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My Cornies (all of then) require a 7/8 wrench. Ian

Any good tips on finding a really slow gas leak? I seem to be draining my CO2 down. I have a double tap with a primary and 2 secondary regulators - but I'll be damned if I can find the leak. I've tried wrapping PTFE tape on the threads, and tried to find it with washing liquid on the gas joints-...

so sorry... sooo...do you have an answer? Can I referment it?

not unless I screwed up the mash.. 11 lbs of 2-row pale 1/2 lb of 55L crystal 6 oz of Amber malt 6 oz of Toasted malt 4 oz of torrified wheat 4 oz of wheat and 45IBU's of Norther Brewer

I lager in glass carboys. I recently did an Eisenbock though, that required taking the temperature down during lagering until is starts to freeze - then removing some of the ice to force up the SG. Then temp is brought up for the rest of the lager. I had to use a plastic food grade bucket so I...

(Sorry for the double post - I think this is a beter category for the question). I kegged up an IPA that had stopped fermenting after 3 weeks in the secondary. I didn't take the gravity until I had kegged it and was surprised that it is still at about 1.030. It started at 1.079 so it's already...

When I keg, I add gelatin and polyclar. Polyclar seems to be real good at removing chill haze. The trick is to refrigerate the beer prior to racking into the keg (lagers are already down to 35 or so) so that the haze forms then add the polyclar as it is racked. I force carbonate, so that...

I am buying grains this weekend for a strong (1.120) stout. I can't mash more than about 12lbs - 15lbs of grain. I decided to run this like an all-grain with all the specialties and base malt mashed and sparged as usual, then add 6lbs of DME for the last 15minutes of the boil.

Thanks - It' already fermenting - I guess I'll find out whee it's done. Ian

I think they're just cut with a hack-saw blade. I haven't done this - I use an aluminum screen - but that is what I remember reading once. Ian

I got called away from my mash when I thought the heat was off - and it wasn't. My mash raised to the high 170's for several minutes - perhaps 5 - probaly reached 180 or more in some parts of the pot bcasue when I got back - there will little mounds bubbling away in the mash. I stirred it and it...

With thanksgiving just around the corner - I'm looking at all these great deals on Turkey Fryers. I struggle to brew all gain mashes in a 20qt pot - and need a bigger one. All the pots sold as brew pots cost $80+ for 30qts - however, there's all these deals for 30qt - 40qt turkey fryers for...

I’m in Salem Oregon, but lived for years in Britain (Derby) until the late 80’s. You can get kits very commonly here – but most everyone I know prefers to put their own together with specialty malts and grains added to the extracts. All of the European hops are available here – and being from...

Most recipes I've seen call for smoking your own barley - which I can't do very easily, so I was wondering if adding smoked specialty grains to DME add sufficient "smoked" flavor to it. If you've had any German Smoked Ales (Rauchbier), you may relate to the "liquid sausage" reference. Which...

Anyone got a good rauchbier ale recipe using extract? Is it even possible to make one with extract? Had some awesome rauchbier a few months ago and just gotta brew some – it was like drinking liquid sausage. I’ve seen some recipes for all grain brewing that use toasted grains – but how do you...

When asking a friend how his lager came out so clear - he told me something that he was doing that I'd not heard of before. He boils his hops for the required times with only 1lb of extract. He adds the rest of the DME after 45 minutes and brings it to the boil for 15 minutes more. He says...

So much for the worrying. It came out fine. Kegged it - had 9 friends over - and we drank all 4 1/2 gallons. (Served at 1.028 for a final ABV of 7.68%) Served it up in 20oz glasses with with English style fish chips and mushy peas. If anyone didn't like it - they didn't say. I've now got the...

I’m not sure when to rack this beer. I’ve recently started brewing big beers, and I’m finding things go a little differently. Currently have a Belgian been fermenting for 10 days now – it’s still fermenting but now down to 1 bubble per 12 seconds. It should come out to over 9% so I was...

What's the best way to go for refrigerated fermenting? A fridge or a freezer? Any advice? Ian

Stick your spoon in the boling wort - it'll disolve right off. Ian