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I'm brewing a 5 gallon batch for a friend's wedding. I would like to put it in one of my ball lock corny kegs and then somehow hook it up to the Kegerator at the bar of the wedding site. I assume they will have Sankey couplers. What's the best way to do this? It seems easy to go from Sankey...

Longtime beer brewer, new Kombucha brewer. I brewed up a couple batches of Kombucha using Earl Grey tea before reading that this is a no no and may cause my SCOBY to stop functioning as it should (both batches tasted great, by the way). My next batch will use the same Earl Grey tainted SCOBY...

It seems as though the general rule of thumb with big, boozy imperial stouts is that you must condition them for at least 6 months before drinking them. My question is this: I have had many a fine 9+% commercial stout on draft and in bottles that certainly did not spend much time aging. In...

My beautiful keezer is dying. The old Kenmore chest freezer circa 1990 is struggling to maintain a 38 degree temp and is basically running constantly. It whirs and whooshes and fights very hard to do its job. Sad. I've got a brand new chest freezer waiting to take over, but she's a bit smaller...

I just upgraded to a thermowell to use in my chest freezer fermentation chamber. For the last 2 years I've been controlling fermentation temps with a temp controller that I set 5 degrees or so below the fermentation temp I am shooting for. The temp probe would hang in the freezer itself and...

Like a big dummy I mixed my grain bill in with my flaked oats and flaked barley when I was at my homebrew shop this morn. Any problem crushing the flakes oats and barley along with my grains? Or should I do my best to fish 'em out from the grains? Brewing a milk stout and I'll be BIAB brewing...

I am force carbonating a kolsch in a keg. According to the carbonation chart it should be carbonated to 2.58 volumes. I am doing this with the beer at about 40 degrees at 13.1 psi. Here's my question: when the beer is finished carbing up and I raise it to the 50 degree serving temp that is...

Just dropped by a favorite local Northern California liquor store who happened to have a few of these. Check out the bottled on date.

Just dropped by a favorite local Northern California liquor store who happened to have a few of these. Check out the bottled on date. The great thing about great IPA's is there is no guilt involved in drinking them right away. So I will.

I'm getting ready to put my first beer on nitro but had a question about carbonating prior to serving. I am planing on carbing my 5 gallons of Chocolate Milk Stout in a corny with co2 before hooking it up to beergas for serving. What volume should it be carbed to? If I decide to naturally carb...

Brewed NB's Chocolate Milk Stout 2 weeks ago. Can I add Cacao nibs directly to by primary fermenter or should I rack to secondary? FG is steady. I know that you are supposed to use a secondary for fruit. How about for chocolate?

My LHBS says it will fill my CO2 tank with the beer gas 75% Nitrogen/25% CO2 mix for nitro dispensing. I have seen quite a bit of disagreement around here as to whether filling a CO2 tank with beer gas is wise to do. From what I gather, most of the concern seems to be around whether a CO2...

I am about to brew the "All Amarillo IPA" from a recipe in the Extract Brewing section here on HB Talk, but I have a question about hop AA%. Should I be adjusting my hop additions if the AA% of my hops is different from what is called for in the recipe? I assume that I should, but I just want...

I've been reading quite a bit about the advantages of a late extract addition. Does it make any difference if I do it at flame out or 10 minutes prior? Seems like adding at the flame out would be easier because you don't have to bring it all back up to a boil. Am I right?

Going to make Williams Brewing's American IPA kit in the next couple of days. The recipe calls for an aroma hops addition in the last 5-minutes of boiling. I would like to dry hop it (not in recipe). Should I not add the aroma hops at the end of the boil if I'm going to dry hop? I was going to...

The circular paper that lists the PSI level in my gauge has come somewhat dislodged. Anyone know how to open up the gauge so I can attempt to put it back in place? Can't seem to figure it out. See pic below. Jesse

I'm getting ready to transfer a 5-gallon IPA out of primary and into two 3-gallon corny kegs. After doing some reading on dry hopping, I am planning on using pellet hops in a stainless tea ball dropped right into my serving keg and keeping it in there as long as is necessary, perhaps even after...

I live in Northern California and the temp in my house when the heat is not on is in the high 50s to low 60s during the day and drops into the mid to low 50s at night. I'm about to brew my first batch during the winter and was wondering if there are any secrets to maintaining the correct temps...

If this is a ridiculous question, please excuse me, but I was wondering if one could assist their wort cooling by adding water to it instead of just cooling the brew pot in ice (I don't have a wort chiller)? So, if I boiled my batch with 3 gallons of water, could I raise it up to 5-gallons by...

Ive got a 5-gallon batch of American Amber fermenting. When she's ready to go, I've got two 3-gallon Corny Kegs that I will fill evenly. My kegerator can only fit one at a time, so my question is this: with the keg I am not drinking right away, should I pressurize at force carbonation levels and...