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I was brewing my old standby Belgian blonde with raspberry but the mash went to hell in a handbasket. So after fermenting in primary for a week it stalled out at 1.020 instead of my typical 1.010-1.012 range. I transferred to secondary added my raspberry puree to see if anything would...

This might seem like a silly question...I looked around on other threads and found so many different ways of people handling the scrubbing of sulfur that I wanted to see what some active users are doing. I have an Octoberfest and a German Pilsner where they smell a substantially like sulfur but...

Hey I am looking for some pictures of what people might be using for heat sources used in their fermenters. I live in Alaska so heat is a big deal for me up here even in my garage. I am building a side by side kegerator and fermenter ( link here...

Let us talk Kegerator/ Fermenters. I have an old trusty Kezzer I have used for years but my taste for lagers has thrown a wrench into my ale production. So in the spirit of home brewing I started to look at the problem as a solution. That solution is I need another way to serve up to three kegs...

Ok, so I made the switch years ago to all grain and have had a lot of success with it. That being said I am no expert. I am finally moving up to a bigger system. I feel that 10 gallon batches would suite me best but I am having some trouble deciding on a RIMS or HERMS system...or going with good...

Does anyone know what the super-kleer will do to the yeast?My intention with a cider is to bottle carbonate and age, but before I add it I want to make sure my yeast strain will be safe for re-use and that the Cider will actually carbonate in the bottle. Thanks!

1.So its pretty obvious Im new to brewing and Im working on my second kit beer from Brewers Best Scottish Ale...I however prefer a higher ABV and oaked flavor in my scottish ales. I have bought some oak chips for the secondary but I dont know how much to use? I hear over oaking can be horrible...