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I want to carb a beer before I chill and serve it I have an extra tank and a regulator (that is currently stuck at 20 psi) can find a lot of information on this can anyone help?

10 lbs German pale malt 1lbs midnight wheat 1 lbs chocolate malt 1 oz Amarillo @60min Thinking about this as a base for a stout with oak and cherry Thoughts? Sent from my iPhone using Home Brew

I just sparged and an emergency came up and I have to quit for the night am I screwed or can I refrigerate and boil tomorrow? Sent from my iPhone using Home Brew

I want to make my own mulling spice mixture, orange zest will be used. My question now do I avoid or embrace the pith, I know when cooking you want to avoid it.

http://www.telegraph.co.uk/science/science-news/10171509/Synthetic-yeast-could-make-beer-cheaper-and-stronger.html I will be staying away from this as long as I can

so two weeks ago i started a Belgium apple ale (graff), o.g.was 1.134 and i used white labs Belgium wit, fermentation is still not done, am i surporessing or slowing down fermentation some ow or is this time normal for a beer of this gravity?

i have a five gallon batch, and a five gallon keg, and no co2 system to speak of. my question is what would be the harm in treating this as a big bottle and using priming sugar? also if i can do this should i use extra sugar since it will be used as a carbing method and a propellent

*tried to post in events but did not have permission* The brew mentor is hold an event in their parking lot, on may 4th, people are bringing their setups/brew rigs and brewing, from 8 to 2.

I was forced to buy a pound of Amarillo hops at my lhbs, due to lack of 1 oz bags. I used what I needed and put the rest of the pound in a freezer bag, and placed it in the freezer. i have been told that those hops will be unusable come next brew day ( a week later), ruling?

I need to dry hop two beers I have in carboys today, and I not sure if I can just drop the hop pellets in whole or if I need to use the tea bag method, so my question is will the hops settle out if I just put them in the carboys?

Not sure if this should concern me, I should also note that fermentation has lasted about 2 days

Well I messed up and waited too long to pasteurize and I opened one today and it foamed up, and rolled down the outside of the bottle. So besides just throwing them in the fridge, any other options?

The abvcalculator in the apple App Store is great just thought I should share :)

I want to use sliced ginger in a batch of cider, I don't want it to be too mild or too strong, when would I add it and how long would I want to leave it in. I've never work with fresh before.

I was wondering what would yield more juice, a press or a juicer. Maybe some combination? Has anyone played with the options?