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I'm moving out of the country, and can't ship this stuff. So I'm giving it all away. Receiver must pick-up in Belltown Seattle, and must take everything (I don't want to spend my weekend doing several small transactions). Most items were purchased in February, and stored in the (mostly...

I'm drinking my wit right now, from the keg. It's really good, but it's got a slightly funny smell. I used some 8 month old leftover bitter orange peel and coriander - I only had .4oz orange and .5 oz coriander, thought it would be fine, but now it seems it's a lil bit more coriandery than...

So, I have a Belgian Wit on primary right now. First all-grain where I pretty much hit all my targets :) (aside from spilling 5 lbs of grains because my mill tipped when I was trying to crush the wheat) Anyway... how long should I keep it on the fermenter? I don't plan on secondarying it...

So, every equivalence table out there shows White Labs' WLP720 (Sweet mead/wine) as equivalent to Wyeast 3463 (Forbidden Fruit). The descriptions, however, couldn't be more different (forbidden fruit is supposed to be a wit/grand cru yeast). Are all those tables wrong, or is this actually accurate?

Disclaimer: I know 1-2-3 is not a fixed rule, etc, etc... But, more specifically, regardless of the actual numbers, should I leave it more time in the secondary (or keg at room temperature) to account for the bottle conditioning time, or do I just keg and refrigerate sooner (after 3 weeks, if...

Ok, I know the answer to this varies a lot, so I'm going to restrict the question to one style - a generic pale ale (with a mainstream yeast, like Notty or US05/S04) I ask because I made a pale ale (and a light one - OG under 1.040), and after 4 weeks in the primary (I got lazy and decided to...

You know, the ones that sold for like 200 bucks... They seem to have disappeared from ebay, and I can't find any other source for them. I'm willing to sink some of my Christmas money, but I'm not ready to sink 600 bucks yet...

So, I just secondaried a batch. I pitched Coopers at around 80F (I know, I know), and cracked a window hoping it would cool down before the Coopers woke up. Long story short, I woke up to 2 inches of krausen and still above 78 (even though ambient temp was at 65). It only dropped below 75 after...

So, I smacked a pack of London Ale yeast I had sitting around since April, and after about 4 hours, it was still flat. I decided to pitch a pack of dry Coopers instead, and set the liquid pack aside. Wake up the next morning, and it looks like it's starting to wake up. Wake up today, and it's...

I've seen that some people strain hops out instead of using bags. That confused me a bit, because IIRC the instructions tell you to take out the hop bags just after the boil, before chilling the wort... while if you strain them when you're transfering to the fermenter, they'll sit for about...

Here's what I prepared yesterday - based on mix&matching a few Belgian Ale recipes I found on the web, with a few tweaks here and there. The tweak I'm worried about is that I read up on the specialty grains involved, and decided to tone them down a bit since they all have some maltiness/caramel...

I want to start my fall/winter brewing, but my apartment is still very warm - usually >80F, I can cool it down by opening the windows, but it'll still reach above 75 during the day. Is there any yeast that won't make solvent out of my beer at 75-80F? I had one ferment entirely over 80, and...

Hi, I decided to do 3 gallon batches (mostly I want to brew more frequently, and live in an apartment). I'm also looking into kegging, and it seems that used 5 gallon cornies can be had for dirt cheap, while the 3 gallon ones are only sold new. Apparently, it'd be cheaper for me to get a...

Great for my apartment - I can reclaim the space the bottling bucket was taking, in warm days I can fill that thing with ice (and use the spigot to siphon the stuff out), and also I can shield the bottle from the fluorescent lamps in the hallway.

I've been considering 3 gallon batches, and it seems to me to be the ideal beginner size. However, every beginner kit/tutorial under the sun uses 5 gallon, so I'm not sure if I'm missing something (I've seen a couple of the 3 gallon threads here, but none of them mention why that's not standard)...

So, yesterday I tried a bit of my (still fermenting) Hefe, but then I realized there's probably a bit of leftover wort in the spigot tip, exposed to the outside air. Is the spigot completely infected by now? I'm worried that if I open it for testing the gravity the bugs will crawl inside the...