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I'm going to take a whack at making root beer and orange soda for my kids end of the school year party. I have two little bottles of extract that make 4 gallons each. I plan on force carbonating it in a corney keg and serving it out of my mobile keggerator at the party. Any advice? Do you...

I have had 5 gallons of an ESB on gas for two weeks. No carbonation. 12psi on the regulator and I vent the keg every now and then just to make sure there is pressure on it (and there is). It is in the kegerator, cold but just won't carb. The brew went fine and it tastes good, just flat. Any...

Any opinions on the American Ale II (1272) yeast vs the American Ale yeast. How do they compare to Nottingham? Also Wyeast's Northwest Ale (1332). Any experience with this one? I'm brewing an American Pale and a Hoppy Brown with they two different yeasts. I normally use Notti for both of...

I'm planning on doing a single tier system and I need a false bottom for my MLT. I purchased my stainless steel pots in China when I was there for work. They were under $20 for a 15 gallon pot. At any rate the inner dimensions do not lend themselves to any available false bottoms I've seen...

Has anyone endeavored to try and have some of the rules changed that relate to malt beverages in your state? I'm about to and I'd love some advice. We would like to try and start a brewery and GA makes it a little tough. We would like to start small and have a tap house, tasting room, public...

I've been getting a yellow flame with my banjo burner. I've tried to adjust it and no luck. It still has the original regulator (1 year old) and I use a 40# tank that works fine on my 4 burner gas grill. Any ideas? It seems like it is a lot less efficient. Thanks

Can anyone think of a good reason not to put spices (Orange peel, coriander, and alike) in the hop bag? I did a Saison (that was awesome) and felt like the yeast shouldn't be used over again because of the peel that was in it so I thought this time I would throw it in the hop bag. Thanks.

I'm looking for advice. I just brewed an October Fest: Pilsner (2 Row) Bel (2.0 SRM) Grain 38.55 % Vienna Malt (3.5 SRM) Grain 24.10 % Munich Malt - 20L (20.0 SRM) Grain 19.28 % Caramel/Crystal Malt - 20L (20.0 SRM) Grain 7.23 % Cara-Pils/Dextrine (2.0 SRM) Grain 4.82 % Caramunich Malt...

Does the amount of head space in the keg have any effect on carbonation? I have a keg that is very full that has not carbonated and it has been on the gas for over a week now. That is the only thing I can think of since my CO2 tank is still full I know there isn't a leak some where. The keg...

I have a friend who recycles computers. They just got a bunch of refrigerators along with an office full of computers. They will sell any of the refrigerators or freezers for $20. I was considering getting a freezer and 2 refrigerators. BUT all of them have had their refrigerant removed...

I just brewed my first Saison two weeks ago: Pilsner (2 Row) Ger (2.0 SRM) Grain 79.34 % Munich Malt (9.0 SRM) Grain 7.44 % Caramel/Crystal Malt - 60L (60.0 SRM) Grain 4.96 % Wheat, Flaked (1.6 SRM) Grain 3.31 % Aromatic Malt (26.0 SRM) Grain 2.48 % Caramunich Malt (56.0 SRM) Grain...

I just made a Sasion and missed my numbers on it. I used 20oz of orange marmalade that was sweetened with high fructose corn syrup. My guess it that I calculated the amount of sugar from the marmalade incorrectly since if I remove the sugar in inserted because marmalade wasn't in the software...

I'm off tomorrow and I want to brew. I was going to do a Vanilla Porter and I may but I thought I'd ask and see what advice I got. It needs to be an ale and a 5 gallon batch. It also needs to use the grain I have on hand so here is what I have: 5# or more MO 2-Row Pils Munich Vienna 60L...

This is a Dubble that is fermenting with WL Trappist yeast. I don't normally look in the bucket but it had not been bubbling so I checked. It is down to 1.022 and smells and tastes just fine. The left side is creamy and the right has just a little foam going. It has been fermenting for about...

I'm getting ready to bottle and I had a question (2) about dissolved CO2 after fermentation. It is based on the temp is seems but I wondered if lagering changes the amount at all? Ive had it lagering for about 6 weeks thus far and now I'm ready to bottle. Can someone explain why the temp of...

If a recipe calls for hops at 0 minutes, is that at flame out? Thanks

I just brewed a lager that is in the neighborhood of a Sam Adams Boston Lager. It is just about done fermenting (day 7) and I'm letting it warm slightly from where I fermented (53F) although there were no real diacetyl flavors. Then I was going to rack it to secondary for 5-7 days before...

I just corked about 20, 750ml Belgian bottles with a Belgian ale. Should I shoot for the temp I fermented them or some other temp or just let them sit in the basement 62-65F? I have a picture of them in my gallery but I am unable to get it here except as a super-duper close up. What do...

I just got a few used kegs and one has a small dent in the area the lid seats to. Before I try to fix it I wanted to see if anyone has any advice on just how to do it or maybe even what not to do. This is the best I can do with the pictures...

I had put my schwartz beer in a keg for its last few weeks of lagering to free up a carboy. I hooked the gas line on and beer came squirting out of the liquid side down at the base of the nut. Not a big deal I racked it over to another keg but I couldn't get the lid to seal, or any other lid I...