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OK, I have seen a number of these threads on foamy pours, and I suspect I know the answer but would like to hear other's thoughts on the issue I am experiencing. In my last 3 kegged beers I have experienced massive foaming issues. I use 8' 3/16 inch beverage lines to picnic taps. I cannot...

Brewed up a 1.070 IPA 10 days ago that took off like a rocket - I mean, totally blew the top off my carboy.... twice! I had 3.5 days of volcanic fermentation which finally slowed. Temp dropped, so I relocated to a warmer part of the house to finish off. That was 5 days ago! I am still seeing...

Experienced something unusual for me last night about 3 hours after pitching into an oatmeal stout. I went in to check on the batch and noted that the volume was stratified about 50/50. Lower half was noticeably lighter in color than the top half. Fermentation had not started yet, and this...

I have been toying with changing my process to mash in the bag with a more traditional AG water to grain ratio and then adding water at 180 or so at mash out to get to full volume. Hoping the add of 180 water will get my mash temp around 170 where I can hold it for 10 minutes or so prior to...

Just kegged a dry hopped beer and unfortunately could not prevent transfer of some of the trub - greedy I guess :). Got it all carbonated and went to draw out the first glass which had some hop floaties, no biggee - pitched it and was going in for my first official glass and at about half full...

Hey all, I am on the edge of panic here. Started a Belgian 3 days ago and had no evidence of fermentation. Worse yet, my fermenter had sucked all the liquid out of my airlock so I am convinced that my wort was too hot when I pitched. I think my temp gauge was too close to the edge of my pot...