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So i made an American hefe (batch from hell...everything that could go wrong did) Its been in the primary for two weeks now. I looked at it last night and there's clusters of little bubbles. They are hard to see clearly through the carboy. They almost look like mold spores. Should i be...

So thinking about making an immersion wort chiller...but not the typical style of a bunch of coils. It will be criss-crossing layers to get the most surface area covered...therefore a lot of saudered fittings. I have three questions...first, polishing (which is essentially putting lots of super...

So having my cup if coffee something came to me (besides "id rather be having a beer") I know its kinda the wrong time if the year for this cuz once its done it will be warming up... But I was thinking about a coffee stout...but I wanted it to warm all the way down like a chili beer does...

Widmer uses a hop blend that they call "Alchemy". I found what goes in it (below) but they don't give percentages anyone have an idea? "Currently the blend is combination of Warrior and Millennium, though in past years it's also included a small percentage of Horizon hops as well (the acreage...

So im brewing my first lager. Its about to come out for a d rest...but I realized the little wine fridge that I have wont get down to lagering temps. Is there any way to ramp up the power of my fridge? Is that what a temp controller does?

My first lager is fermenting right now and I'm planing on doing a diacetyl rest. Over been told to do the rest when its about half way through fermentation. I know it has to do with the gravity. OG was 1.060 I believe (can't remember off the to of my head but out was right around there) How do I...

I made a hefe thsts been fermenting for just over three weeks. I just tried it and it was like taking a mouthful of vegatable oil. Ive heard that yeast cleans up diacetyl...if I racked to secondary answer let it age for a bit any chance it could go away?

So this coming Tuesday will be 4 weeks since I made an amber lager that I have sitting in a wine fridge fermenting between 46* and 48*F. I checked it a week ago and then today...the fermentation hasnt slowed at all yet...I'm getting a bubble every 9-10 seconds...my LHBS's website says that after...

I'm making my mash tun and wondering what's better to use...PVC or copper? Pros and cons of each?

I tried to do a test batch last night as my first all grain batch but I screwed up. I only ended up with a half gallon of wort and I used just shy of 2 gallons for the mash/sparge. How much mash water do I need and how much sparge water?

I'm making my first lager right now. Its been in the primary at 46-47 for 3 weeks now. I was reading on the web page of the LHBS I go to (mainbrew.com) that you can do a diacetyl rest by bringing it back to the mid 60s to finish the primary. It says that its more trouble than is worth. Opinions?

If i know the OG and the abv is there a way to find what the FG should be? The OG is supposed to be 1.047. ABV is 4.9%

I don't have the original recipe for a hefe that I've made twice now and I can't remember how much priming sugar to use. I used white labs american hefe yeast.

What type of burner is best? I'm slowly building my all grain system and I'm going to buy a burner but don't know which is best...banjo or jet. Also I was looking on instawares.com and they have a 23 tip and a 32 tip...same specs...same btu range... Whats the difference?

I made an amber lager two weeks ago and I've been kinda worked about something. I don't have a wort chiller and it took quite some time for the temp to drop just putting the pot in an ice bath. When I finally poured it into the carboy it was as if something had settled out. It honestly looked...

Im currently doing partial mash batches but would really like the control and experience of all grain. I was reading the other other day that to do all grain you boil your whole 5 gal batch therefore you need a much larger kettle. Can you do an all grain batch the same as a partial mash and brew...

So im reading the Homebrewer's Answer Book right now and on page 40 they are discussing using nitrogen as opposed to co2. It sounds like its only for stouts. Is this true? Also, it says that it makes a thicker head...but does it change the taste at all? In either direction...better or worse tasting?

So I was playing around on brewmasterswarehouse.com and they have a recipe creator. You select the style you are going for and it put the parameters (ibu, srm, gravity range) in and you select the ingredients. I have never made a recipe before but I was just messin around and selected APA and...

According too my LHBS I almost ruined a batch because I racked out of a 5gal primary to a 6 gal secondary so I had an extra gallon of air on top of my beer which would allow it to oxidize. Makes sense. I was talking to my dad about this and telling gin what they said about racking to the same...

I've been thinking about making a stirplate but there have been two major concerns in my mind. First is it sanitary? I see everyone doing there's with an open top. Doesn't this allow for contaminants to get in? Second...does the spinning of the bar on the beaker wear away the glass and mix glass...