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Today I brewed a smash IPA. Grain was 12lbs of pilsner. During mash and boil the wort had a very thick foam almost meringue like. I used the same procedure for this beer as all the other beers I've brewed but have never seen this.I've attached a couple pictures. Any thoughts on what caused this?

I recently acquired an older ball lock keg. In checking it out, I found that the lid is different than any I have seen and is smaller than the ball lock kegs I have. I have posted pictures. Can anyone tell me what type of keg this is. I hope to be able to get replacement O rings for the lid

I am looking to do a recipe that calls for Gladfield malt as the base grain. I have not been able to find it stocked locally and am looking for suggestions on a substitute.

When the hop addition instructions on a recipe call for dry hop (5 days) or dry hop (7 days) does the number of days pertain to how many days to allow the fermentation to go before adding the hops or to how long to leave the hops in the wort.

I am getting ready to use a spunding valve for the first time and have a question. If I transfer from primary to a keg with several FG points to go, will there be enough yeast to continue fermentation?

I am planning on trying pressurised fermenting and have a question on picking a spunding valve. Should I go with a blowtie style or a pressure release valve.

I have my fermentation loss for my equipment set on Beersmith. I know when I brew a beer with a large hop addition or something like a pumpkin ale the fermenter loss is considerably higher. What is a good way to compensate for this and still come out with the 5 gallon target volume? Do I change...

I am about to brew a clone recipe of Los Locos beer from BYO. The recipe calls for a sea salt addition after the diacetyl rest and instead of an amount it says "to taste". I know taste is very subjective and have read about using a salt water solution. My question is does anybody have experience...

A couple weeks ago I brewed a mild ale and fermented in a big mouth carboy. After a week I moved it into a secondary carboy (I know there will be questions on moving to a secondary. I did it because of the large amount of sediment in the primary). I kegged it today and in cleaning the equipment...

Hopefully I can get a fairly quick answer. Yesterday I brewed an IPA. The recipe called for a 1 lb sugar addition with 10 minutes left in the boil. I overlooked this and now have the beer in the fermentor. Will boiling the sugar, letting it cool and adding it to the primary. work?

Iy hope the group can help figure this out because I am having problems. I have been brewing for over 4 years. I started with extracts then to partial mash and finally to BIAB. At last count I have done 69 batches of beer with no problems until recently. Out of my last 7, five gallon brews 4...

Today I brewed a brown ale and used Mangrove Jack's m44 yeast. The yeast package referred to their website for rehydration instructions. In checking their website they give the usual warm water in cup add yeast and let set 10 to 15 minutes. The instructions also say that the yeast can be...

I live in Missouri and have been able to try both Boulevards chocolate ale and Schlaflys two bean ale. I liked both and am interested in brewing a chocolate ale . I am looking for recommendations for the base ale to use.

I have found the cap on the bag of concentrate from my wine kits really difficult to remove. My last two kits are RJ Spagnols grand cru kits. Has anyone found an easy way to pull these caps?

I have a Bayou Classic 1060 62 quart stainless steel pot with lid for sale. I have installed a ball lock spigot and thermometer. The pot is brand new, never been used and comes in the original box. Asking $140. I am located in Rolla, MO . ITEM IS PICKUP ONLY.

I recently purchased a larger brew pot that allows me to do full boils. I also finally broke down and purchased a 25' immersion cooler. OMG, I wish I had known 12 months ago how well these coolers work! I did my fist BIAB and had 5 gallons of wort. Immersion cooler took it down to upper 70's in...

We are planning a fairly good size get together and plan on having 4 brews on tap. I have a couple dark beers and a wheat ready to brew, but am looking for suggestions for the Bud Light crowd. You know, the ones at the Jamaica resort that will pick a Miller Light over a Red Stripe because the...

I was given a fairly new 5 gallon igloo round cooler and would to change out the tap for a 3 piece stainless ball valve. Can anyone provide me a link or point me to what I need to purcase?

I have been brewing for about 4 months and have done 10 brews. I have a partial mash kit for a nut brown ale. The kit uses 1 oz Kent Golding hops at the start of the boil and then 1/2 oz fuggle at the 15 min and 5 min points. I was considering not using the fuggle and adding 1/2 oz Mt. Hood at...

I have a partial mash kit for a nut brown ale. The kit uses 1 oz Kent Golding hops at the start of the boil and then 1/2 oz fuggle at the 15 min and 5 min points. I was considering not using the fuggle and adding 1/2 oz Mt. Hood at the 15 min point and 1/2 oz Willamette at the 5 min...