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I saw an article in the Washington Post earlier this week stating that the water system for DC, Arlington, and NE Fairfax County will be using chlorine as a disinfectant (instead of the usual chloromines) from 3/17/14 - 4/28/14. You may notice a change in smell/taste in these areas. Link below...

If I pressurize my regulator, with the valves out to the keg closed, and then turn off the gas, and my large CO2 gauge (in the fridge reading 600ish) drops to zero over the course of 8 hours, could that be caused by anything other than a leaky regulator? Is it possible to cause a leak by...

Anyone ever tried this? I was thinking I could just rack to a keg at 2.5-3 months, toss in 2 cups of table sugar (or whatever the proper weight amount is, I would have to double check), attach CO2 and vent, just to get oxygen from the headspace and set the keg seals, and then wait 3-4 weeks for...

I am attempting to brew the clone of Russian River's Supplication Ale from the HBT Recipe section, but as AG instead of partial mash. I started it this past weekend, 2/1/2014, and am expecting it to take about 18 months total. Here is what I did so far, and my plan going forward: 10.00 lb...

I am about to replace the current pin lock posts with new ball lock posts, however I don't have the special socket head with the grooves that go around the pins. I have a regular deep socket though, and want to avoid the extra cost of the tool. Since I am trashing them anyways, does it...

I want to brew a black IPA, and am looking at starting with something like 21st Amendment Brewery's "Back in Black". Their website lists a lot of the ingredients, but obviously there are still gaps in the recipe. I am just sort of winging this so far, but am contemplating: Mash at 152: 10...

So about 4 months ago I goofed up and forgot the priming sugar step on bottling day. I have left the flat bottles of beer just sitting since then, too lazy/bummed to correct the problem. I just ordered my first kegging setup, and it seems to me I should be able to simply transfer the bottles...

So this is sort of a multi-point question, and I couldn't find it clearly answered after searching the forums. First, what would be the ideal carbonation levels for different brews, specifically I am wondering about the difference from an IPA, a Belgian Sour, and Apfelwein. From my basic...

So I brewed a porter (Used Edworts Robust Porter Recipe) and pitched some washed Notty that I had in the fridge. The Notty was getting near the end of when I would expect it to be viable (was from April) but I have used yeast this old before, as my washing rocess is prett good, and my fidge...

This may have been covered before, but I was wondering if anyone has ever tried the following procedure to use a keg to bottle beer, but carb it in bottles with priming sugar: -Rack beer to keg when done fermenting/aging -Close keg, and before carbing, set to serving pressure -Use tap to...

I brewed an american barleywine recently, but my mash temps ended up too high and it is too sweet. I have had a couple to drink, and it is okay...but this was massive beer with huge amounts of grain and hops, and I feel like I won't have an opportunity like this for a long time. The hop...

I opened the first bottle of my bourbon vanilla porter, and accidentally dropped the cap on the floor. As I bent over to pick it up, I was thinking about how I usually watch the first bottle to look for any unusual signs, but I said to myself, out loud, "I ain't had a gusher yet, I'm not...

Ignoring any potential negative impacts in the space-time continuum and time travel paradox's, what would you tell yourself if you could go back in time to the day before you brewed your first beer or ordered your first kit/equipment? For me: 1 - Buy the damn autosiphon. Now. Before...

So, obviously there are many threads that share the optimal conditions you should be aiming for when growing hops, but I was thinking it might be helpful to share some success stories from hops that are in relatively poor conditions. I am planting hops for the first time this eyar, so I don't...

I started off wanting to brew a clone of the Founders Red Rye PA based off information in this thread: https://www.homebrewtalk.com/f12/founders-reds-rye-ipa-clone-151489/ Any critiques or comments are certainly welcome, brew day was probably my smoothest to-date, and I am hoping that...

There has been construction going on in the first floor of the building I work in for the past couple months. Yesterday when I walked by I saw about a dozen giant (8-10' tall, 4-6' diameter) SS conical fermenters...it was glorious. It is going to be a "Gordon Biersch" brew pub. Anyone ever...

I brewed a beer that was supposed to be an IIPA...but the OG ended up at 1.115. Is this still likely going to end up in the acceptable range, and would I have to do anythign special to it, like add some champagne yeast to do additional fermentation? I haven't taken an FG yet, so I don't know...

I brewed a clone of the Bell's Two Hearted ale, based on this recipe: https://www.homebrewtalk.com/f69/bells-two-hearted-ale-clone-close-they-come-91488/ Target OG = 1.064, Target FG = 1.010 This is my second batch of this clone. My first ended up with OG = 1.053/FG = 1.012. I figured...

So I know there are dozens of IIPA recipes/threads, but I had an idea this morning that might be a little gimmicky...but dammit I want to do it. I was daydreaming about possible brewery names while getting ready for work this morning, and suddenly had what I thought was a cool idea...

I just made an IC, and am doing my test run/cleanse with a pot of boiling water. It is a 20' copper loop (3/8" inside dia. tube), and I have a pre-chiller but am not going to use it until I do a real batch. My question is, when people use their IC's do they open the faucet/hose up full...