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Could it be that Home Depot 10 Gallon jugs have different size openings at the bottom? I just don't get it. Cistercian

I'm converting a 10 gal Home Depot round cooler into a mash tun. Here's the problem. The 3/4" o-ring (on either the inside or outside) slips into the wall of cooler whenever I tighten, thus breaking the seal. It leaks. What am I doing wrong? Thank you for the help, Cistercian

I feel guilty admitting this: I backslid and did an liquid extract beer today. It's so dang hot here in Texas that I decided to reduce brew time and just do an extract wheat beer. I've been doing all grain for over 2 years. I just wanted some beer and I didn't want to sweat that long outside.

I've been seeing the term "pacman" being used here and elsewhere. To what does the term refer?

I once tried this on a Christmas ale and it worked pretty well. Pour the boiled hops out from the hop bag and into the fermenter and let those hops sit in there the whole time all the way through fermentation and then right into the keg. Came out nice and spicey for the winter warmer...

What is the best attenuating ale yeast (lowest FG) out there, both in liquid and in dry?

No sparge.

I did a 10 gallon all grain BIAB last week with a buddy!!! American Stout. This was my first 10 gal attempt. It worked out well. We used two large bags in a 15 gallon keggle. It was a pain to stir two bags, but it worked. Efficiency 70% - a little low, but it was my first two-bagger and we...

David 42, Denial ain't just a river in Egypt.

Nablis, Wow! You might need to seek rehab.

Is it possible to be addicted to hops? Sometimes I just need hops. Can I get a witness?

Found this online: Very cold (0-4C/32-39F): Any beer you don’t actually want to taste. Pale Lager, Malt Liquor, Canadian-style Golden Ale and Cream Ale, Low Alcohol, Canadian, American or Scandinavian-style Cider. Cold (4-7C/39-45F): Hefeweizen, Kristalweizen, Kölsch, Premium Lager...

I had a similar problem with a Honey Brown that I did. I don't know whether it had to do with the Honey or not. Mine stopped at 1.018. I bottled it and it's great, though a little sweet. Give it another two weeks.

Is it the Chico strain?

Who is "CL" and do they have a site?

I recently read somewhere that commercial breweries and brew pubs pitch a great quantity of yeast cells than homebrewers. I typically stick with Mr. Malty's pitch calculator. However, what if one simply doubled the cell count? Would any harm be done? Obviously you'd get a fast and powerful...

Senior Warrior, Special B at high temps. Hmmm. Interesting. I never get reactions to stouts. That's the strange thing. I can drink my own homebrew stouts with no problem and I can drink Guinness no problem. So black malts don't stimulate the reaction. Could it have something to do with enzymes...

I'll save a bottle of my current Christmas Winter Warmer and compare it to this new batch. It's the same recipe so I'll be able to detect whether there the new one has an ester profile. I'll let you know.

I have a peanut allergy. Occasional I have an aversion to certain ales that seems to simulate a very slight reaction that is similar to when I smell or taste peanuts. I've been trying to figure it out for a few years. I get with some Belgian Ales and recently with a Brown Ale that I brewed...

DB, I agree about "Apfelwein influence" on the new beer, but I racked a high gravity Christmas Winter Warmer on top of it the Apfelwein slurry and thought that a little appleness might be nice (if it shows up at all in the taste).