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I'm only seeing Corny ball lock quick disconnects with 1/4" barb connections however, it seems like many people use 5/16" for gas line and 3/16" for liquid line. Is there 5/16" and 3/16" quick disconnects? I cannot find any. Or do people just use the 1/4" disconnects and the lines fit...?

What do people think of this regulator...

I wanted to make a Bavarian Hefeweizen with the following grain bill: 5.5 lbs Weyermann pale wheat malt 4 lbs German pilsner malt but somehow at my lhbs I only grabbed 2.75 lbs Weyermann pale wheat malt 4 lbs German pilsner malt so the ratio of pilsner to wheat is way higher than I intended...

I'm starting from RO water and I'm using the Brun water calculator with the Munich (boiled) profile. How does this water profile look for an authentic Bavarian Hefeweizen? Ca: 11 Mg: 0 Na: 8 SO4: 19 Cl: 9 HCO3: -101 (i.e., 0) Estimated mash pH: 5.35 Total water additions: mash: 2.08 gal...

Grain: Weyermann Barke Pilsner, 5.5 lbs Weyermann German Vienna Malt, 0.3 lbs Water: 2.16 gal in mash 2.06 gal in sparge 2.50 total desired batch size I'm using Brun water calculator with the "Yellow Balanced" desired water profile. It says I should have Ca: 50 Mg: 7 Na: 5 SO4: 75 Cl: 60...

I'm new to using RO water for brewing and I want to brew a Czech Pilsner. I'm using Brun's water calculator and here is the recommended water profile using the PseudoBohPils profile in the caculator. Calcium: 20 ppm Magnesium: 0 ppm Sodium: 8 ppm Sulfate: 15 ppm Chloride: 35 ppm Bicarbonate: 0...

I've made yeast starters before and they always have a light brown color. However, yesterday I made one (Wyeast 2278) and it has a nasty dark gray color. The only thing I did different this time was us RO water instead of tap water and use a new pot from the store which I rinsed out with water...

I've been using my tap water treated with some campden to brew for a couple years now but I would like to use RO water and build the water profile for my beers. I was told I should use a ph meter to measure the ph of my mash. Ph meters are more expensive than I really want to spend and I read...

I'm going to start brewing with RO water instead of whatever is coming out of my tap. I usually make a starter for all my beers. Is it OK to use RO water for a starter or do I need to add any minerals or salts or anything to it?

Just bought some reconditioned kegs and need to clean them. Is it OK to scrub them with the scratchy side of the sponge or will this risk scratching the surface and possible infections like in buckets?

I'm making 6 gallons of apple cider and would like to try adding some ginger to 1 gallon. I'm planning on racking 1 gallon of it to a jug and then adding some ginger root. A few questions: 1. How much ginger root should I add? 2. Should I peel, slice, and then boil it in some water first and...

I want to do a cold crash in my primary fermentation bucket. I'm expecting that as it cools it will suck in oxygen (through the airlock). Is there a good way to prevent this? I would put it in a keg but I don't have an extra one.

I'm planning on brewing a koslch which I want to lager and I will be bottling it. My question is: should I rack to a secondary, lager in a carboy, and then bottle or should I first bottle and then lager in the bottles?

First time kegging and I just put on the gas and turned the regulator knob so that the psi gauge needle was as close to 9 as I could get. As I turned the knob, the needle wouldn't move smoothly but it kept jumping up. It was difficult to get it to 9 psi. Also, when it went a little above 9 to...

Before I got a keg, I would tape a temperature probe to the fermenter with blue painters tape. It stuck well but apparently in a pressurized keg it does not! What do people use to attached their temp probe to their (corny) keg?

First time kegging in general and I'm brewing a lager. I racked it into the keg and connected the CO2 tank and pressurized it to about 20 psi. I purged the head space 3 times then disconnected the CO2 from the keg. I then put the keg in my freezer and am starting to drop it down to lager temps...

First time kegging, I broke down my keg and soaked it and all the small parts in Star San. I started putting it together to then rack my Pilsner into it to begin lagering. I went to attached my regulator to the CO2 tank and realized I don't have a large enough wrench! I'm wondering, is it OK...

I'm brewing my first lager (a Pilsner) and I'm thinking of decreasing the temp down to lagering temp (~34 F) and *then* racking to a keg. I've heard people first rack and then decrease temp. It seems to make more sense to rack after reaching lagering temp since then some of the yeast will fall...

I'm brewing my first Pilsner and it's been fermenting for about 3 weeks (I see bubbles in the airlock). I checked about a week ago and the SG was at 1.011 (OG: 1.049) and the bubbles were slowing so I did a diacetyl rest for a week. After which the SG was 1.008. That was yesterday and I still...

I just bought a 5 cu ft freezer from Menards and have a 5 gallon keg from Northern Brewer. It doesn't look like I can fit another since there is a weird, soft black plastic ring about 3 inches from the bottom that sticks out from the side about 1/4"-1/2". Does anyone know if two of these kegs...