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Hey-I stepped away from brewing for a long period of time. Thinking of re-entering the hobby. I have a tank of CO2 that has been in my kegerator for a few years. I assume its ok to use, why wouldn't it be?

I am brewing a pilsner this weekend. I am going to ferment at 50f. What temp should the diacetyl rest be? Do I bring it up gradually, or just reset to the new temp? Generally how long should the diacetyl rest last? From there I assume the next step is to move to a long (30-45) lager period...

I have been brewing for about four years and have always brewed ales. Next weekend I am going to brew a Bohemian Pilsner which requires lager yeast. I always make yeast starters for my ales but got to thinking; should my starter be processed at the same temperature that I will be fermenting...

Nathanael, Thank you so much for your excellent and timely work. These custom tap handles are truly a work of art. What an excellent way for me to further customize my home brewery! Highly recommended! Click the link below to view the site where I purchased these beauties:mug...

I've always brewed ales. I want to try a lager. Is the lagering process merely cold conditioning beer after primary fermentation is complete. Thanks!

Denny if your out there...just brewed Vanilla bourbon Porter for the third time. Great beer! This batch turned out as good as ever but I am having trouble force carbonating. I've never had this issue with any beer. What is my issue. I've had it under 30lbs of pressure for a week with no...

I need some advise for attenuating a high gravity ale. Brewed a Maharaja clone. OG was 1.095. There was quite a lot of blow off so I probably lost some yeast. I definitely pitched enough yeast by making a huge starter. One week out I took a sample and I am only down to about 1.035-1.040. I...

Greetings: I am about to brew a Baltic Porter which requires lager yeast. I have never brewed anything with lager yeast. I understand that it takes substantially more lager yeast to get the job done due to colder fermentation temps. I was shocked to see how much yeast it is going to require...

The GABF was fantastic this year. The craft brew industry is really growing and there were some unbelievable beers showcased. Here is a picture of me With Sam Calagione of Dogfish Head. What a cool guy and a great brewery. Jamil Zainasheff was hanging out near his booth so I stopped to say...

Hi everyone, I'd like to share an rye IPA recipe that I have developed and see what you think. I've brewed this several times and all my buddies really like it. I've simplified the hop additions and am using all cascade and centennial except for the 60 minute addition I use Warrior. I am going...

Hi everyone, I'd like to share an rye IPA recipe that I have developed and see what you think. I've brewed this several times and all my buddies really like it. I've simplified the hop additions and am using all cascade and centennial except for the 60 minute addition I use Warrior. I am going...

Hi, I was wondering if anyone has a suggestion for CO2 refills near Littleton, CO? My resource recently moved their business north so I am looking for another place. Thanks!

This is probably a dumb question, but hey. I am getting ready to brew a rye IPA and am going to use some flaked rye malt. I am also using some standard rye malt. I am assuming the standard rye malt needs to be milled before mashing. What about the flaked rye malt?? Thanks very much!

Does anyone use Iodine for testing mash conversion? If so what strength of Iodine do you use? I see there is Tincture of Iodine 2%, 7%, full strength. I'm not sure what to buy, but I want to test conversion on next batch. Thanks.

Four 5 gallon carboys-$12 each Four 6 gallon carboys-$13 each Northern Brewer XL immersion chiller-$90 This chiller can cool a 10 gallon or larger batch quickly. Used very little and in good condition. You pay for shipping.

I recently built a fermentation chamber from a 7cf chest freezer and Ranco style temp controller which seems to work well. The last three beers I've fermented did not hit the expected terminal gravity. The last two were in the 1.080-1.085 OG range and finished in the high 20s. I've never had...

Does anyone have a good set-up with detailed explanation and pictures to rack from fermentor to keg under co2 pressure to avoid oxidation? Thanks.

I usually leave my beer in the primary for 3-4 weeks and have found this works better than moving to a secondary fermentor. My question is this: I just started kegging and love it...if I have a brew ready to move from the primary to a keg, can I rack over and purge out the oxygen in the head...

I am sure there is no clear cut answer. I live in the Denver area at about 6,000 ft in elevation so I think our boil off would be even higher than normal. I use beer smith, and yesterday I brewed a 5 gallon batch of All grain and used 15% as evaporation rate, 3/4 gallon as loss to trube and 4%...

Is a diacetyl rest necessary to prevent off flavors. If so how is this step best conducted? Thanks.