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I live in AK and during the winter I am unable to brew a "non-explosive" ale due to low fermentation temps in the house. I've had enough and would like to build a fermentation chamber that will at least keep the beer at ale levels, and preferably one that would allow me to lager in the summer as...

We've been having some overcarbonation issues and have explored many possible reasons for the excessive carbonation. However, one issue we haven't really looked into is that perhaps we are overfilling our bottles. Would this possibly contribute to overcarbonation? Everything I've ever read...

I'm pretty new to kegging so if this is a stupid question, then please just tell me. My brewing partner and I would like to have a couple of kegs at a party this coming weekend. However, we would also like to be able to have some bottles of our possibly damn good brew. So my question is...

For those of you that use a stainless steel mashtun, do you have problems with the mash temp going berserk? or do you have difficulty maintaining the desired temp? If you have had these problems and have ideas to right the situation, could pass them along? Any input would be greatly...

My co-brewer wants to make a porter with a lager yeast. All of the porter recipes I've seen call for an ale yeast. Can we easily switch the yeast without worrying about it "messing up" the beer?

My friend and I have been brewing bottles that are way too overcarbonated. We add the correct amount of corn sugar/dried malt extract (to the whole batch not per bottle). The temperature is within the range. We let the beer sit in the primary for 1 week before transferring to the secondary, and...

I'm sorry if this question has been brought up before. My co-brewer and I have recently, and historically, made beer that literally explodes when the bottle is popped. We have been racking our brains trying to figure out the issue. We have thought that perhaps it has something to do with...