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I know this is an age old question as we are all eager to try our new brews. I got a bit of a late start kegging the beer I had made for my super bowl party. What's the shortest length of time I can go and still have reasonable carbonation? It went on yesterday at 10am. Will it be ready by 6...

This is a pale ale brewed a couple weeks ago. I dry hopped it for the past 6 days. Tonight I took the hop bag out and all of the sudden I started getting white speckles on the top of the beer. Is this ok? I'm a little nervous as I haven't dry hopped before nor have I ever really opened the...

I've brewed my first lager (Oktoberfest) and have a few post-fermentation, lagering questions. After my d-rest, I racked to secondary and put in the temp-regulated freezer Each day dropping it a few degrees until 34 deg. where it's sitting now. The purpose of lagering is to 'clean' the beer...

I'm doing my first lager, specifically an Oktoberfest. It's been at 55° for 12 days. Fermentation appears about complete however I have not taken a gravity reading. Have I missed my diacetyl rest period? I took it out today and put at room temp ~70°. I plan on leaving it there for 48-72 hrs then...

I've used it in most of my recipes, but a Belgian Wit is one of those tweeners that sometimes having a bit cloudy is ok. Thought?

Normally I keg my beer, but I have gotten a little ahead of myself so I need to bottle this one (no empty kegs). I bought a kit that came with a bottling bucket and bottling equipment, however my bottle filler and spigot are the same size. How do I connect them? Tubing? Thoughts please.

I opened my fermentor tonight and it looks a bit strange. Normally my yeast line is a lot higher on the bucket, and it's a little chunky on the top. Any thoughts would be great. I'm confused whether it's infected and I should pour it out, or if I should continue in the process.

I'm working on a Black Diamond Winter Ale clone; featured in most recent BYO magazine. No where in the recipe does it tell me when to add the Belgian Candy Sugar. I have to add 1.25 lbs can someone help me? I've read mixed reviews about when to add... in fermentation, in boil, etc. Thoughts...

Looking for a 2 faucet tower and a 2nd faucet (or 2 with it).

I'm working on a Black Diamond Winter Ale clone; featured in most recent BYO magazine. No where in the recipe does it tell me when to add the Belgian Candy Sugar. I have to add 1.25 lbs can someone help me? I've read mixed reviews about when to add... in fermentation, in boil, etc. Thoughts...

I brewed a bock a couple weeks ago. And I'm wondering how it is progressing. It still bubbles from time to time from the airlock (5g carboy). One thing I recently noticed, which is why i'm concerned, is that bock's need to ferment at cooler temperatures. Mine has been at a constant 60-62...