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Kegged my first cider tonight......actually ended up more like a champagne, but I added some concentrate to the keg. My system is set to 42 degrees and 12psi, resulting in just under 2.5 volumes of co2. That has always worked well for most of my ales, but I assume cider should be different. I...

Ive been creating yeast starters using a smack pack, 2 cups of water and 1/2 cup of DME in a 1000ml flask on a stir plate 24 hrs in advance of my 5 gal brew for years........but I just had someone ask how I knew that I was ending up with enough yeast for my brew. I can easily calculate the...

I just stumbled across 50lbs of 2 row, 20lbs of 40L and a bunch of specialty grains, all whole and uncrushed, that has been stored in my garage, through the seasons and changing temperature, in sealed 5 gal buckets for the last year and a half. How long does uncrushed grain last? Is it worth...

I am about to embark on the journey of culturing my own yeast with slants......I am sure there is a huge learning curve and it wont go smoothly at first. I ran across this article that describes what I need to do but was curious if it is acurate or if there is anything else I need to know. Also...

I have a chest freezer that is now converted to a fermentation chamber..... I attatched the temp probe from the external controller to the side of a primary with 5 layers of insulation (silver reflective stuff that I believe is usually used to insulate hot water heaters) and have a heating...