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Hi, I've been looking at some of the Danby compact refrigerators to use as a kegerator. I came across this one: http://www.danby.com/en/US/our_products/refrigeration/dar044a1wdd It's a newer model. I've seen lot's of tutorials and pics for the older model (DAR440BL), and the sizes are...

When chilling the wort post boil is it best to leave it uncovered or cover it? I haven't been able to find any information on this. I wonder if leaving it uncovered encourages unwanteds to evaporate (DMS, etc), or if the risk of contamination is too great.. What do you all do?

How do you do your brewing calculations? 1) Beer software (Beersmith, etc...) 2) Online calculators (ABV, SG, etc...) 3) By Hand I personally like to do my own calculations, unless they are somewhat complex and would significantly raise my risk of making a mistake (Tinseth's IBU Formula...

When we say ferment at 70 F, do we mean set the ambient temp to 70? or make sure the wort stays at 70?

Who else is starting to get tired of Cascade? I'd like to talk about other hop varieties in an APA. I've heard Jamil say that he likes Amarillo for flavoring/aroma. What others have you tried?

If I have a primary fermenter that has some significant head space, should I be concerned about taking the lid off and introducing oxygen when taking hydrometer readings?

I'm looking at some Hefeweisen recipes, and I notice that some of them only mash at 150-154 or so. My impression was that wheat malt is undermodified and therefore requires a protein rest. What am I missing?

This may be a silly question... but I just converted a MLT cooler. The steel braid is about 14" long, leaving about a significant space between the end of the braid and the end of the cooler. Will this cause problems for me? I'm guessing I will at least get slightly better efficiency if the...

For a 3 1/2 grain batch and using this calculator: http://www.brew365.com/mash_sparge_water_calculator.php It is telling me that I need a total of 6.28 Gal of total water, which means that I am expected to lose almost 3 gallons of water? Doesn't that seem a bit high?

Hello: I just bought an outdoor propane burner from Walmart. When I was testing it out (making sure it could boil 5G, etc.), I noticed that it had debris, flies, and things that I generally did not want in my beer. How do you all prevent that? The obvious answer would be to cover the pot...

Today I racked a scottish 60/ ale to the secondary fermenter from the primary (was sitting in primary for 13 days). The original gravity was 1.043, and i just took it again and it is 1.022 which seems pretty high to me. According to the kit recipe, it should have been about 1.040 OG and 1.012...

I'd like to start playing around with the recipes before I brew them. I've got a few questions, though, that google hasn't been able to sufficiently answer so far... 1) How much water does it take to steep or mash a certain amount grain. For instance, if I want to mash 4/6/8/10 lbs of grain...

I'm trying to find as much information on hops as I can. The main thing that seems unclear to me is the role bittering hops has on flavor. Does it really matter which hops you use for bittering as long as it bitters? Or might you achieve a different flavor profile by using different bittering...