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I was curious what you guys thing about the balance between aging a beer and the actual design of a recipe. I brewed a beer out of Charlie Papazian's book called called Deep Sleep Stout, or something similar. I had it in the carboy for roughly 4-5 weeks, and I've had it in the keg another 4...

I want to try making a porter using just rice. I haven't been able to find whole rice locally, but I can find several types of rice including wild rice and black rice. Should I roast all of it, or leave some un-roasted? If I throw in rice hulls, will I need to add amylase?

I've got a 7cft keezer with four corny kegs, two empty, two full sitting in it right now. I am trying to determine how to set up the gas for my keezer. Looking for suggestions and comments on how you like your current setup. Here is what I would eventually like to do: - carbonate beer...

I got some corny kegs from homebrewing.org. I took off the poppet valves to clean them. I believe most of the nylon washers in there are broken. The kegs arrived sealed, but are the broken washers going to cause leaks? I didn't see where I could procure new ones. Anyone know?

I've brewed a chocolate stout (2nd week fermenting), and the fermentation activity has slowed down so there is maybe one set of bubbles every five or ten minutes. I think it is ready to bottle or keg. Now, I don't really want to bottle it. I have 4 corny kegs for the purpose of dispensing...

Hey folks, I completed my first all grain batch yesterday. I used the batch sparge method using a party chest cooler. The target OG of the recipe is 1.055 and I hit somewhere between 1.042-1.045. The beer is the color of apple cider looks much darker than the pale yellow I was expecting.