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I have been missing my OG's my last couple of batches...what is the most common reason for low OG?

Do you still have all this equipment?

I have found cheap kettles at www.spikebrewing.com. Many of the kettles are 1mm walls and bottom. That seems thin to me. Is that thick enough for a 15 gal/60qt kettle? Thanks!

Ok thanks for the info everyone!

I haven't been able to find a fragrance free oxi clean. Is there something I'm missing?

I got a free Sixth Barrel (torpedo) keg. I have never kegged. There is still some old New Belgium in there. I don't know what to do next to start using it. I will need to get into it...How? I will need to clean it...How? I will need to buy parts, what parts? Simply put, I don't know what to do...

So i want to start kegging. I am ready to purchase a corny keg and I am seeing different types. Is one better than the other? What else should I know about them?

are these Non-alcoholic?

I have been brewing beer for a year, so I am familiar with homebrewing in general but am clueless about making Root Beer. Over all is it the same type of process? Less or more difficult? How do you carbonate bottles? How long does the entire process take?

OK. So, to keg is a must.?..no way to carbonate the bottles I presume...? Is it an instant drink then?

I am celebrating my daughters 1st Birthday on Valentines' Day 2012 with a party with lots of parents and kids. I have a Wheat named after her "Prairie's Wheat" that will debut for the older crowd, but as there will be many other kids there I thought it'd be fun to have a Root Beer or Cream Soda...

why does it seem that it is hard to find much info on wheat beers in general. what they are classified as, recipes etc? I am trying to out together a recipe for a wheat but am struggleing.

I am trying to figure out if there are better methods and resources to help me create recipes: Currently I am using hodge-podge info and sources for creating recipes (in 5 gal extract and partial grain batches). Most of the time I first pick and study a style using various sources and beers...

I am trying to figure out if there are better methods and resources to help me create recipes: Currently I am using hodge-podge info and sources for creating recipes (in 5 gal extract and partial grain batches). Most of the time I first pick and study a style using various sources and beers...

ok thanks...sorry to bring this up now.. I am using oak cubes, if that makes a difference..?

I brewed a stout with a OG of 1.075 6 days ago. Fermentation ceased two days ago, but I am wanting to transfer to secondary...is it too late since fermentation has ceased? should I make a re-pitch attempt after transfer...?

How much whiskey should I add? I have an Armenian Imperial Stout (from papazian's book pg 209. I am roughly following his recipe, but wishing to add whiskey and oak chips to secondary....How much whiskey is advised for a moderate-strong whiskey presence?...or how does one determine this?

Is the point to let no ambient air come in contact with the beer (in primary or secondary) when taking SG readings? If so how? All I have is a small baster to remove samples from my containers.

what are nibs?