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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?

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...

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 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...

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...

The great thing about Apfelwein is that it leaves a clean yeast slurry without any trub. I recently bottled my Apfelwein and then racked a Christmas winter warmer on top of the Apfelwein slurry (Nottingham). The Christmas ale took off and finished fermentation in just over 24 hours. I...

So I have left my All Grain Honey Brown Ale in the primary for four weeks as of today. A week ago (three weeks after brewing), I took a sampling and, of course, drank the sample. The sample was AWESOME. My wife and I both liked it. We could taste a remnant of clove honey. It was smooth and...

I just had another success with Brew in a Bag (BIAB). This past time I got close to 80%! Just think, you can do all "all grain" and save a whole hour of time and a lot of clean up. Estimate 3.5 hours from set up to clean up. That's great time for an AG batch. Here's how I do it. I have...

I just experienced my first stuck fermentation. It was a Guiness clone. My OG was 1.044 (a little high). After three weeks in the primary it stayed at 1.022. I used Wyeast Irish Ale (1084). I read through some of the previous posts on the subject and most seem to blame the yeasts...

Can you substitute powdered sugar for dextrose when you in a pinch and you need to bottle? Could you try out apfelwein with powdered sugar?

I want to get a kegerator. Here are my two choices (I'm open to other options): 1) Converted Chest freezer Benefits: lots of room, holds carboys and kegs, etc. Drawbacks: more expensive, have to buy temp regulator, have store tap inside freezer unless I buy more equipment. 2) Standard...

I'd be interested to learn about others' experiencing with pitching liquid vs. dry yeasts. If you have an OG of 1.050 you need over 180 billion cells. If you use a 11.5 gram dry yeast pack, you've got that many cells. However, if you go with Wyeast or Whitelabs, you're WAY under that...

Perhaps I'm being impatient, but it seems like it takes forever to drain through my counter-flow chiller. My CFC is 28 feet long, but the positive is that the wort does come out cool. However, it just sort of dribbles out. I've only used the CFC twice so it's somewhat new to me. Do I need to...

I did my first "brew in a bag" today. My wife sewed a bag for me from a material similar to voile: 28 inches by 30 inches. It fit nicely in my keggle. I brewed a Guinness Draught clone, all grain. Total grain bill came to just over 8lbs. I mashed in the keggle, in the grain sack. Doughed...

Has anyone tried mashing in an electric turkey frier? Some of the electric turkey friers have temperature control and out-spouts. Could you mash in there and hold it at 152 using its constant electric heat?