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I've been home brewing for about 3+ years and Kegging for 2+, but my kegerator has always a bit of an eyesore. I just recently upgraded to a newer, better fridge, and being the LSU fan I am I made an LSU kegerator with purple chalk board paint. Let me know what you think. (There's really not...

With two babies to take care of, SWMBO has established a rule, that I'm not allowed to brew beer until everyone is in bed. In my house everyone is generally in bed by 8:00, so that's generally my starting point. I only extract brew (because of said time restraints) and I've been slowly...

I've read several threads about adding chocolate and as a result, I put 5 oz of cocoa powder in the boil with five minutes left. When I transferred to fermenter I noticed a thick chocolaty sludge at the bottom of my brewpot. I assume this was the cocoa. I also assume that, since it was there...

I brewed an IPA a few days ago and it came out a bit bigger than I was expecting (1.075). I have read about how the beer will lose its hop aroma about two weeks after kegging, so my question is this: If I want to age my IPA for a few months so it will be smoother, can I just leave it in the...

Has anyone out there brewed a batch at a friends house and then traveled (with your wort) back to your house to let it ferment? If so, any suggestions? (pitch yeast after arriving home; keep it very cold until just before pitching yeast?) I will be going to a friends house this weekend, we may...

I have a nice English Oak tree in my front yard. I'd like to cut a branch down and make oak cubes to put in a Bourbon barrel porter deliciousness. I know that oak used to make wine barrels are "seasoned" for something like two years. Does anyone know if the "seasoning" is merely to get the...

I have 15 gallons of a brown ale in a sankey keg I just recently got. I kegged the beer from the fermented to the sankey keg, cooled it and hooked it up to 11-12 psi three weeks ago. I tried it last night and it is hardly carbonated. Does it generally take longer to force carbonate a sankey keg...

I'm relatively new at brewing and only do extract brewing at this point. I have a nut brown ale kit from northern brewer and I'd like to add a little chocolate flavor to it (almost just an aftertaste, not very strong) but after reading through several threads I'm not sure of the best way to do...

Any of you ever make a 20 gallon batch with a 15 gallon brew pot? I'm thinking of brewing 4 kits in 12 or 13 gallons in the brew pot and adding pre boiled water to my fermenter buckets to top it off. Just like partial boil for a 5 gallon batch. Any reason this may not work?

So I love adding a small amount of cold brewed coffee to a batch of brown ale. I was wondering if anyone has ever brewed any kind of extract beer where you start with cold brewed coffee as the water instead of just straight water.. Anyone ever tried? Was it terrible? I may try a one gallon batch...

My second 5 gallon batch was supposed to be a coffee porter. I have no idea what I did wrong but it ended up being more like a coffee brown ale. It ended up being an awesome beer, but I have no idea how to recreate it, since the recipe was for a porter. Anyone have a coffee ale recipe?