going to make a batch of ginger ale with freshly grated ginger. My plan is to add the fresh ginger and water/sugar mixture to a carboy and let it sit for 2 days before racking the soda off of the ginger into a keg. Do you experienced soda brewers think I should use some campden tablets as...

Okay, so I'm relatively new to brewing (only 16 batches under my belt), and I've only dry-hopped about 4 of them. I originally tried dry hopping in carboys using hop bags, but it was a total pain in the ass to get them both in and out of the carboy. I have had relative success just throwing...

Hello HBT community! I drank a pint of Deschutes Brewery's Hop Henge the other day and loved it... it was over 10% ABV and 95 IBU's, and it was a great Imperial IPA. I'd like to brew something similar, although slightly different, and I was looking on their website where they list the malts and...

I've been wanting to brew a beer with kava root for quite some time, as I have found that kava root's effects are quite synergistic with alcohol (especially beer). Also, I have had kava drinks with coconut, and thought coconut paired nicely with kava's slightly astringent and earthy taste. A few...

Hey HBT community, so I have had some local beer buyers at small grocery stores show recent interest in buying my beer to sell commercially. Being that I live in Portland, Oregon, I have been researching what is required under Oregon and Federal law in order to simply sell your beer. In Oregon...

I really wanted to brew a porter that had a nice balance of chocolate, coffee, and cream. I had been reading about adding toasted coconut during secondary fermentation, so I decided to give it a try. For this recipe, I toasted one pound of flaked coconut until it was golden brown and then added...

So I am going to make an apple, cranberry, raspberry cider and I'd like to up the gravity a bit. Because I don't want to water the cider down, I'd like to dissolve the sugar straight into the juice. I have heard it is not a good idea to boil the juice, but what about just heating it up enough to...

One of my "holy grails" of beer brewing is to find the perfect beer for each season. One of the candidates for "best summer brew" is a witbier (white ale), however not just any witbier. Although witbiers are good, they are a little bit bland for my taste. Deschutes Brewery in Bend, OR does a...

So my mead is pretty much done, I suppose. Its pretty sweet (1.031) but palatable. I would like it a little dryer (say 1.02), but its already at 14% ABV and I am afraid that if I dry it out too much by accident, it will be undrinkable. How should I stabilize my mead? I do have potassium sorbate...

Hello HBT community... I'm having foaming problems on my beer. I have "balanced" my system using different equations, and all of them result in the theory that my beer should be "fine." My kegerator is at 40*F, I'm pushing 12 PSI, and my beer line is 5 feet long... Still, I get a little more...

So I just build my kegerator and did not clean the CO2 lines... I carbed a beer from it and it tastes kinda sour... is this gonna be a problem? I thought it might be an infection, but I just read online that unclean CO2 lines can make your beer taste sour. Can anyone corroborate this?

Hey HBT community! So I am brewing my first dubbel (which looks and smells great), and I am wondering if I should cold-crash it after I secondary it. I'm doing a 2-week primary and a 3-week secondary. If I should cold crash it, how long should I cold crash it for before I bottle it?

So I'm going to keg a wheat beer for the first time and I'm wondering if there is any way to keg the beer and still keep the yeast in suspension at all? When I bottled, all I'd do is swirl the dregs of the bottle into the glass to give the beer the proper flavor and mouth feel, but I don't...

I am carbonating my first keg as we speak using the slow method. I'm letting it sit on 12 PSI at 40*F for 5 days before I drink it. When it comes time to drink, do I leave the regulator at 12 PSI, or should I lower the pressure to dispense the beer? I have heard conflicting information on this...