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Forgive me if this topic has been covered before. I searched and could not find anything... I was going to attempt a mash in a 5 gallon bucket, but planning for heat loss and starting at a higher temperature, say 160 degrees. What is the benefit of holding a constant mash temp at 153 over...

To begin, I've had a Firestone model A keg sitting around for years without posts. All of my other kegs are set up for pin locks. My problem is that the posts/valves cost about $25 each from my LHBS. And then, they only have ball lock, so I would have to buy the fittings for my lines as well...

Last night I brewed up a 5 gallon batch of Russian Imperial Stout. I had left it sitting on the counter in the kitchen to do its magic. I wake up this morning to a loud thunk. No big deal, right? I live in an apartment and the people above me are pretty loud. Well, then I hear spurting foam...

A while back I moved into a new apartment. I intentionally packed all of my beer brewing stuff last, so nothing would be lost in boxes. Anyway, I forgot that I had a vial of liquid yeast (London Ale) in the trunk. It has been consistently below freezing here for over a month. A few days ago I...

I was thinking of making an Eisbock (considering it is 3 degrees outside right now). I used an ale yeast, so I'm pretty sure most of it will die during the freezing. I can always wash the yeast from the cake and repitch when I prime, right? I was wondering if anyone else has tried this...

I'm planning on making a scrap wood fueled wort boiler out of a metal milk jug and the blower out of a shop-vac. I throw away tons of scrap wood and pallets every day at work. I figure that instead of rotting away in some landfill, it could be boiling my wort. It is roughly the same principle...

I'm doing 5 gallons of cider (using organic apple juice and wine yeast). I mixed the recommended amount of yeast nutrient in with the juice, added the yeast, and aerated. I held off on adding any further sugar to the mix because the juice was already at 1.053, and I didn't want it to take...

This is krausen in my hydrometer test jar. I left it sit out for a few days after I put it in the carboy. I went to clean it out today and the yeast is happily going to work. I didn't sanitize the hydrometer or the test tube, and the beer was exposed to air for a few days--just goes to show you...

Ok, I severely under-primed my last brew. It has been bottle conditioning for, oh... 5 weeks, and still hardly any carbonation. That aside, it tastes good. But I'm not a big fan of flat beer. My question: Is it ok to uncap all of the bottles and dump them in the corny and force carb them? Or...

Don't dump 10lbs of grain down your garbage disposal at once. At first I was just tipping my MLT over the sink and slowly pouring it in, and then PLOP the whole chunk of grain just fell in. At that point I thought "meh, it can handle it." What followed was a loud humming noise when the motor...

Would it be possible to use an air compressor regulator for kegging? The ones they sell at Lowe's are ~$30. The ones they sell on line are ~$60. However, I'd rather pay double for something that is not going to kill me or make my beer taste like ass. What do you guys think?

Hey everyone! I just put my first batch of AG into the fermenter last night at around 10pm. It is now 11:30pm the next day--still no bubbling, no evidence of yeast forming on the surface. Every other batch I've done thus far (extract) would be going balls out crazy right now. But then...

Hey Everyone, My first batch of homebrew has been fermenting for two weeks, but it looks wayyy too dark to be a Belgian Wit ale. Is this normal or have I done something wrong? Can I put in any clarifying agents now that it is already fermenting? Thanks for the help -Matt