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I am contemplating moving the CO2 tank to outside my keezer so that I can monitor my volume more closely. I would like some ideas on how to seal the hole for which I will need to create to run my gas line through. I want it to look nice so I don’t really want to use caulking. Any thoughts?

I also have a sanke that I can convert to a MT

Hello all, I’m about to construct a mash tun out of a rectangular cooler and I’m wondering what is going to be more efficient - a braid or a manifold? I am going to recirculate my wort and use a fly sparge method. Thanks

I already do BIAB and keg my beer.. looking for a bit more

I am making the move from extract and BIAB to all-grain. Im looking for plans/instructions on building my own setup (HLT & mash tun) instead of buying the kettles to save some money. Any input is appreciated!

Anyone have a good recipe for an American Brown Ale using extract? Thanks!

I'm going to try brewing a pecan brown ale soon and am not sure how to approach adding the pecan flavor. Any tips? Also, what is the best way to remove oils from pecans?? Thanks!

Regarding the extract recipe, is it ok to start with a 3 gallon boil and top up to 5 or should I use a 5 gallon boil?

Does anyone have a clone recipe for Ace Grapefruit Cider? My wife loves it.

At higher altitudes the gauge reads higher than at sea level. I always add 0.5 PSIG for every 1000 ft above sea level.. My beer has never been overcarbed using this method

What elevation and temperature is that?

How many volumes of CO2 does everyone use when kegging cider?

Is it necessary to have a stout faucet on my kegerator to keg stouts or will the standard perlick faucet work fine?

I have read that a starter can be made using a pint of water and 1/2 cup DME. How do you make larger starters? (1-2L)

Does anyone have a conversion table for measuring out DME?? For example, how many ounces/grams are in 1/2 cup DME? Thanks

I'm preparing a starter using a glass vial of white labs American ale yeast. Should I bring this vial up to room temp prior to adding to starter? I was thinking I could immerse the vial in warm water at the temp of fermentation.

I'm using the following recipe for a pumpkin ale and need some help with interpretation. I understand hop additions when reading recipes such as when to add them, but I don't quite understand the grain bill. 1lb Caramel/Crystal Malt - 60L (60 SRM) 8 oz. Victory Malt (25 SRM) 7lb Light...

I'm going to use a yeast starter for my next batch and was doing some research on pitch rates. How can you determine if the starter I made has the appropriate number of cells? For example, the brew I will be making requires 255,937,500,000 cells. How can I make sure that my starter produces...

I considered that possibility.. I was just uncertain as to how that happened. I'm fairly meticulous when it comes to volumes of co2 based on beer style and temperature