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Wanna verify. Take tubing, remove airlock, put one end of tubing into airlock then the other end into a mason jar of water... correct?

I've got an S Air Lock on my fermenter. My wife just called me and said that all of the whiskey that I filled it with is now sprayed all over the top of the bucket. I'm out of hose to make a blow off. Any ideas as to what to do? Should she fill it back up? Is it gonna blow?

I'm not to familiar with dunkels so I'm interesting in seeing what it'll taste like. Thanks again for the tips.

As for your foam dying off in less than 24 hours, that seemed to happen to me a lot when I was using the basic Mr. Beer dry yeast. One minute it's there, the next it's not.

From the way that I understand what I've read on the forums, that it's possible to siphon off about 12 - 32 ounces of trub and use it again in a 5 gallon batch. I've got a couple questions about this. First off, is the 12 - 32 ounces accurate and efficient? I plan on using about 18 ounces...

Thanks for the quick responses, that was 100% what I was looking for, and what I had expected. I was kind of weirded out by the guy at the shop, he said that most peeps don't ask for that kind of service, that they usually just crush for flavorings. Haha. I had planned on using 20% Pilsner...

Hi folks. I drove to our 2nd closest local brew store (40 miles away) to get a few things for my first all grain batch. I got there and picked out my grains, about 15 pounds worth, and was told that they could only mill 1 pound of grain at a time and had to limit me to 5 pounds of milled...

Alrighty. Thanks for help folks, I'm going to guess that it probably is the dextrose. I have a tendency to follow directions exactly as stated (in the beginning anyway) but will be moving on to better things (all malt) shortly. As for what I'm sanitizing with, OneStep. Even though it says that...

The dude at the brew go suggested the dextrose. I'll skip on that next time. Any other possibilities?

So far, on every batch (Wheat, Stout, Pilsner) that I've made, I end up with a slightly tart, almost lime-like flavor that can be detected on my lips if I lick them after a drink. I don't notice it in the beer itself, just on my lips. It's extremely odd. I'm just using the basic yeast that...

Hi folks, I've been thinking recently about setting up a wheat beer and have a question. I've flavored with about every type of sweetner out there (dextrose, brown sugar, mollasses, etc.) but am wondering about wether or not its possible to brew with caramel. When I say caramel, I'm...

I received a 2 gallon Mr. Beer kit a while back and, after creating a few lower alcohol brews, I am wondering how I might go about creating a big, high alcohol beer that will be drinkable. I've been looking through Mr. Beer's different recipes and I've found a few that are high volume, like 8,9...