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due to how busy i have been lately, i just brewed my first beer in around 6 months. needless to say, i was a little bit rusty. i hit all my mash temps and everything seemed to go right on brew day. i was using my new rubbermaid 10 gallon MLT and was a little unfamiliar with it since i had been...

Since I always go out and buy last minute gifts that suck...this year I am going to give the gift that people truly enjoy - BEER. So I was thinking about a good holiday recipe. I want to make an Apfelwein and another beer that I can send out in six packs to friends and family. Any suggestions...

So I ended up brewing a Caramel Cream Ale because I had a couple days off work. I didnt have the best info (the mash schedule I had seemed way off) so I sort of winged it. I ended up way over my mash temp because last time I was way under. I corrected and hit the right temp for a good 35-40...

what is the best serving temp for kegged beer? i have my kegerator at 38 but sometime it drops a little lower. what should it be at? i never really looked into this. i am also having trouble hitting just the right amount of carbonation. i always have way too much head. any help?

so i just started my first batch of apfelwein. i think i filled the better bottle too full because there is a mixture of apple juice and vodka in the airlock. this stuff is bubbling like crazy. what should i do about the airlock. i have never had a fermentation vigorous enough to have...

So I just started kegging. I have two kegs on tap and one force carbing. Here are two problems I have encountered - 1. When I pour a pint there is a ridiculous amount of head. It was fine for the first week or so. For some reason it just now got out of control. I tried dropping the pressure...

So I just got done force carbing my 2nd and 3rd batch and I pour two glasses and taste them. Both taste very watery, without that characteristic beer flavor. My first batch tasted great. Could it be something with my kegging or did I just screw these two batches up? The recipes were tried...

So I have had two kegs force carbing for two days at 30psi. Today I go to lower the psi to serving pressure and beer starts to shoot into the gas line towards the regulator. Its weird. This is my first time kegging, but I am pretty sure I have everything right. When I am done force carbing...

So I did my 4th batch tonight. My first AG. I decided to go with EdWorts Haus Pale Ale. I used DeathBrewers method for easy AG brewing. Here are a few problems I encountered. 1. I missed my strike temp by about 3-4 degrees. I heated the water to 165 and was trying to get to 152. For some...

So after waiting a while to keg I was finally ready to force carb my beer last night. I hooked up the tank and regulator and turned the knob, and air starting shooting out between the regulator and tank. Tried several times to disconnect and reconnect and had the same problem. I did everything...

I have a keg that I want to leave some StarSan in. How long can I keep it in there? I was thinking about leaving it in for a week and a half or so.

I looked around for a while and couldnt find a definite answer on this. I want to start making Apfelwein but since my fermentation fridge will be dedicated to other beers coming and going while the Apfelwein takes its 6 months, I am not sure if my house's ambient temp will be low enough for the...

Completely new to kegging and I have a question - what is the best way to deal with having two serving pressures? I ask because I am about to keg a beer in a week and force carbonate. A week after that another beer is ready to be force carbed. So do I need another Co2 tank to force carb the...

My fermentation fridge is an old one. I bought it for $75 dollars off CL. When I put it at lower temperatures like 45 degrees it starts dripping water everywhere. Im wondering if this is a huge problem since my plastic fermentation bucket is sealed off. What do you guys think? Is this a huge...

I just found out Dogfish Head makes a bunch of rare beers like Pangaea (brewed with ingredients from all continents) and Chateau Jiahu (9,000 year old recipe). Any idea where I can get these? Has anyone tried them?

I have 500 or so bottle caps saved from evey beer I have had in my new place. What should I do with them? I wanted to make something but I have no idea what I could make. Anybody have any suggestions?

We should compile a list of the best recipes on HBT. What do you think the best recipe you have brewed is? Why do I ask for a list of the best recipes? So I can have a long list of what to brew next. And it will be a place where people can come and try out recipes that are known to be tride...

while my honey ginger lager is lagering for a month, i want to brew a quick beer that i could drink within two weeks (going to keg and force carb). does anyone have any suggestions? i was thinking an irish red ale or caramel cream ale but i dont know how fast those are. any input?

I just transferred my Honey Ginger Lager into secondary after two weeks in primary at 58 degrees. I was surprised to find a huge yeast cake, nearly 1 inch to 1 inch 1/2 thick. Is this normal? This is only my second batch so I dont know what to expect.

Does anyone love this beer as much as I do? Its just a great beer all around. I was thinking about brewing something like it. Does anyone have anything similar? I should mention...my SWMBO is from Alaska, so there is a reason why I love this beer. I on the other hand am from Texas. A Shiner...