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Just as the title says, I'm still seeing airlock activity in a very light cream ale (was about 1.048SG on brew day) the odd thing is this Sunday would be four weeks since I brewed it, I've never seen this much airlock activity in any other brew after about a week max, do you think it could still...

Hi all, I've been brewing for close to four years and feel it's about time to consider an upgrade. The pressure point currently for me tends to be hitting the correct temperature in the mash tun. I have a 10 gallon gatorade cooler that I normally preheat with 180 degree water (that litterly...

Not sure if this is the thread to post this problem under but I'm having some difficulties with my stouts. For some reason they all seem to come out with a sharp peppery(?) scent and initial taste, the taste ends up fading and you taste the way the beer was intended to taste as sort of an after...

I am just getting back into the brewing game and recently created a vanilla java imperial stout. The SG was 1.091 and the yeast seemed to rip through it in about three days but I let it sit on the yeast bed for about 2 weeks. After checking the gravity before moving it to a secondary, it seemed...

I used WYeast Cider yeast. I mixed about 3lbs of sugar with water and made a syrup and added it to about 4.5 gallons of Mott's Apple Juice. I then pitched the yeast at about 70 degrees F. It's been over a week, there hasnt been a strong bubbly yeast kraeusen at all, however, there is a...

This may be a noob question but how long would a bag/50lb of grain last in a bucket with a gamma lid on it, before it is bad? (possibly in zippys). Time difference between unmilled and milled?

I am starting to make recipes for 10 gal batches and I was wondering; Will fermenting take longer then a 5 gal batch with the same gravity since there is more wort even though. Also the rule of thumb for lagering, week per plato or a week per 10points Gravity. Would this change for a bigger...

I recently aquired a 20.4cu ft chest freezer and it is in a garage (in the cold). I heard around the forums that a ceramic bulb may help to raise the ambient temp of the freezer. I was wondering if the bulb should be mounted IN the freezer and what size bulb would help to raise an ambient...

Misplaced, please delete.

I know we already have a sticky somewhere around here for how many corny kegs can fit in each specific freezer but I was wondering what freezer sizes/freezers everyone suggests for a fermentation chamber. I am currently using my basement which is the perfect temp for an ale, and the freezer I...

I used to have a 5 gallon pot and used to just tip and pour it into a funnel that would go into my 6.5 gallon carboy. HOWEVER, I just bought a 15.5 gal kettle that has a ball valve on it. (And a fancy 4500 Watt SS heat bar). I would like to connect silicone heat resistant tubing to this valve...

I brewed a lager on Saturday and pitched an appropriate amount of yeast (a pop pack plus a starter that used a pop pack). I oxygenated the wort before pitching, yet I see no krausen. I pitched when the wort was at 52 degrees. It's been 4/5 days yet I have seen no krausen at all. The wort was...

I brewed a Mild that I threw together using BeerSmith on Saturday. I poured a starter made using British Ale Wyeast into it and within a day (Sunday) it was already at full krausen. Today it looks like this, I have never seen anything like it and do not think it looks like all the other...

:confused:I know no one on here does it, but in theory wouldn't using a filter oxidize your beer?

I threw my 2000mL two poppack starter into the freezer in order to decant off some of the liquid and it froze. Is there any point of throwing it back on the stirplate to try to save some yeast or is it game over?

So I have a ball valve corny keg with a 5lb co2 tank connected. It has a 5 foot line attached to a picnic tap. Every time I go to pour a beer all I get is a cup full of foam, except when I turn off the CO2, bleed out the valve, detach my tap, and attach a friends foot disconnect to picnic...

I am really confused but wouldnt using yeast in a soda cause the soda to become more of a alchoholic beverage due to the yeast eating up all the sugars?

With a CO2 manifold is it sending the PSI shown on the regulator to each keg or is it sending a fraction of it? (Say I have 2 kegs hooked up to the manifold and the regulator is showing 18 PSI, is each getting 9PSI or are they both getting 18?)

I am creating a bar setup in my basement and have a 10' beer line that needs to run down through the bar, through a wall behind the bar and into the freezer behind the wall. I was wondering what size drill bit to use to drill these holes, the beer line is 3/8". I know it may seem...

I have recently read something that has me completely confused (somewhere on the forums). If I make a yeast starter (I aerate the starter wort then pitch the yeast into it). I use a stir plate, decant the "starter beer" off the yeast, then get ready to pitch the starter into my wort...