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Hey all, I recently started kegging. In a book, the author stated that one can turn off the CO2 if you don't pour too often to keep any small leaks from killing your CO2 tank. I, in fact, only pour 3 or 4 beers a week. Am I foolish for worrying about this? Smart? I do notice that my pours...

This might be an odd thing to complain about, but I'm doing something in my brew day that is causing my sort to have a higher specific gravity than expected. I've just started brewing Brew-in-a-bag, but I had the same issue when I was brewing extract. For example, yesterday, I brewed an IPA...

Hello all, So, I just finished brewing a lovely American Pale Ale. The recipe tells me that the original gravity should be 1.052. My refractometer tells me that the OG is 10.036. What gives. What did I do wrong? I did indeed follow the recipe. Should I be worried? I usually use the "hey...

Hey all, I bought a smack pack a while ago, and it has been in the fridge for a while now. The creation date is April 19, 2014. The pack has stayed in my refrigerator all this time, but has still expanded as if I smacked the pack. Could I make a starter for it or should I just let it...

So, I've not had a problem... Yet. When I add the Starsan to my local water, even following the directions, the water turns cloudy almost immediately. I know people store Starsan to use again. I never do that because by the end of a session, it's milky white. From what I understand, this has...

So, I'm sure my thermometer sucks. Which do you guys use and why? Links, especially to amazon are greatly appreciated, but i look forward to just learning from the experts. Sent from my iPad using Home Brew

I made an Irish Red Ale. The IRA for St. Patricks Day. I think I got my carbonation to finally work. I'm even getting nice lacing on the glass. Now, I'm not too sure I'm happy with this beer. Not sure how to explain it. It's kinda tart. It has an IBU of 25, and I don't like to go past the...

Hey all, I forgot to get priming sugar when I bought ingredients from the LHBS. Is there something form the grocery that will do the same job? If there's something that will do just as good of a job, I'll get it. If there are substitutes that will make a poor substitute but will work, I'll...

Hit me with your sage wisdom. The one thing every brewer should know that you can't find in a book. I'm listening!! Sent from my iPad using Home Brew

This might be a dumb question. My LHBS sells priming sugar in 5 oz packets. That's just how it comes. I notice on these threads that people are using a calculator to compute the amount of priming sugar. I even got one in my BeerSmith app. Other than the bottle bomb concern, how much do I need...

Here's a question. Can anyone list or point me to a list of what each type of hops or grain is like? Do different ones do different things? Educate me. This might be a big question. Maybe I'm not even asking it right. Thanks for responding. O

Hey all, I've got my second batch ever in the fermenter. It's a Belgian ale. The original gravity was 1.071 and the target gravity is 1.014. The airlock stopped bubbling after 6 days and I haven't seen a blip since. Today is day ten. I took a reading and the gravity is at 1.020. That seems...

Hi all, I am brewing a Belgian Dubbel. It's in the fermenter and I am using ,y Cool Brewing bag to control temperature. By the way, that thing's AWESOME! Anyway, I brewed the wort on Sunday and it started fermenting very quickly. The airlock bubbled more than I have ever seen it in my...

Is much do I need to worry if one of the cells in my smack pack didn't burst? There are two cells inside. One broke, and obviously, one didnt. I poured the contents into my wort. Bad idea? Good idea? I'm doomed. What should I expect?

I just got the Cool Brewing Fermenting Cooler for my birthday, which I am pretty stoked about. I live in Florida, so fermentation temps are tricky. I have always monitored (always, as in, the one batch I have made so far) temps using the adhesive thermometer on the side. Now, it seems like...

So, I live in South Florida, and room temperatures here are in the mid-70's. If the air is on all day. In December. Do you have any suggestions for fermenting in warm climates like this? I read about people controlling their room temperature but that just isn't feasible. How do you guys and...