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It seems every couple years or so my store bought stainless pots start leaching off flavors into the beer and buying a new one will fix the problem. Does anybody else experience this?

I'm looking to try using coffee in beer for the first time in a porter and I'm not sure what the best way to prepare it is and how much to add. What's your experience using coffee in your brews?

I'm making a 1 gallon batch of chocolate porter and I'm looking for a noticeable level of chocolate but not a "whooaaa chocolate" level. Anybody have any experience using just cocao powder?

I'm doing a 1 gallon batch of a coconut porter but don't know how much flaked coconut to add. I'm looking for a good coconut presence but not overwhelming. Also should I add a whole vanilla bean and for how long? And is this all Ok to do in the primary? What are your guys' thoughts?

I'm from CA and heading to AZ this weekend. What are the growler fill laws in that state? If I were to bring a growler from a brewery here, would a brewery in AZ be able to fill it?

I've heard chloramines can pass through an RO filter. Has anybody else heard this or had an experience with this? My latest brew was all RO water and still has that distinctive plastic-like taste

First time kegging here. I put the keg outside under 30 psi for about a day and a half then dropped the psi down to 10 and put the keg and tank inside the fridge. A little while later I noticed the the pressure reading on the regulator had dropped quite a bit. My question is... is it simply...

The container said optimal temp range is around 65-72 (I believe). I held the fermometer temp in the mid 60s during fermentation. Today is day 10 and I took a sample and got a big shot of fusel alcohol. Has anybody had a similar experience with this yeast?

I'm making a 1 gallon imperial stout and want to use male syrup to boost OG by any 10-12 gravity points. How much do you think I should use?

There's an exam coming up locally next month and I'm thinking of jumping on it and going for it. A bit about where I am now... I recently graduated San Diego State's business of craft beer certification program (which was awesome and incredibly informative), I've been homebrewing for a couple...

This is my pumpkin stout I brewed a couple days ago. Right now I'm getting about 1 bubble a second and still no Krausen. It's sitting in the mid 60s. I used rehydrated us-05. My worry is that the airlock was having problems staying on. When I pitched the yeast and put in the airlock it...

I've heard that in ancient times beer was sometimes fermented by adding grapes since the film on the skin is yeast. I've been interested in trying a modern experiment with this practice. Has anybody else tried it?

I'm about to try FWH for the first time on a mosaic SMaSH ipa. My confusion is that I've read that it's for bittering and also that it's for flavor. I have it in the recipe as a bittering addition. Does it do one or the other or both? What's your experience with it? PS its mashing right now...

This will be my first time using cacao nibs for a 1 gallon 6% porter, and I'm not sure how much to use. I want a noticeable chocolate flavor but not a cloying chocolate flavor. I was thinking of using 1 oz in secondary. What is everybody else's experience with this?

I have a gallon batch of APA OG of 1.053, maris otter base, 4 Oz vienna and 2 Oz carapils with US-05. I first took a hydrometer reading a week ago (that was 2 weeks from brew day) and it was at 1.020. It's been resting in the high 60s since fermentation and I've added some yeast nutrient to it...

I brewed a pumpkin ale with WLP550 3 weeks ago today. There's still a noticeable amount of small bubbles that seem to be coming from the cake. I've heard this yeast can take a while to chew through the last few points. SG a few days ago was 1.016 and est FG is 1.012. Anybody have this...

I know this is a vague start, but I am having a lot of trouble getting all the pieces to fit tight/snug. I researched it a lot and watched a lot of videos so I know I have all the right parts. Any advice anybody can give me?

Im sure this has been asked on here a hundred times, but how long can liquid yeast be stored in the fridge once opened? I have some WLP550 and will try to throw something together the first chance I get

I posted this in the recipe section but wasn't getting a response and I wanna get to brewing... Been thinking up a summer ale idea for a 1 gallon batch and so far this is what I'm thinking. I'm looking for a lighter hop profile with a nice, touch of light bodied sweet malt backbone... -Mash @...

Been thinking up a summer ale idea for a 1 gallon batch and so far this is what I'm thinking. I'm looking for a lighter hop profile with a nice, touch of light bodied sweet malt backbone... -Mash @ 148* .75 lb 2row .75 lb pilsner 1 oz honey malt -90 min boil 2g horizon 10.1AA @ 60 min 3g mt...