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When it comes to carbonation I don't follow style guidelines, instead I opt to decide what carbonation level I like best for a particular beer. I'm currently using the "set and forget" method and let the beer carbonate for 2 weeks before hooking up the beer line. I don't judge whether I think...

In researching options for using a small keg to bring beer to outings I came across adapters to attach a regular faucet (no flow control) directly to the keg. Searching on here they seem to work alright if you use low pressure. I also found that Williams Brewing has a setup with an Intertap...

I have never canned anything but I would like to start pressure canning wort for starters. I've read a bunch and watched several videos and I'm confident I can do it safely. I'm the type of person that is risk adverse when it comes to potential boil overs so I add Fermcap to all my boils. I...

I am thinking about trying out vitality starters and the easiest way I can think of to do it is with canned wort. I was thinking about getting a pack of Propper to try out but it says one can makes a 1 L starter and from what I've read the common size for vitality starters is 500 ml. Would 1L...

I was wondering if there was a negative reason not to chill starter wort in the fridge after boiling? I boil the starter in a stainless steel pot with the lid on so I'd think the inside of the pot would be steam sanitized meaning contamination shouldn't be a problem as long as I leave the lid...

Sorry if this has been asked and answered, I couldn't think up with a search phrase that came up with answers. I am planning out my upgrade to kegging and would like to include closed transfers in that plan. I ferment in a SS Brewtech Brew Bucket and use Norcal's CO2 Harvester (original...

I am looking to upgrade from my 25' immersion chiller and would like to stick with stainless steel over copper. I've found 4 options of stainless CFCs and want to make an informed decision. I'm going to put as much info about the chillers as I can hoping that if it's comprehensive enough it...

I am considering replacing the tiny aquarium pump that I use to recirculate chill water with a 1/6 HP submersible pump from Harbor Freight. What I am concerned with is whether the silicone tubing will hold up to the extra power of the pump. I currently use an immersion chiller that's 3/8"...

I was wondering if there was a formula for estimating how much quicker chilling may be if the only variable changed was faster flow rate of water through the chiller? I currently use a 25' immersion chiller recirculating ice water with a small aquarium pump after collecting the first 5 gallons...

I was wondering if the mash tun valve position (wide open, partially closed) makes a difference while recirculating? I know that flow rate should be controlled at the pump output but wasn't sure if there should be restriction at the valve when it comes to trying to avoid a stuck mash. I've done...

A couple of days ago I made a calcium chloride solution using distilled water. I had it sitting on the counter in a canning jar with the lid tighened. This morning I looked at it and it appeared some had come out of solution. I assumed I didn't stir well enough so I poured it in a flask and put...

I was thinking about making some homemade PBW and storing it in a 5 gallon bucket with a gamma lid. I was wondering how many pounds will fit? I was planning on using Sodium Percarbonate and Sodium Metasilicate from Amazon rather than Oxyclean and TSP/90. I've read through the big thread on how...

I'm researching RIMS brewing and think that is the direction I want to go since I already have a pump. I've got plenty of experience with single infusion (although only 1 gallon batches) but no experience with recirculating mash. The thing that has me concerned is all the warnings I'm seeing...

I'm going to start using liquid yeast this year and want to overbuild starters for future use. I'm trying to decide how many strains I'd like to keep. Fridge space is not a problem so the limiting factor is keeping viability at a decent level. I've read about slanting and freezing yeast and I...