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I have 8 gallons if wit that I transferred to kegs before checking FG and it's at 1.022. They're now sitting in the warmest part of my house and there is a tiny amount of co2 released every morning when I pull the tab so I guess it is fermenting, but probably not going to go much farther (I've...

I just brewed a 10 gallon batch of wit on Saturday and pitched forbidden fruit in 5 gallons and Belgian wit in the other. I figured I'd post the results of the experiment here and update when I have the finished product. Caveats: I have one Cool Brewing cooler that I used to keep the...

I brewed a very simple Saison last year, (pilsner, wheat malt, a little vienna) 1 lb of sugar (added near the end of fermentation) and hallertau hops. Mashed at 148 and using 3724. Fermentation started at 67 and ramped up to 80 in 2 days. High temperatures were in the upper 80's. After...

Can a bazooka screen handle 15 lbs of grain in a 10 gallon cylinder cooler. I know the grain will fit as I just did 20 lb, but the mash didn't drain, much less the sparge. It was not fun. For full disclosure - I added grain then water, which may have something to do with it. But, I'm...

I'm going to stay away form an IPA because people tend to love it or hate it. Any suggestions?

I have one ticket to the Friday session of the GABF, a friend cancelled. I'm selling for face ($75). PM me if you're interested.

Give it more than three 72 hours. It was still going after 3.5 days. I had to put it in the fridge while it was still going because my brew day arrived and I wasn't going to pitch 2L. Oh well, if it doesn't finish I'll just pitch 3711. Now time to have another homebrew.

I've had my kegerator for about 3 years and now it won't cool. The compressor runs and the thermostat seems to be working (if I turn it off the compressor shuts off). Any suggestions on what this could be? Freon? Is it even worth having someone come out to try and fix it? Thanks,

I've never had a problem with the beer gun but for some reason I'm having difficulty with this batch of beer and I'm not sure if it is the beer or the system. When I'm transferring beer to the bottle there are constant air bubbles in the line leading into the beer gun. Big enough to see them...

Is that normal? It is a five lb tank, I force carbed, but have about half left of a pale ale (12 psi) and carbed a Dubbel at 16psi with fridge at 45 degrees. I also finished off another keg which was already carbed and maybe half way through. It seems that if I kept the gas on non stop...

I use an ale pail so I plan on skimming about a cup of krausen off the top of my not quite beer currently fermenting (Belgian Dubbel). Is 1 cup enough? After I skim it off the top, how do I keep it? Can I just spray down a mason jar with sanitizer and fill with the cup of krausen and place in...

Just used Nottingham for a Pale ale (thanks Edwort). It took longer to start than the liquid yeast with starter but once it got going, it really got going. My airlock was filled with krausen/unfinished beer in 2 days. I might start using dry yeast instead of liquid for everything but...

mid 60s just 5 days after getting snow where I live. So the ground water was still really cold but the temperature outside was perfect. I brewed in a t-shirt and shorts. Great day to be outside and the wort cooled in less than 15 minutes. Perfect way to spend a Saturday morning/afternoon.

When transferring beer from keg to bottle, make sure you release the pressure form the keg, or at the very least have the tapper connected to the beer gun/counter pressure filler which would halt the beer flow. I did not do that and it created a huge beer fountain. It obviously went everywhere...

http://www.rackers.org/calcs.shtml?thick=1.25&strtemp=150&grntemp=65&measure=Standard Anyone know where it moved to? I'm doing a step mash and trying to see if I have enough room to do what beer smith recommends.

This is the first time I've redone a recipe and made adjustments. I added .25 pounds of oats (.5 total) and .25 carapills. I added extra oats b/c I wanted it to have a mouthfeel closer to Fuller's ESB (a little creamier). Cara-pils b/c it was a little thin. I adjusted Marris Otter to get...

So, I’m new to kegging and will put two beers in keg this weekend, 2 taps one regulator. I plan on carbing both to different carb levels and serving both at the same, but lower pressure (whatever it takes to get a decent pour). So, currently I have an ESB and a Saison. I want less carbonation...

is, is my beer bound to taste like cardboard (oxidized)? Is there anything I could do to prevent oxidation? The beer had about an inch to an inch and a half of foam on top. Could I pitch a champagne yeast to consume the oxygen? Should I keg this a little faster? It had four weeks in primary...

Headed to Lincoln Nebraska this weekend and wanted to know where I should grab a drink? Bars or restaurants with a good selection, brew pubs, etc.

Just over a year and a half and I can't get it right. Brewed a holiday ale that had very little carbonation after 2 months in the bottle, still drank most of it, then opened another one up about 8 months after brewing and way over carbed. Brewed a wit, 6 weeks in the bottle, still hardly...