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My neighbor has a darkstar and we get a ton of soot on the bottom of the pot. Has anyone had luck getting a good flame with no soot?

I'm in the market for a co2 regulator and want to buy a quality one from the start. Which regulators are going to last and work great?

I made a oatmeal stout a few weeks ago and it turned out like new castle. Very thin and not a lot of flavor. Do you think I need to mash at higher temps for longer to get more body and flavor? I mashed at 153-154 for 80-90 minutes.

Has anyone harvested California v yeast? I did the other day and it looks strange. It is fluffy and pretty much stays suspended not caking on the bottom. Anyone else have this experience? I will throw it out if it is not normal for this yeast.

Just brewed a galaxy pale ale with white labs California V on Sunday and today it has a sulfur smell to it. Is this normal at all?

Was going to make rouge dead guy ale but the pacman yeast needs to ferment at 60f and I have american hefe in the fridge at 68f. So I want to use the malts as a base and change the hops and I got some California v ale yeast to ferment it at 68 with and want to try galaxy hops. Not sure what to...

Does anybody have a 10 gallon cooler with a blichman auto sparge? I'm thinking about getting one but a little worried about the water being at different levels on different recipes. Need your input.

Would it be ok to make a starter with wyeast American ale yeast on Friday and pitch on Saturday or not worth it?

Hello everyone I'm waiting on me kit to be delivered and reading all the info I can. Dont worry I wont ask a bunch of noob questions I read and investigate as much as possible. Alot of great info on this site.:mug: