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Ive had a barleywine in primary for at least a month, and I cannot get down my final gravity. OG- 1.092 FG- 1.031 Im using Wyeast 1028 London Ale, which should have about 76% apparent attenuation. Ive got 2 packs of Nottingham dry yeast? Should I pitch those packs? Make a starter, pitch...

I just got 6#s of Carared malt for a Irish red. Anybody use this before? Its the first Ive ever heard of it. Tell me what you think of it.

So, my barleywine was brewed yesterday, with an OG of 92 (wanted 100 or more, but I opted for second runnings). Anyway, I woke up this morning to a HUGE and vigorous fermentation. I put it in a warmer area to help it get going, but now it has been fermenting at 78degrees and I cant get it down...

So, Im brewing a Scottish 80/- and heres what Ive come up with: (comments if you have any) 10 Gallon Batch OG: 1.054 IBU: 23 Efficiency: 85% Boil: 90 Minutes Malt: Pale Ale Malt (Britain)-- 10 Lbs Pale Malt (America)-- 6.50 Lbs Roasted Barley (Britain)-- .50 Lbs Munich...

Im wondering what the median price people have spent on Corny kegs. I need some for this year, and Im wondering if anyone has any secrets to getting the best deal on corny kegs. I will always get used, and if need be refurbish it myself. But does anyone go to a restaurant or soda factory to see...

So, I re-used some bad yeast on a second batch (I didnt know it was bad til after the fact) of beer. This yeast was conatiminated by wild yeast and had the marker/hospital phenols associated with it. By the time my second batch hit secondary, I knew I had to cover up the infection... with dry...

Ive just tapped my corney keg full of pale ale, which I dry hopped in secondary before kegging (with pellet). Well, as I go for my beer, nothing comes out. Its carbonated, pressurized, and nothing. So, I unscrew the in-line, and take it off, and a bunch of hops are spilling out (along with a lot...

I really want a chest freezer, but they are all soooo bloody expensive. (for lager/kegs usage) Anyone out there know of a cheap brand? I just go around stores and look for damaged ones, but no dice. What do you all use for lagering temp. and keg storage? Also, is it more cost worthy to...

I just met a guy who has a sweet idea, if you like putting in one more cost to save time. Here it is: Ferment in plastice buckets, but line the buckets with FOOD GRADE plastic bags. Then, when you rack your beer, just pick it up, and throw it away. No clean up. I hear the bags may be a...

Im just wondering about people taking gravity readings while sparging to the kettle. I just fill up my mash tun, run my mash schedule, and when I sparge the wort to the kettle, I just let it get to however many gallons I need. I do 10 gallon batches, so I need about 12 or 13 gallons to come out...

We all know that in mashing English malt and such, one does a single infusion mash somewhere b/t 149 deg-158 deg. But for lagers, and European beers, there are all sorts of rests, times, and different ways of doing it. Will anyone tell me a good resource to read, or just go ahead and explain it...

Im in the market for a 15 gallon stainless steel brewpot. But I find that the aluminum sandwich bottomed ones, for even heat distribution, are way more expensive. Anyone have a preference for brewpots? Without the even heat distribution, one has to worry about scorching the wort. Tell me your...