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I converted an old freezer into a fridge tobuse as a fermentation chamber......... My chamber is now heated using a ceramic bulb to avoid the light emmissions.....and the ambient air temperature inside has been holding at 74 (too high I know) for 2 days now, but the strip thermometer on my...

I pitched my champagne yeast on top of 5 gallons of apple juice that, although it had 1/2 gallon of very hot brown sugar and water mixture post boil added to it, was fresh out of the fridge and was probably about 48-52 degrees. 24 hrs later there is still no fermentation action and I am afraid...

I am considering purchasing a refractometer to replace my hrdrometer.......I have read that they work great for pre fermentation measurements but that they can be a little inconsistant once fermentation has started and alchohol is present.......any input/experience?

Hi, I have 5 gallons of tree top apple juice thats been around the house for a while and isnt likely to ever get drank.....so I figure Ill make it into cider. Never made cider.....lits and lits of beer, but no cider.......but I figure someone on here could steer me in the right direction. I...

Ive got a fridge full of while cone hops....some zip locked, some vacuum sealed, some never even opened in sealed 1lb bricks.......that have been in my fridge for 1-2 years.......should I expect these to he usable? Just fine? Less potent? Dkwn Right Nasty?

I understand the benefit of doing a starter fro dry yeast, but what about smack packs, washed cakes, etc.....should I always do a starter? And should I boil some DME with water to create the starter or is just water to hydrate good enough?

Ok I have experimented with harvesting and reusing yeast in the past.....but I would like to make sure Im doing this right. Basically Im just boiling some water, cooling it to room temp, then mixing it in with he yeast cake while still in the primary and running it out the spicket in to a...

Just purchased a large freezer and converted it to a fridge so I can dial it to appropriate fermentation temperatures.....Im sure the temp of the beer in the actual fermenter will be slightly higher than the temp of the air in the fridge.....but how much? I imagine depending on the yeast used...

Just curious if anyone has any experience using 5.2 mash ph stabilizer and how much of a difference it can make in your brew.....I have never tested my water without it and have never used it......any input?

From time to time when I go to rack my beer from my primary plastic bucket to a secondary carboy, the beer is already carbonated.....to varying degrees depending on the batch.......Anyone have any idea what the reasoning would be for that?

Hello all, I have a 4 keg system for dispening my glorious homebrew......i recently acquired a Blichmann Beer Gun to use for bottling the brews straight from my kegs. Although I have only used it 2 times and I understand I may need some refining as to the process, both batches I have bottled...

I just got done brewing a batch that was to be the first one cooled using my new pump and plate chiller. It did not go as planned. My pump clogged up immediately with hops and after unassembling it, unclogging it, reassembling it and deciding that it was no longer sanitary, I reboiled my wart...

Im trying to understand the point of a Grant in my brewing process.....my LHBS has recommended I add one when I have them build me my new system but try as I might I just dont ubderstand what purpose it serves.......any help, recommendations or explanations?

I am trying to dial in my kegerator. All is well, but the local home brew shop has recommended I use a 15' serving line. I am using 3/16" ID poly tubing, the temp in the fridge is 40 degrees, the co2 is set to 12 psi and the rise to the tap is only about a foot. All of the online...

Very simply, I had a slight backup of my gas line due to overfilling my keg and I ended up with a little bit of beer in my gas line. Is this a concern? Im worried about contaminating my beer. Should I remove and rinse the line or should I not worry about it?

I have recently began using Fermcap in my boil to help avoid boil overs. All seems to be going well, but my fermentation seems to start slower and be far less vigorous. I know Fermcap can be used to help control foam during fermentation but does anyone have any experience as to if or why it...