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I know the title sounds like the beginning of a joke but it's true. I had 4 kegs hooked up and I hooked a 5th keg up and a week or two later I looked in the bottom of my keezer to find the 5th keg had completely emptied into the bottom. There was obviously a leak someplace bit just curious...

I was told a secondary fermenter is pointless for this style beer. So my question is, how long should I leave it in the primary before moving to the keg? Should I cold crash this to sink any yeast to the bottom before kegging?

I know I can make this on my own but I was looking to just buy one... Do you have any suggestions or recommendations on the best off the shelf counter pressure bottle filler and hose set up?

I made a batch of American Wheat over the weekend and I was wondering if there is any point in moving it to a secondary fermenter. I normally secondary all my beer to clear it up and get it off the trub. I don't think the clearing up factor will work for a wheat beer but didn't know if the beer...

I was wondering if it's possible to brew good beer using 100% distilled water and then adding minerals like gypsum, Epsom salt and calcium chloride to bring the mineral content to a normal level for the type of beer you are brewing? I was using the bru'in water spreadsheet earlier and it...

I screwed up and didn't make a starter... Just a brain fart... This was 8 weeks ago... It's in a secondary and still appears to be actively fermenting... The temp is 52 and the original gravity was 1.091 I just measured the gravity and it is down to 1.021...I took the reading with a...

Wondering if it is even worth throwing in 1/3 an ounce of Citra at flame out or if the flavor/aroma would not be noticeable and/or if the flavor or aroma would overpower my orange American Wheat? I am planning on doing 1/3 ounce Magnum for 60 minutes and 1/2 ounce Hallertau for 22 minutes then...

I am looking to brew a Weiss beer this weekend and was wondering a few items. I am relatively new to all grain brewing, only two brews under my belt, and am wondering if the different rest temperatures really make a difference? The recipe I am looking at calls for a 99° dough in temp for 30...

I just kegged my guiness clone last night... It tasted pretty good after two weeks in the secondary but there is a smell/flavor that I can't help but notice. I was hoping you could help me determine the origins of it. The only way I can explain the smell/flavor is it smells/tastes the way the...

I am looking to make an oktoberfest nd need to k ow when to brew in order to have available in late September Thanks

I was thinking 2.57 volumes of co2 was good for all beers (with the exception of my stouts)... Am I far off and does anybody have other suggestions or recommendations?

I am trying to figure a way for my beer to stay carbonated properly while in my Keg... I currently force carb at 12 psi at 35 degrees and then I have to switch to 8 or 9 psi in order to get a proper pour from my tap. I am fairly certain this lower serving pressure will result in lower carb...

I recently made a stout For St Patties day and need to Keg it soon. I have a stout faucet and mixed beer gas for it. How do I go about carbonating this stout... Should I use my regular co2 then move to beer gas or carb with beer gas? What type of pressure do I serve with my beer gas and stout...

I built the attached wort chiller recently and I have to say it was amazingly efficient! I used 50' of 5/8 inch refrig copper tubing. I wrapped the small diameter coil around my corny Keg and the larger around my ale pail fermenter. I joined the two coils together using soldered 90's and a...

I am new to the site and have been trolling for quite some time, I figured this would be a good reason to post something. I just got into all grain brewing and kegging my beer, thanks to a generous Christmas present from my brother. I suddenly needed a place to store my beer and a way to...