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Brewed a dark ale and pitched a wyeast London ale smackpack @ 70 degrees...nothing is going on at all... It's been 2 days now and am really starting to worry... The og was 1.046... Has anyone ever encountered this?

Just wondering if any of y'all use your corny kegs as a secondary? Im thinking about trying this but would like to see what some of you guys think first.

So I have a lager kit I'm going to try. How important is it to step down by a degree or two per day? I already have an ale kegged and tapped in my keezer and don't really want to raise the temp past 40 degrees. Any thoughts?

So do I need a special regulator when carbonating my beer or will any welding regulator do?

Just wondering if any of y'all have ever made a lager using a swamp cooler? Is it possible to achieve temperatures of like 50 degrees with said swamp cooler? My basement temperatures are usually between 62 and 66 degrees year round.

I have a recipe for a sam Adams black lager clone. The recipe calls for conditioning at 51 degrees. I don't have the means to condition at tempertures below like 62 degrees. My question is... Should I ditch the lager yeast that the recipe calls for(saflager # 23) and go with an ale yeast instead?

Hello...I found a recipe for a brown ale that i am thinking about brewing and could use some suggestions as this is my first non kit batch: 6.6 lb. dark LME .5 lb. caramel malt 80L .25 lb. black patent malt 2 oz. fuggles hops (boiling) .5 oz. cascade hops (finishing) 4 tsp. gypsum...

Hello...I found a recipe for a brown ale that i am thinking about brewing and could use some suggestions as this is my first non kit batch: 6.6 lb. dark LME .5 lb. caramel malt 80L .25 lb. black patent malt 2 oz. fuggles hops (boiling) .5 oz. cascade hops (finishing) 4 tsp. gypsum...

So just curious. How do y'all dry you're bottles without one of them nifty drying trees? I am cheap and I don't have one. What do you guys use?

I have been removing beer bottle labels with soapy water and copper pads. It takes some elbow greese but works for most bottle labels. Lately I have run into some labels that have been stuborn to remove( like railbender ale and rustbelt to name a few). What method do y'all use for your bottles?

I brewed an oatmeal stout and the gravity has been 1.028 for like five days. Is this common for a stout? The starting gravity was 1.056. I just dont want bottle bombs! Any help?

Has anyone ever tried honey to prime their beer? I read about it in the joy of homebrewing. Just wondering...