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I recently did my first kettle caramelized scottish ale, and am loving how it is going so far. The depth of flavor is excellent. I could see enjoying it in a stout or other dark beers, and have even seen the technique used for an ESB. So, here is the question: What other styles have people...

I have access to a barrel that was used for a single beer. The beer came out clean, but the barrel was then left for a few months. It shows signs of some infection now. My question is: Is it worth cleaning it out and making it a sour barrel with bugs that I pitch? I was thinking about...

In a few weeks I am going to be in Chicago, and am unfamiliar with the area. I am going to be down by Navy Pier. Are there any bars/pubs or bottle shops that people recommend? A good bar/pub within walking distance would be excellent. If there is a really excellent bottle shop around, I would...

I am going to be in Pittsburgh for about 5 days in the next month. I would love to hear of any good pubs or restaurants in the area to get a couple nice beers. In addition, I am coming from Indiana, and would love to know if there are any bottles / bottle shops I should be looking for from...

I am looking for a pump that will be installed on a constant flow loop for a sous vide setup. The pumping media will be water, and the pump does not have to be magnetically coupled or food grade. I just need a pump that will do around 5 GPM (give or take a little bit) and be able to handle...

What is the fitting everyone uses at the base of the dip tube to connect it to the coupling?

I am thinking about cold crashing a cider I have. How quickly will the cider stop fermenting if I crash it down to 35F? Will it stop instantly? Will it stop fermenting in a few hours? I am just not sure.

I brewed up a Scottish 60/- with WLP001 for the purpose of being a tasty brew and a starter for a batch of amber ale. The ferment took about 4-5 days, and on day 7 I chilled it and dropped the yeast out. Later that day I washed and repitched the yeast into a 10 gallon batch of 1.051 amber...

I have made several meads, and have had excellent luck with the staggered nutrient additions in the first five days of the fermentation. My meads are ready faster and taste cleaner than without the SNA. I am going to be doing a few fruit wines soon (red currant, cranberry, and apple), and...

I am starting to play with BeerSmith and was wondering how people are setting up a Brutus 20 system in order to get everything to work correctly. If anyone has any advice, I would love to hear. Thanks.

Desires for this project: 1. Batch sizes from 2.5-10 gallons 2. Small footprint 3. Able to brew indoors all year round 4. Simple 5. Transition to all grain brewing 6. Majority stainless steel parts 7. Under $1000 After researching on these forums for about 9 months, and continuing to develop...

I am currently building an electric rig. It will have a 240V feed for the element as well as two pumps (120V) and the PID controller. I have a 3 prong outlet in the house already. Is there a real advantage to either? Is it wrong to use either as long as there is GFCI protection on the line...

Is there a way to calculate the abv of a brew without having the OG? I have both a hygrometer and refractometer. Is there perhaps a way using the FG from the two instruments and calculating from that?

I need to decide where to place the drain in my BK. The BK is a keggle and so it has a slightly rounded bottom. I also want to whirlpool to get out some of the break and hop material. Would it be fine to place the drain on the very edge of the bottom of the keggle? If whirlpooled correctly...

Does anyone have a good way to remove the base rubber from a corny keg? I tried putting boiling water in the keg and then cutting it off with a good utility knife, but it was a seriously long process. I have at least one more to do and thought it worth asking.

I made a batch of raspberry wine last August, and pulled it out to try some tonight. It is crystal clear and a stunning color. It smells of fresh raspberry, and the aroma is great. The taste is good, but not as smooth as I had hoped. The finish is almost a little bitter or slightly drying in...

I was wondering if people have had any luck with lower gravity meads and mead variants. Any recipes or thoughts would be welcomed. I was thinking about a cyser that started about 1.050 in order to get something going and let SWMBO try it out before I invest in a large batch of honey. I was...

I was making an ordinary english bitter, and the fermentation stuck. OG was 1.039 and the FG was meant to be 1.011. The ferment stuck at 1.029 because my wife dropped the temp to 60F. I warmed it back up to 68F and stirred it up, then raised the temp over a few days to 71F. It came down to...

I am going to DC in a bit and wanted to know if people had any recommendations of any breweries to visit while I am there. Thanks, Joshua

I am going to backsweeten a cider, and wanted to stabilize it first, for obvious reasons. I was going to add 2.5 teaspoons of sorbate for 5 gallons. How much k-meta should I add? Thanks, Joshua