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My amazing and wonderful wife got me a 10 gal 1.2 Megapot with ball valve and thermometer for Christmas. According to the directions I need to put Teflon tape on the threads. Is there any reason I can't just use pipe dope I have from the bathroom? Thanks.

There is an MGM Warehouse on Whitebear Ave in St Paul just off the 94. Merwinn Liquor at the corner of Snelling and Larpenture. And a place behind the Target at the Quarry, I wish I could remember the directions better. I think it's called Stinson at 18th Liquor but I may be wrong, at any rate...

Someone correct me if I'm wrong but my understanding is that there is little difference. A hop stand is a bit longer while a whirlpool, as the name implies, involves stirring and letting it sit though usually not for an extended period of time, kind of like adding at flame out but letting it sit...

I'm fairly new to all this but I see no reason to re-sanitize the chiller as long as you don't set it on anything that would contaminate it. If it was sanitized going in, or by sitting in the boil for 20 min, and you don't put it on anything dirty there is no way it should contaminate your beer...

Thanks. Thinking about half a liter in 5 gal really put this in perspective. It also makes using vodka or something like that in beers that I'm not looking for alcohol notes in.

OK but what if I was oaking an ale and didn't want to use any liquor? How would I manage that?

I am preparing to make my first Imperial Stout. It is also the first time I am adding oak. I have taken about half of the oak cubes and have been soaking them in Scotch, I want a fairly oaky flavor with a touch of the Scotch. Several of the things I've seen have said that what ever you add...

I've never done a pumpkin ale before but I would recommend adding a bit of pumpkin to your secondary fermenter a week or so before you plan on bottling. Just make sure you boil it so you don't risk contamination. Adding it in the secondary helps keep the flavor and smell more of a major part...

And the results are in. Sun helped but not much, though it may have worked better if I'd done it longer. And Oxy free also decreased the smell but did not completely get rid of it. Additionally like all of those that have had this issue before said, using it did not make my Nut Brown Ale smell...

Thanks! My first thought was bleach but was worried about bleachy beer. I may try the sun exposure and/or oxyclean. At any rate I'll post results here when I get results.

I am new to brewing beer and have just moved my third beer from a plastic primary fermenter to a glass carboy secondary. I used a 5 gallon bucket fermenter for my primary, after moving it I cleaned it out but it still smells like my last beer. Although I like the smell I am making a different...

Thanks! New problem. The raspberry pieces are floating, I expected this and have read you need to push them down a couple times a day. I am having a hard time finding something that can actually get in the carboy well enough to push anything other than the stuff in the center. An ideas?

So I've started it. I have an OG of 1.150 which seems ridiculously high. The calculator said it should be 1.127, is the extra possibly due to having pulp and seeds in the thief when I did the gravity?

I'm starting this tomorrow so I'm posting so it is higher in the list (this is a d!(% move I know) I just want to see if there are final thoughts before I start and it's been over a week sine I posted

Thanks for the advice. I will definitely use the pectic enzyme, do I need to add more in the secondary or just when I'm heating the must? I am considering changing the yeast but I've heard of people getting some good results with the 4184 so I'm not yet sure I'm going to give up on it.

OK so I am trying my first mead in 7 or 8 years and I’m using a new recipe I created. I am looking for general comments on the recipe as well as advice on a couple of things. Here it is: Batch size- 5 Gallons 12 lbs. of Clover honey 5 lbs. of Wildflower honey 12lbs of fresh Red...

Actually I am lucky enough to have glass carboys so no cracking/getting fragile. I replaced a couple of bungs as well because they were cracked.

I'm coming back to brewing after a 7 year hiatus. I only brewed a few batches before the hiatus and they were all meads. Now I'm going back to mead and adding beer to the repertoire. I found this site on google and will probably be a regular.

Thanks!

I am getting back into wine/beer making after a long break. I have some supplies left from before and I was wondering if they are still good. I figured anything that is really clumpy probably is not good but I am not sure about that. Additionally I know some chemicals break down over time and...