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I fermented some mead-must back in March 2021 (original post here) and I tasted it this past weekend for the first time in a while and it is tasting really great! It's at a point that I feel I can bottle it. I am familiar with packaging homebrewed beer but I have never bottled mead before. I...

Hi all, I have used the same keg O-rings for 1.5 years and started to lose some pressure so I threw out all of them (the dip tube, post, and lid o-rings) and bought new ones. My issue is with the dip tube o-rings I bought. I did a pressure test in a cleaned and sanitized keg containing ~1 gallon...

I'm really curious to know if there is a list of beer styles that are no longer brewed. I don't necessarily need a recipe database, but descriptions and/or recipes (even if they are historical or outdated) would be a plus. The two styles that sparked this interest for me are the German Porter...

This seems like a very straightforward "yes" but I just want to double check... I am replacing the dip tube and in/out post gaskets on all my kegs for the first time, does it make sense to boil the replacements before using them?

I have a 3 gallon keg with about 2 gallons of ale that loses pressure throughout the week and I'm at a loss about what to do. I turn off my CO2 tank and disconnect the gas line on Sunday night so that I don't drink during the week but when I reconnect it and turn the pressure back on Friday...

I have a partial-mash oatmeal stout on tap that I brewed a month ago and while it has some nice roasty notes and big thick head retention, the body is overall fairly thin. Looking at my recipe and brew notes, is there anything that stands out? My mash pH was measured as 5.46 but I have in my...

Hi all, I came across this video () and since I typically ferment in cornies, I decided to try a closed loop transfer into a sanitized serving keg when my next brew was ready. I was ready to transfer a completed beer two nights ago and I set everything up exactly as described in the video. When...

Hi all, not really a question I just need somewhere to vent because my wife doesn't care or understand. I brewed an oatmeal stout () last weekend and had a perfect brew day where nothing went wrong (I should have seen this as a red flag!). I ferment in a corny keg and use a floating dip tube to...

In an absolute bone-headed move, I stopped at my LHBS after work to pick some things up and left the bag in the car when I went inside (I have an infant at home, I'm tired and making poor decisions). It's been really hot and hitting >100F inside the car and unfortunately one of the items I left...

Hi all, I've brewed ~50 batches and I feel like I've tried a large variety of hops but often I can't tell subtle differences between hop varieties. In the spirit of saving money and buying in bulk, I'm looking to consolidate my hops inventory and only keep 5 varieties on hand for all my brews. I...

Hi all, I'm planning a Cal Common and while I'm open to buying Wyeast 2112, I have a bunch of different dry packets in my freezer and I'm wondering if any would be a reasonable choice, even if they aren't true to style. I'm considering: Nottingham fermented at 62℉ Bry-97 fermented at 62℉ M44...

I have been fermenting a simple mead for the past 26 days and I have been taking refractometer readings (with a correction calculator of course) and the fermentation is about 80% done. My tilt isn't in use so I decided to sanitize it and drop it in to get a steady log of SG changes to know when...

Hi all, I'm attempting a really simple mead since I have the itch to ferment something and all my beer kegs are currently full. I've been homebrewing for 11 years and I've never tried making anything else fermentable other than ales and lagers. For a quick sanity check: I'm planning on a 2...

Hi all, I want to brew a liquid version of some dark German bread à la vollkornbrot or schwarzbrot. I know kvas would probably satisfy this craving, but which beer style would be the closest? I was thinking either dunkles bock or Munich dunkel. Thank you!

Hi all, I read a lot of Nottingham posts here before I went ahead and brewed BierMuncher's Centennial Blonde this past weekend. I saw that a lot of users here pitch Nottingham in the 58-62 range and the packet states it can go as low as 50 degrees F, so I decided to have some fun with my (empty)...

Apologies if this is the wrong sub-forum. If I pick up a commercial 1/6 keg from the store to use in my home kegerator, do I need a sanke coupler? It looks like I would have to buy a "D" type coupler and a conversion kit if I wanted to dispense commercial beer from my kegerator however I...

Hi all, I know there are other ways to clear beer other than gelatin, but a thought came to me when mixing a glass of psyllium husk for my wife this morning. I had let a cup of psyllium sit out all day just to see what would happen and it formed a thick jellyfish-like blob after a few hours at...

I got all of my components to make a two tap kegerator in a 4.4 cu ft mini fridge (Danby Designer DAR044A4BDD-6 4.4 Cu.Ft. Mini Fridge) and my initial fit test has me stumped and frustrated. I just want to have two 3 gallon kegs on tap at a time but nothing seems to fit, and I'm baffled because...

Hi all, My SO has always been on board with me getting a kegerator but we own a 2BR city apartment with space being the primary issue. I brew 2.5-3 gallon batches since I'm the only one who drinks between the two of us (2.5 gallons lasts me 8-12 weeks). Money is no problem and with space being...

Obviously beer, but I was clearing out my leftover (and possibly stale) grains to make room for new ingredients and decided I didn't want to just toss them so I made a frankenstein's monster beer instead. I took a short n' shoddy approach with a 30 min boil and no sparge: ANVIL Foundry 6.5...