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I'd think that keeping your fermenter in a water bath should be standard practice: even if you don't need to keep the temp down with ice, at least the water has a higher specific heat that air so that the temperature fluctuations the fermenter feels throughout the day are minimized if not...

I just dump the grains out back/add it to the compost. It's all good from there. As for the cleaning, I too just spray it down to get all the husks out of there and then give it a mild wash with a sponge (but nothing that could scrape the plastic). Rinse and air dry. The beer keeps tasting...

So my 2nd AG didn't go so well. I thought it had, but it has been tasting very sub-par for weeks now and I think I've figured it out: I just kegged up a Southern English Brown and it was spot on. While it's not my favorite style, I think it may be the best beer I've made in terms of control...

I've found myself working on my amber recipe. It's in V3.0 right now as I'm still trying to nail down the recipe flat. Then I'll stick with it and work on consistency. For the most part I try to brew whatever I think I'll want to drink in 2-3 months, which usually isn't very seasonal making...

So my schedule is really busy these days, but I still need to brew. Getting up early to do a 6am brew today wasn't the best option considering I went to bed at 4, and I don't have a solid 5 hour block to set aside for a few days. But I do have a couple 2-3 hour chunks of time spread out...

Loss of beer is why I brew 5.5 gallon batches every time these days. By the time I get into secondary I don't need to worry about headroom and I always get a nice full keg at the end of the day.

Those hi-flange hubs are screaming fixie. Do you ride a lot? I'm currently in LA (missing my hometown Portland, OR more and more everyday, for obvious reasons) and my fixed-gear is the only way I get anywhere in this city. ranch

I had a great brew morning yesterday before class. Had to get up early to heat the strike water but everything went swimmingly and I still made it to my lecture. Anyway, I brewed a stout and decided to bottle this one, seeing as I don't have nitro and do have hundreds of bottles laying...

So I've tried my hand at this recipe too (big surprise). Anyway, it's sitting in the keg now and it is a bit hazy and yeasty tasting. How long does it usually take for all the yeast to settle out so I can really taste my work? This brew seems more reluctant to clarify than others I've done...

I chopped up my braid on my first AG too. It still had some larger holes in it when I brewed next. But I just recirculated a lot and it seems to have turned out fine. I figure that the holes in the braid (from the mash paddle) aren't any bigger than the ones that you'd see in a manifold. Am...

The one time I reused yeast it worked like a charm, and I kept the yeast in the fridge for a few days. I followed Palmer's instructions which I'll try to condense. You need a couple of sanitized jars (pickle jars worked well). Boil up a good amount of water to sanitize it and cool it down...

Same here, my first crack at a Belgian Wit ended the same way. I chalk it up to crushing the snot out of the coriander rather than just adding too much. But everyone else seemed to love it........

This just hit me all of a sudden: how do you keep yeast in suspension pint after pint for kegged beer? I've got a witbier about to go into the fridge and I want to know how to get that cloudy yeast character to it. With bottles it wasn't such a problem, but in my experience a perk of kegging...

Hey all, So I am slowly cobbling together my AG gear and the last thing I need is a propane tank. What size do you all use, and about how long does one tank last? Also, where is a good place to get tanks: online or at a store somewhere? I know that they changed the valve standards a few...

that's another thing I was wondering. I still have mine in primary and may just move it to a keg after a longer stint in the primary.

So I've got a batch of wit sitting in primary and I'll be racking soon. I plan on kegging it up but I don't know how long to let it age before I start drinking. I did a similar recipe a while ago and bottled it. It didn't taste too hot until months passed in the bottles. I know that these...

I brewed this up a few weeks ago, but I didn't think anything of it until now: For a 5 gallon batch 6# LME 1# specialty grains (I don't have my recipe book on me so I can't be specific) I ended up with an OG of 1.035 @ 74 degrees which corrects to about 1.037, right? Anyway, when I...

This is all very helpful. But when I measure my lines, do I want to drop all of my pressure by the time the beer hits the faucet? I don't imagine this would be right, so how much pressure should I aim to have at the end of the line? 1 psi? 2 psi? and please help me to make sure I...

So I need to figure out line length for my kegging setup, the thing is that right now I have some 3/16 ID line and some 1/4 ID line, but not enough of either to use the same size line on both kegs. This is the setup: faucets 2 feet above the center of the kegs. The fridge is a solid 38...

My roommate and I finally put the holes in the front of our fridge last night. The faucets are in and we've a nice full keg of Honey Porter sitting there, nice and cold. All that's left to do is give 'er some air, measure out the beer line and have a good time. I've also got another keg...