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I hate the terms pitch and rack. As a new brewer, I had no idea these terms existed and would just say I'm transferring my beer or i'm adding my yeast.

I soak overnight with PBW and then rinse the next day. Have never had an issue yet. Very easy to clean.

I used one of these bags for a mini mash and it worked perfectly. Don't think I will be ordering any bag for my all grain biab in the future. This is a great bag.

My order from Austin Homebrew is suppose to arrive later today with a cold pack. Should I put the White Labs vial in the fridge, or just leave it on the counter over night since I'm brewing tomorrow? I don't want to do a starter FWIW.

I don't know what your problem is and wish I could help you, but a glass of beer should fill up in about 6 to 10 seconds. Also, I have an upright keezer with faucets through the door and I usually get an initial shot of foam followed by beer once the faucet is cooled. I usually pour the...

If you are getting a glass full of foam, then you have carbonation. The only problem is that the foam is the carbonation that has been released from your beer. Once the foam dies down, the beer will taste flat because of this loss of carbonation. Try pouring a beer with nothing but foam and...

Ok, will dice them up. Thanks.

So you can't just add whole frozen strawberries? I would like to stay away from a puree cause i want to be able to remove them before kegging.

Here is my plan and somebody tell me if I'm going wrong. I want a sweet Strawberry Blonde without much hop bite or tartness (if ever one existed, LOL). I ordered a Texas Blonde Ale kit from Austin Homebrew and plan on brewing that this weekend. I will primary for two weeks and then rack on...

If that thing is running good, you got a steal for $200. That is a commercial unit!

Just ordered two cut handles for $63 shipped to louisiana.

Is that mesh fine enough? Let us know how they work.

Ok, thanks for the suggestions. Think I will just drink it the way it is and see if my second brew has the same taste. I made a lot of improvements over temperature control from the steeping, chilling and fermentation stages that I think will improve my second brew. Basically I learned a lot...

I forgot to mention that It did take a while me to get my wort cooled down. It took almost an hour. Also, I have a chest freezer with a temp controller that I now have dialed in where I want, but didn't have it dialed in for my first brew. So I should just take the keg out and let it sit at...

Should i take the keg out and let it sit at room temp for a week?

No, i just let it dangle. I have a gallon of water in there and check that temp. My second beer is fermenting now and i have 66 degree temps everytime i temp the water.

I brewed a frankensteined American Hefeweizen kit. I say that cause the kit I got from my LHBS was not complete and he gave me the best fits and then I still had to go somewhere else for an extra can of Wheat Extract. I pitched a White Labs 320 yeast in a vial. I fermented for a total of 2...

Drinking my first home brew and have a slight to moderate butterscotch taste. Nothing too overwhelming, but it is there. I read the How to Brew book by Palmer and it says it is from diacetyl which could be from infection, pitch rate and poor aeration methods. I don't think it is an infection...

Is this something for people to use that do a lot of brewing? I've only done a few brews, but have used very little PBW so far.

Because a dunkel is a dark hefeweizen.