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My keezer died this past week (RIP Keezer), and it had a very good life of about 8yrs. I am wondering if folks have any input on how long a keezer should last, as the chest freezer was brand new when I bought it. 8yrs seems like a short life span, but i am wondering if the cycling on and off...

Do I need a special tanks and/or regulator for a nitros mix gas?

Has anyone ever used the vintners harvest blood orange purée in a heffeweizen to make a blood orange heffe? Or maybe used it for another effort?

Has anyone made a mead with Saison Yeast? I just saw a recipe that used Saison yeast for a lower gravity mead and wanted to know if anyone here has tried this?

I have been brewing mainly session beers over the last few years and had a question for other session beer brewers.. For my brews I typically mash higher to help body in the beer.. My normal mash in temp is 157 which works well for all my brews (including my Saison). Do other session...

I was wondering how well other folks beers hold up in your kegs?? I just noticed that nearly every beer in my keezer was brewed before Feb. I don't have anything hoppy but just put my brain to thinking how well do other folks beers hold up over time in your kegs?? I have a nice Belgian Pale...

So if I steep 2# Of Pilsner Malt in large grain bag like you would speciality grains for extract beers would you think that you might get some conversion of the grains?

I have been brewing session beers for the last couple of years and have a couple things I was hoping other session brewers might give some feedback on... My current process is as follows,, - Mash high at roughly 158 for nearly everything - Sub Vienna or Munich for about 25% of the of the 2row...

I just started a brew with the this yeast and so far so good.. About 36hrs in and I have a nice thick Krausen on top.. I added a couple oz of Amarillo in the last 5 min so the airlock smell great and looking forward to seeing how the Brett kicks in as well .. I will update this thread as...

I have a yeast slurry that I harvested last year around this time and wanted to brew with it again... So is a 11 month old slurry that has been in the keezer for a year to old t other wth trying to reuse.??? I was planning on growing up a starter over a week or so...

I will be brewing a Pub Ale with a desired Max ABV of 3.5% in the next couple weeks and wanted to get some suggestions on a recipe.. My thoughts are :: 90% Marris Otter 10% Crystal EKG hops with IBU of about 20 WLP002 yeast Mash at about 160 to try to keep some unfermentable sugars for the...

I haven't bottled beer in years, but I am going to start bottling several batches as honest want to brew more and just can't go through my kegs fast enough.. I realize this seems odd, but to me this a good solution to a not so bad problem.. With about 8 kegs on had it is easy to keg, but it...

I am looking for some advice on what beers are good times use for dregs to add to a base wort to begin a sour batch??

Do you think I need a starter for a year old Roeselare Blend yeast?? All signs point to yes, but they also suggest to not make a starter for this yeast when fresh.. So confused :-(. Any advice would be appreciated

I have been brewing a while now but just heard an odd statement at my local brew store... A person I was talking to said you get all the compounds from dryhopping in 24hrs and anything after that just gives grassy flavor.. Never heard this before.. Has anyone else heard about this??

Folks I have been brewing for a while now and have completely gravitated to session beers,and feel like I do a descent job with them.. The one beer I have not been able to crack the nut on is a session IPA.. I just finished brewing and kegging a session Rye IPA, but I am completely...

I enjoy having a few beers on a regular basis, but don't like the effects of higher ABV brews... Don't get me wrong .. I still like big beers,, but on a regular basis I prefer session brewers.. I know we see threads for English Ales and the like, but I enjoy making session ales f all types...

Brewed a Belgian Blonde with 3944 about 2 weeks ago, and after fermentation seemed to die down after about 10days i wrapped a blanket around the fermenter.. Activity seemed to pickup a little,, and then overnight it came back to life with a vengeance... Airlock filled with yeast, and the top...

I thought I would make a simple table wine (1gal) with White Grape juice and a little Raspberry juice.. For fun I decided to use Nottingham yeast to see how this would turn out,,, AND OMG.. This thing is throwing off some serious skunk smell... I am assuming the yeast does not like the...

I have been working on session brewing for a little while and wanted to see if other folks have any suggestions for recipe formulation... Over the last year I have noticed that some folks suggest keeping non base malts at higher percentage or having a higher mash temp.. I have found that...