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Does the length of the beer lines matter? I read on a LHBS website that the beer lines should be 6ft to minimize foaming. Is this true? Seems a little long. Does length of the beer line effect foaming?

For free, pick up only. Chicago West Burbs. Glen Ellyn 3 cases of 12oz bottles 1 case bombers 2 case of green 750ml wine bottles 4 1 gallon jars with lids 2 5gal pin lock kegs First come first serve. Update , closed. I don't know how to delete post.

Not sure if I should have posted in bottle/keg forum but here I go. Brewed a big RIS stout, BCBS esque. OG was higher than intended @ 1.160, finished @ 1.057, approximately 13.49% ABV. After fermentation I CO2 forced over, to a CO2 filled, rye bourbon barrel and it been sitting there since...

I brewed a Classic Vienna Lager, name of the recipe, out of the Jan/Feb issue of Zymurgy. It's been lagering for a month now, not sure what lagering is. Prior to this appeared to hit final gravity. When I pulled out a sample today, there were lots of bubbles in the beer. It tasted great. I...

Brewed my first Lager a few weeks ago. Not much of a lager fan, small handful that I find drinkable. One in particular was a Vienna lager and just so happens latest issue of Zymurgy had a Vienna recipe. Thought why not, one more style under my belt and I won't need my freezer chest fermenter for...

Just got my report, plan on using bru n water. In the meantime what do you guys think of the water profile? Anything look negative? pH 7.9 Total Dissolved Solids (TDS) Est, ppm 189 Electrical Conductivity, mmho/cm 0.31 Cations / Anions, me/L 3.3 / 3.3 ppm Sodium, Na 8 Potassium, K 2...

I moved to a new town and my PH is magically falling in to place as it had been. My past few IPAs havent been quite on target, taste wise. Even recipes I brewed multiple times. So I checked the PH. In the past Ive been right on the mark 5.2-5.3. My last batch was 5.7ph. I checked going...

Ive been using wyeast 1056 to make some of my IPAs, DIPAS, ales..ect with really good results. Love the strain, how it works, how healthy it always is and the flavors it imparts. However in my higher ABV beers, 9% +, my beer hasn't bottle carbed very well. Thin with little to no fizzy. Ive...

Well guys, finally taking the plunge and going fully automated! Cant wait for UPS to drop this thing off! Any day now. http://www.cnet.com/products/artbrew/

I have an IPA recipe that is just fantastic, everyone thats tried it liked and the harshest critic (myself) I thought it was on point. I plan to take this 7.2-7.8% abv beer (varies slightly batch to batch) and use it as a base for an Imperial of 10-10.5%abv. My question is, by how much...

I just bought 6.5lbs of various pelleted hops. Ive read articles that in home "experiments" that pelleted far outlast whole hops in a sealed container in the freezer. I hope so because it may take almost a yr to go through them. Also what have you found as a good container that will hold up...

Typically after I pitch yeast my brew have fermented as follows. Strong ferment action following morning after pitching. Temp at 67-68 degrees for about 3-4 days Temp drops to 64-65 as ferment dies down. By day 5-6 bubbling in blow off has tapered down and krausen has dissipated. Day 7, I...

I have a bag of 2 row, uncrushed, has been in a dark cool place and is 10 months old, maybe 8months. Is it still good? Is there a freshness or endosperm break down point? Is this unchrushed grain still suitable for use?

Supposed to be a PH stabilizer. Has anyone used this? Pros Cons? http://www.midwestsupplies.com/5-2-mash-stabilizer.html

I have had this for a long time, never used it. Now that Im brewing thinking of breaking it in. Anyone else ever use this model? Pros, cons? Is it any good. Also does PH testing always have to be done at room temp?

In a few days Im getting a small grain mill, I think its The Barley Crusher. What is the optimum gap between rollers? I've seen .039 thrown around a lot Thanks!

So far I have only brewed IPAs. One of the first was Hop Stoopid, seemed easy and found the recipe in a published book. The recipe called for 2 tbls of gypsum to the strike water. I assumed it had to do with PH, since then I have done the same on every other recipe. Most of my brews have turned...

I had been thinking about switching to chillerplate or counterflow chiller but couldn't figure out the process of dealing with the cold break, do you pump the chilled wort to a second kettle, or just pump the wort(cold break and all) right into the fermenter. How do you deal with cold break...

I brewed an IPA basic heavily hopped 1.077 OG. I tested the FG and my reading was better than expected. Had one of the most vigorous ferments to date. This Thursday will be two weeks in the fermentor and not all the krausen is gone. Still slight foam and junk floating. I've never had this...

Ok I'm brewing an IPA OG 1.077, with the yeast Im using FG should be about 1.020. I've got primary down, 5-7 days the bubbling in the blow off is down to a few bubbles a minute, krausen has fallen off, no particles flowing about. This is when I transfer. I dry hop with whole hops so I...