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I kegged 10 gallons of a lager I brewed. I force carbed the two kegs and drank one and I connected the other to CO2 at 30 psi. Unfortunately I forgot I had it hooked up and left it for 3 weeks. Now it is pouring almost pure foam. I opened the top up and let it sit for 30 min until the head in...

I just made 10 gallon all grain Munich Helles with OG 1.050. I aerated for to min. and pitched 4 tubes White Labs 383 German southern Lager yeast at 70 degrees and cooled in fermentor to 53 degrees. It's been 4 days and no activity and no krausen. She I make a starter and repitch. Appreciate any...

I have all 3 Greenlee punches used in Kal's clone : 1-1/4" 13/16" and 9/16 " plus a Greenlee step bit to start the hole and drilling oil. All for $200. Sent from my iPhone using Home Brew

I have a 15 gallon blichmann boil kettle used 3 times in perfect condition and a blichmann hop blocker used once. I would like to sell together for $300. I live in Indianapolis. Sent from my iPhone using Home Brew

Have a stout tap that I use and have a question regarding the second pour. The first one is great with cascading bubbles. The second pour lacks much of the bubbles and head. Any recommendations would be much appreciated. I push the stout with 30psi of beer gas.

I'm setting up to use beer gas and a stout faucet for my stouts. My question is do I carbonate with CO2 or beer gas and then push with beer gas. Also how much to use for each.

I purchased some Bev Seal 3/16 beer line and have heated both ends and this is all I can get onto beer nut. Any recs? Thanks

I am brewing a RIS with OG 1.114 used a 2L starter of WYeast 1968. Initial vigorous fermentation see pics attached. After 2 weeks at 64 degrees bubbling has stopped and SG 1.042. I moved it to 70 degrees to try and kick it back in. Any recs or suggestions.

I was making a starter with WYEAST 1968. I activated the smack pack and left in our kitchen. I came home from and my wife had placed in our garage where it hit 95 degrees yesterday. I pitched into a starter. I've never used this strain before but it was very brown instead. Is it dead?

I'm just starting to keg and I want to know how long can refrigerated stout, IPA and a double last in a keg

This is day 7 of my Pliney The Elder clone with a Wyeast 1056 starter and a OG 1.070 in my wine cellar at 64 degrees room temp and that temp in my fermenter. This is my second brew. The bubbling in my blow off is still pretty active about 20-30 per minute. Does this look ok. Any comments or...