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I brewed on Sunday, and set aside 5 gallons of wort in a carboy but did not pitch yeast. The yeast is still in the yeast starter. It has been stored at about 65 degrees and it looks like it is fermenting. It has developed what looks like krausen. What is going on? Is this possible?

I have looked all over and I cant find anyone who carries 15 gallon water coolers for a mash tun. only the homebrew stores have them, and they are already put together. I need a bare bones cooler. Any ideas??

How do you sanitize hops for dry hopping? Is it just assumed that the pellets are sanitized? My local homebrew shop bags their own hops and I am not sure I trust those clowns.

We went to a craft brewery and they had a Grapefruit IPA. The grapefruit flavor was crazy with the hops, it was great!! How did they get the grapefruit in the beer? I doubt it went through fermentation with it in there. Any ideas?

What is the point of a HERMS or a RIMS system in your beer? Wont a wort chiller in your hot water pot accomplish the same thing? Forgive me, I have not used any of the above mentioned equipment so I am not sure how it works to start with.

What is the best and most economical to get water for making homebrew. Right now I am buying it from Wal-Mart in gallon jugs because tap water is nasty.

My chest freezer that I sued for my keezer wont get cold anymore. It frosts up at one spot on the back but thats all it will do. Any ideas. I dont know much about air conditioners/freezers/ect.

What is the difference between a flip top bottle and a swing top bottle??

How long after making a 5 gallon batch of Star San will it continue to sanitize?? Who uses Star San and who uses another method of instrument sanitation?

I recently bought a refractometer, and got is calibrated and everything appears to be working fine, but I am getting bad reading on my beer after fermentation. The hydrometer will read 1.015 but the refractometer will read 1.032. Happens with all fermented beer. I can use wort, or sugar water...

I have brewed about 50 batches so far, and every time I brew it just keeps getting better, with the exception of two batches. I have had to totally different batches brewed three months apart come out with a real dry, bad yeast flavor. It smells pretty much like trub. Any idea what is going...

What kind of attenuation should I be getting? I am usually running at about 65%. Would mashing hotter help with it. I was mashing in the 160s and it seems it was doing better back then.

Does it matter where I decide to install flow restrictors on my wort pump? Can I just use the gate valve at the HLT to control the flow or should it be at the other end??

I am looking to set up a new brew stand and I want burners that can use both propane and natural gas if that is possible. What burners can do this, and where is the best place to get them for inexpensive??

Ok, so if I am going to put additives in my water, I do it for all the water right? Not just the amount that ends up in the boil pot? If I use a total of ten gallons of water, then I treat ten gallons right? Even if only 8 make it to the pot.

How much Vanilla extract would you use in place of a vanilla bean??

OK, so I am getting hangovers really bad, and I am not really even drinking that much. No hard stuff, just beer. What is the best way to avoid this?

OK, so I live in Arizona and most of the time the temps here are not conducive to beer making. Even inside you cant keep the temps below 75 so I decided to build a lagering/fermentation chamber. I didn't want to spend money on this project so I started collecting scrap lumber to build it with...

Once I have bottled all this fine beer that I have made, what kind of shelf life does it have being stored at say 75-82 degrees??

I am going with dumb, but I am still somewhat new to the process. In fact this has to be one of the dumbest things I have seen out there so far...