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I just converted my Sanyo 4912 into a kegerator on Monday, and put two full kegs in on Tuesday. I set my Ranco temp controller to 38F and it's been running constantly for 2 days, and won't get below 42F. Is this because there's no air circulation inside? Or because I put so much into the mini...

After my diacetyl rest, can I rack directly into a keg for lagering? It really comes down to a space issue for me. I don't really have the space for a carboy in my fridge, but I could manage a corny keg. Thanks! Seawolf

Ok, so I made a Belgian Wit in March, and it had an O.G of 50, and a F.G. of 14. That's 4.7% abv. My efficiency was 75%. I tried to duplicate the recipe in July, but hadn't dialed in my process yet. I ended up with 81% efficiency and an O.G. of 60. That's fine, as far as I'm concerned, but...

It would be great if we could swap some recipes to beef up our recipe databases. Is anybody interested?

This isn't mine, but I thought it might be great for a kegerator! http://washingtondc.craigslist.org/doc/fuo/796424723.html

I scored a Sanyo 4912 on craigslist for $90 to use for fermentation, and on the way home I mentioned to SWMBO that all I need is one more for a kegerator. She got really upset with me because our apartment is small, and my beer stuff is taking over. I guess this raises a few questions: Once...

I've been hitting between 80-84% efficiency, and overshooting the crap out of my OG. Most recipes are aimed at 70% efficiency, and my ABV has of course been way higher than expected due to better sugar conversion in the mash. Should I cut back my grain bill? modify my crush? I feel pretty dumb...

I'm going to make a 2 tap kegerator, and I was wondering how much space I have to work with. Is it possible to fit 3 cornies and a CO2 tank in there? Maybe space for some bottles? If anyone has some pictures of their 4912's all stocked up, that would be great. Thanks! cheers, Zach

Here's what I made today. It'll be treated with Tung oil, which is FDA approved food safe and will preserve and waterproof. I went with a two-row design which I thought would be perfect for a mash paddle.

I would like to hear some opinions about both methods of wort filtration. I currently have a copper manifold in my 5 gallon cooler, but I really need to get a biger mash tun. So, while I'm in the market for a new tun, I figured I would look into all of my options. Tell me about your experiences...

I stopped in my LHBS on my way home from work today and asked about my Flanders Red. I mentioned that my pellicle wasn't really forming, and that it had been a few weeks. He asked when I pitched the Roeselare, and I told him, "in the secondary. I pitched Safale US-05 in the primary". He told me...

I've got 4 gallons of 1.013 beer. If I add 1 gallon of water to it, am I correct in thinking this will take me down to about a 1.010? I overshot the crap out of my O.G. with a whopping 83! It attenuated down to 13, but a 9% ABV American Pale Ale is a little too much for my taste. Also, after...

As the title states, I'm stuck. Flanders Red Ale brewed 10 days ago: I pitched Safale US-05, and brought my OG from 63 down to 16. I pitched some Roeselare 4 days ago, and my SG hasn't really changed. I figured that, because most of the fermentation had taken place, a starter wouldn't be...

I just reread the recipe for Flanders Red in "Brewing Classic Styles", and it mentions that you shouldn't make the beer too big, or the alcohol will ward off the Brett. If this is the case, and I'm sure it is, should I keep a close eye on my gravity, and pitch my Roeselare before I see too...

Hey, I'm using Jamil's Flanders Red recipe, and it calls for oak chips in the secondary, and also mentions the use of an oak peg. It doesn't really specify wether or not the oak should come in contact with the beer, but after looking at some pictures, I'm guessing that's the route I should...

I was just curious if anyone uses a ported 6 gallon Better Bottle for primary fermentation, and if so, how difficult is it to clean? I'm concerned about the nooks and crannies and sanitation. Thanks!!

Is there a sanitation concern with putting unboiled hops into sanitary beer?

I'm brewing a Fat Tire clone for the second time, and the recipe calls for Wyyeast American Ale (which I used last time) or Nottingham dry (which I happen to have in the fridge). Will the beer taste dramatically different if I use a different type of yeast? Thanks a bunch!

I've looked all over the internet, flipped through all my books, and I still can't find what I'm looking for!!! Maybe you guys can help....... If my recipe calls for 1oz of hops, does it matter if I use 1 oz of pellet, or 1 oz of whole hops? Is there some sort of conversion, or can it be a...