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While most people who use a propane regulator (~0.5 psi) use it as a cask aspirator, I'm initially planning to use one to provide a low-pressure blanket of CO2 during cold crashing and lagering to prevent suckback. However, my question is valid for both uses: do I need some sort of check valve...

I'm looking at building a glycol setup, and I keep seeing aquarium chillers on Ebay that have what look like modified STC-1000 controllers, but the temperature range is limited to 10°-50°C (50°-122°F). Has anyone had luck swapping out the stock controller with an STC-1000 or ITC-1000 for lower...

I was at Starbucks today and ordered the nitro cold brew. While waiting for my drink I noticed the nitro faucet was different from any I'd seen before, but I can't find them anywhere online, so I thought I'd ask here. Can anyone tell me what brand this is?

I'm planning my second attempt at a schwarzbier. My first attempt resulted in an award-winning Czech Dark Lager, so I thought I'd simplify and try again. Here's the plan: 6 gallons, OG 1.049, FG 1.010, 28 IBU, 25 SRM 10 lb Weyermann Barke Vienna 12 oz Carafa III Special (dehusked) .5 oz...

I brewed a Brut IPA 9 days ago. Mashed at 143 for 20 minutes to get my pH down a bit, then dropped the temp to 140, pitched my glucoamylase and mashed for an additional 90 minutes. Getting ready to add my dry hops today, I decided to take a sample. The beer is currently sitting at 1.004, and...

Over the last few years I've brewed a number of smoked beers, including two or three rauchbiers. In the past I've used a healthy portion of smoked malt (usually Weyermann); various Munich, Vienna, and Pilsner malts; with a pound or less of CaraMunich or similar type malts, and maybe some...

I've decided to brew a dampfbier: 7 lb Weyermann pils 4 lb Weyermann dark Munich ~20 IBU Tettnang - 60 min 1 oz Tettnang - 5 min But I'm hung up on the yeast. Traditionally this style would be brewed with a hefe yeast, and I almost exclusively use dry yeasts due to availability and freshness...

I've been considering doing a Cali Common, which I know is traditionally a showcase for Northern Brewer, but I have a bag of Super Styrian, and I found some Pekko on sale, both of which seem to have fairly similar flavor descriptions to NB. Can anyone speak to this one way or the other? Thanks!

I brewed a Bohemian pilsner (3B - Czech Premium Pale Lager), but instead of Saaz I went with some homegrown Sterling, because Sterling is frequently listed as a Saaz substitute/replacement. Unfortunately my Sterlings have an intense "Fruity Pebbles" character, rather than the floral/spicy notes...

I turned my Auber PID off between my mash and boil yesterday, and when I turned it back on I got the flashing "orAL" error which apparently signifies an issue with the probe (from The Electric Brewery), probe cable, or PID. After copious swearing and a little Google-Fu I put a jumper between...

I just brewed my first non-kettle soured sour last week, a Flanders Red. Initial pack of Roeselare apparently arrived in poor shape (3 days no apparent activity), so I repitched a fresh pack at 68°F. Now, two days later, fermentation is bubbling along happily, temperature is around 76°...

Hello! I just had first malt smoking session yesterday. I sprayed the malt with distilled water a few times during the smoke to give the smoke something to stick to, then dried the malt in a 200° oven for an hour, stirring every 15 minutes to ensure evenness. Many of the DIY smoking...

I originally intended this beer to be a schwarzbier, but after disagreeing with some judging feedback that suggested that it might be better as a Munich Dunkel I decided to look for other options. The BJCP guidelines for Czech Dark Lager lined up with what I tasted in my glass, so I entered it...

I've got a saison with Wyeast 3724 going right now, but it's taking its sweet time (okay, I admit, it's only been two weeks.) I'm considering pitching Mangrove Jack's French Saison yeast in hopes that it will speed things along, and maybe help with flocculation along the way, but I'm wondering...

I have an old racetrack keg that I've used for one or two beers. I installed a new nylon spacer in the liquid-out post when I got the keg, but found a "universal" poppit that's long enough to not need a spacer for the gas-in post (still too short for the liquid side). Now after two batches...

I currently have an 8-tap keezer with a 5lb CO2 tank that lasts for quite a while. I'm looking to add nitro to my setup for up to two of those taps. I know nitro is used at a faster rate than CO2. Any recommendations for a tank size? There's a member of this site that sells 20, 40, 60, and...

I'm on the verge of adding a nitro tap to my kegerator, which currently uses Accuflex Bev-Seal Ultra tubing and plastic John Guest fittings for the beer-out line. Will the tubing and/or fittings be durable enough to hold up to the 30-35 psi of a nitro line? I can't find a max psi rating...

I have a schwarzbier lagering in a keg right now, still rather hazy, but my first sample tastes like it may have been scorched on my electric element. I didn't taste the flavor out of either the kettle or the fermenter, but a quick pour out of the keg has a definite scorched flavor. Will...

It seems like Mangrove Jack's have expanded their product line, but I can't find any US retailers who carry them yet. Has anyone used any of these new strains? Anyone found them in the US? The new strains are: M76 Bavarian Lager M47 Belgian Abbey M31 Belgian Tripel M21 Belgian Wit M54...

Hey all, My wife and I will be visiting Savannah next week, so I'm looking for some beer recommendations. I found a few breweries on BeerAdvocate, as well as The Distillery, but I'd welcome recommendations all the same. I'd also really like some good local/regional recommendations that...