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Hello all, do any of you use a march pump to rack wine from one vessel to the other? I need another way to do this, I am afraid lifting a full carboy will explode sooner than later, anyone with input please let me know, thanks.

Hello all, I was wondering if anyone has had a batch of wine that is very slow to ferment, I pitched Montrachet yeast on a blueberry wine last Wednesday, and I checked the gravity today and it has dropped from 1.090 to 1.066, I need it down to 1.040 to rack to carboy, this is the slowest ferment...

What do you guys use to clean the keg lube off the gaskests when the keg is kicked? Is it just me or does this job seem to take too long? Thanks.:mug:

Hello folks, I have quite a few Glacier hops and was wondering if anyone had a nice recipe to use them in, I also have a few willamette hops, and several others, anyone want to take a stab at it please, thanks.

I am going to draw yeast from the fermentor with a large syringe today, I have 6, 60ml syringes, without the needle of course, I checked Mr. Malty pitching calculator, and it said I need 120ml of yeast slurry, so I am going to draw the yeast from the fermentor after I keg this batch of pale ale...

I have a 24 gallon kettle that I can get 16.5 gallons finished volume easily, I want to try to squeeze another 5.5 gallons in there, for a total finished volume of 22 gallons, but I would have to add most of the last sparge later, after the initial volume boils down, my question is has anyone...

Hey all, I am about to make a 5 gallon batch of Muscadine wine, the recipe calls for 30 pounds of muscadines, they are the purple ones, so I know I will have to ferment the hulls for a few days to get the color, that will be a lot of hulls in a fermenting bucket, do you all put all the hulls in...

I just built my keezer and was wondering what spacing I need between the tap handles? They are Perlick faucets. I am guessing 4 inches would be plenty, but want a little reassurance, I would hate to ruin this 100+ year old heart pine collar, any help would be appreciated, thanks.:mug:

I just finished my keezer, I dont have a temp controller for it (bought everything yesterday, but somehow forgot the temp controller). I am planning on kegging today, can I just sit them in the keezer at room temp, and go ahead and hook the co2 up? I will be getting the temp controller soon. Or...

How many days do I need to cold crash the beer before bottling or kegging, I just dry hopped a minute ago, this will be my first cold crash by my new ferm chamber, any opinions welcome, thanks.:mug:And what temp do I cold crash?

Hey all, I want to start kegging, my question is this, how do you all set up multiple taps, I am thinking of getting the 9 cubif foot Fridgidaire chest freezer from Lowes, and building a collar for the faucets, they claim I can get 6 kegs in there, I know I will need a CO2 tank and regulator...

Im doing Dudes Lake Walk Pale this morning, mashing now at 153.9, missed just a touch on temp, all is well though, this will be the first tome for this ale, hope it turns out as good as everyone says, toasted my own too:D, anyone else this morning brewing? It is quite warm already here, whew!:mug:

I just aquired a 22 gallon stainless kettle, I will be needing a larger mash tun, I currently have the keggle for a boiler, and a 10 gallon rubbermaid mash tun, my question is what kind, and size of cooler mash tun do some of you use for bigger batches? I will be shooting for app. 18 gallons...

Anyone want to tell me about this malt? It was given to me, and I have always used Briess, it says it was packaged in MN, I am assuming it is just 2 row American? thanks.

Hello, I just made a mead sunday, a 5 gallon batch, the og was 1.100, my question is, is th og too high for a mead? I pitched champagne yeast, as that is what the recipe called for, any tips or suggestions would be welcome, since this is my first attempt at a mead, thanks.:mug:

What is the general rule on all the sprouts? I know Im supposed to train 2 or 3 vines up the vertical, but what about all the other dozen or so sprouts coming up, should they be cut off at the ground? I think thats what I read somewhere, but some reassurance would be nice before I start hacking...

I am thinking of bottling today and brewing tomorrow, my question is, will it hurt anything to leave the yeast cake and a small amount of beer in the fermentor, then brewing tomorrow and pitching on said yeast cake? Anyone ever do this, and if so any negative effects? Thanks.

Has anyone tried using parachute cord for the verticals, I used the bailing twine last year and it was trashed by the end of the year, the parachute chord has a rating of 250#. I think Im going to give it a try, unless of course someone advises against it?:mug:

What is the difference in Biscuit malt and Special B malt? I have Biscuit malt and the recipe calls for special B, are they pretty much interchangeable? thanks.

OK guys and gals, I want to do a porter with these hops, if it is possible, I have on hand 3 oz. Chinook, 4 oz Columbus, 4 oz East Kent Goldings, 1oz Liberty, I will consider all options, so lets see some suggestions please, all replies are welcome as usual, I need to use up these hops, and I...