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Is there anyone out there that has bought some of the new affordable conical fermentors on the market today? Like the FastFerment? http://www.northernbrewer.com/shop/fastferment-7-9-gallon-conical-fermentor.html?gclid=COqOiZ737sICFUZbfgod5moA9A My question is how you manage temperature...

Here is something I've been wondering about for awhile now. When a fermentation is recommended (68 degrees, for example), are they referring to the temperature surrounding the fermenter or the temperature of the fermenting wort? I ask because the temperature of my fermenting wort is often...

I looked into at least 50 Belgian Wit recipes before I came up with this. It's my own recipe but it's a very typical Belgian Wit like Hoegaarden or Celis. The flaked oats and wheat leads to a perfect color, haze, and mouthfeel. I'm very satisfied with this one. I only wish I had more...

My beer has already been kegged and carbed but it tastes like diacetyl. Is there anything I can do at this point? More details: I brewed an Octoberfest and it was my first time lagering. I never had a fridge to control my temperature before now. I fermented at 50 degrees until fermentation...

I brewed a Belgian Wit (well more like an American Wit due to my yeast selection) recently and have some major trub in the fermenter. My carboy is more than a third full with trub. When brewing, I followed some advice on this forum to use some flaked wheat for added cloudiness. I steeped 2...

My neighbor gave me a gallon ziplock bag stuffed full with hops that grew from the vine in his yard. He doesn't know what kind of hop plant that he has but he did a great job of drying and freezing the hops. I would like to use the hops but first I would like to know 1) approximately, how...