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Not sure what happened at my attempt on a blue moon clone.. Here's my recipe. 9 lbs wheat 7 lbs pale 1 lbs flaked wheat 1 lbs tort wheat 1 lbs crystal 10 Mashed for one hour at 156...and then for another 45 minutes because of rain,then fly...

Just wondering if anybody has one... Just picked one up from the store today. I already have 2 square patio cookers and like them alot. Went to 2 different lowes and home depots and all they had was the 20 psi double jet cooker. Seems alot sturdier tan the patio stoves. Was just wondering about...

Just wondering what everybody's carb levels are for ipa's and pale ales...

I've been making beer, wine , and mead for a few years now. I've always added oak chips in secondary when still fermenting. Well, for some reason i added more oak after ending the yeast's life.... About 2 months after adding some sorbate while bulk aging. (too lazy to bottle a 15 gallon batch)...

Started my first mead last month..It was a five gallon batch that I've decided to split into 3 during secondary. My question is how long should i let the fruit sit in secondary??? one is blackberries,one is rasberries and one is a bunch of different herbs and teas. Any thoughts???

Just wondering if using nitrogen to carb will change the flavor of beer vs using co2 to carb. I went to a local bar last weekend that serves a beer called thumpers that i have had before and loved.I had the same beer this weekend(1 week later) and couldn't put down a pint.It didn't taste like...

Just wondering how many kegs everybody can force carb off of a 10 pound co2 tank... It seems like i might have a leak but i can't find it...I'm force carbing [2]-1/4 sankey barrels( 7.75 gallons) and I'm already down to 500 psi...I started out at around 800 psi at 80 degrees and now I'm at 500...

Just wondering when using two different strands of yeast if they are added at the same time,one ahead of the other,in different batches then mix when the fermentation is complete, mix in the starter???? I'm thinking in different carboys then mix at the end of fermentation..Then i can taste...

I have a friend who's birthday is on halloween.. she's having a party and for a gift i said i would try to brew her a clone of whatever she likes.. killians... Any recipe info?? batch size of 15 gal.

Now that i got your attention...I have 2 carboys from a 12 gallon batch made just yesterday fermenting side by side in a plastic tub just big enough for both of them...I have them wrapped in towels..The problem was the towels kept drying out before i got home from work .I hooked up an old fish...

Alright..I'm kinda scared to start this one off.. I've been brewing for about 2 years now. Have about ten all grain batches under my belt.. Since my first batch I've been bottling half in glass..(And i know I'm gonna hear **** for this) and half in 1 liter aquafina bottles. I absolutly hate...

Just wondering if anybody knows how to put beer into a regular 1/2 or 1/4 barrel??? Just picked up 2 -7.75 and 1- 14.5 gallon kegs..Is it possible to clean and fill them?? Do i need special equiptment??

I have a few questions on this one. First one being, does the fermentaion ever really stop... I added 3/4 teaspoon to a 6.25 gallon batch with a sg of 1.052 in the secondary and it's been 2 long weeks.. Still about 3/16" of little white bubbles. Is this normal.. I've heard that it can kick your...

Thinking of using a pound or 2 of some orange blossom honey in my next brew... sg of 1.06-1.065 hopefully... fg of 1.013-1.016...hopefully.. I guess that can all change on how much honey.:confused: I'm not sure when to add. Full boil?? Half boil?? end??..Half full Half end?? Too many choices...

I cracked some grain 2 weeks ago and never got the chance to brew...Was wondering how long it will last, and do certain types last longer than others??? Thanks for the help.

I was wondering how long a starter will stay good for without having an ill effect. I planned on brewing tonight.. The starter has been active since monday and i can't brew until saturday.. Should i throw it in the fridge?? out??