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I have done a tremendous amount of searching and looking at other's keezer plans, but still not sure the answer to this. I built a 7 1/2 tall collar using cut-down 2x10 lumber on top of a Kenmore 5.1 chest freezer. I attached the collar to the freezer with silicone, filled all joints and...

I'm trying to cut down on my drinking (not) my wife often mentions I should only have one beer after work. I went for a Sounthern Tier Oat- Oatmeal Stout- 10.5%abv, 22 oz. Problem solved.:tank:

I'm extract brewing a honey pale ale. The reipe calls for the honey to be added at the beginning of the boil, I've read that much of the honey character is cooked off during the boil, and that it's better to add right at flameout. What would you do if you were me? The recipe is listed beloiw...

This happened not too far from where I live: http://www.mcall.com/news/breaking/mc-news-quakertown-chem-explosion-20101223,0,5469467.story

I've pretty much always used a secondary for everything... 14 days ago I brewed a Chocolate-Oatmeal Stout recipe of my own design. The OG was 1.089, I checked the FG yesterday and it was 1.032. In hindsight, I probably should not have used the 1/2lb of maltodextrin plus the 1lb of lactose...

I'm planning on doing an extract (sorry) hybrid chocolate/oatmeal stout. I'd like to use about a pound or so of flaked oats. Do I need to mash the flaked oats, or can I steep them with the grains? Thanks.

I am developing a hybrid oatmeal stout/chocolate stout recipe with lactose and specialty grains. I want to use about a pound of flaked oats. Do they need to be done in a partial mash or can I steep them with the grains? Thanks.

I brewed a Belgian Tripel OG 1.082 on 9/25 that was slow to ferment, even with a starter, I ended up pitching a second Wyeast 3787 Trappist High Gravity. It spent a month in the primary and the FG was 1.014 when I transferred to the secondary., How long can I let this secondary and still have...

I brewed a Belgian Tripel on 9/26, the OG was 1.082. I used a 650 mL starter with Wyeast 3787 Trappist High-Gravity yeast. The yeast had been in my fridge a few weeks, and the pack had swelled somewhat before I made the starter. The fermentation got off to a very slow start, even though the...

On 8/1 I made a 5-gallong batch of sweet mead with 12 gallons of wildflower honey, approx 3.5 gallons of water, 5tsp. of LD Carlson yeast nutrient and 2 Wyeast sweet mead 4184 smack packs. The OG was 1.086. Two days later I stupidly decided to try to airate again using my degasser attachment...

I brewed Austin's Evil Brown recipe back in May. It spent 2 weeks in the primary, 2 weeks in the secondary, OG was 1.058, FG was 1.013. I bottled 5/25 with 4.5ozs of priming sugar/12 oz water. All of the bottles I've opened have been very heavily carbonated, but no gushers. I just noticed...

While I have alomst 20 batches of beer under my belt, I have no experience making mead. I made my first batch 2 days ago, 12 lbs hone, about 3.5 gallons water, 5tsp yeast nutrient and 2 Wyeast sweet mead yeast smackpacks. I was looking over gotmead.com and they suggested airating the mead the...

I brewed a Weizenbock back 2/24/10 with Wyeast 3638 Bavarian Wit yeast. I fermented at 68 degrees, transferred to secondary after 21 days and then kept it in my basement at approx 58 degrees for 2 months. I bottled it 5/16 with 5oz priming sugar/2 cups wateras usual, it never carbonated. I'm...

I brewed a Weizenbock back 2/24/10 with Wyeast 3638 Bavarian Wit yeast. I fermented at 68 degrees, transferred to secondary after 21 days and then kept it in my basement at approx 58 degrees for 2 months. I bottled it 5/16 with 5oz priming sugar/2 cups wateras usual, it never carbonated. I'm...

I don't want this to turn into one of those "Is my beer ruined?" threads, but through an extraordinary lack of judgement I pitched my Wyeast 3056 Bavarian Wheat starter onto my dunkelweizen at about 82 degrees. I panicked and put the carboy out in the snow, I have it down to about 76 degrees...

I'm just about to bottle my Belgian Blonde, it did 2 weeks in primary, 2 in secondary, checked FG and it is perfect. I just looked at it, and it looks as though it's darker in the first 4-5 inches at the top than it is in the rest of the beer, as though it has sepearated out a bit. I've never...

I'll be brewing a porter (extract) from a MoreBeer kit. The recipe is as follows: Malt 7lbs ultralight 4oz maltodextrin Steeping Grains 1 lb Crystal 40L 8 oz Black Patent 4 oz chocolate Hops 1 oz Northern Brewer 60min 1 oz Cascade 5 min MoreBeer recommends White Labs...

I have a Zero-turn mower, and honestly I'm a competitive lawnmower. Every time I mow, I try to beat my best time. I had a few homebrews before and during mowing and I beat my best time! I really loosened up and gave it my best! A few brews and a bit of relaxing gave me my best mowing time...

I'm going to be brewing a Saison with Wyeast 3522 Belgian Ardenes yeast. The recommend temp range of this yeast is 65-85 degrees, with increased phenols as temperature increases. My basement where I'll be fermenting is currently 76 degrees. Is this a satisfactory temperature for brewing the...

My wife is hugely into making her own ice cream- yummmmmy! The other night we tried out a new gastropub, and for dessert we had chocolate ice cream with porter and toffee ice cream with oatmeal stout, both were amazing. We've been talking for years about making an ice cream with a porter...