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the sugar thing is confusing to me. is the priming sugar i buy at my lhbs dextrose, and is dextrose really just cane sugar? if there bagging up 1 lb for $$, im thinking like alot of ingredients i can find it elsewhere, called something else for$. what about confectionary sugar? its says sugar...

ive only seen pics of glass carboys, can i use one of my ale pales for a 5 gal batch?

could some please review this or point me in the right direction. i want to try this in a batch i just racked to the secondary. will there be a significant difference? are the amount to be used less? is it the prefered method of the more experienced brewers?

what is the maximum amount of times a cake can be repitched. started light and am moving darker. have repitched 2x, can i keep going? keeping hops and grains somewhat similar.

trying some lighter styles for different reasons. been using corn syrup and honey to make it big. whats the best way to make a big, light ale ?

having a get together with a mellow group and wanted to remove a keg that is half gone and put something in more to there taste and then finish the other one later. will one of the kegs go bad?

i am able to create a massive fermation, which i thought was my goal. im using a 6.5 plastic fermenter (ale pale). its blowing the lid off. should i try and tone down my frankenyeast?

ive been repitching on yeast cakes and have had good results.(thanks to very good advice). the rule has always been lighter to darker. i want to go to a dark to a red or whatever color it turns out. is this a bad idea?

woke up to a lid blown off and foam on the floor. dont know how long it was uncovered. is my ale ruined?

wanted to do 2 5gallon batches(same recipe). was gonna add double the amount in the wort, the split them evenly. is this possible?(im new). if so, what kinda of tips are out there?

what do different size tanks yield? for example how many cornys will a 5lb. 10lb and 20lb. last?

i know this has been brought up and ive have a good idea, can i condition in the corny. for example: 7 days in primary, then moved to secondary(2days). can i move this to a keg and let it sit a week or two? and if so at what temperture? and how much pressure? thanks

picked a couple of cornys. fairly clean. washed them good, now soaking them full. questions is when is it safe to fill them. i heard you should soak them in baking soda overnight.

i followed your posts and couldnt decide if your mr beer/apfelwien project was a no or a go. i too have a one time used mr beer that i ve brought out and readied for a project like this. anyone else know if this can work, and what about her recipe?

welding shop i do biz with set me up with a tank(filled 5#) and a regulator(very used) for next to nothing. the tank is cigar shaped with no flat bottom. is this normal?. every thing is wore pretty good but this guy is very legit.

could some please explain this process. do i still add new yeast?

been using a bottom drain spigot to rack to secondary. should i be siphoning and if so what is the rule when you near the trub? i have about1/4 " yeast in secondary prior to racking to bottle bucket.

friend of mine works for a water supplier and has some new unused 5 gallon water containers. can i use one for a secondary?

got a call from someone that had a ton of 40's. said there were screw on, or he thought they were. can i make these work or should i tell him no thanks.

want to brew my favorite recipe for st pattys and color it green. being somewhat of a rookie im not sure if its possible to add food coloring at bottling time or is there a better way or is this just a stupid question?