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Are you supposed to prime a force carbonation keg? I would think it would be come over carbonated in time.

I drank alot of Naty Lite, Bud, Lucky Lager and Wiedemann but I didnt really enjoy the taste until St. Stans Red Sky Ale, it really turned me on to good beer.

Koko Brown, Kona Brewing....awful I thought it said a hint of coconut, I felt like I was chewing on it bag of it. Not worth it at all. Still have 5 bottles, waiting for my buddy to come over he is in for a surprise. LOL

I have never used anything else. Dont know if I have been doing it wrong this whole time but I add in with the priming sugar right before bottling. It always turns out nice and clear.

My work has a couple these laying around, I might see if I can buy them at the end of the project. I do have one question if one wanted to dry hop, 1. Do you poor the yeast off and dry hop in the same container? 2. Rack to a secondary and dry hop in that. 3. Or it really doesn't matter both...

Yeah IK Im a Klutz, Nobody but my pride was hurt.

Was getting a box of beer out this morning for the boys at work and moved my carboy to what I thought was out of the way, grabbed a box of beer and next thing I knew it was on the floor in hundred peices. I hope these guys will enjoy it.......

I sure I'm just being impatient, yesterday I made a red ale and pitched some Safale US-05 as of this morning it did have much of a krausen, My question is how long is too long before I should pitch another packet of yeast?

Deschutes- Black Butte & Red Chair are great but a close second is Scuttlesbutt's Sequoia Red.

I know I probably shouldnt worry about this until after its been bottled and and ready for the first pur but as Im testing the gravity on an American Wheat I made I have noticed that it has a Pasty Yeasty Flavor to it. I used Wyeast # 1010. Should I use gelatin when bottling to get rid of it? I...

thank you, appreciate your help

I just bottled my second batch of beer used Wyeast German Liquid Ale Yeast #1007 fermented for 8 day racked to second fermentor for 3 weeks. My question is, Is there enough yeast in the beer to carbonate it or was i supposed to add some to it bottling?

Has anyone used Corn Syrup as a primer? What are the pros and cons of using that instead of corn sugar?

I did my first brew this weekend and was hoping to get a amber colored beer but when I got done boiling and used the hydometer I could barely see thru the the thing it is only about the diameter of a quarter my question is when it get done fermenting will it lighten up? Here is what I used...

What is a d-rest?