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I'm shopping online for a fridge I can convert to a lagering/fermentation chamber. Is 4.4 cu ft large enough for a big carboy? If not, what size do I need? Space is really difficult to find in my house so I need to be as compact as possible with new brewing equipment. (But while we're at it...

During yesterday's brew session I got distracted before I pulled the 2nd runnings. The 1st runnings had already begun to boil and I got a fine hot break. I then had to add the 2nd runnings which stopped the boil. My questions: how does adding wort to the boil affect hot break? Do later...

I accidentally took brew-in-a-bag to a new level. I didn't realize that there was a brown paper bag in the crushed grains I got from the LHBS until I was stirring the mash after dough-in. I thought I got all of it out but I just finished the vorlauf and found myself still picking pieces out...

I have several cases of 12oz bottles, long neck and short neck, all sorted, delabeled, and washed. Want I want are 22oz "bomber" bottles in same condition. I'm thinking 24 of my 12 oz bottles for 12 of your 22 oz bottles? I'm in Berkeley.

First off, I have to say that I'll never buy another EdgeStar appliance again. Their customer service is not only incompetent and self-contradictory, but rude and aggressively frustrating. My kegerator, which I use to lager carboys, has quit working. I was three weeks into a 6 week, 39F lager...

My order of new full crown hops just came in and I ran out of planting room for everything that was sent. I have a crown (not rhizome!) of Fuggles H and a crown (not rhizome!) of Willamette. I'm in Berkeley. Trade me something you have laying around that you don't use or just come pick them...

I have a business meeting this evening and my morning meeting went long but I intended to brew today. Can I mash now, mash out and collect the wort before leaving for the meeting, and leave the wort on the stovetop for a couple of hours before I can get back home to begin the boil?

Now that I've harvested for this year can I cut the bines back? Should I wait for them to start to dry out on their own or can I get to it as soon as I've picked them clean?

Is there a standard for length and temperature of lagering for California Common? I'm using Wyeast 2112. Thanks.

Two of the most recent times I've used yeast I've washed I've experienced excessively long fermentation times. The most recent example is a Best Bitter which started at 1.049 and now, after 14 days in primary, is down only to 1.020 with consistent and rather rapid air lock activity for the...

I started paying attention to my brewing water and after a lot of ****-ups I finally realized I need to begin with RO water and build the profile from there. My beers are better than they've ever been. But I'm stuck with a question that I surmise has been asked ten thousand times before...

I cultured some yeast from a Schneider Edel-Weiss bottle since that's my favorite wheat beer by far and away. The first time I fermented with it I got a beer that had no head, was clearer than anything I've ever made, and lacked body (recipe was a simple 2:1 wheat DME to pilsner DME with an SG...

I laid out three strings, each measuring ~15', running from my gutters to where the hops are planted along the side of the house. I planted the rhizomes in late April and one of them has already made it to the top of the line and is now looking for room to grow on my roof. So what do I do?

I'm interested in the less-modified pils malt that Briess is putting out. I usually use Weyerman's German pilsener but I'm always eager to experiment with different ingredients. Anybody have any notes of comparison between the less-modified and standard versions? What's it taste like and how...

I have a lager that's been sitting around for a couple of months. In the past I added a bit of Nottingham yeast at bottling but it produces a sulfur smell that I find unappealing. I have several lager yeasts that I've washed and was going to use one of those this time. Can someone with...

I've been pretty poor maintaining my lagering temps this past month. I lager by placing the carboy in a large cooler with a lid I created out of rigid foam insulation panels. I can keep the temp around 45F pretty easily (which has worked fine in the past, of course) but was trying this time to...

I use the calculator at tastybrew.com (http://www.tastybrew.com/calculators/priming.html) to calculate how much priming sugar to use. One of the inputs is "Beer Temperature" and the value I need to supply is described thus: "Upon completion of fermentation, a certain amount of CO2 remains in...

The back of the package says 15-20 minutes from the end of the boil. Beersmith says 5 minutes from end of boil. Dude at LHBS said at knock-out. Anyone with actual experience have any advice on this?

I'm x-posting this from General Techniques. I figured maybe someone here could help me figure out why I'm consistently missing the OG BeerSmith predicts despite hitting correct pre-boil gravity and having the correct post-boil volume.

I've seen a blue glass carboy, supposedly made in the 70's, on sale recently. Is there any way to tell if it can handle the stresses of being a primary fermenter?