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I did my first mini mash a month or two ago, and the process was an absolute disaster. Typically I brew on a propane burner outside, but I did the mashing in my stainless steel pot inside on an electric stove. It's a long, long, embarrassing, story, but basically I boiled my grains during my...

It seems like every wheat beer I do, ends up with an amber color and clove/banana smell. I know these flavors can come from fermenting too high of temps, so I was sure to stay within the temp range of my yeast. When I brewed my latest hefe, the brew pot looked like a beautiful hefe...

I have an underground unfinished basement that has a temp range from about 45 degrees to 65 degrees. While that is a big range, it takes a long time for it to go up and down. So for the most part, its steady for 2-3 week ferments. My question is, is it safe to keep my bottled beer down...

I am looking to buy my first setup for my first all grain experience. If I go the cooler route, will I constantly be having to pour in hotter/colder water for my mash, then for my sparge at 170? I want to do this right the first time. I'm just worried about the cooler HLT way will require...

Hi, I am desperate to find a solution for this. I have the factory Regulator from my Danby Kegerator kit. Its a Draught Technologies, 1000P/100S regulator. I have been using it for commercial beers. Now I want to add a 2nd low pressure regulator to the one that came with the kit. So I can...