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Thanks for all the help guys!

Well I haven't actually gotten to finish The keggle yet. So right now it only has the opening, no ball valve or sight glass. I've been transferring with the siphon. How long is it safe to leave the bleach solution in the buckets? I'm leaving town for over a week and I want to try to brew when I...

I clean with mild dish soap and water, rinse thoroughly, and then use starsan. Yes I do take the siphon and spigot apart and clean it well, I also have a pipe cleaner rig on a string that I clean my tubing with.

I haven't covered during cooling the wort, mainly because I have been trying to keep the chiller moving to cut down the chill time. Usually a smooth transfer but I have been pouring the wort between buckets to aerate the wort. I've noticed it the the primary each time, though I've gone ahead and...

Ok guys. I've been brewing from extract on and off for about 3 years and generally have good results. However the last tree batches I have made have gone, for lack of a better term, sour. I'm not sure what I'm doing wrong. I've been meticulous with sanitation and don't do anything to the beer...

Thank you so much! Super helpful replies guys.

Does the higher alcohol ever cause any problems with your bottles carbing?

It's just muntons ale yeast

So I've made 5gals or a coconut red ale and I'd like to fortify it with some rum. My main concern however is that I might kill off the yeast and prevent it from carbing in the bottle. Anyone have any ideas? Is there a certain ratio that would give me the rum flavor I'm looking for without...

So I've made 5gals or a coconut red ale and I'd like to fortify it with some rum. My main concern however is that I might kill off the yeast and prevent it from carbing in the bottle. Anyone have any ideas? Is there a certain ratio that would give me the rum flavor I'm looking for without...

I'm looking to brew a beer with rum and coconut. Kind of a play on a Caribbean theme. I know I want to use an red ale extract recipe as a base and use some molasses as some of the fermentables. I'm thinking about adding 2 or more lbs of toasted unsweetened coconut in the secondary. At some point...

I'm looking to brew a beer with rum and coconut. Kind of a play on a tropical theme. I know I want to use an extract recipe as a base and use some molasses as some of the fermentables. What I'm not sure of is how I want to incorporate the coconut or what to use as a base. Any ideas?

More of the fruits essential oil is in the peel.

Does anyone know if they are suitable for bulk aging?

batonrouge.craigslist.org/art/4316568356.html Can't upload the pics from my phone, but here's the link

Is $60 a good price for two 6gall conical fermentors?

Ok thanks. I've got no problem with raisins just thought I'd use what I had if it'd work.

So I plan on making a 6 gal batch of this. Could I use 6lbs of frozen muscadines I have in my freezer instead of the golden raisins? And if I did this would I add them during the boil to pasteurize them?

So I am doing this right now and about half of the bottles have started to leak had from the caps. I assume this isn't normal, but what can I do about it?

Is stirring the must daily something pretty important? Or could I just shake the fermentor?