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Hey all. I have a 4-tap keezer and recently kegged a pilsner and put it on gas to lager for a few weeks before I was to tap it. The next morning I wake up and about three or four gallons of pilsner is sitting on the bottom of my keezer and I have beer in the CO2 line and manifold. My CO2...

I have two starters of Wyeast 3522 Ardennes from the same culture that I stepped up and divided. One has a film on top and one doesn't. I crashed them in the fridge yesterday. The one with the film doesn't smell off, but the one without film smells stronger of Belgian yeast. I'm brewing ten...

I can get eight unreconditioned kegs and two 15lb CO2 tanks for $300. I've never reconditioned kegs before. Is that price a good one or would I be getting ripped off? It's part of two wet bars that a local hotel is selling. Thanks in advance.

I'm taking a shot at formulating a recipe for Sucaba. I'm not very experienced in doing this from scratch, so I'd appreciate any thoughts you all might have. Info from Firestone Walker's website is below the recipe. Thank you for any input! This is for a 2.5 gallon batch: Recipe Type...

I found this motor in my attic. The previous homeowner must have left it. Anybody have an idea of something brew related I could use it for?

WLP001 from a 9% ABV IIPA with enough hop pellets in it to get me 216 IBUs?

I know the prevailing wisdom is to bottle berliner weiss in belgian bottles with a cork and cage. Regular bottles are thought to be too conducive to becoming bottle bombs. I'd like to hear from folks with actual experience. Is 5 oz. of corn sugar for a 5 gallon batch enough to get the...

I just added the last addition of dryhops and took a gravity sample. Problem is I forgot to sanitize my beer thief before pulling a sample. It made contact with my wort twice. It was clean, but not sanitized. :(

Just opened a bottle of oatmeal stout I brewed several months ago and the beer instantly transformed into foam and exploded all over the countertop. I've been brewing for years, and that was a first. What causes that?

Help would be appreciated. Anybody familiar with this fridge? It was working this morning. Now it's not running and the internal temp is up to around 70 F. Advice?

I haven't drunk this beer yet. Therefore it must be infected. Please help.

It's 1:45 am here. Bottled a North English Brown, a Haus Pale, an Oatmeal Stout, and an Apfelwein. Almost 200 bottles. Shout out to EdWort and Yooper for some great recipes. These are going to be awesome. Tomorrow is going to hurt though. Homebrew like a boss!

I can't bear it going to waste.

I've had a cooler full for about three weeks. Will it still sanitize?

I pour the entire bottle I to my glass and have crystal clear beer. Where is the sediment?

How much will my beer improve by fermenting at lower temperatures? I make decent beer fermenting in a room that stays at about 70 to 72 degrees. I'm thinking about using a swamp cooler or building a fermentation chamber but I want to know if the payoff is worth it. Thanks in advance.

Trash man is picking up our old vacuum cleaner in the morning if not.

I put a packet of champaign yeast onto a half gallon of commercial cider preserved with potassium sorbate and sodium benzoate. Sam's was selling gallon jugs of the stuff. I'm using a growler with an airlock attached. It is fermenting. My questions are: 1. Will this turn into anything drinkable...

Tomorrow I'm brewing a Tripel that should have an OG of around 1.085. If I sparge to get 6 gallons for the boil, can I just re-mash the grain and sparge again to get a lower alcohol ale? I've read some threads on parti-gyling, but I don't like the idea of dividing it up into multiple batches...