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Does anyone do this? I just got a Brinkman 5-burner gas grill with the burners equaling 50,000 BTUs and one side burner at 13,500 BTUs. Would this setup work?

I'm about to brew an ale and I was wonder if temp swings like that could be dangerous. And if so what could I do to cut down on the swing?

Hello, So I was just the recipient of 6-7 cases of old barn bottles from a homebrewer that past away about 7 years ago and in one of the boxes was four 1 gallon jugs he used for wine. Now my question is can I ferment in a primary and then split the batch in to the various jugs to finish off...

I want to brew a Delirium Tremens clone and convert it to extract. This is the recipe from this forum. Ingredients ----------- Beet Sugar 1.00 lb, Sugar, Other Pilsener (Belgian) 6.50 lb, Grain, Mashed Styrian Golding 0.75 oz, Pellet, 60 minutes Saaz 0.50 oz, Pellet, 15 minutes Coriander...

My yeast says it works between 72-64. But I learned my basement in the area I keep my bucket gets down to 58-62 at night. I say bubbling in the first day of pitching but it has since stopped. Can I revive the yeast by moving it to a slightly warmer spot or am I screwed?

I currently have 30 minutes left in my boil and I can tell you from steeping my specialty grains, to adding the LME, to bring that (and 3 gallons) to a boil, I am frustrated kinda. I started my water on the glass top stove at 5:05 pm and it is 8:20 pm now and its hardly a roiling boil on its max...

I'd just like to drop a line and say hello and that I am a first time brewer. My first batch actually will be happening in about an hour or so. I hope it goes well!