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Hi all, This is something I only find to be true of amber and brown ales. I'm not sure why. It has a metallic, penny-type taste. I've noticed this in several different beers from several different breweries. I've never made a brown due to this. However, I want to brew a beer with caramel...

Hey everyone, A while back I noticed that somewhere in my kegerator there is a leak (went to pull a pint and nothing happened). Never had this problem before. I also did not have much time in the past few months to figure out where the leak is and get the co2 refilled. What are the chances of...

Hi all, I was wondering if anyone has come across this problem as well. I made a 5 gal batch of hard cider with some local cider. Fast forward a few months, and the cider is a pale yellow with almost no flavor. The apple flavor is so faint, its almost just like flat apple seltzer water. Anyone...

One gallon batch of apple cyser made with one gallon cider, 2 lb honey didn't start fermenting within 48 hours. Checked the cider bottle to see glycolipids listed as an ingredient... Am I doomed? Does anyone know a way to either get rid of or inhibit the glycolipids? Pitched a packet of...

All my fittings and such are for 3/16 (stupid mistake!). I just ordered 3/16 tubing. Problem is, I already cut some of the 3/8 tubing into 10 foot sections. First time kegging, so I didn't notice how off the diameter of the tubing was until it was too late. Are there any other good uses for 3/8...

I plan on making a 1.040 starter 24 hours ahead of time, pitching into a 1.045-1.050 wort. Not sure how much is needed to make a good starter.

Just got this all grain kit for a great price- Im wondering if this is "usual" amount of crush for a kit or not.

Hello all, I am brand new to kegging and had questions about changing pressures on kegs across the manifold. For the sake of an example: If I have a pilsner carbed and serving at 12psi, but would rather have a stout at around 7, can I carb my pilsner, shut off the manifold to that keg, then...

I haven't had an infected batch yet, but this sure does look like it. Smells like a normal stout. I did have a bag of coffee and a bag of cacao nibs that i took out a few days ago, but it looked like this then too. About 1.5 weeks since yeast have been pitched. Wondering what I should do.