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Greetings HBT, Have finally gotten back into homebrewing after a very long hiatus. Had some kegs with beer that I left in there for the last five years as well as beer that has been in the liquid lines. Yes, yes, I know I should have dumped him and filled them with star sign or something five...

Was brewing last night and had one of those 'brewsaster' days. Ended up mashing in too hot and the mash was at 175°F - I added some ice cold water and dropped the temp down to 156°F within 5 minutes or so. Fast forward 12 hours and there is no activity in the fermenter. I hit the wort with...

Looking to upgrade the 2-way manifold in my kegerator so I can have different service pressures for each keg. Still up in the air in terms of brand (Taprite vs MM) but I've seen some people saying they have installed check valves in the high pressure outlet - it looks like by doing this I...

Hey everyone, putting together a tropical rye IPA - I'm aiming for something that is a fruit bomb with a hint of spice from some habanero/scotch bonnet peppers, and then taking it to 11 with actual mango and apricot puree in secondary. Here's my recipe as of now: Batch Size: 5 gal IBU: 68...

Anyone have a good source for SS elbow shanks for these (I know a few others on here have bought them)? I bought a couple off of kegconnection but the flange/beauty ring doesn't match the radius of the tower's outside diameter so there's an air gap and the whole assembly wobbles.

Getting ready to bottle a ~16% quad tomorrow - most yeast have an alcohol tolerance of 14% at best, save a few champagne/distiller yeast strains. Anyone have suggestions on strains to add with priming sugar? Thanks.

Recently bought a two-tap tower from acumetalfab.com - it's amazing - nice thick walls (probably 1.5-2mm thick). Well, the shank I took off the tower that came with the kegerator, the flange doesn't quite match the radius of this new tower. Anyone know where I can get stainless flanges...

This goes out to oldsock and the other gurus: Any special steps to inoculating a barrel with bugs/brett? Or would just racking a sour into it get the process going? I'm looking into starting up a handful of barrels that I can 'infect' wort with.

I recently bought one of the 5 gallon used whisky barrels from Balcones. My question is, are these truly 5 gallons or 20 liters (5.3 gallons). I'd prefer to fill this to the brim.

I'm putting together a recipe for a high-gravity quad (quintuppel?) in the 14% ABV range. I know that, traditionally, with high gravity beers, you want a HUGE starter and aerate the heck out of it, but I usually underpitch if I'm doing a Belgian to entice the yeast to throw off more esters...

My first year Cascade has some cones that are ready, but not enough to brew a batch of beer. What do most people do, dry them as they are ready until they have enough? Leave them and harvest when you have the most ready at a time? Looking for what others have done.

Hey folks, After several trips to Ace, Lowe's, and Home Depot, and several dollars spend on trial and error, I am lost. I bought a brew pot off craigslist that is missing the nut that holds the handle on, and while I've found a few nuts that are the right size, I can't quite figure out the...

Hey folks, I am posting to (hopefully) ensure successful transplant of some wild hops I found growing on the side of the road. Here is the picture - I think I got a rhizome, I found a shoot and just dug 'til I found some rhizome-ish looking stuff and clipped it from the main plant. I put...

Does anyone have any experience using this as a temp. controller? It appears to be functionally similar to the Love TSS2 but in a different housing, more like Johnson/Ranco use. It's about $15 cheaper than a dual stage Ranco, too.

Planted 1 Cascade and 1 Centennial rhizome on April 15th. I planted them in a 30% native soil (mostly sand) 30% potting soil mix about 2" deep. I don't think the rhizomes dried out before planting, and I haven't seen them sprout yet. I'm at a high elevation, so it's been averaging ~70°F in...

Brewing a plambic tomorrow, and I'm wondering if theres any appreciable difference in using flaked wheat in lieu of raw wheat? I know they are similar, but I've always used raw wheat. Will they taste fairly close, all other things equal?

Anyone know of a source for cappable 1.5L bottles? I have a wide-format capper with the larger crown caps.

I'm sure it's just unsubstantiated fears of a newbie sourer, but I brewed up my first sour 3 weeks ago, a Flanders red. I used the roesalaire yeast. About a day after pitching it fermented like a regular beer, then the yeast dropped out after about a week and the beer fell clear. I racked it...

Brewing this for a family member's birthday, who is a fan of wheat wines (esp. The Bruery's White Oak) and requested that I make a beer "with honey in it". I'm trying to play on the honey flavors to balance the tartness of the wheat. I plan on using a combination of English and Champagne yeasts...

I've already got Perlicks and plenty of hoses (even have a couple spare shanks). Does anyone know of a source that sells the towers without the taps, hoses, and connection hullaballoo that's usually included (hopefully at a cheaper price)?