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You guys are awesome!!! Thank you so much for the great recipes, im going to be ordering a few now!

Im just now getting into brewing so im not a beer snob just yet. Ive been drinking lots of coors,blue moon, and natty. Give me a good recipe that will be similar in taste? This will be my 3rd brew, will love you forever if you can recommend a good one!

Great advice! Thanks Guy! Im going to be re-useing the yeast I get. However yeast really doesnt seem to be that pricy.. The dry yeast I used for my last batch was $2 and it worked well.. a little to well. Had 3 spill overs. As for the quality of the strain of yeast im not sure, but it worked...

Thanks! Also the kit I ordered said it was possibly to re use the wheat, is this true? I put it in the fridge just to be safe..

So I just brewed my first batch and am looking to make more. I don't want to buy a kit, is there any way for me to save money by buying the ingredients separately? What's the best method to save money? Thanks!

I didnt come here to argue with anyone.. Just passing on the information I learned working in the industry. Might be right, might be wrong. Better safe than sorry is how I look at it. If you think it's false just ignore then..

Check every inch the brew might flow through in every connection. Might be an improper cut piece of plastic, or something stuck. Especially in elbows, etc.

Don't shoot the messenger. Im not trying to strike fear into everyone here. Im just letting you know what I learned working at a natural gas districution center 9 years ago. Granted technology may have changed since then. As OP posted, it is probably true that today mostly all Co2 is food...

I don't mean to be freaking anyone out or causing panic. Just letting you know that if you are brewing and kegging a LOT of beer you should invest the money in food grade Co2.

If you purchase dry ice at the grocery store, it is food grade. And Sanitary, and theres no way any bacteria could thrive at those temperatures.

I dont have any studies on the specific chemicals. I worked at a natural gas distribution center for 2 years that also distributed other gases. They werent able to sell Co2 legally to restaraunts to use it for cooking purposes because they didn't have a FDA approved filtration system for the...

I mentioned the scuba tanks because you can't use a regular air compressor, you need to use a specialized process that extracts the harsh chemicals in the compressor. Yes they worry about impurities, but carcinogenic oil will do nothing but get instantly burned away the second it reaches the...

First, I don't mean to be freaking anyone out or causing panic. Just letting you know that if you are brewing and kegging a LOT of beer you should invest the money in food grade Co2. Its my understanding that trace amounts of oils get into the Co2. I worked at a gas distribution center for 2...