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I find it difficult to keep kegs properly pressurized during a pressure transfer of carbonated beer, and sometimes end up with over-carbonation that is a PITA to deal with. It seems to me that an adjustable pressure relief valve with gauge -- preferably low-pressure, so it's easy to adust...

I have a plate chiller on the output of my boil kettle, on the way to fermentor. I don't have any special way to cool the boil kettle, other than that, so the wort is hot in the boil kettle. My current whirlpool (15 min spin, 15 min to stop spinning) drops things to the 190°F-ish range, but I...

I'm looking for a good, sturdy "tubular" scrub brush for my heating elements; any recommendations? NOTE: I've used large scrubbing brushes and scrubby-sponges. I'm looking for something specifically shaped and designed to wrap around heating-element-sized tubes and scrub them without damaging...

I have several hops plants that I'm growing for hops. This question is not about them. I have two separate hops plants that I'm growing for decoration. They follow an 8' trellis to form a nice little archway. Problem: Hops grow to much-much taller than 8', and the extra bines don't want to...

EDIT: Answered my own question in comment below: "zero" is still the amount that is legal to distill in the US without a distiller's license. LINK ----- NOTE: I'm not here to rain on anyone's parade, nor to judge anyone. I'm genuinely just asking what I'm asking, with no hidden agenda. "You...

I'm starting to develop a superstition around the use of Irish moss and the coagulates clogging my plate chiller. I don't have any proof or scientific evidence -- as I said, it's a superstition at this point -- but I'm curious if anyone else has had any problems with using Irish moss in the...

Like the title says; I've got a beer with various characteristics and I'm wondering what I should call it. In my perfect world, it'd be a "your beer fits this BJCP category"-type of thing. By way of example: I've got a beer that is, in every way, a Pale American Ale, except that it's...

[NOTE: I tried tagging this on to a seemingly-related ancient thread, but didn't get any traction...] Do y'all lager carbonated or uncarbonated beer? That is, do you (i) keg, carbonate, lager (or (ia) carbonate, keg, lager) or (ii) keg, lager, carbonate? That is: Is the beer carbonated during...

A woman was asking me if I'd ever made/had/tasted a Russian beer (her accent was thick, but it may have been Czech; she's from USSR-era, so that might be "Russian" in her mind, I'm not sure*) and she wrote it down for me as: КРУШОВЦУА** I'm not finding anything like that in Google search nor...

(ACK: this question might have wider applicability to any beer, but my current issue is with a hefe, so the question is specific to that.) I have a batch of Hefe that I was just (force) carbonating and, on tasting, I noticed that it's a bit thin. Passing around to others, they agree: the taste...

I'm growing my first hops in planters, and each rhizome sends up several vines. (Rather, they will; they're just breaking ground, now.) My question is: do I train & keep all vines? Just the biggest/strongest one and cut the others back? Something in between? I have lots of room, so COULD...

Assuming that the low-pressure side adjusts to the value-ranges I want, is there any reason not to use something sold as an O2 regulator on my CO2 tank, the sold-as CO2 regulator on my N2 tank, etc? I'm thinking that they're all just gas-pressure regulators and sold as CO2 or O2 in an attempt...

In reading about the vorlauf process, it seems that a recirculating mash is pretty-much just constant vorlauf for the entire mash time -- am I right about that? If so, then is it also true that there's no need to vorlauf at the end of a recirculation mash, just lauter & sparge, yes? Or am I...

I see a zillion answers for how to calculate the right line length for a given pressure, but that's not what I need. I have a line length, and I need to know what PSI to put behind it to get the pour I want. Example: It's 2.5' (30") up from keg to tap. (Ooo, does this change as the keg gets...

My understanding is that we want to sparge with hot (180-190°) water "...in order to stop all enzyme activity". But why? All this wort is headed to the boil pot where, in just a few minutes, it's going to be boiling, anyway. And it's not like mashing for an extra 30 min (let's say) hurts...

I've not been able to find many sources for malted buckwheat, and the couple I have found want over $4/lb for the stuff -- is that right?! Do any of y'all have a reliable, reasonable source? Thanks! ~Ted

Went to fire up my inkbird today and it's got some "extra lights" on the display -- 3 dots over 2 dashes. It's correctly showing the set temp (59°F) and the current temp (76.6*F), but these dots & dashes are new to me. The unit is a couple of years old and has been used maybe a dozen times...

Ok, I've got my tank all carbed up using 75/25 (N/CO2) beer gas at 35psi. Now I want to understand how to get it from there into a bottle. * Lower tank pressure to __?__ serving/bottling pressure while in cooler? * On Bottling day, apply __?__ psi of { beer gas?, CO2? } to the tank for...

Made a batch 2 weekends ago per normal recipe, everything seemed normal. Proofed the yeast, it seemed fine (bubbling aggressively). Cooled to normal temp (59°) and pitched. Checked the next day, it seemed to be barely going (typical is vigorously blooping by next morning). Checked the...

Took my MM3 apart for a thorough cleaning and set the gap on the "front" (grain-exit) side for 0.038 (both sides, even). Wanted to check that my crush looked reasonable. Here's some 2-row that I ran through to test. Does that look about right? Thoughts? Advice? Etc? Thanks!