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I'm looking to store multiple kegs of varying styles for longer than 5 months. The plan so far is to carbonate the kegs, depressurize um', and allow them to sit refrigerated for the time until they get hooked back up for dispensing in August. Whaddya' think?

I've agreed to do the beer for my best buds wedding; here's a previous post explaining the circumstance in more detail. A bit has changed with the lineup and procedure since my last post, but it's still the same idea. https://www.homebrewtalk.com/f14/brewing-wedding-305916/ Here's my...

So I've taken it upon myself to brew the booze for my best buds wedding. There's going to be ~150 people attending, of which I assume 100 will have a pint. Here's what I'm working with: -10 Corney kegs = 50 gallons o' beer on the wall. -1 5lb Co2 Canister to hopefully last 10 kegs for...

So I'm looking at: 4lbs 6-row 1lb Munich malt 3lbs wheat 2lbs dark wheat 1/4 lb chocolate malt 1oz tettnanger @60mins 1/4oz tettnanger @15mins weihenstephan 3068 Wyeast Looking good, or do I need more Munich?

Why is it suggested for me to boil my 2/3 cup of priming sugar in a bit of water before adding to the bottling bucket? Is it necessary? Thanks.

Has anyone experimented with adding Cherry to a hefe weiss recipe before? In "Radical Brewing" Mosher recommends using 1lb of cherries per gallon of beer. If I were to do this, I'd crush the cherries up, and add them to the secondary for a week. Do you think I'd risk a stuck fermentation...

Hi guys, I was considering adding a 12oz's of belgian wheat to an IPA recipe. In hopes that it would contribute to "mouth feel", and "brightness"? 13lbs two row 12ozs wheat Has anyone done this before?

Hey guys, I've been looking around, and this seems like the best deal available for a kegerator conversion kit +keg+CO2 tank online...what do you think? http://stores.kegconnection.com/Detail.bok?no=329

Ahhhemm...So as I was reading through Papazian's The Joy of Homebrewing, and happened to stumble upon his yarrow beer recipe. This concoction utilizes the roadside invasive (in my area at least) yarrow, in place of hops. This got the wheels turning. What else is out there you can use to...

Hey Guys, My LHBS recently stocked up on a bunch of New Zealand hops. I've always admired kiwi culture, ideology, and beer, so a part of me couldn't help but pick some up. Either way; I'd like to brew a bright, fresh, citrus themed IPA. Here's my prototype recipe, it's pretty much based off of...

My sparge is taking forever, it's borderline stuck. I'm trying everything I know to fix it. Can the grain leach some "nasties" into the wort if it's sitting in the ton for a good hour past the initial sparge? Thanks!

My recipe calls for Caravienne, but I would like to use up some German Vienna laying around. Think this would work? They're similar right?

So, I've got an hour before my wort is cooled and ready for the yeast. And, I just realized I've left my smack pack, unactivated in the fridge. I just hit it now. Is an hour enough time? Help!!

Hey guys, I'm sure this has been asked before, but I can't seem to find it. Is it "okay" to toast my malt, and use it the same day? 30 minutes dry. Thanks

I've always been fascinated by the history pertaining to our favorite fermented beverage. Just the fact that you can honestly say beer could have been the harbinger of civilization, has to make you smirk. Wheat, Barley, Vegetables; they used it all. I would love to try and make some of these...

Okay, so I had my first beerplosion. It was 5 gallons of hefeweisse on its first night, exploding out of my 6 gallon carboy. There was no blowoff tube :( just an airlock. The pressure blew off the airlock, and shot beer 7 feet in the air straight up, coating my ceiling in a thick, yeasty syrup...

Hi Guys, This is my first time working with fruit in the secondary. I added 2lbs of raspberries to 3 gallons of beer about 20 days ago, fermentation started back up, and the airlock is still bubbling at least once a minute. When should I be looking for it to stop? Seems like this renewed...

I'm considering doing my first barley wine soon. I've got a few questions though before I embark on the journey. I read in Mosher's Radical Brewing about a technique that appealed to me. Take the hot liquor of your first mash, and mash into fresh grain with it. Essentially using the hot...

HBT! I've just finished doing 6 months of ABVD chemotherapy treatment to slay my Hodgekin's Lymphoma. Obviously now, I look at what's in my vittles and swig a bit differently. A few chemicals I brewed with in the past are making me scratch my head. Not necessarily in a bad way, more or less a...

Sages of HBT- How many Campden Tablets (metabisulfite) do you use when back-sweetening per 5 gallons of must? This is in conjunction with Potassium Sorbate. I'm under the impression a little goes a long way.. Thanks...