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I got sick of bottling and decided to upgrade to a kegging system. I get a couple of corny kegs, regulator, 5lb CO2 bottle and set it up. So far so good. I got some homebrew sitting in a couple of kegs but it won't be ready to drink for several more weeks. So time to hit the distributor and...

I always see temp profiles that go low to high. That is people mash at a lower temp, then step up to a higher temp. Why is it never the reverse? Start your mast at a higher temp and let it fall to a lower temp.

I recently got my hands on a case of Lowenbrau. Its been quite a while since I've had this beer and I've got to say, I really enjoyed it. Nice clean malty taste, low in hops, easy drinking. Quite different than the strong hoppy ales I've been brewing up. So it got me thinking. Winter is...

Let me know if this is a bad idea. Lets say I brew a new batch and rack and old batch into the secondary the same day. So I have a pot of cooled wort and a fermentor empty except for the trub/yeast of the old batch. Can I just pour the new wort on the old trub and call it a day? Or do...

No, I mean that literally. I had a clump of yeast on the bottom of my beer mug. I was avoiding it all night, just topping off my glass, not drinking to the very bottom. But just now I finished off the last bottle and I went to wash my glass and rinse out my bottles but hey wait. Where did...

I have my first batch stewing in the corner. So far I think I've escaped any major blunders. But I still have a couple of questions. Right now the ambient temp in the room is hovering around 22-23C. The yeast packet says ferment between 18-24C. I have so far resisted opening the fermenter...