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Hey guys, I'm going to be brewing my bourbon chocolate stout again and was thinking of just doing the secondary in my keg. I am planning on putting the cocoa nibs, vanilla bean, and bourbon soaked oak cubes in a Muslin bag and tying it off with some kind of string that I can also tie off at the...

I have a vial of wlp565 saison yeast laying around I would like to use. The best before date was aug 2nd so I'm guessing most of the yeast cells are not viable. I was thinking of doing a starter and then stepping it up to bump up the yeast count. Or is that just a waste of time and dme? Thoughts?

Hey everyone, I have been brewing beer for a few years now and my wife and I recently got into drinking Kambucha so we figured we might as well save a few bucks and make it our self. seeing as mold seems to be the enemy here, I have a few questions for some of the experts out there. How...

Today I brewed a west coast IPA and realized afterwards that my sparge water was a little too low. It came out around 160 degrees. I let it sit for 30 min as well. After reading up a little more, I realized I should have just stirred it up real good and started to drain but it's too late now. I...

Hey everyone, I just brewed a Belgian Wit on tuesday using WLP400. The O.G came out at 1.047 and I have had it in my basement now for 2 days with an ambient air temp of about 62 degrees. I do have the option of bringing it to an upstairs closet where the ambient temp is around 70 degrees. I...

Hey guys, I have been having problems with one keg in particular. It seems I'm getting air pockets in the line. one at the post and one at the faucet. the same thing happened with a ginger beer I made that was hooked up to another faucet but was in the same keg which makes me think it is...

Just wanted to get an idea of how often you guys are changing your beer lines on your kegorators.

The title says it all but, Does anyone start to heat up their first runnings, for the boil, while they are batch sparging?

I see many people brewing belgian strong ales like to like to use a secondary after a 3-4 week primary. what are the advantages of using a secondary after a long primary?

Hey guys, I have a few recipes that I have come up with that I would like to tweak a little bit. Most of them are high ABV, so I would like to take a few of them down a notch and see how they come out. My question is, should I just bring down my base malt amount or adjust the whole recipe...

Hey guys, I decided to brew a small 2.5 gallon batch on my dunkelweizen but I'm not sure if I should add the full package of Wyeast or not. I'm using the WYeast 3068 and from what I have heard it is pretty aggressive. I'm looking to get some nice Banana notes from the yeast so my question is...

Hey everyone, So I just kegged my White IPA and took a sample to check FG. I decided to give it a taste and it was SUPER bitter. I know what the culprit, I threw some orange and grapefruit zest in the fermentor once the primary was done and I'm guessing it was the grapefruit zest. Hopefully...

This is my first round at kegging rather than bottling. I built a kegorator and decided to force carb yesterday. Today I purged the high level o pressure out of the keg and set it down to about 10 psi. The beer is obviously cloudy so I'm gonna let it sit a little to settle. My question is...

I decided I'm going to brew an all grain bourbon oak aged chocolate stout and wanted to get some opinions on my aging schedule from some of you seasoned vets. here is what Im thinking. 3 weeks in primary 4 weeks in secondary, racked on top of 2 oz of medium oak cubes soaked in 24 oz of...

I am a bartender here in Atlantic City and the other night I had a kid come up to the bar and order a Heineken. We serve only the aluminum bottles and they all like to overflow when they are opened. I gave him the beer and it overflowed a little onto the cocktail napkin. He gave me a look like I...

Hey everyone, I was able to get my hands on some late harvest unpasteurized cider this year so I decided have a go at my first batch of hard cider. I bumped up the gravity by adding about 4 lbs of dark brown sugar for the 5 gallon batch. it came in around 1.085 and I used WL 775 cider yeast. It...

Hey everyone, I'm new to the forum and semi new to home brewing so please be nice. I was thinking of brewing a #9 type of beer using a great pale ale recipe. I have had great results with this recipe and was thinking of adding some apricot purée to spice it up a little. Any thoughts?