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Planning my keg setup in a fridge. Was looking at the two way manifold. I tried to blow through it with the valves open. Couldn't. Does that manifold need more pressure than I can produce?

I'm trying to make a recipe on Beersmith. Most of the grains are in a foreign language. Looks like German. Everything else is in English. Anybody know what to do?

Last week, a buddy and I brewed four batches of beer. We were both out, so we went big. Three ales and a lager. Now I have a dilemma. I have the lager in the refrigerator with the temp set at 65. The three ales are on the counter in the house. The ales will be ready to bottle soon, but the...

I brewed an Abita Beer Andygator clone. The OG was 1.080. It has been fermenting at 55 degrees and seems to be stuck at 1.030. Yeast is German Lager White Labs WLP830. Can I take it out and let it warm up some to see if the fermentation will pick up?

Made an Andygator clone. OG was 1.085 and I pitched two vials of White Labs WLP830. Primary for 14 days at 52 degrees. Racked to a carboy and another 14 days at 42 degrees. Racked it to my bottling bucket and took a FG. 1.035 Decided to put it back into the carboy and put the airlock back...

Was able to get one of the LE 14 25th anniversary Riesling kits. Thought I hit the jackpot. Bought it a couple of weeks ago, opened the box and looked at everything. Had a vacation planned, so the wine had to wait. I attempted to make it today. There are two bags of juice, and the smaller...

Going to my first beer fest this afternoon. It's a fundraiser for the Rural Life Museum in Baton Rouge sponsored by Zapps potato chips. Looking forward to it. They limited it to 2,000 tickets and sold out.

I'm looking at a recipe on Beersmith that I might try. It is a light American Lager using Pilsner Urquell yeast. The fermenting instructions state to primary for 4 days, transfer to secondary for 7 days then age for 28 days. Do I bulk age in the fermenter or bottle before aging? If I bulk...

Went to my brew store yesterday and bought a couple of recipes. The owner made a few suggestions and I added them to my grain bill. He added Simpsons Golden Naked Oats, Thomas Fawcett Pale Chocolate Malt and Dingemans Debittered Black Malt. Cant seem to find these grains on Beersmith to add...

How much will priming sugar raise the final gravity of a five gallon batch of beer? I forgot to take the reading before I put in the sugar and the gravity was 1.012 with the sugar.

My brewing buddy is having a business meeting. He wants to brew two batches for happy hour. Can't decide on which one. Thinking about a blonde ale, creame ale or a brown ale. What's good for a crowd?

I bottled two batches of beer this evening. I was out of beer to drink. I drank bourbon while I bottled. Hope it comes out ok.

I brewed an English Barleywine on June 30 and it has been fermenting at 68 degrees since. I brewed a Blonde Ale last Tuesday and it should be ready to bottle next Tuesday. The barleywine finally quit bubbling a couple of days ago and is ready to bottle. Will it hurt to let it sit another week...

Brewing my first all-grain today. Chose a low gravity Blonde Ale, didn't want anything too complicated.

I made an American barleywine and it has been fermenting for almost a month at a constant 67 degrees. I drew a sample and the specific gravity measured 1.010. The airlock was bubbling about every 30 seconds. I think I need to wait a little more before bottling, but my question was about the...

Can wine yeast be washed and saved like beer yeast? Can a yeast starter be made for wine yeast?

My next brew will be my first lager. I'm going through recipes on Brewsmith and notice that the ferment instructions give a primary, secondary, and a storage phase. Is the storage phase after bottling or bulk stored in a carboy?

I'm starting to experiment with small batches. What is a good high gravity, high alcohol beer to try? Would it be some sort of mead or wood aged beer?

I have a recipe for a Blonde Ale that calls for Steens Cane Syrup. My brother gave me a jar of blackberry syrup. Can I use it in place of the cane syrup?

When wine is stored, can it be stood up like a beer bottle or does it have to be stored flat? I have always heard that it had to be stored flat so the cork wouldn't dry out. I'm getting ready to make some crates and need to know how to make them.