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I’ve read a lot online advising against using Teflon on a CO2 outpost. I bought a used tapright regulator that didn’t have an out post. After some research it appeared I needed a 1/4 inch MPT fitting. I bought one and installed it (admittedly, I didn’t have any pipe dope). I did a soap bubble...

I’m looking for a tried and true method to help me ripen my dragon’s breath and Fresno Chili’s. We have a freeze coming this weekend so I picked what was left. I’d like to salvage these so I can ferment or use them soon.

A start up local brewery has approached me about using some of my recipes for their brewery. I'm happy to help but i want to maintain ownership and authority of my recipes. My biggest concerns are being able to prevent them from using my recipes if i ever decide to open a brewery myself and...

There’s seems to be a good amount of info available regarding Yuengling Traditional Lager with the exception of water profile. Does anyone have an idea of what their water composition is?

A friend and I wanted to brew together but wanted something a little more interactive and collaborative so we came up with this: Person 1- picks the color range Person 2- picks base malt Person 1- picks specialty malts Person 2- picks hops Person 1- picks yeast Then we each built a recipe on...

I’m looking for something that’ll help insulate my keezer door. What’s everyone out there using to this? Here’s a picture of my setup

When transferring between the homebrew keg coupler and the sanke coupler I get a gas leak. The homebrew has that built in plastic gasket where as the sanke coupler does not. How do I get a non leaky seal on the sanke coupler? Am I not tightening the nut enough?

The recipe: 2 gal TOSNA 4 lbs wildflower honey D47 yeast 1.082 OG Primary fermentation is complete at this time. I’m planning to add 32 oz of pure blueberry juice. On a low, medium, high scale, how much blueberry flavor impact will be imparted? Would adding actual blueberries have a positive...

I just realized I won't have enough fermaid-O to complete the last two TOSNA additions of a small batch of mead. Can, or should, I finish it with Wyeast nutes? I won't be able to make a trip to my LHBS so getting more fermaid-O isn't an option at this time. Batch specifics: 1gal small batch 2...

After cramming the chilis into the jar I realized I was a little short on brine. I was lazy and thought, whatever it’ll be fine. It wasn’t. Is this mold or kahm?

I started THIS process to make a caramel malt with pale 2-row. Cliff notes: 1. soak grain for a few hours 2. convert starches to sugars in the oven at typical mash temps 3. dry grain at slightly warmer temp 4. roast to desired level. I'm currently at step two and the following question...

I’m sure this is covered but I’ve come across many conflicting ways for caramelizing honey and was hoping for some advice. 1. Should I caramelize the honey without adding water? 2. What’s the best way to avoid over caramelizing? Go by temp or color? 3. Any additional advice or sources I...

Does anybody have the promo code for this? I saw it advertised but can’t seem to get it to show on their website. Thanks!

...specifically, just the bag, not the content within. I figured someone would readily have a tare weight for the bag and can share, allowing me to easily determine remaining hop quantity. Thanks!

First, I owe this 100% @passedpawn who’s post, I’d go back and reread every couple of months until I decide to pull the trigger and assemble a drying chamber. Salami (Finocchiona) - curing in the Chamber of Meatiness I used a recipe posted online here, Salami Recipe - How to Make Salami |...

I want to get some thoughts on my improper use of instacure#2. I accidentally omitted adding it to water before mixing into my meat. I do feel like I mixed the meat pretty thoroughly by hand. Should I be concerned? If it matters, here are more details: 4lbs pork butt 1lb fatback 2.5% salt by...

I just completed my curing chamber and I’m noticing fairly big inconsistencies across 3 separate hygrometers. I have my inkbird controller set at 75%rh which, according to it, it’s holding. I’ve add 2 La Crosse portable units that report back to a central display which are showing 60-62%rh...

Testing my “new” (beat to hell pin lock keg) and when I remove the gas connection I have a small leak from the center of the poppet. Its so small that I can only see it when I removed the gas and do a soap bubble test. My question: with the gas connection on, this should be a non factor...

I just finished fermenting a hatch chili mash and have extra liquid. Do any of you re-use the liquid from your last batch to start the next one?

I’m looking for a good starting place to brew an Oktoberfest from. My thought was 50% Munich, 25% Vienna, 25% Pils. What grain bills have you liked and disliked for this style?