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I apologize if this has been asked before. I searched and didn't find it--several on how to deal with a clogged dip tube, but I didn't see any on diagnosing it. I'm new to kegging, and one of my kegs/faucets in my kegerator works great, but the other doesn't--it will usually give me an ounce...

What technique do you all use to track to the keg? I had assumed you just use the tracking cane to rack into the main opening and then connect the gas lines, but I ran across a set of instructions to push the sanitizer out with CO2 and then rack in using the liquid out port and bubble the CO2...

I'm about to start kegging for the first time, and I set up the CO2, regulator and keg. I have 5G of sanitizer in the keg right now and have everything connected, with the pressure to the keg about 10psi. I know there's CO2 going into the keg because I get CO2 out when I pull the release on...

I'm about to assemble a kegerator, and I have a stout that didn't carbonate quite as well as I'd like. I still have ~40 bottles left. Is there any reason I couldn't uncap it, pour it back into a carboy, and transfer it to a keg to carb?

I ordered the conversion kit from Northern Brewer, but it doesn't come with assembly instructions. The kit has plastic faucets connected directly to the beer line, but all of the how-to videos use metal taps and a heavy shank going through the fridge door. Can I use what I've got, or do I...

Does anyone have a source for chocolate spelt in the US (preferably milled)? I found a recipe for 2000-year-old Phoenecian ale, but it calls for spelt and chocolate spelt, and I can't seem to find it in the US.

I'm thinking about making Denny's Rye Smile before long, and looking at the recipe it calls for whirlpool hops. I'm somewhat familiar with the technique, but I'm concerned about chilling the wort as quickly as possible to avoid contamination. I wanted to run the following technique by the...

I'm getting ready to make a chocolate milk stout (from Northern Brewer's BBP all-grain kit) and you need to soak cacao nibs in vodka. I've never done this before and I'm not especially knowledgeable about spirits. What vodka would you recommend? I know that low-end vodka will probably impart...

Brewing friends, I'm pretty new to all-grain brewing (this will be my second batch). Could you check my math? I've got 13.5 lbs of grain, so I'm assuming those will absorb 1.35 gal of mash water. Northern Brewer recommends a mash ratio of 1.5qts of mash water/lb for new brewers, which comes...

Brewing friends: I'm thinking of doing a rye stout (NB's Rye Stout Extract), and I was considering aging it on oak cubes. However, I've never done this before, and I need expert advice: * what type of oak and toast? I was considering either American or Hungarian Medium-Plus. * should I soak...

I'm thinking of making my first stout, and I thought something with a bit of caramel flavor might be a nice twist. I wanted to use a sweet/milk stout as a base, and punch up the coffee and caramel flavors. Here's what I have right now (using Otiexeira's Milk O'Stout recipe as a starting...

I am thinking of making a stout for this winter, and I wanted to bounce some ingredient ideas off the member here. I'm thinking a RIS, on the bitter end though without a pronounced hop flavor. I'm looking at adding chiles, vanilla, cinnamon and cacao nibs. Does this make sense/sound...

I know that with a late extract addition, you add most of the extract with about 15 minutes left in the boil to sterilize it, and only add a small portion to help with the bittering hops. My question is, if you're hopbursting a beer (getting all the bitterness from late additions), is there...

I'm using my aluminum stockpot as a cleaning vessel for bottles, etc. with oxyclean, and it quickly developed a deep black stain up to the water level, which I'm assuming is aluminum oxide. Is this a problem, or just unsightly?

I'm looking for a 10-gallon cooler to convert to a mash tun, but all the ones I see with a spout are kind you basically plug/unplug (rather than the ones with a dispenser button). Are these easily removeable? Do these work well for mash tuns? The one I'm looking at getting is this...

The last two batches I've made have both had poor carbonation (the last having a couple of bottle bombs and the rest being mostly flat). After review I suspect that the culprit is poorly-mixed priming solution. I don't want to pour out 10 gallons of beer. I was considering attempting to...

Is anyone familiar with the BJCP exam, particularly the initial web-based exam? Do statistical questions (OG/FG, SRM, IBU, ABV) appear on it, or is it more focused on aroma, taste, appearance, etc.?

I just cracked my second test bottle of a Bavarian hefeweizen I bottled on 5/11. Fermentation was started pretty quick and dropped off quickly as well, but my FG readings were down around 1.002, so I'm confident it actually fermented. This was an extract recipe. I boiled 5oz of corn sugar...

I got a bonus at work and I decided to blow it on brewing! I've got enough for an all-grain batch or two. I'm primarily an extract brewer (~6 batches), but I had one horrible attempt at a partial mash. I'm looking to get past that, and I was wondering if anyone had any suggestions for a...

For you 1-gallon brewers out there, how do you go about getting ingredients, considering most places scale their ingredients for 5-gallon+ batches (selling grains mostly by the pound, yeast good for 3-5 gal, hops sold by the ounce)? I'd like to do some one-gallon brewing for experiments, etc...