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The last few batches I have made I kept the beer in the primary for 5 or 6 weeks sitting on the yeast cake and these were then racked to kegs and conditioned for a few more weeks before drunk. These were heavier beers in the 5-8% range - IPAs, Belgiums, etc.. Question: Are there any...

I was planning to brew this past Saturday, so I smacked a liquid pack of yeast on Thursday but I did not brew and the yeast is now fully activated - today on Monday. Unfortuntly, my brewing plans have changed and I probably won't be making any brew until this weekend (e.g. 9 days or so after...

This summer in the northeast has been hot as hell and brewing has been a challenge trying to get fermentation temps down to a resonable level. I tossed a couple of batches and I suspect it related to high fermenting temps. Anyway, recently, we have had a few cool spells that have made...

I have brewed about 50 or so batches over the years and used liquid yeast for the first time this week. This came in a kit and was the typical smack pak. Anyway, after 24 hours the package only swelled about 1.25 inches but I was eager to get the wort started so I pitched the yeast. 24...

http://www.cnbc.com/id/39233398

So chilling the wort after the boil is important to "qwag" the proteins but should I attempt to leave them behind when transferring the wort to the fermenter? My question comes from the fact that during the cool down, my brew pot is in a water bath in the sink and I stir it to cool it...

So after the boil, the wort is chilled as fast as possible to impact the proteins. Can you then pour all the wort into the fermentation bucket or should you decant it and leave behind (discard) the proteins? Thx

The last time I checked this it was $275 per 1/2 keg. Is this to discourage useage of kegs by non-commercial sources? Why?

I bought a couple of dozen packages of dry yeast. Can I store these in the freezer or should I only use the fridge?

Luckily, we have natural gas at home and I am using a professional-grade gas stove that produces a fair amount of heat for my SS brew kettles. Why do some folks use propane fired gas? Is this mostly to allow outside brewing or is it that the propane heats water faster than can be done on...

I assume your first piece of equipment to purchase when converting from PM to AG brewing should be a barley crusher followed by a mashing tun; right?

I'm just starting to build a pipline and have 8 cornies and 8 five gallon fermentors. I like heavier beers so long conditioning is a factor for me. I drink about 1 keg or more per week. ...just wondering if I'm about average... Thx..

OK, so I get up early to brew a Best Brew Belgium Ale kit and find there is no direction sheet. The kit has three bags of hops, three different DME bags, 1 LME can, some cracked dried barley malt, clear rock sugar, etc. so it was not simple receipe. Oh well, so I guessed at which hops were...

I need a system to keep track of the beers I am brewing. I've kept some crude notes on a few batches but I would prefer a system of tags that can be attached to a fermenter or cornie keg with basic information such as OG/FG, ingrediance contents, yeast type, hop schedule, etc.

I've been building my inventory of cornies and some used kegs I have purchased need lots of work. I have been able to remove stickers on the outside of the kegs using a heat gun that works great. However, there is usually a sticky goo that remains on the keg after removal. I have tried...

Recently, I bought a bunch of used cornies and they needed help. The help included (a) a heat gun to remove many stickers, (b) a healthy scrubing with an abrasive sponge to remove outside sticky residue, and (c) replacing the o-rings on both the input and output valves. The large o-rings on...

Ok, so canned liquid malt extract (LME) can get old on the shelf and leave your wort/beer tasting bad. Most kits that I have used contain both LME and DME. To avoid the potential problem with stale LME, why don't kit makers use only DME? Do they label LME for the "use-by" date like other...

I've always used plastic fermentors since they are easy to clean. Last night I was racking from plastic to a keg and when I tried to clean the tub to remove the ring from hops residue, it was not easy. This got me thinking. How do people clean the inside of a glass fermenter?

So this will only remove yeast and not other items causing a haze from suspension. When is gelatan added; when the fermentation is complete? You do not boil the gelatan; right? I use Irish moss and it works fairly well. ...just wondering if gelatan would be good too. My PM seem to have...

I don't want to chuck spent grains in my garden - too many wood chucks (no pun) squierls, racoons, chipmonks, mice etc. so I will need to dump the spent grains the trash. I've only PM before and wet grain get fairly heavy; right? So how do you get rid of AG batch of spent grain?