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I bought some ingredients for an Imperial Stout from Austin Homebrew. I elected to go with Muntons yeast, not knowing people advised against it. I rehydrated 2 packs of it, and my stout was fermenting within 8 hours. It was a super intense fermentation for the next 24 hours (constant, rapid...

Yes, but I would think you would get some amount of air cooling if the flow is sprayed. The only question is whether it is negligible or not.

Yes, however, I plan on filling some water bottles with water one time and then freezing them over and over. The ice is much cheaper that way.

Thanks, that will help with some of this. However, the premise that I am working with is that by the time the water from the bottom of the coil reaches the upper loops, it is already sufficiently warm, making the cooling less effective. So using a single continuous coil like this would make the...

Hey all, I wanted to discuss a potential wort chiller design I have dreamed up. The two halves: 1) I currently use a 30ft copper coil attached to my kitchen sink to cool my 6 gallon batches. It works alright when it is cool outside, but much less effective when it is warm. I also notice the...

I had just dumped the very last bit of an older batch. It had been sealed.

Hey guys, I just racked an IPA over to a keg. I let the keg soak with a PBW mixture (all the way to the very brim of the keg), rinsed it, then transferred almost a full keg's worth of Star-San to the keg, pressurized it, and pumped it out through the tap. After I sealed it up, I realized that I...

I started out with two pin lock cornys, and yes, they were too wide when placed side by side in the fridge. You have to cut the molding off of the door and the lower shelf molding on the sides. I think that I could have left the side molding had I bought two ball locks instead. You will need...

I haven't had enough time yet to confirm this, but I think some of the problem has disappeared with the addition of a second keg. Must be because the additional keg/beer loses heat at a much slower rate than the volume of air it displaced.

I have looked through these threads, and thus far, I haven't been able to find any resources on my issue exactly. I use between 10 and 13 feet of beer line between my kegs and my faucet in my dual-tap kegerator, as I like to pressurize my kegs to ~16psi to keep my beer well carbonated. I have...

I lengthened the lines to about 11 feet, and my problem is solved. Thanks

I just converted a Danby mini fridge to a kegerator, and I hooked up my first keg about two weeks ago. I am curious about the current state of my pours. I just poured a pale ale with about an inch (maybe a little more) of head. The temperature of the pour was 54 degrees, and my regulator is...

That is probably what I will do for this one. I just built a 2-keg kegerator with the CO2 tank located on the compressor hump inside, so this solution will only be feasible when the CO2 tank isn't already tied up with a keg or two in the kegerator. Maybe I will buy a second regulator and CO2...

Guys, I am about to keg for the first time on Tuesday, and I wanted to ask some questions. I would like to rack to my keg, and then let the beer condition at room temperature for a week or so. So I rack my beer to the keg, and I purge all of the oxygen from the remaining headspace. If I would...

Well my issue is that I have been making beer that tastes great initially, except that the beer seems to worsen after a few weeks in the bottle. So it seems that the off flavors aren't inherent to the extract, but are something wrong with my process.

I guess I am wondering which is better for freshness. I have no qualms about dry hopping in the keg, I am just curious as to whether it will impart grassy flavors, or if I will end up with hop leaves in my pours.

I am about to keg my homebrew for the first time. It is a pale ale that calls for dry hopping. It has been in the primary for a week and a half, and I don't plan on racking to the secondary. I am planning on leaving it in the primary for 3 weeks. Is there any way to combine the...

I have only brewed pale ales and IPAs thus far. The recipes have required steeping specialty grains, but I have used both DME and LME.

What tools do people use to clean their supplies (tools to use for scrubbing)? How do you know when it is sufficiently clean?

From start to finish: 1) I prepare 5 gallons of StarSan solution in the bucket that i will be using as my primary fermenter. 2) I place my stainless steel spoon, my strainer, my airlock, my scissors, my thermowell, my test tube, my rubber grommets, my turkey baster, and my hydrometer into the...