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I am contemplating moving the CO2 tank to outside my keezer so that I can monitor my volume more closely. I would like some ideas on how to seal the hole for which I will need to create to run my gas line through. I want it to look nice so I don’t really want to use caulking. Any thoughts?

Hello all, I’m about to construct a mash tun out of a rectangular cooler and I’m wondering what is going to be more efficient - a braid or a manifold? I am going to recirculate my wort and use a fly sparge method. Thanks

I am making the move from extract and BIAB to all-grain. Im looking for plans/instructions on building my own setup (HLT & mash tun) instead of buying the kettles to save some money. Any input is appreciated!

Anyone have a good recipe for an American Brown Ale using extract? Thanks!

I'm going to try brewing a pecan brown ale soon and am not sure how to approach adding the pecan flavor. Any tips? Also, what is the best way to remove oils from pecans?? Thanks!

Does anyone have a clone recipe for Ace Grapefruit Cider? My wife loves it.

How many volumes of CO2 does everyone use when kegging cider?

Is it necessary to have a stout faucet on my kegerator to keg stouts or will the standard perlick faucet work fine?

I have read that a starter can be made using a pint of water and 1/2 cup DME. How do you make larger starters? (1-2L)

Does anyone have a conversion table for measuring out DME?? For example, how many ounces/grams are in 1/2 cup DME? Thanks

I'm preparing a starter using a glass vial of white labs American ale yeast. Should I bring this vial up to room temp prior to adding to starter? I was thinking I could immerse the vial in warm water at the temp of fermentation.

I'm using the following recipe for a pumpkin ale and need some help with interpretation. I understand hop additions when reading recipes such as when to add them, but I don't quite understand the grain bill. 1lb Caramel/Crystal Malt - 60L (60 SRM) 8 oz. Victory Malt (25 SRM) 7lb Light...

I'm going to use a yeast starter for my next batch and was doing some research on pitch rates. How can you determine if the starter I made has the appropriate number of cells? For example, the brew I will be making requires 255,937,500,000 cells. How can I make sure that my starter produces...

I kegged an apricot ale a couple weeks back, setting the PSI to 13.5. It has remained that pressure since then. However, today when I checked, it was sitting at 16. I have tried resetting the pressure to 13.5, however, it still climbs to 16 regardless of how much I adjust the knob. Any help...

I recently procured a refrigerator and am thinking about converting it to a fermenter. Does anyone have any input on the best and most economical way to do this? Thanks, in advance.

I'm starting to do research and gather equipment for an all grain rig. I like the idea of using a keggle for its economic value. Which vessel would be most appropriate to use it for? HLT or boil kettle? I'm going to use a cooler for the mash tun. I think I'll only be able to get a hold of one...

I'm looking to make the transition to all-grain within the next year. I'm still in the planning stages at this time. My research is making me realize how expensive it will be. Any tips for doing it more economically? I would appreciate any input regarding inexpensive rigs, equipment, etc. Thanks...

Just finished a apricot blonde and it almost tastes 'yeasty.' Anyone experience this before? It's not bad, I just notice the taste.

Is there any use for the yeast cake left after a fine brew has been fermented?

I'm planning to keg my latest brew in two days. If I sterilize my kegs and equipment now, will they remain sterile until I keg the beer?