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I've decided to help my 13yo son build a desktop computer as a Christmas gift. He wants one for gaming and for schoolwork. I know enough to be dangerous, but I think it would be a good experience for him. My brother has built one and will be helping on the build. I'm sure there must be...

I've been brewing a few years now with the old turkey fryer and a 10 gal Igloo cooler mash tun and enjoy myself immensely and have made some great brews. I only do 5 gal batches and have no desire to go to 10. I would continue along doing it this way, but there's a couple things lately that...

I've been through this every time I keg, so I'm putting it out there since it's driving me nuts...I hook up the picnic tap and the gas line. But when I turn on the gas the pressure immediately shoots to 50-60 and literally forces beer out the CLOSED picnic tap. I try releasing the pressure...

I've been at this for going on five years now, and today was rooting through my basement stash and was surprised to see I have 5-6 cases of homebrew sitting about, encompassing about 8 different batches going back to 2011. Some I have been deliberately cellaring. Some were just beers that...

My regulator knob broke (a plastic knob....really????), so I buy a steel hose bib replacement, but can't for the life of me depress the spring enough to thread the nut on. Do I need this spring? Am I screwed and need a new regulator? Is there somewhere I can have it fixed? I really wish...

Looking for Zombie Dust. I have a friend willing to score me a case. But she (and I) don't know where to find it. She actually lives only 10 miles from the brewery but it appears they only offer it on draft. Can anyone local enlighten me where I can direct her close to where she lives (Homewood)?

Cascade, Centennial, Chinook, Willamette L to R. Cascade and Chinook have hit the top of my 15 foot structure.

Anyone else get their swmbo a vacuum sealer for Christmas? In camo no less.

Looking for some feedback on a recipe. I'm still a little wishy-washy on how hoppy it is. I really want to try the Amarillo-Saaz mixture and get something kind of a deep red with a little spicyness and less fruityness. Thoughts? Style: Belgian Specialty Ale TYPE: All Grain Recipe...

What's everybody doing tonight to protect their hops? I have four, some just breaking through and some several inches. Thinking about buckets over each with an old comforter over all. Thoughts?

Any recommendations for CO2 volume? I would think on the high pale ale side to compliment the spiciness, but this might be the wrong thinking. I don't remember the FG. It was a Northwest Kit. Thanks!

with dial cooking thermometers with itty bitty faces, straining to read numbers, burning my fingers. Using my newly bought digital model today. Now this is cooking.

Tried pitching on a yeast cake tonight, yeast was WLP001 and wort was 1.062 black IPA. Just checked on her and it's bubbling away already after 1.5 hours. A guy at my LHBS had advised me against it saying it's too much yeast, I guess causing off flavors? What's the concensus here?

Got a hold of the recipe from the most kind brewmaster. Anxious to try. OG 1.055 IBUs 60 57% Pilsner 16% Rye 15% Wheat 5% Melanoidin 5% Caraaroma 1% Caramunich 1% C60 60m Columbus (46 IBUs) 5m Centennial (5 IBUs) 0m Styrian & Amarillo (5 IBUs ea)

Homebrewing is getting more expensive, as I find myself spending more money on craft brews as my beer taste has improved. Research? Higher standards? There's alot of "ooo, that looks interesting" at the beer store these days.

My lager has been chilling for a few weeks at about 36* and I have a question about carbing her up at bottle time. I washed the yeast from it, so can I just take a little turkey baster sample, warm it and the fermenter up, and squirt it with my priming sugar into the bottling bucket? Or should I...

Anyone order a Barley Crusher recently and can report how long it took to arrive? Their website states a two week backlog.

Brewed TwoHeadsBrewing Summer Citrus Wheat for my first AG. Why not go with wheat and risk a stuck sparge on my maiden voyage, huh? Started at about 2p with setup and heating mash water and pitched around 6:30. Glad it went so fast and smooth. Hit my OG of 1.050 and volume dead on. Beersmith...

I read on here about running yeast starters for 2 to 3 days. I'd like to brew tonight though. Is there a big deal going with a 28 hour starter? It is an Octoberfest yeast for a lager.

Just bought a turkey fryer. Now just need a MLT and a wort chiller and I'm in the AG business. Getting excited.