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Hey Everbody. i just wanted to ask if you dont mind, is there a particular regulator i should stay away from? tryin to stay on a budget and found this one at kegconnection.com. any other place with quality products you can recommend? Thanks a lot n God Bless Ya'll...

ok so i just brewed a batch witha new pot. i am having trouble gettin it down to 68 to pitch this SAFALE 33 that i rehydrated almost 2 hours ago. temp is at 78. its just takin time. i got it in the carboy and in the bath wit ice. is it ok for the yeast to sit that long? it covered and all...

any one ever do a lemon basil wheat? or even a basil wheat ? how much did or would u add and when to add it? (5 gal) dry hop or not? any particular hop? i was thinkin about doin one. thanks and God Bless

ok i have never have used a WLP yeast before, so last night i brewed a wheat and pitched the 75 F yeast into 80F wort. i rushed it i know. i had to go to work. well, i didn't think i needed to make a starter being that it's a 2.5 gallon batch and the OG was 1.046. well here it is almost 24 hours...

anybody think it's necessary to make a starter when I'm only pitching for 2.5 gallons at around 1.055 OG? It's wlp 300 hefe yeast. Thanks!

so i bottled my wheat and fig beer right. that was monday. and today i noticed like jellyfish floating in it. seriously looks like fresh water jellyfish. ya'll think i should toss it. it smells good and taste good and ABV is 7.8. i'm just scared to drink it. i don't want to kill me or anyone in...

ok i'm gonna brew two beers this weekend and have to order the stuff so i wanted to also ask about a mild porter. i came up with this. i would like a thick mild porter in the 4-5 abv range. ant help would be muck appreciated. it's for my pop. oh yeah it's a 2.5 gallon batch. DME 2lbs light...

i'm wanting to do a banana wheat. with ibu's in the 15 - 18 range. 2.5 gallon batch. this is what i came up with. can you tell me what you veterans think. DME 2.5 lbs Wheat .50 lbs light grains .50 lb honey malt .50 lb 2 row (i understand i need this to mash the honey malt properly)...

quick question......i keep reading that honey malt needs to be mashed. well i did a honey nut brown 2 days ago. i used belgian honey malt. i steeped for 45 with carapils,crystal, and chocolate. should i have used some 2 row???? my og was right on at 1.056....? thank you !!!!

has anyone here got their beer logo/name screened on a pint glass? i just thought it would be cool to do!

first let me explain that i am not an impatient homebrewer i always leave my primary for 2 weeks but out of the five beers i have done.... i have never had one ferment out so quickly. within 48 hours... my honey nut brown went from og was 1.058 and i just checked it at 1.018. and its cleared...

if ya'll dont know, they got a beer tasting convention tonight. on the top floor of the east jefferson general hospital. 25 a ticket, 50 different beers from 8 different countries and good food, and music. just wanted to let ya'll know ! -Peace EJGH - Classes & Screenings

if ya'll dont know, they got a beer tasting convention tonight. on the top floor of the east jefferson general hospital. 25 a ticket, 50 different beers from 8 different countries and good food, and music. just wanted to let ya'll know ! -Peace EJGH - Classes & Screenings

have any of you had any luck with the coopers carbonation drops? just curious. cause i have 2 different brews bottled. one is 3 weeks old(stout) and another is a month old (pecan brown) and i have alot of carbonation when there warm, but when i put them in the ice box for 20 mins, they pour with...

just curious, have you ladies and gents ever notice when you rehydrate your yeast.......... the yeasty taste seems to be less noticeable ? or am i trippin' ? im about to make a honey nut brown, and i am wondering if it's worth re hydrating it? also being that it's a 2.5 gallon batch, should i...

this is my first fruit beer, well i have a honey wheat that i just racked over 3 lbs of figs. well, before the put the figs in, i put them in a food processor and made a thick paste out of them. well they have been in the secondary for 3 days now. all the seeds and some pulp has risen to the top...

can someone please tell me the best way to pasteurized my figs. I am planning to add them to the secondary in the next couple days. I had read holding fruit at 160f to 170f a with a little water for 20 minutes, is a good way but, you take the risk of releasing pectin gel. Has anyone else had...

I have a wheat brew has been in a primary for one week now. I will be adding 3 pounds of dried fig to the secondary. is it possible to add dry pectic enzyme at this point? Directions say, add before the start of fermentation. add 1/2 teaspoon per gallon or 1/10 teaspoon per pound of fruit...

quick one if ya'll don't mind? i wanted to try a recent beer i did. it's been bottled for 2 weeks now. well i put one in the ice box and cooled it down for about 5 hours while i went to work. my normal schedule..... when i got home i i popped it open, no head retention flat tasting and...