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You can still use propane in the basement as long as you have good ventilation.

That one at Williams home brew looks like the best deal by far. Even with shipping its much less expensive. Plus it has more features.

Has anyone converted one of these into a kegerator? I am curious if there was any problems? Do the coolant lines run through the top? Avanti BCA4422BL 4.4 cu. ft. Compact Refrigerator with Beverage Can Dispenser, Slide out Shelves and Crisper Bin - FotoConnection.com

The way it goes is, typically the darker the beer, the higher the serving temp, to a point of course.

You can use as little as 1qt/lb. Some people start low and then add more to adjust temp.

I did a one gallon test batch of apfelwein recently and it fermented fairly vigorous. Not as much as beer, but the airlock was active a little longer. My wife and I didn't like it though, it lost too much of its apple flavor with the wine yeast, actually tasted very much like a dry...

I looked up hefeweizen on google and found some sound bit pronunciations, there are two, one is Hay fuh vitzen the other is Hef uh vitzen

Ive always pronounced that Wor-Chester-shire.

Looks like major scratches on the side of the bottle, are those on the inside or the outside?

Serving PSI should be like 2-5, 10-12 is way too high.

Will Cider brewed with Nottingham dry yeast get a krausen? I left some head space just in case. So far its remained slow fermenting with not too much activity on the surface, but I am intentionally keeping it cool, 65-68, hoping for a low flocculation and to keep it on the sweet side. Now...

If you are using fresh pressed cider, your OG will vary depending on your source. I got some fresh cider from a local farm that is 1.058 by itself. I am doing my first ever batch of cider using nottingham dry ale yeast and no other additions. Fermenting cool in the hopes it comes out...

I think mine boiled a little bit, is what what made it oily? I was thinking it was just the quality of the cheese or something.

So I was flying through my old home town of Portland OR and I happened to be in the airport terminal that has the Rogue Public house during my layover. I ordered the Bier Cheese Soup and loved it. So I thought I would try to make it at home. I looked up recipes, but could not find theirs. So I...

I don't think you want to use the kind with the bunch in the side.

I cant' take more then a sip of my wee heavy. I fermented for about 2 months total, and its been in the bottle for a couple months, I've opened a couple to try, but I am going to leave it sit for probably another year before I make full judgment.

I want to do a chocolate coffee stout(Mocha Stout) with just a mild choc/coffee flavor. I was thinking of using my espresso machine for the coffee, could i just put in a few shots to the primary/secondary? Or to the end of the boil? Any idea how much I would need? I was thinking I could get...

Green Bay Rackers--Mash Calculators