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I’m new to kegging and purchased two refurbed kegs from reputable online source. But as the story goes, I need more kegs. Found an add for four kegs at a fraction of what it would cost from my source. The caveat? They been sitting for eight years so who knows what condition they’re in. They are...

Last night I've made a starter for this Imperial Pub strain, like I did dozens of time before. Except I forgot to add yeast nutrient. This morning I noticed it had a cottage cheese texture and dark specks. Is this normal? Here is link to short clip that shows what I'm referring to. This...

I have the following mash schedule and was wondering if anyone has done multi step mash successfully using a picnic cooler turned mash tun? - Protein Rest: 122° F for 20 minutes - Beta Sacch’ Rest: 149° F for 30 minutes - Alpha Sacch’ Rest: 158 F for 30 minutes - Mashout: 170° F for 10...

After about dozen of partial mass batches I've decided to go all-grain for couple of reasons. Curiosity was one, but the main was a promise of better tasting beer. All my extract batches which included, ales, stouts, hybrids, and lagers had a very similar fruity taste. I concluded this was due...

Can someone please help with deciphering the details of this recipe? http://byo.com/hops/item/2123-california-common-style-profile First here is my set up. Large camping size rectangular cooler turned mash tun - no sparge system yet. Seven gallon boil pot and all the other...

Fellow Brewers, I’ve been brewing for a year now and I’m ready to take this to the “All-Grain” level. I want to discuss equipment get some ideas as far what was your experience, what tips you may have, etc. While I am a huge fan of the full electric brewing system, I not a fan of the...

Greetings fellow brewers, Two questions: 1. Just watched a Mini-Mash video and the host suggested to place the stainless steel pot with grain in the nylon bag into an oven on warm setting which he said was about 150 deg. F. Wouldn't the nylon bag melt? 2. When sparging, most videos...

Brewed a partial mash Toad Spit Stout from Joy Of Home Brewing. Had the OG of 1.070 so "stepped" up my yeast using a stir plate method. After 17 days it still bubbling (constant frothy bubbles) in the primary. I never had my batch fermenting this long, although this was the first time using a...

Greetings and Salutations! I saved the dormant yeast from my recent brewing adventures and wanted to your opinion if I can reuse it. One such specimen has been in a fridge 4/27-2015 (today is 5/18) and looks like the first photo. There isn't much separation. Below is the one I...

Had a busy brewing weekend and questions came up and discovered that I had an "extra" 1 oz. package of Saaz left in the freezer. I must have not used the prescribed amount when I brewed a California Common so I was wondering can I dry hop it in secondary? And if I do, for how long what temp? I...

Greetings! I bottled my first lager yesterday. It has been in the secondary in the fridge for 5 weeks at about high 30 F. Should I keep it in the room temperature in a dark for some time and how long or should it go back to fridge for how long. Thanks!

Greetings! I brewed an extract Irish Stout using Charlie Papazian's Toad Spit Stout recipe except that my local store did not have particular LME/DME. So the store guru recommended 9 lb Breiss Dark LME in total so the complete recipe was like this: 9# Dark LME 3/4# Chrystal malt #80 1/3#...

I brewed an extract recipe of a dark beer recently as one of my first attempts to follow a recipe from a book. All my prior attempts were (2 in total) were from a purchased kit. So this one was calling a Wyeast 2006 Bavarian, my OG was 1.032 but because for lack of knowledge I only used one...

Okay, this was inevidable. I need a good stir plate that can manage liquid in a 3L EM flask. I've looked on amazon but anything in the $50 range had poor reviews. There was one for $99 from Northern Brewer but don't know much abou it. I see a lot of folks build them but the question still...

Recently I brew a California steam type beer using European Pilsener kit with a Wyeast 2112 Cal. Lager yeast. It came out really smooth but with low on ABV, which was calculated using a hydrometer to 3.4, but I think it was much lower as determined by standard empty stomach beer test :rockin: ...

I'm looking to brew the Urquell clone based on this Pilsener Urquell clone recipe. I checked with my local brew supply store and was told that Pilsener, Vienna, Munich malts need to be mashed, however the "step-by-step" describes a steeping process. Can you look at this recipe and confirm...

I’m looking at some “extract” recipes. I don’t know how much it matters to use the actual brands of extract that these recipes are calling for. What variance in flavor or quality do you get between Alexander’s light LME versus Breiss’? Or Cooper’s light LME? Then again, if don't use the exact...

Hi, how important is a secondary fermentation for Irish Stout type beer? In theory I understand what secondary fermentation does but I need the carboy for my next brew and since the recipe indicated the secondary as optional has anyone did both and can elaborate on results? Thanks.