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kk, liquor store was using them as growlers to sell stuff on tap so I wanted to make sure. Thanks guys.

Hey guys, I know it's not normally a good idea to bottle in a growler, but I got some of these 32 oz grolsch style growlers that a friend gave me. Has anyone tried bottling in these?

I just did an experiment I used 1/2 packet of a bunch of different yeasts, could I boil the leftovers in a small amount of water and add them back in after it cools?

Measured with a 4 cup measuring cup 4 times. Did it again with a different measuring cup and you appear to be correct, comes out at the very top of the "one gallon" stamp. So filling to that point should provide me with enough head space for everything but Notty? I doubt I will end up that...

Not so much of a tour, but Harpoon definitely wins out for most samples given. Their approach was pretty much "you've all seen a brewery before and we know you are just here to try beer, so here it is." They had about 15 beers on tap and would talk about the first couple, then you could sample...

Going to be doing some one gallon batches for the first time and I'm not sure how much head space I need to leave. I filled a jug with one gallon of water to see where that puts me and it looks pretty darn full. Is that going to be enough space or should I go a bit lower? I will be...

I am going to do an experiment (hopefully tomorrow) where I will divide a batch of wort into 4x1gallon batches and will be pitching a different strain of yeast into each. With this I am hoping get a better idea of what yeast brings to the table in terms of the finished product. I am thinking...

Doesn't matter what kind of yeast you use? Just throw it in the boil for the last 15 minutes as a general nutrient?

I just finished my 2000W heat stick following 3d0gs instructions (with 1 slight modification to the grounding wire) and it is wonderful. Takes my tap water to boil time down from 51 minutes to 21 minutes.

Moved to the fermentation and yeast area

Hi there everyone, been a while since I have had time to brew anything but now that spring break is here I am hoping to do an experiment I have been planning for a while. What I want to do is make a 4 or 5 gallon batch and split it into 4 or 5 one gallon glass fermenters and put a different...

Hey everybody I am looking for some help. I would like to make my dad a batch of beer for his birthday, but I need a recipe. His favorite beer is Bad Elmers Porter from Upland Brewing in Bloomington Indiana. I have never put a recipe together myself so I have no idea what I should do as far...

Iodine and isopropyl (rubbing) alcohol are both poison in improper amounts, but both are completely safe when used properly. While he is right that iodine is very dangerous in high concentrations that he may have access to, you will never be using anything near those kinds of levels. Both...

Why boil it first? The water will be sterilized when you get it assuming it is not a fill it yourself type. Think about it, they seal these things up and they sit for weeks before being drank by people. They have to be sterilized before you open them up. I'd say just spray a little starsan...

I suppose this would be the correct area for this, if not I apologize. My boss just started brewing and is wanting to clone a local brew. I told him I would look for a recipe but the only one I can find is AG, which neither of us is set up for. I was wondering what people would suggest to...

I purchased a kit with steeping grains that I don't think I will be able to brew for a while. I know that it is recommended to store the yeast in the fridge and I have seen hops stored in a freezer before, but what about the grains (they have already been crushed)? Can I just stick the whole...

I live in a tiny apartment so a plate chiller would be nice to save on space, but I only do 5 gallon batches (again, small apartment) and I may drop down to smaller BIAB batches just to experiment more. Also, I have a relatively cheap brew kettle with no false bottom and no spigot so plate...

Is there much of a difference? I assume theoretically the copper is a little more efficient and the stainless is a little more durable? Is there much practical difference between them or just a matter or preference?

That would be nice in theory, but not practical to do until the weather cools down. Any ideas on why my fermentation is so slow?

I have lost my notes on that stuff when I moved so I will be going off memory here and the instructions on their websites. I know all the starting gravities ended up lower than they were supposed to. The Irish red and stout were around 1.040 if I remember correctly. Both were fermented in...