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I am on my 7th batch and have yet to encounter this issue. I am brewing a Belgian Wiet beer and used liquid yeast for the first time, I am not sure it is because of the liquid yeast but, my fermentation process seems to be going slow. The initial stage took off like a rocket, went hard for 2-3...

I use a far more scientific approach when using my oxy clean free. I fill my carboy half full of hot water, use about half a scoop of the measuring tool that comes with it. Shake the crap out of it, use my carboy brush to scrub the sides, rinse with hot water at least 3 times or until there...

I have not had a lot of time to do research on the topic but I am thinking this fall that I may want to make some hard cider from apples off of our tree. If I have the apples to press into cider, and I want to do about a 3 gallon batch, what is the basic process of turing cider into hard cider...

I have everything I need, including 2 pin lock kegs. I dont quite get the differece either other than a slight difference in size. Ball locks are a little skinnier I believe and pin locks are a bit taller, but to convert a pin lock to a ball lock I dont understand the reasoning, but to each...

how much extract did you put in? And when did you add it to the fermenter?

looks like unless they happen to show up on CL I will be looking at somewhere around $80 for 2 kegs, i guess overall its not a bad deal, I just hate hearing that people get them from 20 a piece and then I pay double lol

I have not done anything with it yet, its been a week in the fermenter and the air lock is still bubbling about every 8 seconds. This is by far the longest lasting active fermentaion I have had so far, usually after 4 or 5 days is slows way down to every 30 seconds or less. When it hits that...

Anyone have a good source for used pin lock corny kegs. So far the best deal I can find on the net now is $86 (shipping Included) on 2. Earlier I could get them for about $70 bucks. Ebay does not seem to be a good source, they are more expensive than the company I found online. Craigslist...

That was my plan, let it ferment for 14 days, take a gravity reading and taste it to see where it was at. At that point I was wondering if there is anything else I could do to enhance the taste, I suppose I can always just add an orange slice like always when drinking this type of beer to give...

I have a bunch left over from what I purchased at the LHBS, and that makes sense about the aroma since your hop flavor comes from the boil and not from dry hopping, although aroma should enhance the flavor.....right?

Do you know if "dry hopping" with orange peel and coriander will do anything? If there is no orange flavor after fermentation, I may just try it anyway, I just dont know how much to use, I dont want it to be too overwhelming.

I added them the last 5 min, but nothing at the end, it sat and cooled for 30 min in an ice bath but then into the fermenter straining it through the grain bag. I was thinking I should not have strained it to keep the orange and coriander in the beer while it fermented but it was an after thought.

This is my first attempt at a partial mash, everything up to this point had been specialty grains and extracts. I was looking for a Blue Moon clone and found one that sounded pretty good. I have seen everything from 1/2 ounce of orange peel and coriander up to 1 oz. This recipe called for .75...

so no more than a pound, ok, I am wonderin which one to add it to, the amber ale or the pale ale any suggestions?

My buddy and I both keg our beer and with every recipe they give us priming sugar. Is priming sugar fermentable? He thought that if he added a 1/4 cup of priming sugar it would increase the ABV. Is this correct and how much would too much be for a 5 gallon batch without changing flavor of the...

What happens if I add an extra pound of DME to a recipe? Some how I spaced off using a pound of DME in one of my recipies and am left with an extra pound hanging around. I am getting ready to brew a couple of batches soon and was wondering if I can just add it to my new brew? It is a basic...

The last few beers of my last two heavy hop beers have had a lot of sediment in them. The longer the beer seems to set, the more sediment collects at the bottom while it all falls out. I do not quite understand that cold crashing method and what it is meant to do, if someone could explain that...

It does get clearer as the beer settles in the keg, but the last couple of heavy hop beers I have had, the sediment towards the end is significant. Probably the last 3 or 4 pints are heavy sediment beers. I drank one tonight and it tasted fine, just was wondering if all the extra hops and...

Is there anything wrong with drinking the last few beers in the key with a lot of sediment. I am getting down to it and the beer is very thick with it. I filtered out the hops when kegging it but it seems pretty thick. What do you guys do?

I have read my things about the best way to cool down your jockey box. It seems to be good practice to keep the cold plate out of the melted water, not exactly sure why that is if everything is water tight but I will go with the suggestion. My question is this, if I am going to be camping for...