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I have a standard horizontal chest freezer, a whirlpool, that I’ve outfitted with an external thermometer to make it a fridge...you know the setup. I was wondering how to mount a secondary regulator to one of the inside walls of the fridge without hitting the cooling coils that are in said...

So I made a mild ale last week and I've taken some samples and it tastes very, very slimy. Like a slick down the back of your throat that makes you want to gag slimy. Everything else is fine - the malt flavor is there, the hops minimal, exactly like the mild I've brewed dozens of times before...

So I've decided I didn't add enough Roeselare blend in my most recent 10 gallon batch. I pitched one smack pack (oddly enough, I found a couple threads advocating underpitching) and one of those new purepitch containers of california ale WLP 001 in 1.063 wort. This would be underpitching a...

I recently brewed a batch of american IPA. I want to prevent hop flavor (as distinct from pure bitterness) degradation as much as possible. This may be something some of you have already thought of, so I thought I'd ask if you've tried it or it sounds good. Simply put, it's the question in...

So I was lucky enough to get a personalized your set up with some of the brewmasters and executives at St. Arnold's brewery here in Houston and I was wondering if you guys could give some advice about what questions I should ask. I'm basically a homebrewer that has bought a nice pilot...

So I was lucky enough to get a personalized your set up with some of the brewmasters and executives at St. Arnold's brewery here in Houston and I was wondering if you guys could give some advice about what questions I should ask. I'm basically a homebrewer that has bought a nice pilot...

So I read (on this forum) about this guy making a batch of mead for each of his kids the day after they were born, and thought that sounded pretty badass. I've done several batches of mead, so I'm good on the basics, but I guess I have a couple questions. If I'm keeping the mead for 21 years...

Just wondering if anyone had tried it and what kind of success they might've had. I poured a can into a glass earlier today, stuck it in the fridge to encourage yeast to fall out of suspension, and after about two hours when I swirled the last bit of liquid I found there was a few faint whisps...

So I made a 250 ml starter of 1.040 wort, and added the dregs from 4 rogue bombers (two were chocolate stout, 2 were Santa's helper ale or whatever). Now I'm wondering: should I let it sit and ferment on its own, or should I throw it on a stir plate? Seems like a completely sanitary...

So I've done several searches and read several threads, but none of them really outline how to capture/collect wild yeast and then isolate a singular strand (or isolate it from the other baddies in the air). For example, I've read https://www.homebrewtalk.com/entries/collecting-wild-yeast.html...

So I made a dry rye stout (OG 1.048, current SG 1.012) almost two weeks ago. Today I wanted to check on it and take a sample, so I cracked the lid and found this: I'm using wyeast London ale, and I took some samples earlier - this is probably what caused the mold-like growth (didn't hold my...

So I was just checking on my IPA that I worked so hard on and I unplugged the blowoff valve to smell it...the moment I plugged it back in about a cup or two of sanitizer solution siphoned down into the 5 gallons of beer that was fermenting. It's two or three day old StarSan...this batch has to...

Here's a photo of one bag of the copious amounts of grain Northern Brewer sent me: With virtually all of it (crushed and not crushed), they packaged it in one pound increments and in these "ziplock" bags with virtually no headspace. W2G NB! There are a few sacks of grain I got, though, so...

So I've been having problems with WLP005, and with FGs in general. I think I've been under pitching (generally speaking). Regardless, I'm doing this dry rye stout with wyeast london ale, and it has been going along perfectly at 64F. Due to these problems with the other batch (and establishing...

So I'm having trouble with the titular yeast, British Ale. The last batch I made with this yeast was 1.064 OG but only got down to 1.023 instead of 1.019. It was a good beer, though, so I just relaxed and drank it (still, it was a disappointment). I washed that yeast and am using it again...

Title pretty much says it all - I want to try doing a wet hop hop bursted IPA. Has anyone done this before/had any success with it? I didn't find much on a few searches. The only concern I have is that some people say wet hops add some grass overtones, so hop bursting (adding a ton at like 20...

So I just filled up some bottles the other day with my new counter-pressure filler, and I have a quick question or two: (1) My instruction sheet says you want to aim for a PSI in the bottles that's about 2-3 PSI greater than what's in the keg. This seems wrong to me and indeed, in practice, I...

So my LHBS is starting to go downhill, and they're not dealing with it well (owner got a full-time job elsewhere, wife runs the place, she has absolutely no idea about brewing or even the layout of the shop...couldn't ring me up the other day because she didn't know how). The nearest homebrew...

So I've finally started making my own recipes (I started home brewing again in March) after I made about 10 or so batches. I also do tons of forum crawling. Regardless, I'm pretty advanced in some areas and pretty ignorant in some others. Long story short, I made a mistake in my new batch of...

So I just did a couple 1 gal batches of honeydew honey but used two different yeasts (White labs sweet mead and white labs champagne). The idea is to make a traditional with two different yeasts and see what impact the yeast has on flavor. In the process of making them, I did a bit of...