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Saddens me to say, but children and life have caught up to me and my brewing buddy and we've decided to sell most of our equipment to downsize. Maybe pick up brewing more frequently later in life when the kids are in college. Would like to sell this all together to someone ready to take...

Help, need a quick answer. What is a good vent for the boil kettle, for indoor use? I have a Pantry room I am brewing in and an electrician is installing a vent for me. So this goes straight up to the roof which is only a few feet above the BK. I am trying to find a small but powerful enough...

I've got one basic Keg Cowboy regulator hooked up in my kegerator, and have been using that with no problems. But today, the pressure on the regulator for pressure to the kegs went wonky. I could use some troubleshooting help. I tried to turn the pressure down. It went up, I tried the...

While past experience and the Bru'N Water spreadsheet told me my latest mash pH should have been around 5.2-5.3, 10 minutes in my pH read 4.8. :( I had a couple of baking soda additions during the mash to raise the pH up to 5.2 for the IPA I was brewing. What I haven't yet read (and the...

Not technically meat smoking but this seemed the best place for my crossover cooking and kegging question. Every so often I deep fry a few turkeys, waiting for the oil to cool to filter it back into the big plastic jug for reuse. Tossing it every 12 or so months. I could probably save it...

The purpose of this thread is to create a standard test that fellow homebrewers can perform at home and post the results. Please keep any responses to your test results or ideas to improve the testing only. Opinions and arguements on this topic are already underway on another thread. I'm...

My first time trying to do a high gravity beer - Kate the Great clone - did not go so well. Figured since this was such a big beer and only doing a 5G batch, and I have a second burner and BK, to make a batch from the second runnings. Either way, the first batch had an efficiency of 41%. Here...

First off - I think its been months since my last post here. Too much work and a new policy that they don't like beer related things on my work computer will do that. Anywho..... I've got a keg of Amber that just never got carbed up. It was forced carbed at about 12 psi at 43 degrees for...

I picked up a Milwaukee pH meter, with the Auto Temp Correction probe. MW200 I think is the part number. Received it two weeks ago, calibrated it and used it once already. I'm brewing up a Brown Ale now, and towards the end of the mash took my pH reading. Was distracted by dog sitting...

I had a lot of fun with a sticky mash using 40% Rye Malt, to make an Imperial Rye IPA. I'm pretty excited about this beer and want to enter it to a couple of competitions - but under what category? I was thinking 14-C: Imperial IPA. But in the actual BJCP guildelines when reading about...

For those of you that have built or used a fermentation chamber, using a mini-fridge: What is the lowest temperature you can maintain. After lots of liquid nails, cursing, improper tools, no work space, and screws that wouldn't go in all the way, my ferm chamber is done. Used the old...

So no better place to ask this question about using my brewing equipment to deep fry a turkey.... I have an old brew kettle that I'm not using - a 15 G sankey keg with a brewmometer and a sight gauage. I have a new one, but I've hung onto this as a backup. First - can I even use this...

I brewed up a 10G batch of a Honey Orange Hefe, split into 2 5G batches to ferment (one over pitched, one under pitched to test the flavors) After 30 days in the primary, I kegged, put on to 18 PSI under 41* Temp for 30 days and pulled the first beers. First beer pulled on the one was great...

I'm using my keezer as my ferm chamber for the first few days of my Hefe's fermentation. This morning I opened the door and stuck my head down inside to get a good look (not using a blow-off tube due to lack of room and cool fermenation anyway - but want to be sure the airlock isn't getting...

I've seen all of the DIY fermentation chamber builds. I know how to do this, but I'm looking for a little feedback on how to move forward to achieve what I'd like to in a somewhat efficient manner. I want to be able to ferment at 66* ish, and cold crash at 32-35*, and lager at 40-50*. I...

I've read the Yeast Washing sticky. I've read the various threads on how to make a starter, and I'm familiar with MrMalty's calculator for pitching rates. But I have some more detailed questions to make sure I'm doing this right. Most of these questions regard how to calculate the size of the...

My first post. In 6 months I've gone from extract brewing to all grain and kegging thanks to information being so well explained on this forum. So thanks for that. :ban: But I have a question that the search bar can't seem to answer... I have a Dual Regulator (has the "fullness" guage for...