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Hi folks, Cider newb here. Have 15 gallons of dry cider and looking to backsweeten 10 of the gallons (will keg carbonate then bottle from tap). Trying to avoid the rigmarole of a secondary transfer, which seems to be "best practice". If I cold crash in primary for a few days ahead of...

Hi all; haven't messed with coatings much and curious if you guys have better ideas than mine for this one. TL;DR summary: I'd like to stick a hard drive magnet on the inside of my keg lid, but in the event that it came into contact with my beer, I'd like it to be food safe. Considering using...

Tried my hand at doing some simple tap handles over the weekend using converted table legs. I had a pretty rough time trying to get the thread screwed into the bottom of the wood so that it was straight up and down (i.e., when I put it on the faucet, the handle was not 100% perpendicular, but...

Wondering if someone familiar with material properties could provide some guidance on a kegerator question. I'm in the midst of building the following 2-keg kegerator: https://www.homebrewtalk.com/f51/frigidaire-model-frc445gb-mini-fridge-kegerator-conversion-89013/ There are three ways...

Hi all, Brewing up a Stone Cali-Belgiue clone and using White Labs WLP575 Belgian Yeast Blend along with a standard Stone IPA clone. The starter never took off like I wanted, but since I was crunched for time, I pitched it anyway. This was about 36 hours ago and have had zero activity...

Hello all, Got all my gear ready to go for my first AG batch tonight; my yeast starter is sitting next to me and appears almost as excited as I am. Having a little confusion on water volume/temp and looking for a little direction. Here are the details: AHS Alpha King Clone; 5 Gallon...

Hi all, This may be one of those "it's not gonna make a difference" questions, but thought I'd ask those wiser than I to make sure. I've got an AHS American Amber Ale kit (partial mash) that uses 2 oz of Amarillo hops throughout the boil that I'll be cookin' up soon. I also have a 1/4...

I'm trying to get a handle on how temperature affects beer at different stages in the process. Either way, I'm thankful the li'l yeast seem to be pretty flexible in working with me. :) For those much wiser than I, a few questions: Primary (fermenting): Let's say you have a yeast that...

After a bunch of reading on the forums, it appears like there are a large contingent of folks that don't bother with a secondary unless they are introducing additives or dry hopping. Given that you may normally use the primary-only method for, say, 4 weeks before bottling, what would be your...