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Hey all, I'd like to dedicate a keg tap to some flavored water, and I'd like to ideally keep it 0.0% ABV. I've extracted citrus flavors in the past doing a tincture with hard alcohol, just wondering what one would do to make a "calorie-free" Sprite more-or-less and how to handle citrus...

You will need: 1 #10 Bung - this is your standard rubber bung that will fit a Better Bottle 1 3/4" ID - 1" OD Vynil tube cut to length - make sure your tube is 1" OD, as Home Depot has failed me in the past with OD measurements. 1 1" Spade Drill Bit, it looks like this 1 Impact Driver -...

This has been asked time and time again, but I wonder if Gypsum from the garden section of your hardware store is really all that different. The guaranteed analysis of Gypsum on the 30# bag says 92% gypsum, 8% Calcium, Sodium, and inert materials. To a novice, this seems pretty... gypsummy. Does...

I wanted to make an Irish Red 100% my own and keep is SIMPLE. Just looking for some thoughts and feedback, I want to make sure my specialty malts aren't the wrong approach. Also, just how red is Carared? I really want a nice, deep red, but not dark (like what an Arrogant Bastard may come off...

Hello, I'm not sure whether the question I'm about to ask is genius or if I should dig the ol' dunce cap out from storage. I have 5 gal carboys, and I'm getting 6 gal carboys in the mail. I'm making a 5 gal recipe using WLP550 Belgian Yeast, which requires a lot of headspace. I already made a...

I like the style of Porter, but I've in the past called a Porter, "something not quite like a stout, usually dialed back in roast and dialed up in Chocolate in Caramel". I've learned that this probably the wrong approach, especially to refer to a Porter as anything "dialed-back". However, that...

First time really doing so solo and on a whim with a recipe design, I wanted to do something similar to Denny's Wry Smile IPA, but cheaper, and using the yeast I have (US05). Too much crystal, will the rye it out enough? Recipe: Rye WIP TYPE: All Grain Style: American IPA ---RECIPE...

I have this multimeter here, in which a thermometer probe connects to the COM and red line. I've had other thermometers over time, but this is pretty damn accurate, I think down to the degree. Unfortunately, I broke the included thermometer probe, and Extech, the manufacture, does not have a...

Not a brag, but an inquiry: I haven't seen lacing like this in any of my bottled beers, certainly not in a production or bar-served beer. A dense layer of lacing, in some servings, such as this, a laced layer is so dense that you can not only tell where I stopped to take sips, but holding the...

Well this is frustrating. Clearly I suck at leaving behind hop dust when transferring. It was a small problem with my first kegged beer, but now my second kegged creation is at a stand-still. CO2 is fine, nothing is freezing... the diagnosis is the dip tube is clogged. Enter the frustration...

I've been using a dairy thermometer in lieu of a meat thermometer for measuring water temps pre-mash and then in the mash. It seems accurate to me, but I worry there's enough inaccuracy that I might be mashing a few degrees too low, as evidenced by my last batch. I'm also using the same...