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So, what I am thinking about doing is opening the rest of a batch of under carbonated beer, putting it into a keg to force carb. Does anyone have any experience with this, and or knowledge? A little back story, I brewed a "barrel aged" molasses imperial Russian stout that is fantastic as is...

I've just started to experiment in my brews. I recently finished up an imperial porter with vanilla beans soaked in brandy, as well as coffee. For my next batch I want to add agave nectar. I was thinking a light beer like a blonde or a golden ale. Has anyone used agave before? I want to know how...

So I usually wash my bottles and then fill a bucket with warm water and sanitizer. I then dunk my bottles for the prescribed 30 seconds. I recently moved and I am about to bottle my first batch. I am know lucky enough to now have a dishwasher. Can I just add the sanitizer to the dishwasher as...

Through some research and my previous batches I let my primary go 7-10 days. I also check my gravity to make sure I'm almost finished according to the recipes. My current batch, an imperial porter, has now been in for 12 days. I took a gravity reading on day 8. According to my recipe I was...

I've done a little research by reading some old threads, but I was looking for some specifics. I have an imperial porter in my primary right now. I want to add something extra to my secondary. I thought of vanilla beans, cacao nibs, or coffee. I think I'm going to go for the vanilla beans...

I have a brew that has been Lagering for almost 3 months now. I have a fridge and an external controller, but have not been able to get the temps as low as I believe I need. I'm probably averaging 36-37 degrees. Should I even worry?

i know it is recommended to carbonate over 70 degrees for 3 weeks. i just don't keep my house that warm in the winter. It's in the mid 60's. The beer has been carbonating for a week now. If the temp never gets to 70 will it still do anything. This if my first lager, and at bottling I was...

How detremental is the gravity of the starter? I read it's best between 1.030-1.040. However mine was at 1.070. I used the recomended amounts of water and DME, 1pint water to 1/2 cup dme. I boiled for 15 minutes and ended up with the high gravity. What's y'all's take on the possible outcome?

just what the title says. Is it good or bad to use irish moss with a lager recipe?

My primary bucket has a very slow leak at the spigot. I was thinking of just smearing the outside edge with silicone, or epoxy. Is there any adhesive that is better then the rest for this job. Also are they up to food grade standards? Or should I just get a new spigot that fits better?

I recently posted a thread asking about my next brew. I ordered an amber bock from ahb. It was suggested to make a starter. I have an idea now of what it is, but still have questions. This is my first lager, all my others have been extract ale's. I never used a starter before. They all...

I just ordered ahb amber bock. They suggested using white labs german lager wlp830 yeast. Because this is a lager yeast does that mean that I need to keep my temps low? 40's and 50's. This will be my first laggering attempt. I do have an external thermostat for my fridge so I can maintain...

I know that the best thing for beer is time. All my batches so far have also gone to the secondary. I was wondering if there was any style of beer that was better for primary only. I'm just thirsty.

Just looking for a few more opinions in regards to wort chillers. Possible off flavors, durability of the material, etc...? What do you guys know?