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I've been slowly collecting pieces for my upgraded brewery and the decision I've struggled with the most is how to control the temperature of the conicals. I want to have 2x ~14 gal conicals with independent temperature control. Do I stick the conicals in refrigerators or set up a glycol cooling...

For those with Blichmann kettles, are those securing rings that you have to remove with a hex key necessary? The dip tube seems pretty secure without it. Is it needed for the Oring to maintain a seal or something? I'm getting more and more annoyed attempting to clumsily remove it with the hex...

Has anyone bought a blichmann kettle with a pre-installed boilcoil? They install the electrical connection at the front of the kettle right next to the spigot which seems like an awkward place to put it. Just wondering if anyone had any insight on why they do it this way.

The last bit of beer out of the keg always has a bunch of sediment that suddenly makes the beer super cloudy. I'm assuming it's yeast that refuses to settle because that's what it tastes like. But the interesting thing about it is that it forms probably the strongest head I've ever seen. You can...

Anyone ever use this instead of a wisk or something attached to a drill? http://www.aerolatte.com My wife has one and I was shocked when I stuck it into a big cup of water and the entire thing instantly turned into a giant whirlpool. Seems like it would be enough to aerate the wort at a...

theres a very slow leak of beer coming through between the post and the poppet. is this something i can just jimmy into place or should i buy a new posts?

I made this belgian pale ale brew last time that we like but the head retention was very poor. white, fizzy, and died in half a minute or so. I tried making it again and now its at krausen in the primary and i can see that im going to have the same problem again. it has been fermenting...

From what I've read on this forum, it looks like people either wash the yeast cake at the end fermentation or they take out extra yeast from their starter and then build the starter back up. I'm just wondering if there are pros and cons for the two methods or if it doesn't make a difference...

This was the first time doing AG. I think the mash went successfully. I had the grains at 144F for 30 min then 158F for another 30min. I did forget to Varlauf(sp) but it doesn't look like my tun allows that much grain through. I put the wort in a very thin aluminum pot from walmart and put...

I was always confused about why the yeast need oxygen before they ferment. Do the yeast respire during the growth phase and then start fermenting later? TIA