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I put this here instead of another thread that was already going. The discussion was around domed false bottoms used in 10 gallon Rubbermaid-type coolers. No matter what I did to mine, I got grain coming in underneath the FB. In another thread someone figured out a way to seal the false bottom...

I have read a lot on here on the effects of trub into the fermenter, whether it matters or not. I try to get clean wort into the fermenter but unless I want to leave several gallons in the pot (I don't!) trub and break material always gets in there. I do avoid hops by whirlpooling it into the...

So I have never tried brewing anything with wild yeast. The other day I was trying to see how much good wort I was leaving in my kettle, so after I was done with the regular brew session, I poured the remains into a pasta jar. When it went it, it was mostly trub and hops. After a day it started...

I know most people use Beersmith or some other software to develop recipes but I don't, I use an excel spreadsheet because it forces me to learn some things. One of those things are Tinseth's wonderful IBU equations. One of the key components of this calculation is the boil volume in gallons...

Harbor freight has this furniture moving dolly on sale for $7.99. I just got one recently and it works really well as a carboy cart when using a milk crate. No more back strain moving carboys around! I was concerned about using it on carpeting, but it works fine.

What goes good with Hallertau as a paired hop? I've heard Saaz, but as of right now I don't have any. I was tempted to just do straight Hallertau, I do like the smell of noble hops, but was wondering if anyone had some good experience with any different kinds of hops used with it. Thanks!

So I've got an area that is pretty much constantly at 66F where I do most of my fermenting. Then my brew area is more like 69F. I've had some diacetyl issues lately which I am beginning to think were caused by not enough oxygenation (fixing that, my Williams aeration wand came today) but I'd...

There are a ton of recipes on this site. I can usually tell some of the more popular ones by looking at the number of posts. But here's my question. What one or two (or three) recipes would you call your "go to" recipes? And by that, I don't mean that you always have them on tap necessarily, but...

I have a temp controlled freezer in my garage, it's a keezer but without the taps. I store all my newly kegged beer out there to carb up. To go to an event recently I transferred from the aged keg to a clean empty so I would not stir up all the settled gunk in transport. Worked great! Now I have...

I'm looking for yeast suggestions. I do mostly hoppy american pales and IPA's with an occasional hefeweizen or dunkel. I use 1056 a lot, S-05 (same), S-04, I love Kolsch yeast, and I use 3068 weihenstephan for the wheat beers. But I am getting bored of my selection. I am not big into belgians...

The hard part has been done. In fact this one is partially polished to boot. It has no holes drilled, so you can put them where you want. The stuff in the bottom is just some dirt, it will clean up well. I am asking $80, local only. I'm in Chicago on the northside.

So I found this three tap backbar on Craigslist, I'm on my phone so hopefully the pic upload works. The guy was asking 600, got him down to 500. This was yesterday but I was going to pick it up on Friday, his day off. I confirmed tonight and got his address. About an hour later he called me back...

I made this a few weeks ago based on some thinking and some posts here. I wanted to improve performance over my standard 3/8" 25 foot IC. I had already made a 50 foot 1/2" version for my brew club based on BobbyM's howto, which worked very well, but I wanted something a little different, a...

So I have had a couple of batches that I think were infected. They were not spectacularly infected, with horrifying moldy-looking things growing, they made it all the way into the keg without tasting off or looking bad. I sample the beer before kegging when I measure the FG and it tasted fine...

So this is the new 2.5 gallon keg sold by homebrew.org. There was a thread on here about it, unlike the one sold by Williams Brewing, this one has the dip tube that goes all the way to the bottom, no extension needed. This is $79 for a limited time. Definitely chinese made. Pressures up just...

this is just a quick note to say thanks to all the folks on this forum willing to pass on knowledge. It is truly amazing. I have learned so much from reading posts by Yooper, Bobby M, Yuri, Revvy, passed_pawn, Dan and more that I am forgetting right now. And I learned absolutely nothing from the...

when I dry hop in the keg, I use bags if it is whole hops, but stainless tea cages (balls) if it is pellet hops. For whole hops I weight the bag so the hops go to the bottom instead of floating, the balls just drop down there anyway. Problem is when you want to retrieve the hops to make sure...

I've got a batch of Kolsch I started yesterday and it is blowing krausen like mad out the blow off tube. I have it running into a jar of distilled water covered by a star san soaked paper towel. Would I be crazy to use this on today's batch? How much would be enough?

What types of beer are good with ringwood? I have a smack pack but I'm not sure what to make with it. I just made 2 other IPA's so if prefer something else.

Is it possible to get an infection in a keg even though the beer is fermented and has alcohol in it? I have this keg of pale ale, using a whitbread yeast. I made several different types of beer with the whitbread and they all turned out crappy tasting, even duplicating recipes I've made with...