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I've been trying to figure out an issue with one of my kegs, and just haven't been able to solve it. I have a four tap keezer - all of the tap lines are the same length, and carry approximately the same serving pressure. There is a fan running to keep the air circulating. Three of the taps...

After brewing today, I realized I used the wrong amount of chocolate malt and needed to add some to the fermenter. Rather than steeping, I poured boiling water on the malt (4 ounces chocolate malt) and let it steep in a french press. After a while I added it (stained through a filter) to the...

I'm working on a recipe that is 80% 2 row and 20% munich. Would it be better to use 6L light munich or 10L dark munich? Would there be a very noticeable difference?

Hello all, I brewed a dubbel on 10/4/15, kegged on 10/23/15, and let it sit at room temperature for 2 months to age before carbonating. I tasted it at the keg transfer, and it had many of the characteristic belgian flavors and aromas. Upon carbonating it and tasting it for the first time...

I have two Darkstar burners - includes burner and propane line. $30 each OBO. Both are very lightly used, and work well. They are the older version, not the new 2.0. I can get pictures, and would prefer not shipping them. Iowa City area.

I was given about 90% of a Foreign Extra Stout recipe from a small brew pub in Ohio. The only thing the brewer didn't tell me was the amount of Roasted Barley and Chocolate malt - just that they were the english varieties. I came up with a best guess based on other stout recipes, but wanted to...

Hello All, I'm going to be in Columbus, Ohio for a few days later this week and was wondering what breweries or must-have beers you could recommend. I've done a little research, found there's about 30 breweries in Columbus itself, though not all of them are available to visit. Columbus...

A friend of mine loves Belgian IPAs. He also loves chocolatey beers. He thought the perfect beer for him would be a chocolate Belgian IPA, so I thought I would try making one. I'm not confident it will be any good - the mix of chocolate, belgian yeast, and strong hops makes me think it will...

Hello all, Because everyone seems to enjoy a keezer build, I thought I would add mine to the mix. I'm pretty close to being done - just waiting on a secondary regulator so I can get my CO2 lines hooked up. I bought a GE 7.0 cubic foot chest freezer, which holds three ball locks on the floor...

I'm building a keezer and am curious what everyone does with the Temperature controller probe and (if they have one) fan wires. Do you feed the wires through a hole in the keezer collar or do you just lay them over the collar and close the lid on them? I was thinking of just closing the lid on...

I may have a stalled fermentation - 5 gallons of juice at 1.006 using s-04 that may be because the temp got too cold. It's currently in secondary (probably shouldn't have racked it without checking gravity). I upped the temp and have stirred up whats left of the yeast. My question is: if the...

Hello, I've been working on a Pale Ale recipe and would like some feedback. It's extract: OG: 1.051 IBU: 35.3 6 lbs Maris Otter LME 1 lb light DME (to boost gravity) .75 oz amarillo - 60 min .5 oz each amarillo and citra - 15 min .5 oz each amarillo and citra - 5 min .25 oz...

Hello all, I've been brewing for about 6 months, buying NB kits to make almost all of my beers. I thought I would take a chance on making an Oktoberfest Ale since I don't have the capability to lager, and I wanted to create my own recipe. I came up with the following recipe, and was...

I'm starting to learn more about beer terms, and I have a question about attenuation. I understand that its the amount of sugars converted by the yeast, but it seems like some yeasts go far beyond the attenuation %. For instance, I made a bitters using a low attenuation yeast (wyeast 1469...

I just finished brewing my first higher gravity beer (OG 1.066), and pitched the entire starter I made into the wort. After about 3 hours, it appears the yeast has completely sunk to the bottom, which I don't recall seeing in any previous beers I've made. I used Wyeast 1278 (Scottish Ale), and...