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Thanks for the advise. I am going Perlicks stainless steel. It seems I have conflicting advise on the forward sealing. Do I want or not want to use forward sealing?

I am setting up a Keezer and when lookingup the Faucets I notice they range greatly in price. What are some of the qualities I should be looking for in Faucets?

Ad my first taste yesterday and loved it. Does anyone have a good all grain recipe or can at least shed some light onto how I would begin to replicate?

HOw long will my home brew be fresh for? At what point does it start to decline in taste?

Looking for a good book and or DVD that explains how to build a nano/micro brewery, both the physical equipment and business end. Anyone have any good suggestions?

Thanks again cause I just checked on it and I noticed that fermentation had kicked up again and was worried that I might have added it too soon. I'll trust the hydrometer from here. Hope it turns out good

Thanks for all the help guys. Fermentation has just about finished. Around one bubble per minute. I think I am gonna put the frozen fruit in now and see what it tastes like when I go to rack into secondary.

I have a German hefeweizen in my primary. I want to add raspberries to the secondary. I went out and got 2 lbs of frozen raspberries at stop and shop. Can I just throw these right in my secondary without boiling or sterilizing somehow? Do I risk spoiling my beer. Also, is 2 lbs an appropriate...

Gonna brew up a spring ale soon. I wanted to post the recipe I want to try and see if anyone has suggestions or concerns 10 lbs- 2 row pale malt 3 lbs- wheat malt .5 lbs- crystal malt 1 oz Cascade- 60 min .5 oz Cascade- 30 min .5 oz Cascade- 5 min 1 oz Cascade- Dry Hop Zest of 3...

I am looking for a company or just labels and software to print waterproof labels for my bottles. I want to be able to upload some of my own photos and just print them up so I can always reuse the bottles for different batches. I will be putting these on 22oz and champagne bottles so I want a...

Recipes call for corn sugar, DME, maple syrup, etc. Are there different flavors or mouth feels with different priming sugars?

The website gives me measurements for glucose, sucrose, and DME. What if I want to carbonate with maple syrup?

amazing tips because I both measured sugar out in teaspoons and used the wrong temperature. Now, any suggestions for purchasing a good scale?

I actually do not have the temperature control for lagering (yet). Any suggestions for an all grain ale?

Who has a great recipe that compliments the spring season?

I have over carbonated a couple of my first batches. Help me.

I am looking to bottle a batch of delicious chocolate stout in champagne bottles. A few bottles the mouth opening is small enough to use a standard cap but wondering how to properly close off the others. Should I cork them with a regular wine cork and then use wax pellets to seal in the co2? Or...

If I make a solution of Star San to sanitize equipment, bottles, etc., how long is that so,union effective for. Can I put that solution in a bottle and reuse at a later date?

I will be crushing properly and iodine testing in the future. Since the wort tasted good despite it being dry i decided to experiment a little with it. I split it into 2 smaller batches. One I boiled and disolved 6lbs of light DME and siphoned off some of my wort. With the other half I boiled...

I tasted it and there was no sweetness or stickyness to it. Thank you guys for your responses. This site is an incredible resource. It is not a top off issue. I did not add any water after the boil and I took my reading after the wort had cooled. After reading your ideas and a little research...