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So I don't have a fermentation chamber, so I keep my fermenting carboys in buckets with a towel over them and a bit of water in the bottom. Keeps them about the right temp, but I noticed several insects swimming around. Any ideas how to keep them out? Bleach? A consideration is my two year...

I've been brewing ales for 10 years now and I've never stored my fermenting beer in a controlled environment. Temps fluctuated anywhere from 65-80 degrees depending on the time of year, but I've never had beer that I couldn't drink. Honestly, almost all of it was great. Has anyone upgraded to...

I loved the original BrewingTV but there's not much like it out there that I've enjoyed as much. I like Chop n Brew but it's not specifically about homebrewing. What else you guys like?

Anyone do this for their own bar? My idea is get a kegerator underneath the bar and run a tower through the bar top. Most kegerators I have seen have the fixed mount on top or a tap through the side. How do the taverns do it?

Is this going to affect my brews? I have 2 batches of Apfelwein and a chocolate coffee stout going right now. They have all been in for about a month now. Well 2 days ago I ran out of heating oil and I didn't get any for about 36 hours. The temp dropped to about 47 degrees F. overnight...

It started off with a simple idea between a friend and I from our campus Veterans club to "just try brew a batch or 2" and see how it went. So about a month and a bit ago we picked up the first little kit to get started. Well today I needed to make another batch of Apfelwein. Upon puting it...

So here's the problem, my buddy wanted a Chocolate coffee stout, he gets the ingredients and we brew it up tonight. Well because he was in a hurry...he grabbed my 5 gram packet of Montrachet (wine) yeast for my next batch of Apfelwein (bastard!) and dumped that in. Not seeing what he did after...

I'm sure its been asked a million times but didn't see it on search... Is it Ok to use vodka in my airlock for my brew? It was mentioned to do so when making Apfelwein but a little bit of possible suckback in my brew wouldn't hurt the taste right?

3.5 lbs John Bull Light LME 3 lbs Extra light dried malt .75 lbs crushed munich Malt 6 oz crushed crystal 10L Malt 6 oz crushed Crystal 20L Malt 1 oz northern brewer hops 1 oz willamette hops yeast Just started it! What is it? :tank: Whoops, sorry Mods, I should have put it into Recipes...

I'm brewing (my first and second ever!) a Belgian blonde ale and a Maple brown ale. My question is what should it look like on top? The Belgian has a thin whitish film over it, looking through the carboy and no bubbles on top but there is definitely stuff coming to the surface and going back...

This is something I've wanted to get into for a while and now a friend and I have started! A week ago we brewed (extract) a Belgian White, and we were concerned that wouldn't be enough, so we brewed up another 5 gallons of Maple brown Ale! Taste test from cornelius kegs this Friday hopefully...