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Hi all, This is something I only find to be true of amber and brown ales. I'm not sure why. It has a metallic, penny-type taste. I've noticed this in several different beers from several different breweries. I've never made a brown due to this. However, I want to brew a beer with caramel...

Looks like bubbles my dude

Good to hear, thanks

Hey everyone, A while back I noticed that somewhere in my kegerator there is a leak (went to pull a pint and nothing happened). Never had this problem before. I also did not have much time in the past few months to figure out where the leak is and get the co2 refilled. What are the chances of...

Thanks for the idea- I was going to just keep it dry. When I backsweetened it was so much better.

Hi all, I was wondering if anyone has come across this problem as well. I made a 5 gal batch of hard cider with some local cider. Fast forward a few months, and the cider is a pale yellow with almost no flavor. The apple flavor is so faint, its almost just like flat apple seltzer water. Anyone...

One gallon batch of apple cyser made with one gallon cider, 2 lb honey didn't start fermenting within 48 hours. Checked the cider bottle to see glycolipids listed as an ingredient... Am I doomed? Does anyone know a way to either get rid of or inhibit the glycolipids? Pitched a packet of...

Idk if anyone is following this thread, but OG came out at 1.062 (supposed to be 1.101). Emailed AIH and let them know, they 're sending me another kit free of charge. Super great customer service!

All my fittings and such are for 3/16 (stupid mistake!). I just ordered 3/16 tubing. Problem is, I already cut some of the 3/8 tubing into 10 foot sections. First time kegging, so I didn't notice how off the diameter of the tubing was until it was too late. Are there any other good uses for 3/8...

I doubt anyone would ever do that, since the idea of washing yeast is primarily to save money. I think they make tools that you can measure cell count with though.

I plan on making a 1.040 starter 24 hours ahead of time, pitching into a 1.045-1.050 wort. Not sure how much is needed to make a good starter.

So I emailed AIH these pics, they said this is their normal crush and that the husk of the grain is compromised, so water will flow into it and allow conversion while still allowing for a good grain bed. They said they go for 70% efficiency. Will probably do as everyone says and crush them up a...

Very annoying... I picked this up from Adventures in Homebrewing. Any experience with this site in the past? Got some kegging gear from them, this 1.109 porter was only like $28 or something

Do you think ill have any problems hitting their OG? I have a pretty efficient system.

Just got this all grain kit for a great price- Im wondering if this is "usual" amount of crush for a kit or not.

Yes, i kind of figured. I was looking for a way around buying more regulators (just built the kegerator!) $$$

This seems like the best way to do things... Thanks!

Hello all, I am brand new to kegging and had questions about changing pressures on kegs across the manifold. For the sake of an example: If I have a pilsner carbed and serving at 12psi, but would rather have a stout at around 7, can I carb my pilsner, shut off the manifold to that keg, then...

I haven't had an infected batch yet, but this sure does look like it. Smells like a normal stout. I did have a bag of coffee and a bag of cacao nibs that i took out a few days ago, but it looked like this then too. About 1.5 weeks since yeast have been pitched. Wondering what I should do.