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Hey guys so yesterday I kegged a beautiful 5 gallons of red x smash in a corny keg before kegging I ran pbw and star San in it and my beer lines to test for leaks there was non so I put it in keg with beer in my keezer set the co2 to 40 and today there is a 5 gallon puddle in my keezer. Any...

question I have a keg and keezer and I realize I haven’t cleaned my beer lines in a while I used to run pbw and starsan from the keg under CO2 does anyone have better tips though ? Please share your process especially with beer line as I want my next beer to be spectacular :)

question do you guys use a separate keg for sour beers ? I know they reccomend separate plastic fermenter and siphons but since corny kegs are metal is that really neccesary ?

does anybody have tips for getting the 120v grainfather to boil harder I’m not getting a strong boil and was wondering if there were any tips ?

anybody have any tips for removing scorch marks on heating element of grainfather ? Got some that won’t come off with the pbw

has anyone tried to boil in there grainfather with lid on ? Please let me know how it turned out and if it harms grainfather the boil is just really weak on my grainfather

I have some scorch marks at the bottom of my grainfather that won’t come up will this effect boil how do I get hard to stuff off

Hey guys I have a 10 gallon bayou classic brew kettle that I plan on using as a mash tun I have two questions. One does it matter that the false bottom that came with it sits 3 inches off the bottom? two I did a test with 120 degree water to the thermometer line and after 30 minutes temp only...

i brewed a strawberry blond yesterday with extra lite malt extract my wort ended up being much darker than i thought it would is this normal ? my beer is supposed to be 3 srm also a few hour after pitching yeast there seems to be a separation of colors in carboy the top part has is lighter while...

so I pitched a pack and half of safale s04 after using a pitch rate calculator and my yeast ended up 80% attenuating I was confused because the manufacturer says that max attenuation is 75 what factors may have lead to this ? Is there any real consequences of over attenuation ?

so I read in John palmar book about not going to secondary unless necessary so two weeks in primary then cold crash for two days then either bottle or keg. Is this a good system in most people’s opinion? Also would there be a benefit to aging in secondary ? Why does BeerSmith say to age 30...

I just bought a bayou classic brew kettle with false bottom I plan to use as a mash tun if I use this do I pour in water at strike temp then use direct flame to maintain during mash ? I heard that’s the main difference between this and the cooler. Also I’m nervous about boil overs the bayou...

I’m trying to get into all grain is a keggle both a mash tun and brew kettle ? How do you cover a keggle if using as a mash tun also what is the purpose of a ball lock in brew kettle for easy transfer to fermenter ?

I’m confused if the optimal yeast temperature is 68-72 then is this the temp of the room or the wort temp since fermentation Increases wort temp by 10 degrees should my room temp be somewhere around 58 - 62 during this time ? Please help

my beer froze while cold crash what affect does that have on the beer ? And on the yeast ?

hey guys have a homebrew meeting in a month which is having a wheat beer contest anybody have any tips or tricks that may help me score points in the wheat beer department ?

what exactly is a vol of co2 this is a hard concept for me to grasp does it change with temp and pressure then how do we measure it ? Is it in liters ?

hey guys first of all I want to thank everyone for support as a new brewer all of you been helpful me and friends from military and college started this new hobby together and it’s brought us a lot closer so I want to ask a question we want to brew a barleywine and I heard it benefits from...

what are phenols are they made by yeast or grain and how to keep good ones and get rid of bad

having trouble grasping concept of esters as well as lag time of fermentation do yeast actually divide at lag time and why does underpitching cause more esters and byproducts also can you make more eaters and without other byproducts