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Where do people recommend getting there propane burner and what kind. This one looks pretty good and seems to be a good price. http://www.amazon.com/dp/B0009JXYSW/?tag=skimlinks_replacement-20

I am trying to polish a keg and Lowes doesn't have the gatorgrip disk, but instead the 3M surface conditioning discs. I bought the backing pad, but there isn't enough threads on my angle grinder for both the backing pad and the surface conditioning discs. Anyone have any experience with these...

My hops weren't doing well so I dug them up and they were reduced down to about 6 or so inches of good rhizomes. What should I do with my rhizomes now that I have them dug up? Thanks, Josh

I am thinking of building a two tier system, having the mash tun raised. I wanted to do that because then I could use gravity to draw the wort from the tun into the boil tank and reduce the risk of compacted grain bed. Have people had problems with compacted grain beds with a single tier...

I am through with my manifold. I have had quite a few problems with it and I am wanting to upgrade to a false bottom. Which is the best one for a sanke keg and where is the best place to get one? Thanks.

Any good homebrew stores in wilmington, NC?

When you batch sparge, do you drain the mash tun, then the first batch, then second?

Where are people ordering grain online? I just got a mill and would like to find a cheaper source of grain, now paying about $80/55lbs for pale ale malt. I brew mostly English beer but willing to consider what people think are good subs. Thanks.

I have extremly high amounts of bicarbonates with almost no calcium. I have read you can precipitate out bicarbonates by boiling. Does anyone do this and if they do are you have any better luck with mash pH?

I was reading "The New Lager brewing" book and it talks about douging in at about room temperature and then raising to the rest temperatures you want. Is it really better to brew this way?

Anyone have a good cola receipe? I have heard they are very hard.

10 lb pale malt 6 oz black malt 8 oz chcolate malt 1.5 oz kent golden 60 minutes irish ale yeast. Finished volume 6.0 gallons. Maybe some flaked barley, but not sure yet. Any comments?

Is anyone using 1/4" beer line successfully? I have 20 ft of it on my kegorator and it generates foam in the line.

I think I am getting a green sour apple jolly ranger taste. Kind of cidery. Malt bill 10 lbs pale 0.5 lb victory 0.5 lb biscuit 2 oz Golden 60 minutes. London Ale yeast White Labs and a starter was made about a week before. I chilled the wort to the fermentation temperature...

I was getting very nice banana and clove notes in my hefe and I used gelatin to finn it in the keg. Well, now its the clearest beer I have made and the nice banana and clove notes are almost completely gone. Has anyone else had this problem?

Anyone using a courage keg? How much grain can you reasonibly mash in it? I have one and its smaller than my sanke's. I am debating on whether or not to use it as a HLT or a mash tun. Thanks.

Is there a way to add just Ca or Mg to my water without using Gypsum or Epson salts? My water profile is: Ca Mg Na SO4 Cl HCO3 1 1 136 0 44 247 If I add enough Ca or Mg using Gypsum or Epson to balance the HCO3 then I will have a huge amount of SO4.

What pressure should I carbinate my hefeweizen to? Its at about 40F and ~10psi right now.

How much will an acid rest acidify the mash? My mash pH is around 6.1.

What ratio are people use for water to grain. I just kind of mix until it looks good to me, but I am not sure I am using the right amount.