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Groovy. She's on the way to a warmer climate. I have learned my lesson. Thanks guys.

I have two Lagers that seem to have stalled out on me. Both using Wyeast 2206 Bavarian Lager. currently they are sitting at 54*F A Bock which has been fermenting 3 weeks: OG 1.070 and Current G 1.022 And an Amber Lager which has been bubbling for two weeks: OG 1.062 and current G 1.018...

Hey! I live in Austin and I am right outside the COA utility zone. My water company uses chloramine. It RUINS beer. 4 batches I had to throw out. I Putin a cheap(ish) water filter from home depot and it cleared that problem right up.

I am putting together a HERMS system soon. But I had a thought. What if instead of circulating the wort through the HLT, I circulated warm water through a coil in the MLT? I'm not sure if this would cause any more problems, but I figured it would keep the wort from experiencing rapid temp...

good thoughts, guys. I had considered the vacuum approach. I am a science teacher, so i have access to a vacuum pump. I was also worried about where the alcohol vapors went. I might give that a shot. worse case scenario, i suppose would be wrecking a session beer kit. i can be out $20 and...

Hey guys I had a thought the other day. I have a good friend who doesn't drink anymore but still occasionally craves the occasional brew. NA beers are pretty much all crap (for probably good reason) and doesn't like them at all. i know the processes by which the brewery's make NA beer, but...

I carbed for 48 hrs at 30lbs My keezer is set at 38*F Could I have overcarbed in that short of time?

Hey Dudes Just got my nitro set up and I'm pouring all foam. I bought the creamer faucet from AHS, 10' beer lines and force carbed it. (the brew is an engish bitters). I've tried several different pressures, but all foam. Even as low as 5lbs. Do I need longer beer line? is there a...

Hey guys. I'm going to give this whole "making up a recipe thing" a whirl. I found a beer calcultor online, I'm sure some of you are familiar with it, called "hopville." At any rate, this is a Dunkelweisen i came up with. Do you guys have any feedback? IE what I should...

All the set-ups I've seen use 3. Anyone have an example? Gracias!

Thanks everyone. Lots of good answers. Follow up question: I've heard of some who use their priming sugars for evil and add them into the wort for fermenting. Is this recommended at all?

Hey dudes! I'm getting back into brewing. I decided to go the keg route because, well, bottling is a b*tch and thats essentially why i stopped brewing in the first place. I've been reading up on force carbonating but I cant find any concrete answers (maybe there are none). -How long...

Thanks AJ and Mike. here is a link to the city's water report. It says ~pH 9.7, but phenolphthalein trips to full purple at my tap, which I thought turned at 10. We have large amounts of limestone throughout our recharge area, which I imagine explains the high pH. it also tastes great...

Hey dudes! First post. 5th brew. :mug: I haven't brewed in a while, thought I'd take up the hobby again. It tastes better than my other hobbies. At any rate, I live in Austin, Texas and we have a unique H2O profile. The pH out of the tap is somewhere north of 10, maybe even 10.5...