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I'm looking for a self-priming pump that can pump fermented beer from my basement to the first floor (about a 25ft lift). The beer will be non-carbonated and unfiltered. It'll be at around room temperature. I saw this pump and wondered if it might work for beer. It's sold as a wine transfer...

I thought someone would've already made a thread about this, but I couldn't find any using the search function. Anyway, I LOVE Great Lakes Oktoberfest, but I can't seem to find a clone recipe for it anywhere online. Does anyone know where I can find one? The website says that they use...

I just got my new electric brewing kettle. It's a 15g Blichmann boilermaker with a 4500W heating element in the bottom. I do 5g and 10g boils in it, sometimes extract w/ grains and sometimes all-grain. I was wondering if anyone has any ideas for a heating element screen? I need something to...

I trying to brew something similar to a lager, but I don't have lagering capabilities. I can only ferment at 65-68 degrees. I'd like to use an actual lager yeast, not a steam beer yeast and I was looking on the Wyeast website for a suitable strain. According to many, the 2124 strain (Bohemian...

I'm having some trouble setting the correct pressure on my CO2 regulator. I've read a couple of different methods for setting pressure, but none of them seem to work for me. Here is my problem: I want to set the pressure to 11 PSI. I start by closing the shutoff valve coming off of the...

I just bought a stainless draft tower with two Perlick 525SS faucets. I'm having trouble getting the faucets to connect to the shanks properly. It seems like the threading is different in the coupling nuts that came with the draft tower. I'm afraid that I'm going to strip the threading on the...

I'm basically making a recipe that uses caramel/crystal 60L and some munich malt in equal amounts. I want a bit of the maltiness from the munich and a bit of caramelly/sweetness from the caramel. Would Caramunich III add both of those qualities? Or just one or the other? In other words...

I want to make a lager, but I don't have the ability to control my fermentation temperatures. My house stays around 67-68 degrees, which is nice for brewing ales, but not lagers. If I use Saflager S-23 for a bohemian pilsner but ferment it at ale temperatures (68 degrees), will I get a really...

I brewed a beer that I really like and I'd like to brew again, but I'd like to lower to ABV of the beer next time around. I like the flavor and texture of the beer, but I'd like it to have a bit less alcohol. It's an all-grain recipe. My question is: do I reduce the amounts of every grain to...

I'm new to kegging, and I transferred a batch into the keg for the first time about two days ago (5 gallon corny keg). After letting the beer cool overnight in the kegerator, I burped the keg and hooked it up to the CO2 to force carbonate. The carbonating chart said that I needed to set my...

I've been experimenting with honey in my recent brews, and I've had very little success getting an actual honey flavor in the final product. My best results so far have been using honey for bottle priming. Believe it or not, it didn't take long to carbonate and it left a sweet, honey-like...

I am looking into building an electric brew kettle for indoor brewing (extract), but I don't really know what I'm doing. I've seen lots of kettles with heating elements, but I've never seen one with a temperature controller. It would be awesome to be able to set a temperature (for steeping) and...

I'm making a recipe for a Belgian golden strong ale, and I'm wondering if it would be a problem if I used 2-Row Pale malt instead of Pilsen as a base malt. Most recipes I've seen use Pilsen, but I want to avoid doing a 90-minute boil to reduce the DMS in the beer (which is a concern when using...

I'm brewing Jamil's chocolate hazelnut porter, and I'm wondering what yeast I should use. He suggests using WLP002, but I would prefer to use Wyeast instead of White Labs. I'd like the beer to finish sweet, but not too sweet. Would the Wyeast London Ale yeast (1028) have too much attenuation...

I'm working on a recipe for a cream ale and found the one that I like from Brewer's Best, but it is an extract recipe. I'd like to change it to all-grain without changing the taste of the beer too much. Without worrying about hops and yeast (for now), here is what BB has on their website for the...

I'm making a blonde ale, and I'm looking for a piney flavor/aroma in the beer without making it too bitter. I know Chinook and Simcoe hops tend to have piney flavors and aromas, but they also have relatively high alpha acids. With typical hop additions, these hops would make my beer way too...

I've heard a rumor that if you want more of a honey flavor in your beer (using actual honey, not honey malt), the thing to do is use darker honey instead of lighter honey. Does anybody know if darker honey brings out the honey flavor in the final beer?

I've heard so many different things about brewing with honey, but I wanted to take a poll to see what people on the forum are doing the most. I'm looking for a fairly noticeable honey flavor in my beer. I know it's not easy to do because honey ferments almost 100%. But I've heard there are...

I want to make a beer that has a moderate caramel flavor. Like actual caramel. I've been reading about Caramel malts, and it seems like the 60L Briess malt may be a good way to get a caramel flavor. I was thinking about adding actual caramel in secondary, but I've heard that it will just ferment...

I tried using One-Step as a cleanser for the first time the other day, and I came across a strange problem. I add the one-step to a tub of hot water, and stir for about five minutes. The problem is, there are lots of tiny white particles floating around in the solution and eventually sinking to...