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Thanks! I am not sure of what kind of set up you use, but what method do you use when siphoning?

So, I've noticed over the past few brews, that my siphon tubing seems to be get a little hazy, with, what I think are water spots. What's the deal? How can I avoid this? Or is it really even a problem.

What do you guys use to control fermentation temps? I've read about different products, but if I am going to stay with just using a ferm bucket and carboys, what means of control should I use?

Aha, I gotcha. Well im hoping at the end of the summer to do an all grain. But that would be my first time. Im doing to be doing two extracts before then.

Thanks! But what do you mean by ' kettle for full boil'. I have a kettle, it's just a cheap one.

Hello all, I have been brewing for about two years now, and was wanting to expand my equipment. Currently my equipment consist of 3 carboys, two bottling buckets, and too many bucket fermenters. Along with airlocks, siphon tubes, hydrometers, and all those basics. I would really like a new...

It's being released again in July. Dogfish Head has a release schedule on their website. I would really like a few but don't get it here in TN. Anyone willing to ship it? Or have other ideas of how to go about getting it without traveling long distances?

Thanks all! I really like the bottle hanging tag. Ill experiment and see what works best for me. Not entering them into competions, there aren't many around here. I just want to have nice labels for when I give them to friends to try.

What's the best type of printer and paper to use? And what is the best way to apply the label to the bottle? Any advice is greatly appreciated.!

I've been brewing for a few years, but I had always pondered a name for my "brewery". My name is Jacob. Friends have always called me cobb or Jcobb. Well I had dreads for about five years and people always called me "jacob marley", obviously a stereotype to Bob Marley because of my dreads. But...

Ah. Much thanks! Will try this with my next batch.

I think I heard a friend tell me about a hydrometer that can stay in your fermmenter while it's fermenting. Is this true or did I dream it? If it is true, anyone have good/bad opinions/advice in them? Any feedback would be greatly appreciated.!

I have a chocolate coffee stout in the secondary fermenter currently. I brewed the stout, let it sit for a week, then racked it on top of about a pound or two of bulk chocolate I purchased from a place I work. I just crushed up the chocolate and put it in the carboy then siphoned beer on top...

Yes, don't throw it out. Maybe you could keep an eye on it to see what it looks like. If anything bottom siphon it, so you don't get the oily coffee on the top. After that ,you could do one of two things; you could cold press the coffee to add to it, or you can rack it on top of coffee beans. If...

They are talking about "cold brew process". I work at a local natural/organic grocery store and one of our local coffee roasters brewed a coffee stout with a local brewery. He told me how to do the cold crew technique. I think I will use the cold brew and add a small amount of beans. I pondered...

I will be racking my coffee stout soon. Five gallons. For those who have done this before, how many ounces of beans did you use? And for how long did you let it age? Any suggestions on what type of beans to use? Thanks!