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So I brewed up an Irish Red the other day and it’s my first batch not bottling but going in to the keg. My question is...after primary and secondary fermentation is complete, and I rack to the keg, do I put it on CO2 right away or do I let it sit in the keg for a few weeks, then put it on CO2?

So I took a final gravity reading tonight before I bottled my Bourbon Vanilla Porter with both a refractometer and a hydrometer. I got vastly different results... OG 1.085 FG with refractometer 1.037 FG with hydrometer 1.023 The refractometer has ATC and I compensated the hydrometer...

Does anyone have experience with one of these? I got one from a buddy for a steal but it’s one of their older versions. I’m in the process of swapping out the older nylon threaded screw on hoses for the wort with silicone hoses and tri clamp fittings. The wort inputs are simple enough (hose from...

Last night brewed up a batch of Bourbon Vanilla Porter with the following grain bill..... 9.5lbs Pale Maris Otter 1.0lbs English chocolate malt 1.0lbs Crystal 120L 2.5lbs Munich malt 10L 1.5lbs Brown malt 8oz Crystal 40L Target OG was 1.065. I ended up with an OG of 1.085. Mash in was supposed...

I’m looking to do a coffee stout and would like a little advice on getting the coffee flavor in the beer. Is it better to blend in cold brew coffee or to put fresh grinds in to the secondary? I’ve heard the cold brew method could have the effect of watering down the beer. I have a friend who...

Anyone have any experience with one of these? I’m thinking of pulling the trigger on one but my only concern is a means of temp control. Thoughts?

Any recommendations on the best brand? I have a very small leak coming from the thermometer fitting on my plastic conical that I need to seal.

Hi y'all! Getting back in the game after a few years away. Lost everything but my brewing equipment in a divorce. Had to downsize my operation from a garage converted to an all grain nano brewery to living in an apartment with the only space to brew a small balcony. I'm a little concerned...

I am wondering what is the best placement inside my keezer of my Ranco digital temp probe to get an accurate overall reading? I have installed a small 12vDC fan in the lid of my keezer to help keep air circulating and temps uniform. I'm just wondering where and how to install the temp probe...

I'm getting ready to fire up my next 5gal batch with my new MiniBrew conical and realize the plastic top on this thing is just a flimsy piece of rubber that seems like it wouldn't be ideal for a closed fermentation. Anyone have any experience with one of these? Chiefly, is it ok to ferment...

So when screwing taps to their respective shanks, does one use any sort of Teflon tape or is metal on metal ok in this case?

So I need some design help with the outside look of my keezer. I have wood crown molding around the outside of the lid that sticks up about 3-4 inches above the top of the lid. My 2 issues are I want to have a seamless look where the molding corners meet (they are uneven) and figure out how to...

Forgive me if this question has been asked ad nausea......but what type of tubing is best for CO2 gas from tank to manifold, manifold to corny and beer from corny to tap? Also, what are the proper lengths of tubing needed for these 3? DS

I recently purchased an 120mm A/C muffin fan to install on my keezer off Amazon. The fan just arrived sans power cord. It has two small prongs where you attach the actual AC cord but it did not come with this cord. Anyone know if these cords are universal or brand specific....... can I just...

I just racked my stout from the primary (2 weeks fermentation) to a 6.5 glass carboy to free up the primary bucket. I ended up with a fair amount of headspace in the secondary (about a gallon worth) and I am concerned that much might be a problem with oxidation, understanding this is a high...

My measured OG on a milk stout I brewed was 1.069. I used US-05 and pitched right at 70 degrees 1 week ago today. Temp dipped to 66 degrees that same day and I had signs of fermentation about 13 hours later. After only 2 to 3 days it seemed fermentation stopped as the usual bubble in the...

So I brewed up a 5.75 gallon batch of milk stout today. I've gone over my numbers a few times and am coming up with a 90% brewhouse efficiency, effectively hitting better than my estimated numbers (I've usually been in the 82-87% range). I pitched US-05 into 71 degree F wort after a 60 sec...

Wanted to get some feedback on temperature loss during batch sparge. After a 60 min mash where temps don't drop more than a degree or two, if I slowly sparge over another 60 mins will I lose enough temp that could create off flavors or is that not something that really needs to be worried about?

Ok I need some ideas here on how to keep the lid of my chest freezer to stay open....... I've already put the collar on, insulated around the inside of the lid and reattached the spring hinges on the back but its now too heavy to stay open on its own. I was thinking of a hydraulic strut...

I am curious what most folks set their Barley Crusher roller settings to. I currently have mine set at the factory setting of .039 but was wondering if others set and forget theirs at a tighter setting for more efficiency from their crush. FYI I use a false bottom on my MT.........