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For a while now,, I've been getting extremely low brewhouse efficiency when using a Brewer's Edge Mash & Boil. When I say "low", I mean "sub 50%" efficiency. The model I have is the one before they introduced the recirculation pump. I've been following the manufacturer's instructions to the...

So I'm fairly certain I've got an infected beer, there's white flecks forming around the cherries and barrel staves that I added in secondary. I boiled/steamed both of them before adding, but I'm not certain where it came from. At this point, it doesn't really matter. So I have a...

Just had to throw away a batch of cider that got contaminated. Aside from the the off-flavors, white flecks started showing up on the surface of the cider. Not sure what caused them, especially since I used potassium sorbate and and potassium metabisulfite, which should have killed any lurking...

No, this isn't a recipe name. I've tried twice in the last week to make a stout, but both of them have gotten messed up. First time, the stout recipes I worked from assumed a roasted barley color of 500L (but didn't mention it), but the stuff sold at my LHBS was the Breiss 300L (wasn't...

So I started with the following recipe: 7 lbs 2 row 1 lb Flaked barley 1 lb Roasted barley 0.25 lb Caramel Steam barley 2 ounces EKG hops WLP007 I found a bunch of recipes online for stouts that have a grain bill that can basically be summed up as 6-7 lbs 2-row, 1 lb flaked barley, 1 lb...

So I just tried my first BIAB, and most everything went well, except for one thing: Even at full blast, my stove (electric) could only keep my kettle (6 gallons, mostly full) at a bare, slow boil. We're talking practically a simmer. I tried putting the lid (mostly), but that only did so...

Okay, so I just moved a month ago. Before the move, I unplugged my kegerator (stand-up Haier twin-tap model) and let it defrost completely. Looking at it yesterday, I noticed that there was 1) significant ice buildup (fully covered, about 1/3" or so deep) on the refrigerant expansion line 2)...

So I made and kegged a pale ale back in December, let it sit in the keg for a few weeks while I was out of town, and when I got back, I tried it. To my surprise, I found white flecks in the bottom of the glass (only in the bottom, nothing floating). This was surprising for two reasons: 1)...

bought a corny keg a while back, and the lid slightly leaks, at least at pressures between 2-5 psi. apparently at 5 psi and above it seats well enough to hold the seal. Normally i wouldn't complain about this, but i just got an aeration stone for the keg and found that since the pressure must...

so it's been just under 24 hours since I started a batch for a friend who has never brewed before and not only is there no visible fermentation, no krausen has formed either. we used a wyeast 1332 Northwest ale (manufacture date: 15 November 2012). the pouch never really inflated after...

So a second cousin gave me a bunch of brewing equipment, among them two 2.5-gal American Sankey ball-lock kegs. Is there any way to empty/clean/fill them without buying expensive equipment, or if unavoidable, what equipment do I need?

I pitched a wyeast 1728 Scottish ale Thursday night, and it seems like fermentation has already stopped... no change is displacement of the water in the bubbler. yeast activity did blow the water out of the lock yesterday, but even still, less than three days seems way too short...

In my latest batch of beer, i noticed that the yeast seem to be very overactive. constant bubbling instead of intermittent, though larger bursts of gas every 1-2 minutes, with the krausen having displaced all the water in (but did not jam) the bubbler and overflowed on several occasions. I've...

Just got a corny keg, and the seal doesn't seem to be great (point of information: it was a refurbished one). seems to leak when the pressure gets below 4-5 PSI. I understand that the design of the lid could be prone to gaps if there isn't enough pressure to keep the o-ring seated, but i'm...

in an earlier discussion it was mentioned that my method for filtering out sediment during bottling was exposing the young beer to oxygen unnecessarily. i've had to use an open system to filter out the sunken krausen (sp?) because any attempt at a submerged filtration system invariably clogs.