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So I have DIY'd a keezer and have one hole in the unit for the temp sensor. I have not yet gone the route of a collar / tap handles - I simply open the lid when its time for a fresh pint. I am getting condensation inside the keezer, which leads to slight mold over time. What is everyone using...

All - First time with a stuck mash for me... I have controlled for temp, sugar and yeast cells (nice healthy starter). So I checked the pH and I think that this is the issue. It is 3.47, and I am reading this is much too low (too acidic). So do I need to adjust the pH and then re-pitch new...

I use a RIMS set-up for mashing / all gain recipes, and I recently tried (failed) to heat up the sparge water using the same system ... which is where my question comes in. But first, a couple details. My system for mashing is a large insulated cooler with a spigot, mesh filter (false bottom)...

I am selling a 10 gallon, stainless steel (SS) Bayou Classic pot. I do not recall the model #, but this is the one with an aluminum insert @ bottom for better heat dispersion. Its rigged up for homebrewing with a 3pc. 1/2" ball valve (with a quick disconnect male fitting) and a full-height sigh...

So I have been upgrading equipement slowly for a while now, and finally 'upgraded' the outdoor LP burner. I bought the bayou classic sq14, and am having fits getting this going. First batch with the burner never got to a strong boil ... and almost melted my sight glass due to so much heat...

All - I am attempting to reproduce a home-made akin to Dogfish Head Red&White. I have the belgian ale portion in primary right now. I intend to add 10% volume of Pinot Noir in secondary, then bottle. The wine would be off the shelf - fermented and bottled. My question is this : should I...

Well, was just wondering if there is / are logical reasons to NOT collect all of my AG runnings from my MT, store them in a fridge for a day or two, then proceed with the boil? Was just thinking this over, as this would effectively break a 4 hour-ish process into two roughly equal sessions...

So. Made some cider a ways back: 3 Gal local cider, unpasteurized 2 # Lt Brown Sugar 1 # DME (light) Pitched Safale (2 packs) and set er to ferment for almost 5 weeks. Bottled with too much sugar (obviously) and some (apparently) hungry yeast. Dummy here neglected the hydrometer...