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I've had some beers that I felt kinda "turned" after a while of have an "off" taste. Thinking might have off flavors coming from long term contact with the yeast cake. Some beers do sit at room temps for a couple few months before getting into the kegerator. I'm currently fermenting and...

so, i was soaking some kegs with oxyclean...left it in there a few days and now have a chalky film that is difficult to remove... anything that will easily clean it off? pretty hard to get my arm all the way into the keg to scrub it off.

I've had various heating elements in the past actually fuse plugs together. I use heavy gauge extension cords but I have experienced where a 1500 watt heater would fuse with the ext cord after extended use. For example, I have a 1500 watt immersion heater (not for brewing) that has...

Well, got my nitro tank filled/swapped and was about to hook it back up... I noticed the nipple o-ring was damaged so decided to google a little to see what is the correct size o-ring for the CGA-580 nipple... Almost every CGA-580 fitting I came across has no o-ring and no o-ring groove...

So, I was at a brewery I frequent and was talking with the owner/brewer about his nitro set up. He says he is serving his nitro beers on 100% nitrogen. Not 70/30 or 80/20 beer gas. I had to ask several times cause I thought it might just be "terminology" differences between us as to his...

I've only used peanut butter extract from LD Carlson, in the keg. I was wondering about if PB2 powder, likely after flameout or mixed into the fermenter would be similar, better or worse. What would 1oz of extract be in powder? 1:1 or what? Or make a tincture with PB2 powder and Everclear...

my local brewery gifted me half a sack of melanoidin malt. Not sure what to use it for but some grain comparison charts seem to indicate it's sorta comparable to biscuit or victory malt. use it as so or is it intended for other certain styles of beer?

How does one toast 2-row or pale ale to turn it into something similar to biscuit malt? I found some "recipes" and methods somewhere on google but since can't find them again. I did 3# a couple few months ago and I thought it came out pretty good but now can't recall exactly what I did other...

My nitro tank finally went empty. Unexpectedly. It's the first run on that tank. I believe it's an "80" cu ft tank. I think gas/vapor is measured in cubic feet and liquid gas is by weight, like propane. I know "nitro" beer gas 70/30 mix is supposedly just pressurized vapor in the tank, not...

round 2 of making belgian candi syrup. was shooting for D-180 range. One used about 1/4 tsp citric acid, the other used 1/2-2/3 tsp yeast nutrient. Both used 1# plain sugar and 2 cups water. Placed in oven at 300 for several hours with a couple small water additions. The left is citric...

I may have the opportunity to pick up a 55# sack of CaraRed for wholesale cost. It's basically C-20 crystal I think. Not something that would take a long time to use up? get it or will it sit for ages?

Finally decided to ditch my 7 cf 4 tap Keezer (actually returned to freezer duty) and convert my 8.8 cf Magic Chef freezer. it fits 5x5gal on the floor and 2x3 gal on the hump. 7 taps. CO2 and Nitro gas. used a 2x4 to make the collar and coated with spar varnish. Truck camper seal tape from...

well had my kegerator freeze up trying to tap some new kegs...was having all sorts of issues trying to pour beers and was thinking poppet problems or QD issues...pulled the kegs and they are basically frozen slushy... my kegerator is a 1947 Westinghouse. No controller, I just set is on the...

I recently saw some FB posts about using hydrogen peroxide in place of bleach based cleaners...got me to thinking about applications for home brewing... I sometimes get some black spots (mold) on the tops of my kegs when they are in the fermentation chamber...not too cold and moist (south texas...

Finally tried making some candi syrup at home. Read lots of other posts on methods and sugar/water ratios... 1 lb cane sugar 3 cups hot water 1 tsp citric acid 1. mixed in a large Pyrex bowl to dissolve 2. placed in oven set on 300 (lowest convection setting possible on my oven) 3. waited...

I got to thinking recently...yeah...usually a bad idea... I was wondering if there was any meaningful different in the serving temps between the two dip tube methods? My gut instinct tells me that a standard dip tube is pulling beer from the bottom of the keg, and the bottom of the keezer or...

I have a whole house water softener and filter but I also have an outside bypass faucet. Should I use straight tap water from the bypass or from the water softener? And should I add anything extra to either? I've brewed with both straight tap and also softened water without any adjustments...

I have no idea what happened...making a DIPA and I'm shocked by the OG. 11# 2-row 12 oz C-70/80 8oz flaked wheat BIAB, mashed with about 6 gal at 150' Let it mash about 10 hours will at work. recirc pump and digital temp control. Came home, lifted the basket and sparged with another 2ish...

My latest attempt at something similar to Salvator... 5.5# 2-row 5.0# Munich 2.0# C-70/80 UK crystal 0.5# C-20 cara vienne 1.0# flaked wheat I'm thinking I might could use a little Special B or extra dark C-135/165 crystal...how much or none at all? All my past ones have mostly been good but...

I often ferment in the serving keg so my question is when would be the better time to harvest? On the first pour of the last? If I'm using a standard dip tube, the yeast is collected on the first couple pints. So probably withing a month of fermentation ending. If I'm using a floating dip...