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Hi there, Sorry if this has been covered, but I couldn't find anything with a basic search. My brother is having a house-warming party in 2 weeks and I'm making him a kegerator, but he hasn't given me enough time to brew a beer to fill it. He managed to get 3 cartons of beer thrown in with...

Hey there, I need a bit of advice on what to he here. I have a cheat's Dunkel fermenting at the moment using Nottingham at 13 degrees. Put down on Monday night 6/1. Main reason I went with that yeast was that I've never lagered before, it's a lot harder to stuff up with an ale yeast, and this...

Hey there guys, I am living in a rental apartment in a block of flats. As such, I'm not sure how stoked the neighbours would be with me burning rings into the lawn every time I do a brew like I used to when I was at home. I have my own garage space, but am hesitant to put the burner on the...

Alpha Male Pale Ale A ProMash Recipe Report Recipe Specifics ---------------- Batch Size (L): 20.00 Wort Size (L): 20.00 Total Extract (kg): 3.40 Anticipated OG: 1.052 Plato: 12.82 Anticipated SRM: 13.8 Anticipated IBU: 42.8 Wort...

poured my first kegged beer just before, it came out with lots of bubbles through the whole glass which rose to the top of the beer (for a temporary good head, but the beer had barely any carbonation. i have a feeling that it is overcarbed, and forcing it through the tap is making it lose all...

so, putting my next brew into a keg, and was wondering, is conditioning (as inflavour changes) different for kegs then bottles? like, should i leave it in the keg for at least a week before drinking, or is there something magical about the CO2 that speeds up the conditioning? Need...Hops... Lobby

Emptied out the dregs from my chilled beer onto the lawn last brew, and noticed a big patch of dead grass at that exact spot. anybody else notice wort having the same effect on grass? anybody know what it is that does it? Lobby

Just in case anybody needed to know, Google Maps has you covered for getting from Sydney to Los Angeles. Check out step 6. Linky Lobby

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hi there fellas, putting together my new and improved keggle and a thought struck me with regards to my chiller. is there any problem with making it a permanent part of the kettle? i.e. it enters through the top, drains down in a spiral and then exits out a similar hole the one i have for my...

Here's my intended recipe for my next batch. whaddaya reckon? possibly looking for hop variances, and different yeast. IPA A ProMash Recipe Report BJCP Style and Style Guidelines ------------------------------- 14-A India Pale Ale, English IPA Min OG: 1.050 Max OG: 1.075 Min IBU...

hi there guys, been reading about the low/med/med adjustable/high pressure regs, but havent seen anywhere where there is a simple setout of the flow rates, which is what us un-initiated lay persons would find the most useful... so could somebody smart please settle this once and for all? whats...

ok, this may be a really stupid question, so if it is, keep the laughing to a minimum, but my stout has finished fermenting, 1080-1020, and has been constant for days now, and i have heard people talk about crash cooling beers to increase clarity or something, is this something i should do to...

i threw down my stout the other day recipe: Stout Recipe 1 can Coopers Stout 500g Light Dry Malt Extract 1kg Dark Dry Malt Extract 150g Golden Syrup About 250g of Morgan's Roasted Dark Malt Syrup (Very Dark LME) 175g Lindt '85% Cocoa' chocolate 20g Nescafe Alta Rica Instant Coffee 65g golding...

Stout Recipe 1 can Coopers Stout 500g Light Dry Malt Extract 1kg Dark Dry Malt Extract 250g Dry Corn Syrup 250g Raw Sugar 150g Golden Syrup About 250g of Morgan's Roasted Dark Malt Syrup (Dark LME) 175g Lindt '85% Cocoa' chocolate 20g Nescafe Alta Rica Instant Coffee 5g Salt 18g POR Hop Pellets...

just went out to check my fermenter that had my swap beer in it, and noticed a thin translucent film on the top... pulled a sample out, sniffed it and swore for around 3 minutes. F&^$ing INFECTION!!!!! now i have to fast track a brew for the swap... whats a good way to punish the fermenter...

i am a member of that 'emailcash' site (which is actually pretty good so far, would recommend it, no affiliation blah blah), and every so often they send me surveys that i do in exchange for 'points' which i can trade in for money eventually. and so far they havent asked me if i want to make my...

i know, another one of those threads... after 2 weeks of fermenting, krausen subsided, yeast looks rather settled, its sitting on 1021. i checked that the hydrometer is calibrated correctly in a glass of water. OG was 1064. fermented at 18 degrees pretty consistantly, might have dropped to 16...

so, if i was to legally acquire a ex brewery 50L keg, what would i have to do to convert it to a boiler? i.e. how do i go at cutting off the top? im assuming that a hacksaw isnt gonna (pun intended) cut it... or do i need to HTFU and get at it with a hacksaw? Lobby P.S. Please dont let this...

getting rid of left over hops pulled this one out of my ass, any improvements possible? Lobby's Bitsa A ProMash Recipe Report Recipe Specifics ---------------- Batch Size (L): 23.00 Wort Size (L): 15.00 Total Extract (kg): 3.45 Anticipated OG: 1.054 Plato...