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I have a kit with crushed grain that was milled and packed about a month and a half ago. It is just 9 pounds of pilsner malt for a kolsch. There is not a very strong malt smell at this point. Is it worth going ahead and brewing it up or probably a waste of effort?

Hello. I'm going to dry hop an IPA today. Wondering if anyone just puts the hops in a hop bag and tosses them in when kegging without a string coming out of the top of the keg or anything--just floating.

Anybody seen the poppets in these used kegs? I think the posts are type A, but the poppets seem in there permanently. There is like a tiny little phillips screw in them and the feet sit on a ledge and do not seem to come off of it. I wanted to replace the poppets but not sure if it is possible...

As the title says, and I have a finished starter in the fridge. What do you all think? Will it be fine to keep it in there for about a week?

Does anybody not use the k meta and sorbate when backsweetening in the keg? I was wondering if things would turn out fine if I just put the concentrate in the keg without them. I have a suspicion they are giving me migraines.

I don't normally do it, but my idea is to tie the bag of hops with floss to the handle of the keg. I'm curious though, when the level of the beer sinks below the dry hop bag as the keg empties will the bag drip and oxidize the beer below it? Too paranoid? No O2 to cause oxidization? Not sure...

A perfect easy beer for St. Patty's Day when you just want to sit there and drink one after another and not be arsed to do anything else. Hard to stop at one. Enjoy! 9 lbs Maris Otter 90% 0.3 lb Crystal 40 3% 0.3 lb Crystal 120 3% 0.2 lb Roast...

I’m picking up on a strong vanilla note in a dry stout I made and can’t figure out how it would get there. I used three ingredients, besides some ekg hops: Marris Otter, Roasted Barley, and Flaked Barley. I fermented it with WY 1084 at 64. Anyone have any ideas? Just normal?

Hello folks. I'm making a dry Irish stout for the first time and am worried about things I've read about mash ph. I don't usually watch my mash ph and use my tap water with campden and beers seem fine. How many add something to the mash when making a dry Irish stout? If so, what? Is it something...

Hello. My idea for my first cider is the following: I use 3 gallon fermenters. So, dump 2.5 gallons of tree top in each and a pack of s-04 in each fermenter. I figured I would back sweeten in the keg by putting 1 AJ concentrate in the keg when racking. I plan to ferment around 62 degrees maybe...

Help! My oatmeal stout has a cola taste and smell to it. I noticed it when tasting it when kegging, now a week into the keg and not fully carbed, and it’s still there. The roasty flavor I would expect tastes more like sweet fruity and sort of cola like. Any ideas what could be going on?

Nooooooooooooo! https://www.cnn.com/2018/08/23/health/global-alcohol-study/index.html

Dammit! Diacetyl in my SMASH in the keg. Is it possible to get rid of it by pulling the keg out of the keezer for a week or two so it can warm up?

Well, everything was going great. Tasted my Belgian pale ale FG sample and it was quite nice. Racked to the keg, smelled good, everything going great. Start cleaning my Better Bottle, and WTH???? Gnats were inside my fermenter, maybe 3 or 4 of them! Beer is kegged, sample tasted good, but should...

Anyone else notice that they hardly get hungover from homebrew? I notice a big difference when I drink commercial beer. Am I imagining things or does someone know if this is true and why?

Anyone ferment with wlp 500 at 74ish? I've never used it before and my fermentation fridge is in the garage and it is HOT. Thought I would give it a bit of a break and ferment my Belgian Pale Ale at 74.

I just got done making a keezer and have my first kegs in there now. I'm thinking about cleaning after the beers are gone. Do folks take your tap handles completely apart after each beer, or just run BLC through the lines and faucet and call it good?

Hey folks. I have a couple of those 7lb co2 tanks and have purchased a 7.2 cubic ft. Frigidaire chest freezer. Now I’m wondering if those tanks are going to fit in the freezer without first building a collar—they are pretty tall, and me thinks it will be very close. Plan on doing that in the...

Is this normal when tasting the hydro sample before kegging? It has a super spicy bite to it, but everything else seems dead on, the smell, and color, etc. I imagine the hops smooth out quite a bit? Anyone experience this?

I’ve been working on a bunch of variations of this one. I think I finally found a winner. I know there are a few good apa recipes on here. The attempt was to add one of my own that I perfected with time. I was always looking to create a cheap and easy cascade pale ale in the Sierra Nevada vein...