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I just moved to a new home. I had a closet that was perfect for fermenting at my old house, but not here. The laundry room is my best option here, the only thing I'm worried about is when the lights get turned on. They are standard white neon tubes with a plastic cover over them, will this...

I'm building a rims system, I'm using a march pump. It's going to be two tier using kegs and various valves. I want to run stainless piping Instead of silicone tubing so my question is this. What size pipe should I use for this?

I'm building a rims system and was planning on using three of the bayou classic 210,000 btu burners what psi regulator should I use for this? Also keep in mind I'm looking to be able to run all three burners at the same time. Any help or thoughts would be much appreciated.

Anyone got any ideas on how to sanitize a banana before putting into secondary?

I'm making a banana nut bread ale and the recipe doesn't call for bananas or extract just flavor from the yeast. I would like to use bananas in the secondary does anyone have any experience with this? How much should I use, how long should I leave them in the beer? Any special techniques...

I'm going to be making my first partial mash and am currious about something . If I'm using grains that need to be steeped as apposed to mashed when do I do I steep them? Most things that I've read say not to steep longer than half hour and mashing is an hour. Any help would be great thanks

So I'm making a blueberry ale I'm trying to decide between two options 1.fresh blueberries washed crushed and frozen 2.frozen blueberries thaw them crush them and refreeze Any thoughts on wich is better? How much should I use? Should I put them into the secondary still frozen? Or...

I went to an octoberfest event last night and there was a brewery there called Anderson valley brewing company, they had a beer there that tasted just like cream soda. So has anyone had this? Also does anyone have a recipe or a suggestion for a recipe?

I've made a caramel vanilla cream ale that I got from this forum. I'm getting ready to make it again and want to add blueberries to it. I have a fee questions. I'm planning on using the canned pie filling stuff, I think the brand is Oregon 1.How much should I use? 2.when should I add it...

So I bottled my first high gravity beer about five weeks ago prior to bottling posted a question about how much priming sugar to use and the answers were very mixed so I just went with my norm 3/4cup corn sugar four weeks later one bottle blew the bottom out so I moved them all into the fridge...

I made a high gravity Belgian it's my first high gravity and am going to be bottleing soon and was wondering how much corn sugar I should use for priming I normally use 3/4 cup but I don't want this to be over carbed any thoughts? I havn't done a final gravity reading yet but it's estimated at...

I made my first ipa yesterday and am looking for some advise on dry hopping I have 1.5oz of casscade for dry hopping my temp will be 70 any advise on how long I should leave them in there and when I should put them in? Also I was not planning in moving to a secondary

I was wondering if anyone has every used two types of lme in one recipe like half dark and half pale or something like that will this work or be a good idea any thoughts?

I am keging for the first time I'm going to be going from primary to the keg my question is should I hook up the gas To the pressure I want and let it condition and corbonate inside my kegerator for a couple weeks or should I put co2 in it purge out the air and put it in the closet to condition...

If I were to use less primin sugar would this make less carbonation?

I've made to batches of great beer now and am getting ready to bottle my third the problem I'm having is that the carbonation and clarity seem to vary from bottle to bottle some will be clowdy and have a nice head and retention to them and others are very clear and don't have a head at all is...

I found a recipe for a hefeweizen I want to make and it calls for red wheat and I seem to be having a hard time finding it is there something else I can use or is red wheat the wrong name for something else or is it just hard to find

I'm using a plastic ferminter and just bottled my first batch and I cleaned my buckets but the ferminter still has a very strong smell do I need to worry about this affecting my next batch in any way if so how can I get rid of it

Anyone ever use there mouth to start there siphon? If so what was the end result or affect on the beer if any?

so i made my first batch yesterday and pitched the yeast at about 9:00pm i woke up this morning and my air lock was bubbling very fast i thougt this was a good thing but when i got home tonight from work i went to check on my beer and i found that the air lock cap had come off and the wort had...