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This seems to be a forum favorite around here and im getting into kegging. Does anyone know if there has to be a minimum clearance on the back and sides? Also, how big of a co2 tank can you fit if you have 2 kegs (corny) inside of it? I have a perfect spot that i build it in to my...

Does a ring around a bottle neck mean my beer is infected? I cant remember if palmer of papazian said that is what it means. I have a batch that turned out great soon after bottling. Now about 3 months later it has a ring around the neck? Maybe that is normal? I havent tasted it since it...

Hey all, I use the baking method to sterilize my brown bottles. It works great for me. However, it makes them smell very very bad. Does anyone else notice this? No why that is or if it effects beer. I havent noticed any effect but that doesnt mean it doesnt change flavor/aroma.

I recently brewed a pale ale. Actually it was an Anchor Liberty clone from AHB. It turned out delicous! After carbing it tasted great for up to 2 weeks. Now, after about 1 month there is little to no hop flavor or aroma...WHAT gives? It has chill haze, does that matter?

its driving me nuts. I now use irish moss in the boil and an IM wort chiller. Is it because i pour the wort into the fermenter through a strainer instead of siphoning? I also have a batch of red ale in the secondary now, is it too late to add gelatin? Ive read that Chill haze causes...

Why is it neccesary to bring the water to a boil BEFORE adding the extract? It seems like a waste of time? Couldnt you just add the extract after steeping then add top up water and boil that?

Is about 62-63 too cold for an ale? I put a towel around my carboy last night dipped in water so it didnt get above 70 or so while I was sleeping. This morning it was at about 62 or 63. I am letting it warm to about 66 now. The dry yeast package says its good from 55 to 70. Should I...

Does straining the wort remove the irish moss and its effects? Also, Palmer states in "how to brew" that Irish moss is not good for extract brews, anyone know why?

DO they need to be cooked or not? In "how to brew" Palmer says flaked oats have already been prepped and do NOT need to be cooked. In my clone brew book though the recipe calls for cooking the "flaked oats" I am confused...

HI all, After a beer is bottled (and carbed) what is the best way to store it? Should I put as many as possible in the fridge, keep them in the cool basement? What are your thoughts?

If i put a layer of tin foil between my brew kettle and propane burner stand will it light on fire? I am thinking of doing this so that the boil overs will drip on to the foil instead of my burner..

Is it possible to steep grains in the oven? It seems like it would be simple to heat some water in a pot to 160, add the grains and then put the oven timer on 30 minutes. After that, just strain the water into the brew pot. I know steeping is not difficult but I can never maintain the...

Not sure if this would fit better in the AG thread or not. My question is, are there certain malts that sub best for certain grains when converting an AG recipe to Extract. I know some grains can steep and some not. But im thinking more like "muntons light DME is the best sub for two...

Hey All, Can anyone point me to a list of grains that can and cant be steeped. This way I can convert AG recipes to extract or PM. If I need to. Thanks in advance!

I Did a search and there is a couple different versions gonig around. Can anyone provide a recent clone of this brew.. An extract batch. 5 Gall boil would be ideal but I can convert if need be. Also, if no extract batches are available i will try to convert the AG recipe.

First of all, is it the same as in Europe? Second, can someone tell me how the heck to read the born on date, why do some brewers make it so hard to tell...(something I love about Sam Adams, you always know.)

If so what efficiency can I ball park?

Im looking into making a couple batches next week. One of them being an oatmeal stout. What is better for bittering, Fuggles or EKG?

Preferably extract with steeping grains. I do full boils. What do you all like?

What do you all think, this is my first shot at a recipe so please feel free to be brutally honest!! LBs OZs Malt or Fermentable + 7 - + 4 - Light Dry Malt Extract edit cancel + 0 - + 8 - Crystal 60L edit cancel + 0 - + 4 - American Two-row Toasted edit...