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I have a 2.5 gallon batch of milk stout that just went into the keg. Question is should I let it age a bit at room temp before carbing? If so how long ? Should I simply cold condition?

I use water in a igloo cube cooler with an ice pack. Thinking of getting a small chest freezer.

I have an ESB going and have had some issues maintaining optimal temp for the 1st 3 days of fermentation started at 66 ramped up to 74 for about 8 hours got it back down to 68 and have been holding since. Any ideas on what I can expect and what temp should i keep it at for the next couple of...

I am at the point in my brewing where I feel confident entering my beers in competitions. Anyone have any advice or methods to determine what to brew?I'm thinkng of obsessing on a particular style and working on try to nail it till I get a winner (English and American browns). What do you do ...

I missed my brew-day due do last minute things that tend to happen when you have a family. My starter finished out and went into the fridge last Sunday with foil on-top. Looks like no brewing till Monday or Tuesday. Should I pick up another smack pack of 1968 just to be safe or start over...

Will these two work well together ? I am brewing a ESB that calls for all E.K. Goldings and I'm a little short and have Willamette on hand. Thoughts anyone ? Also the Goldings are pellet and the Willamette are whole leaf. Thanks !

I have two 2.5 gallon kegs that never get used. The intention was to split a 5 gallon batch up into 2 kegs, store one and drink the other. I have decided to start doing 2.5 or 3 gallon batches and want to use only the 1st runnings. Can I just use the total mash in and sparge volume to do this or...

I am looking to brew a cherry ale this month and looking for a interesting base beer. Cream ale is the obvious choice I think. Any one have any experience or ideas please bring them my way! Thanks

I am looking to move to a rubbermaid 10 gallon cooler. I'm looking for info on which would male more sense, false bottom or bazooka screen? Any thoughts?

1. Petes wicked ale saved me from a life of BMC, this was about 20 years ago. 2. Gueuze changed how I look at everything... About 2 years ago.

Ok I just tasted my Gose hydro sample and it is not sour enough for my liking ( used acidulated malt). Should I add some bugs while it's in the secondary or just let it be ?

i would like to cold crash a Gose I currently have in the secondary to clear up before kegging. Can I do this in a tub with ice water for a few days or would that not get the yeast to drop?

I used to be ... Brew as often as possible no matter what. Now I noticed I am taking my time and placing a lot more thought into my recipes (not my own but ones that I brew). Grain selection hop selection shooting for a more balanced brew. Is this a pretty common transition?

5.5 gallon batch 9 lb Marris Otter 1 lb honey malt 1 lb crystal 60 .25 lb chocolate malt Mash at 156 for 60 min .50 Nugget 11% 60 min .50 Nugget 11% 15 min 1 ounce Nugget min flame out Nottingham yeast Thoughts ? I also have 2oz of Willemet 5% as an option.

Looking for some advice on keeping grain. 1. How long will base malt last if I keep it in a sealed ale pale? 2. If you could only choose say 3 or 4 malts to keep on hand what would you choose? Thanks

My birthday gift ! Any one use this at the default setting of.039?

I and getting an off flavor/mouth feel from my keg brew after about a week on the gas. What's up?

If so what kind and how long ago was it brewed. Mine is a brewers best Belgian Triple kit still have 12 22oz bombers brewed 7 months ago Keep in mind I have only brewed about 40 gallons total so far.

Has any one ever stored beer after kegging and purging at room temp? Can I just hit it with gas purge take the gas off and put it away for a little while?

Ale pale ? One gallon pitcher ?