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I used to think that ambient temp was impossible to control for brewing and I had to screw up a few batches (it was still drinkable mind you {by me anyways}) before I learned that even in the Sahara it's not that hard to deal with. I'm not the first guy in here to suggest putting your fermenter...

+1 on this.

I brewed my first Porter a few weeks ago, kegged it, and it tastes gorgeous. Black as Coke and sweeter than corn syrup! Only problem is it's been on C02 for 3 weeks and it's barely showing traces of any carbing. It's still pretty flat. Meanwhile, a wheat kegged a week later is ready to rock...

I've been able to take yeast out of old jars (6 mos +) and get fermentation every time. I used to just drop it straight into the bucket and wait. Now I do everything via a starter in a PET bottle first just so I can be sure the yeast hasn't picked up any "oddness" before pitching into a fresh batch.

Maybe, but I've had really cold beer on tap before and I know what feels like. I've been just above the freezing point before and it doesn't "appear" as cold as bottle that's pulled out of the fridge.

I think this is the case because only the kegs with less content have the problems. The fuller kegs do not display this behavior. There is a fan in this kegerator, its a Bev Air and it runs almost non-stop. The thermometer is on top of the keg though since there's room up there. With 4 kegs in...

I've had problems getting my cornies really cold (below 40) without freezing. This week I decided to drop the temp of my kegerator again (to about 35) and now I'm running into problems where pulling the tap draws no beer. I've inspected the lines and checked the pressures and everything looks ok...

+1 on that. BevMo has NO temp control on the beer. Everything is out on the shelf. You'll have to chill it before you drink it.

I struggled with this for over a year trying all sorts of variants until I found several folks on here that encouraged me to slow the process way down. I'm now about 9 PSI for 3-4 weeks at around 35-40 degrees. Not ever going back. Bubbles everywhere!

There's a BevMo in Indio, less than 5 miles away. Not sexy but everything you mentioned is there in 6 packs.

Thanks for the clarification. The recipe was vague but it's intended purpose has something to do with increasing (mothers) milk "lactation". Apparently dark beers help with milk letdown so this is some effort to emulate that on one level or another. I don't know if they are referring to the...

This is probably the completely wrong forum to ask this but I had to. My wife is making cookies that call for "Brewers Yeast" and she asked to use some of my washed S.F. Ale yeast. I went ahead and gave her what the recipe asked for but I've gotta admit I'm stumped as to how it would do...

I'm sorry for not clarifying. To clean the plastic 6 gal fermenter. It's hard to imagine but maybe someone out there has done it and can attest otherwise.

So I should ask then. I use a dedicated plastic bristled dish scrubber/soap handle to wash out the inside of my bucket. I can't imagine that the plastic bristles would do any damage to a plastic bucket. This isn't bad is it?

Very funny. Reading it back 48 hours later I almost can't believe I wrote that. LOL

I may have forgotten to sanitize the bottle, I can't be sure. I can say with certainty the lime skins were washed with water but not all were in great shape. Some of them had already started to bruise from being on the ground for a day or so. I didn't think about the wild yeast but I bet you're...

So it occurred to me last night when finished a batch and dropping in the last .5 oz of hops at the end of the boil that the hops I'm dumping into my beer is essentially just compressed plant matter that's probably not sanitized. We spend all this time talking about controlling our sanitation...

Early this year I took some limes from a lime tree in the back and squeezed the juice into a used (but washed) PVC apple juice carton. My initial thought was to get the juice into something I could refrigerate so I could use it for marinating stuff over the next few months after the lime tree...

I can't seem to wrap my head around that because the brew store mentioned this first. What exactly does one do to get "wild yeast" into the mix? This was a brand new sealed WLP001 tube which I poured into a starter bottle. I'd like to think I'm pretty conscious about sanitation (soak everything...

I use turkey basters for moving beer all the time but how do you use it to start a syphon?