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My beer is serving up nothing but head. I'm using anywhere from 2 to 8 psi with 5 foot of 3/8 line. Right now I'm using a picnic tap. I haven't hooked up my perlicks yet. The beer serves super fast and all head. Where should I start

I accidentally froze my yeast. I wasn't paying attention to what I was doing. Think they'll be ok or do I need to buy more.

My friend bottles wine and beer with a nice expensive machine ill never own. Instead of bottling myself he will do them for me. But here's the catch. All my brew is kegged. His system uses a pump. If he pumps the beer to his bottling machine. Do you think that will mess with the carbonation levels.

There is no one way to brew there are many ways. Just comes down to what works for you. Today I kegged my first batch (20 gal). I've researched and read for awhile. And pretty much most people prefer the set it and forget method or a form of. But today I was to hook up to the liquid side...

Brewed an extract MaiBoch back on 08/18/12. It finished fermenting 08/28/12. I performed a diacetyl rest. And have had it at 38 F for a month now. The recipe calls for 8 weeks at 38 F. Do you think I can go ahead and keg it carb it up and just let it sit the rest of its time carbed in a keg. I...

I already have several freezers with controllers, controlling temp for fermentation. I just bought a commercial freezer that was used for bags of ice. It's around 40 CuFt. My only problem is a 220 v freezer not a 110 v. So you can't just plug it into a Johnson controller. Anyone have any ideas.

Is there a definitive book on brewing sours. I'd just like to research and halfway know what I'm doing before I start.

I'm kegging into 5 gallon cornies. I have a commercial freezer set up. It'll hold around 200 gallons worth if I do it right. My question is, Is it better to stand them up or can I lay them down while they are carbing. I didn't know if the more surface area while they were laying down was bad...

I've been looking around for a kettle with at least 55 gallon capacity. Whether its a pot or ss drum it doesn't matter. Does anyone have any suggestions on places to check out or your experiences with any large brew kettles.

It's wondering how much everyone's bee paying for bottles at their LHBS. We buy boxes of 12-22 oz bottles for $16.99

Long story short. 10 gallon batch of boch, split between 2 carboys. One is still fermenting hard after 11 days. The other stopped 6 days ago. This was a extract brew nothing crazy. OG was spot on. Haven't taken and readings lately. Is it typical that one can go much longer than the other. I did...

I'm making a cherry wheat. I've read numerous posts for adding the purée to the primary and I've read many where you add to the secondary. Which is the best to add the purée to.

I've got a boch still fermenting and I plan on performing a diacetyl rest period on it. It's fermenting at 50 F for a little over a week now. When and if I perform the rest period. what temperature would be ideal and for what period of time.

We're brewing 10 gallon batches do I'm cooling about 11 gallons. I'm using 50 ft of 1/2" copper for my immersion chiller. It takes about 1 hour to cool from boiling or close to it, to 70 deg F. Is one hour too long to lower the temp. I know there are better methods. We are using room temp tap...

Have a handful of successful brews under my belt. All 10 gallon, extract batches. And looking to try something different. Just want advice for a novice on a fall brew. I was thinking either a pumpkin ale or a hard cider. What are your thoughts. I have all necessary equipment to brew anything. So...

Have a handful of successful brews under my belt. All 10 gallon, extract batches. And looking to try something different. Just want advice for a novice on a fall brew. I was thinking either a pumpkin ale or a hard cider. What are your thoughts. I have all necessary equipment to brew anything. So...

Brewed a 10 gallon batch of mai boch. I used wlp833. The wort was at 70 F, I pitched straight from the tube to the carboys. And they were placed in my freezer at 50 F. That was Saturday at 7:30. Still no signs of anything. Did I pitch wrong or is this a slow slow yeast.

Brewed a 10 gallon batch of Boch yesterday. Everything went well. My OG reading was 1.055 according to the recipe it should be between 1.064 and 1.067. What does this mean. Did I do something wrong and what effect will this have on the final product. It was a extract brew with 14 lbs of lme and...

This is only my fourth batch to brew up. So I am a newbie and am seeking advice. I have always fermented in a ale pail and kepted it there throughout fermentation and a few weeks to clear it up before putting into a bottling bucket and bottling. My question is, is there any real advantage to...