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So I was trying to have a dry stout ready for st pattys day and I am cutting it very close. OG was 1.042. How short do you think I can cut fermentation? It's been a week and activity in the airlock has stopped. I plan on kegging, but I usually carb over about a week, I have never done the super...

I was wondering if anyone out there can simplify how to use the Ranco 2 Stage Digital Temperature Controller? I read the instructions but I am still having a hard time figuring out how to set the temperatures and I am confused by how the different settings function. It would be amazing if...

I was able to use my Blichmann Beergun for the first time this week and I was blown away with what an awesome product it is! It was incredibly easy to use and worked perfectly! I have a counter pressure bottle filler that I stopped using because all it did was make a big mess, waste beer...

Anyone know of any Hop farms in California? I know that northern California used to be the hop growing capital of the US before they mechanized the harvesting process, which drove the farms to other areas; but are there any hop farms still operating in the area? Or in any part of the state...

I am making a beer with pecans and wanted to see if anyone out there had any experience using nuts in making beer? Do you toast or roast then before you use them? Do you put them into the boil or primary or secondary?

I am making a beer with apple juice but I can't get a straight answer on whether or not the juice needs to be boiled before I add it to the fermenter. If its pasteurized it's ok right? Should I put it in secondary before adding the juice?

Has anyone tried their hand at one of these? I know the style takes on a huge variety of different beers and unique ingredients, and I am curious to see what my fellow home brewers have attempted to throw into a batch of this style beer. So, what unique, strange, or unusual ingredient...

I am going to make a Belgian Tripel or Golden Strong Ale this week and I was wondering If any of you out there had any good ideas or recipes to put a little twist on the recipe. I know that pretty much all of the beers character for this kind of beer comes from the flavorful and aromatic...

I was thinking of brewing a saison or belgian golden strong ale, but both call for 3-4 volumes of carbonation. Do i need special bottles to handle the extra pressure? Or can an average beer bottle handle that sort of pressure?

I was wondering what sort of solutions to controlling fermentation temperature have fellow home brewers come up with? I live in los angeles so temperatures are fairly mild, however it does get pretty warm in the summer months, and temperature drop from day to night can be around 15-20F. I...

I made a starter for the first time and its taking longer than I expected for the yeast to drop out of suspension, so I can decant off the starter wort and pitch just the yeast. my wort is finished and cooled. Will it oxidize the wert if I dont Pitch my yeast right away? Or am I ok not pitching...

I just bought a counter pressure filler and I am a little unclear about a few things: 1. What is the proper way to clean and sanitize the counter pressure filler? Is it necessary to use a second keg to push cleaner and sanitizer through, or is there a better or easier way to go about it...

I was wondering if anyone had any experience serving carbonated beer out of corny kegs, without the co2 connected to the keg? I know it is possible but I am curious how long the beer will stay carbonated if left disconnected from the co2 connection while still attached to a tap. Is there enough...