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I brewed my first saison on Sunday using the Lawnmower de Saison recipe from Midwest. I made a 1L starter with Wyeast 3942 for 24 hours and pitched at 78F and then brought it down to 68F in the fermenter where it has been holiding steady for the past 4 days. It was bubbling hard for several...

and I have some pretty basic questions. We primed and naturally carbonated the keg. Should I cool the keg and then tap OR should I hook up the tap and put the keg under pressure before I cool? Right now the keg is at 65F.

I was gifted this wine refrigerator: Good news is that there is no freezer to deal with so internal height is ideal. Bad news is that I can almost get the door closed around my 5g carboy. I know most people end up making a collar but since I don't need much clearance in the back, I was...

and I made such a mess but I got it in the keg and hopefully stayed clean. I kegged a double IPA that ended up with a FG of 1.015. It tasted good. I don't have enough CO2 to force carb it so I primed it with have the priming sugar from the kit and put it back in the fermenter at 65F. The kit...

1st real batch of homebrew brewed Saturday. We started with Midwest Hop Head Double IPA. It came with dried yeast - Safale US-05. The fermentation range is 58-75 degrees. I also have a keezer with a temp regulator and probe that goes down inside the carboy. It is set on 70 degrees but...

Setting up a HB for a party next month. Interested in making something sessionable that has enough flavor for the beer snobs but not so heavy or complex that an everyday drinker couldn't enjoy. I am still a newbie so I like simple until I totally get the hang of everything. This Honey Lagar...