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I'm wondering if there are any dorm fridges out there that are large enough to serve dual roles. I'm want to get a temp control and use it for more precise fermentation and would also like to be able to lager in it. Anything out there that will let me do this? Thanks.

I meant to brew over the holiday weekend but things came up. I made a starter wort on friday night covered it with aluminum foil and put it in the fridge. Will this still be good for me to use for a starter this coming weekend? thanks.

I'm using a wine degasser attached to a drill for a couple of minutes and was just wondering if i'm doing enough to aerate? Whats your practice?

What is the ideal temperature for long term storage of beer adn wine?

So where am I better off ageing my RIS? I've got it sitting in a carboy right now that I have no forseeable need for. My other option is to keg it, get it carbed and then bottle it and put it away until Xmas. Thoughts?

Is there any benefit to having a thick or thin mash? I screwed up my math this morning when brewing and ended up with the thickest mash I've ever had. I'm just wondering if I could run into any problems because of that.

I know I personally look forward to certain limited releases or seasonal beers every year. But a lot of times something new will come around and will be gone before I hear about it. So I was thinking we could use this thread as a place to post when you come across something new being released...

Just wondering why effeciency goes down when making a big AG beer?

So my first two all grain beers have gone well. For my next beer I'm gonna do an Old Yeti clone which is calling for about twice the amount of grain that i used in my first two all grain beers. I've been heating my water to about 175'F, dumping it into the MLT and adding the grains when the temp...

Gonna do an oatmeal stout tomorrow. First time I've done one all grain. So dumb question, do the oats go in the mash tun along with the grain or in the boil? Thanks.

Wondering if anyone in the Seattle area has seen any of Deschutes Abyss Impreial Stout around. I'm hoping to get my hands on a bottle this year. If anyone has seen any or comes across a store selling it, I'd appreciate a bump to the thread with the info. Thanks.

I got a nice new 8 gallon Megapot for Xmas. It has a drain valve on the bottom that is about two inces above the bottom of the kettle. Should I have anything attached to the inside? It seems like I'm gonna lose about a gallon of wort because of how high the valve is. My goal is to start with...

Which do I add first, the grain or the hot water? Seems like I've read about people doing both adn was wondering what the benefit was of going one way over the other. Thanks.

So I finished making my mash tun this afternoon and decided to check out if the ball valve was gonna leak. Ran into a few problems and I didn't manage to get things as tight as I'd like. Anyway I heated up a few gallons of water to about 200 F' adn dumped it in and let it sit for a few minutes...

I know the pvc manifold probably costs a bit more and would require a bit more work but is there any benefit for going with one over the other? I have a 48 quart rectangular Coleman cooler if it matters. Thanks.

Well I think I'm gonna start the new year out by trying my first all grain beer. Figured I'd go with Ed Worts Pale. So I'll probably have a few questions for you all before too long. :D But my first question is how large of a grain bill can I use in a 48 qt cooler? I'm trying to plan my next...

After spending two years working graveyards I've developed a taste for drinking beer in the morning. I love sitting down watching the sun come up and reading my favorite web pages with a cold beer next to me. I eventually move on to coffee and I have to be careful not to let the one beer turn...

Just trying to figure out what American breweries are making Belgian style ales? The ones I'm familiar with, Lost Coast Avery New Belgium Allagash Russian River Victory Lost Abbey Ommegang Unibroue - yeah I know, Canada =) So who am I missing that deserves to be tried? I'm looking...

This sounds dumb but since I've never actually measured, where is the five gallon mark on a five gallon carboy? Right at the neck? Where the glass starts to curve inward towards the neck? Somewhere in between? Thanks

I was planning to brew this saturday but something has come up and I'll need to put it of for a week. Will my crushed grains keep that long if I leave them in the fridge? Thanks