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I had some beers cellaring for a while at room temperature, but about a year ago someone put my beers in an extra fridge. Will it wreck them if I return them to the cellar, since they've been so cold for so long?

I'm planning to add sugar (10-20% of fermentables) to my fermenter, but it's nearly a week in there. Seems like I should be able to add without problems, but I'm wondering if there might be any issues adding so late in the game. Also, I let my temperatures ramp up after the initial...

I built another mash tun but the hardware store didn't have the nipple size that matches my tubing. I can easily buy the right sized vinyl tubing there, but I'm curious if it will be acceptable for lautering mash temp wort. My HBS says the vinyl I bought from them is fine, and I assume the HW...

I'm a few days after brew day and I was planning to add some sugar (~20% of total fermentables) now that the main fermentation thrust is over. I'm planning to yeast wash and re-use on this batch, as well. Two related questions: (1) Knowing that sugar can alter the "eating habits" of the...

all good suggestions, thanks for the help everyone!

Thanks for the tip on fastenal. There's one, but it's a bit of a haul. I found another, closer hardware store with a 3/4" ID washer. Do you think that will do the trick?

I'm building a mash tun on a coleman xtreme 70qt cooler. Most of the directions call for a stainless steel washer on the inside in order for a tight seal. It is widely known that the 1/2" nipple will not fit through the SS washers (though the zinc ones will fit). I tried to get around this by...

I have a sack of 2row grains (uncrushed). It was not vacuum sealed nor is it particularly air tight. The sack is now about 2 years old. It's about 20 lbs left and I would prefer not to waste it if it's still viable. Can I still use the grains?

No, it's city water. I don't treat it, but the fact that identical recipes have produced different colors leads me to question whether the water can be the ultimate cause.

This is a good theory. My only counterargument would be that some of my beers have turned out blond. In fact, one batch, after the boil, I split into two fermenters and used different yeasts on them. One turned out blond, one reddish brown. It can't be the yeast doing that can it?

I've considered the oxidation problem before. However, the beers don't seem to be getting redder, and the weird flavors are immediate -- and actually get better with time, though not quite good.

Thanks for the responses. The grinder is definitely shredding the husks so the tannin theory could be valid. Unfortunately I am only overseas for another year or so and I don't want to invest in equipment until I get to a permanent place, esp since equipment is mucho expensive here. My...

Fermenting in real carboys, also sanitizing with star san. No contact with any other chemicals that I am aware of ...

Moved to a new area last year and started brewing with new equipment. My process is a bit crappier than usual and have to make do with sub-par equipment (e.g., I use a coffee grinder to rip the grains). I bought a 50lb grain bag and have been using it all year. My first batch was great...

You have to divide to get "brett months" :) Brett is a slow worker (this is why lambics take 3 years). I've got an Orval clone on month 6 that's still changing the flavor. Much better now than before, but diacetyl is still present.

I want to brew tomorrow but have a lunch appointment that will cut the day up. Can't fit a whole brew session before or after, unfortunately. I was thinking of mashing before lunch, running, then returning for a boil after lunch. Any problem with letting the runnings cool before the boil...

Interesting point. So what this means is that the risk is not from more likely exposure/persistence of Brett, but rather that a healthy Sacc fermentation can't "fight it off" like it could a bacterial infection. This is quite useful! But what was the problem with your Brett infections? I...

I had success with my first use of Bretts and I would like to continue using them. I wonder about whether the common concerns of Bretts are more paranoia. For example, it is commonly advised to use separate equipment and not mix. I don't really want to invest in new equipment at the time...

I live in Belgium and there's an abbey near my home with wild hops growing around it (yes I know it sounds so Belgian). I have a batch fermenting and thought about siphoning off a bit into secondary while dry-hopping with these wild hops. The problem is I have no idea what variant of hops...

I have access to some candi syrup bottles. I'm not sure what the conversion from pure sugar is. Is there a handy way to calculate fermentability (e.g., counting grams of sugar)? I'd like to do it right, rather than just pour a bottle or two.