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Anyone know why a keg kept outside in the cold, possibly freezing temps, stored empty (no liquids) couldn't be used? I think maybe a seal/gasket might need replacing, but I can't see any long term harm to the keg itself? Has anyone done this?

Does anyone know of any research that says a starter vessel should be one shape (flask) over another (bottle, bucket, etc) Yeah I admit it, I'm trying to buy another peice of equipment and just reuse stuff I have, like a 2 quart pitcher for making ice tea.

I know it this is in the Mead forum, but it basically applies to cider and wine since the main ingredients in all 3 are water and simple sugars. Anyway, is there a standard pitch rate? The dry yeast packs are like 5gr and a typical wine/mead starting point would be in the 1.080 to 1.100 so...

I suppose this question could apply byond Mead to other drink, but I'm making a mead. When doing a staggered nutrient addition (sna) do you take all the nutrient recomened and then divide that out through several addtions? or do you add some other amount. Right now I'm doing 5 gallons with...

So I've made the Okanagan Peach Icewine Style by Selection. I 'missed' the recomend racking at below 1.080 (it starts at about 1.160 ) and instead just merged that with the 'stablize below 1.060' step. What I've noticed however is that the wine feels 'hot.' That sort of alcoholic feel in...

So I made 2 wine kits today, one was a kit I got at Christmas. It has been in my walkout basement since then, so it has basically been around 60-65F for 3months. I'm happy to report that when I proofed one of the 2 packets (this wine needs 2 it has an OG of 1.160 and yes it is a desert...

So a friend of mine got a quote on a canner (for doing soda/beer cans) and I was wondering if anyone here actaully would can assuming it was easy and inexpensive to do- say at a local brew on premisis location. I'm currious if there is a desire for homebrewers to be able to can. about...

So I have a wine bottle where the cork was forced in, rather then pulled out, is there any way to remove that? Thx

So I started my first mead about 3 months ago. My plan is to split it once it has finished into 5 or 6 1 gallon jugs and when I rack, move it on "flavor" items. My thought was this way I could try a lot of different meads off the work of 1 carboy and have small samples. I'm thinking of...

I've read over some of the threads on ph testing for brewing, and they seem to work around all grain brewing. Is it worth it to do ph testing and water adjusting for extract brewing? I do extract with steeping grains.

Has anyone done the Quarter Bock as described in Charlie Papazian's "The Home Brewer's Companion" (page 325-327) Basically the receipe is a 1 gallon receipe (OG 1.096-1.106 and FG of 1.028-1.032) that you then add water to for a FG diluted 1.008 to 1.010. The reason? A lower calorie/lower...

Well I brewed a batch 2 days ago (more like 36 hours ago), put it in my bucket, and it has begun to taste 'off' I'm suspecting that it might be going sour from an infection. What I'm thinking of doing (since I also home wine) is putting in some campden tablets to kill off everything waiting...