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2 tickets to GABF members only night on Saturday. Make me an offer.... Highest offer wins

A firkin will be ok in my cooler for 5 weeks right? They only dont last once you open them? It has been dry hopped at the brewery so I assume they took hops out of it? This is my first firkin....

Does anyone have an amazing cherry cola recipe? I'd like to make a 1/2bbl of it...

I want to ferment in kegs and I want to put an air pressure release valve in top so when psi goes above 15 it let's its escape. Does something like this exist?

As anyone used either ingredient? Are these like hops where a longer boil gives more nose flavor or not really cause youre not converting the oils like you do with hops? I'm trying to figure out how I give a beer more coffee nose and coconut finish. Thanks!

Have 38 gallons of first run sap from Maple trees, I'm thinking about making a vanilla porter or something with it. Anyone have any experience or thoughts about using this instead of water....

Hot smoked my bacon by mistake and now the outside when I cook it is hard as a rock. Doesn't happen when I cold smoke, any ideas why?

I I have 100lbs of Canadian 2-Row, 2lbs caramel 60l, 1lbs Carmel 120l, and 1lbs of chocolate rye. 3 oz of Saaz hops and no yeast, but access to a lot of bottle conditioned beers. I'm really not sure how to start the yeast. Also I have 10 gallons of a Cali common I can top crop from.... Any...

Is there some sort of an inexpensive device to clean and fill 1/2bbl sanke kegs????

Both nights I've checked on carbons the airlocks have kraeseun in them and no water..... Should I be using blow off tubes? The carbons are filled to the top line in carboy, and kraeseun is not pushing up through airlocks. Once the pressure builds up in fermenters is the kraeseun building up and...

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M the process of building a Brutus 10/ Sabco system...

Can you use any cut of meat to make jerky?

I recently made a brown ale and used a local honey to carbonate in a corny keg. I just tried it and it is extremely sweet, tastes like the honey didn't ferment all the way. I don't want it to be this sweet, if I have some yeast lying around I repitch to see if I can get rid of the sweetness, but...

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*Need a couple site glasses to fix to the side of my kegs so I can determine my liquid volume. Anyone know where I can order some from?

Can someone please explain this technique to me? I'm not really sure, other then it settles all the hot break to a concentrated area, what the purpose of it is. Or when it is done. From what I've read you continue to heat the wort during whirlpooling?

Is it possible to use too much or too little during mash in? What are the results if too much/little is used?

Ordered 2 brown ale full grain kits, and a package of Brett brux. I'm confused if I add the regular yeast, then add the brett. I plan on doing 2 gallons one with Brett one without. This is my first Attempt with brett, so I'm still trying to figure out exactly how I do this. The reason I ask is...

Read somewhere te trick to hard cider is to city freeze it, then let it start to thaw upside down. When the run off reaches a certain brix stop it and ferment. Is this accurate? Do I ferment the run off, which would be mostly water, or what's left in the still frozen jug?