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First time kegging. Force carbed at 30psi while agitating (over 24 hours ago). It's pouring about 75% head and has a little carbonation. I'm guessing I just need to wait for Co2 to work its way into solution? Just wanting to understand what's happening inside my new toys!

About to keg for the first time- also my first all grain batch. Lots of excitement. I've read about various ways to keep kegged beer cloudy, without pouring out mass quantities of yeast slurry every time I want a pint. I could cold crash... But I'm afraid I'd lose too much yeasty goodness...

This will be my 5th brew, and my 2nd attempt at a black IIPA. the original recipe is here: http://hopville.com/recipe/591764/imperial-ipa-recipes/yodas-darkside-ipa OG was 1.092 FG was 1.022 Here's what I'd like to fix: I want to lower my FG- I've heard subbing sugar works well...

I use an upright freezer chest freezer with a Johnson digital temp controller for fermentation. This was my first batch using it, and I just opened up the freezer after a four week primary to discover there was quite a bit of mold growing on the outside of my carboy, and in various other...

I made a bavarian hefe kit from northern brewer, using a smack pack of Wyeast 3056. I had heard from lots of people on this forum that this yeast was a beast at fermentation, but mine's been rather sluggish. I pitched my yeast 11 days ago, and I've been fermenting at 65 degrees-in the past...

After each time I use my siphoning equipment, I pump water and star San through the hoses to clean and sanitize them. But I always end up with residual water stuck in the hoses, leaving that dingy foggy look in my hoses. It seems to me like that is just a breeding ground for bacteria or...

Brewed my first Hefe- over 24 hours in and no visible signs of fermentation. Pitched Wyeast 3056- temp has been held steady at 65 degrees. At what point should I consider raising temps or rousing the yeast?

Using my immersion chiller for the first time tonight- about how long should it take to chill? Obviously tap water temp plays a role, just curious about what an average time might be to expect. I'm in Dallas, so I'm assuming my tap is warmer than most of the country

Last time I brewed, I scorched my pot pretty badly with LME. This time, I'm using a heat diffusor- however, I haven't been able to get all of scorched malt off. I've soaked it in pbw overnight, but there's one bit that just won't come off. It's about the size of two quarters. If I brew...

I just hooked up my Johnson temp controller- and it's not being very stable temp wise. I've set it to 61 degrees, with a differential of one degree. The compressor comes on at 61, and cools it down to about 55 degrees- so not exactly stable. It seems that the compressor just stays on too...

I got a used chest freezer from craigslist to use as a fermentation chamber. It smells terrible. I've tried everything I can think of. Vinegar, baking soda, lemon juice, lysol- and it still smells like death. Anybody have experience getting rid of old freezer smell? I'm assuming it's still...

I'm brewing up my first hefe this weekend- using an extract kit from northern brewer- what's a good pitching/fermentation temp for this yeast strain? This is also my first brew with a freezer/temp controller (yay, no more ice bath!). How much should I compensate for the increased internal temp...

I've had a few IPA's/Hop forward beers that had a Minty taste/aftertaste. I HATE mint. Which hops should I avoid?

Anybody have any idea how much caffeine is extracted when adding beans to the fermenter? I recently did an imperial stout with 1/2 lb. of coffee beans in the secondary- I'm curious as to how much caffeine I can expect per bottle.

I live in a one bedroom apt in Dallas- so I don't have room for an extra fridge, and I don't have a cellar. Basically, my choices for aging brews are as follows- My closet- roughly 70 degrees. Humid (this is Texas after all) My fridge- in the 40's I've heard that fridges are too cold, and too...

I recently dry-hopped for the first time- black imperial IPA- and I didn't use hop socks. After listening to the Brew Network episode on dry hopping, I decided I'd forego using hop socks so as to increase surface area exposure to promote the mixing of aromatic oils into solution. Now I'm...

When I press my airlock firmly in place, it slowly slides out. I don't think it's got a very good seal on it. Possibly because the airlock or bunghole is wet? If so, how can I dry it without contaminating it? Kinda defeats the purpose of using star San.

I made a black IIPA, which I intend to dry hop. It's been in the fermenter for almost two weeks now. I'm trying to figure out when the ideal time to dry hop is. Obviously, freshness of hop aroma and flavor is a priority for me- so here's my reasoning- correct me if I'm wrong Dry hop too early...

Right now I'm in the market for a fridge and temp controller- will a temp controller work with just about any fridge? Or is there a specific kind of fridge that I need to be looking for? Aside from obviously being large enough to house a carboy, are there any other important features I should...

My last brew was an imperial stout with OG of 1.092. I had quite a bit of blow off In my fermenter now, I have an IIPA with the same OG- no blow off. Pretty low krausen actually. Is this a possible indicator of a fermentation problem?