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Hello all, I live in Waltham, MA. I recently moved and have a kegerator that I need to get rid of. It comes with: 1. 4 tap kegerator with cherry wood insert 2. 4 stainless taps with handles 3. 4 pin lock and 4 ball lock kegs 4. CO2 tank 5. 4 brass shanks 6. tubing 7. pin lock and ball lock...

Hi everyone, I have a lot of bottles. Most of them are unfilled. The cases they came in have reached the point of no return and I am now stuck. How do you keep your bottles? Where do you put them? What do you buy? Also, when keeping filled bottles, what do you store them in besides cardboard...

Hi everyone, I actually have a newbie problem and it is strange. First off, I have never had good luck with Belgian strains. I don't know which one it is but it is suppose to make a decent saison. I brewed it two weeks ago and life was perfect. It was in the mid 60's the whole time. I couldn't...

Hi everyone. I am looking to switch over to fermenting in used kegs. I have used buckets which mildewed and am on glass which I can't clean well and pouring 6 gals of wort means about 2 quarts end up on the floor. I figured a stainless keg would be perfect. I am thinking half keg kegs, like...

Hi everyone. I had the experience that most people have when they first need to use a blowoff tube. My carboy was about to explode with krausen so I shoved some tubing I had around into the bung and dropped the tube in water. Everything was sanitized. Now I have essentially an open air waterlock...

Hi All, I tried brewing a belgian blonde and well, this is my first experiance with Belgians. I typically brew german beers but I REALLY wanted a tripple so I brewed this to get the yeast cake. The recipe I used was: 4.5lb Pils 4.5 Light Munich 1lb Aromatic 1oz tetnager 6.9AA (60min) 1oz spalt...

I have been doing this for a long time but this is the first time I made a starter and it didn't krausen. I have it running on a stir plate and the ambient temp was about 85 degrees in the day and about 70 at night which shouldn't have killed anything. The starter is milky like yeast but the...

This SHOULD be the easiest recipe that I can generate but I am having a very hard time coming up with a decent recipe. I have tons of pilsner malt, I have done many decoction mashes and have a system for that, the trouble is I don't really do hops. I have been practicing German styles for...

So I created a hellsbock which came out quite well. A bit on the bitter side but not bad and the hope flavor came through. I know that the aroma compounds are really volatile and the lagering for about 12 weeks at 32 degrees didn't really help. The description tells me that it should have some...

First off I am using well modified malt and I am going to do two decoction steps because I want to get the dry flavor of the malt in my Marzen. I am only going to do two so here is my mash profile: Infuse to 142 (30 min) decoct to 156 (30 min) decoct to 168 (10 min) I am not sure about...

So I hate bottling. I think everyone hates bottling. I created beers that were flat, over carbonated, bottle bombs... I love my kegs. Unfortunately, sometimes you just have to bottle. During the summer this is easy, my basement is 70 and I just stick my bottles to condition and carbonate there...

So I have a ton of pils malt, dark Munich (though I don't see much a difference between that and light), and wheat. I want to create a marzen I think as my basement is currently stuck at about 50 and my chest freezer can lager for a very long time, also marzens are excellent beer. My recipe...

I asked about star san a while back and was told to get a gallon of distilled water, put in a table spoon of star san and pour it into a spray bottle to sanitized things like my kegs and buckets. How do I most effectively use star san to sanitize bottles? I was gong to put 5g of water in a...

I need a cheaper sanitizer. I don't particularly care about no rinse but I think I would prefer it since I am not excellent at rinsing after sanitizing stuff. I have had excellent luck with star san but it's just too expensive for me right now. Any recommendations?

So I have to say right now that I hate Mr. Malty. I know why too. So I made a 5.5G 66GP porter yesterday and it told me that I needed 1.25L of starter because I used a stir plate. I also used the nutrients in the smack pack as well as a yeast nutrient tab. The size of my starter was about 500ml...

I have had great luck with a square cooler and a torpedo tube, I am currently having great luck with a stainless braided tube and a circular cooler (which I love way more FWIW) but I keep on seeing really cool manifolds and I sort of want one. For a start, I am slightly handy, I saw, use wood...

So I have been reusing trub yeast lately and have had excellent results. I basically pour off about a cup of trub from a 5G batch, pour off the rest and pitch it directly into the next 5g batch. It took some planning but this way I don't have to worry about washing yeast and yeast storing etc...

So I have a question and I have read and found about 10 different answers... how do I calculate ABW and ABV from the SG reading? I think that ABV = 1.25 * ABW How do I calculate ABW from the SG reading in gravity points or the actual SG?

So I am not sure where to put this, but I bought a stir plate and I don't know how to use it to make the starter. I know how to use the physical stir plate but I don't think I want to say, air lock the container with the thing string because air can't get in... or can it but it passes through a...

So I am going along today on brew day and I am doing a double decoction mash, first stop at 148 and then 162. My first temp is about 144, that is well below the alpha amylase activity. Not hitting the temp I quickly boiled a kettle of water and added it hitting the 148. My question is...