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I've been homebrewing for 11 years, and somehow, usually around the time I tap a new keg of brew, I seem to forget that, even though I made it, it's still beer, and it will still get you drunk... Happy Friday Night!:rockin:

I have a 1.100 wee heavy that I have fermented down to 1.038 (about 9.5% ABV). It's still a bit "syrupy" which is acceptable in the category, but I want to get it a bit lower. I'm thinking that if I transfer to a new carboy, wash the yeast, create a new starter with the washed yeast, and pitch...

4 hours after brewing, my IPA still seems to be settling...see the 5gal mark.

I want to dry hop with something that will give a strong pine aroma. Anyone have suggestions?

Step 1 - mash in 30lbs of grain. Step 2 - notice false bottom sitting on counter. Step 3 - lift massively heavy keg and dump contents into kettle, actually avoiding the floor for the most part. Lots of splashing though. Is hotside aeration a myth??? Step 4 - get mash back on track. Step 6 -...

I tried BFC for the first time recently. I made 10gal of an IPA, and split it into 2 5gal kegs. I doesd one with 1 tablespoon of BFC, and the other with nothing. The result: The biofine clear treated beer is more cloudy than the non doesd batch, and after two weeks, I can't get the BFC batch to...

Using WLP002, I fermented my ESB at too low of a temp (I'd guess 66-68f), and fermentation stuck around 1.022. I put a heater in the room in order to get the temp up to the low 70s, but that didn't help. What did work was racking the beer into a fresh carboy, then back onto the original yeast...

My keg/carboy washer made it on "Pimp My System." Check it out: http://www.homebrewersassociation.org/pages/community/pimp-my-system/show?title=pimp-my-system-matts-keg-and-carboy-washer

My keg/carboy washer made it on "Pimp My System." Check it out: http://www.homebrewersassociation.org/pages/community/pimp-my-system/show?title=pimp-my-system-matts-keg-and-carboy-washer

How long before oxidation becomes a concern? I oxygenated my wort yesterday and immediately pitched fresh yeast, but fermentation is just now starting to ramp up...26 hours later

So I was fermenting my beer in a converted fridge at ~68. I'm using a blowoff tube that went into a growler with sanitizer in it. Added some dry hops after primary was complete. Everything was going fine until I cold crashed. I dropped the temp to ~38. I check on it the next morning and all the...

the photos of my keg/carboy washer were well received, so I made a video explaining how to make one. http://youtu.be/PPwP-qIxNsk

the photos of my keg/carboy washer were well received, so I made a video explaining how to make one. http://youtu.be/PPwP-qIxNsk

Thanks for all the ideas here... I got a 600gal/hour fountain pump, a few 2 foot sections of 1/2 inch and 3/4 inch PVC, some connectors, and a bucket. Started playing around until I got something I liked. The fermenter sits on the bucket. Kegs sit in the "T" section just above the pump. Connect...

Don't need anything pretty...just looking for something I can toss around the gym strongman style

Anyone get their sheets from America's Finest City Comp yet? Event was on Feb 22. I seem to recall it taking a while last year too.

So I made a Marzen back in October (10 gal). Fermented it for 3ish weeks, laggerd for 8. It was okay, tapped the kegs in January, and got through about 6 gal before some other brews rolled off the line that captured my palate. Got back to the Marzen today and WTF! This is not the same stuff I...

How can I get my beers to carry the fullness through the finish? I get this comment often, and I agree with the issue. I feel my brew's often lack a solid finish, but can't seem to remedy the issue.

I didn't use Irish moss for my last couple brews and the haze is off the charts!!! Does Irish moss have that much of an effect? It's not an infection. I have no problems with my sanitation. The haziness mostly disappears when brew is at room temp. Anything I can do to make it go away after the fact?