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I just brewed a session IPA yesterday. I plan on dry-hopping this beer in about 10 days. I want to use a corney keg as my secondary vessel as I'm trying to develop an O2 free environment all the way from primary to kegging. For those that have used a keg as a secondary vessel for dry-hopping...

I am planning on brewing my first batch this weekend that includes rye. I am using the same grain bill as the Raging Red Irish Ale by Mysticmead in the recipe section of HBT, except I'm adding rye. I would like to add both flaked and malted rye, as I've read it gives a great rye flavor. Below...

I am brewing my favorite Saison on Friday (OG 1.062, 6 gallon batch) and will be using Wyeast 3711. Here's my dilemma: I grabbed a 3711 at my LHBS and the "born on date" is 11/1/2015. Once I noticed this, I ordered another 3711 from a different LBHS and the "born on date" for that one is...

I usually follow BeerSmith's recommendation for how large to make my yeast starter, until this brew. I'm brewing an O-fest (1.053 OG) and using Bavarian Lager yeast. BeerSmith says to make a 2.5L starter, buuuuuuut my flask is only 2L (buying a 5L flask tomorrow!). I did a test and can only get...

I am planning on brewing an Oktoberfest on Sunday and using WLP 820 Oktoberfest yeast. Based on Mr. Malty and BeerSmith it looks like I need to produce a 2.7-2.9L starter for this batch. I have a 2L flask that I think will still work for this amount. My plan is this (only because I won't get my...

I brewed an IPA two weekends ago and plan on bottling this weekend. I want to split the batch and add a habanero tincture to half of it. What's the best way to carb this with corn sugar......should I add the correct amount to the entire batch and then split it or add a smaller amount of corn...

I'm pretty sure I know the answer to this already, but I want to ask just in case. Today I tried to chill my wort down to around 66 F today, but since it's over 80 degrees I couldn't get it below 70 F. So I decided to put the wort in the carboy and set into my ferm chamber to bring the temp...

As I was doing some cleaning the other day I came across my half used bag of dextrose I used to prime my stout.....only problem is, it's not dextrose, it was Malto dextrin!! I must have grabbed the wrong damn bag at the LBHS and primed my whole 5 gallon batch with it 2 weeks ago. CRAP!! So...

So I am having my second annual Brew and Q party this November. Last year I served all my beer in bottles. This year I'm going to serve all my beer in kegs. I am brewing the beers I am going to serve now so they have time to age. I'm torn as to which would be the best/easiest way to...

My neighbor wants to brew a Peanut-Butter Stout this weekend. Here is the grain bill for a 5.25 gallon batch: 11 lbs 11.8 oz Pale Malt (2 Row) US (2.0 SRM) Grain 75.7 % 1 lbs 6.3 oz Chocolate Malt (350.0 SRM) Grain 9.0 % 16.0 oz Oats, Flaked (1.0 SRM) Grain...

I need some help from those of you that have a great grapefruit recipe they are willing to share. My wife wants my next brew to be a grapefruit-inspired one but I don't have a recipe to use. I've done a lot of research on here and on the cloud in BeerSmith but I don't know which one to try...

This is a stupid question and I think I know the answer, but I want to ask all you experts just to be sure........I am planning on brewing a Session IPA this coming weekend and I will be adding 6 different hops in the last 5 minutes of the boil. Would it be ok to put all those hops in the same...

I've done 3 all grain batches so far this year (and ever) and all have been below my SG with an efficiency of about 60%. I'm starting to think I'm getting too much liquid pre-boil. I am using Beersmith to help me calculate 5.25g batch sizes. I have read many people say to increase the grain bill...

I kegged my first beer (an IPA) this past Wednesday evening (4/8/15) with a pressure of 12.5psi in a 45 degree keezer. How long am I able to keep the pressure of this keg at 12.5psi at 45 degree before it gets over-carbinated? I am going out of town toward the end of next week and wanted to...

Well, I finally had my first blow out, during fermentation that is! Making a Fresh Squeezed IPA clone and used WLP001 California Ale yeast (made a starter on a stir-plate). Pitched the yeast Saturday around lunchtime and when I looked Sunday afternoon it had blown all over in my ferm chamber...

I built my keezer this winter and have been monitoring it ever since with no beer yet. Just recently I noticed some frost showing up in one corner (see pic). I have the PVC setup that distributes the air throughout the keezer but seems to miss that spot. I have the fun running and I do feel...

Well, today I ventured into the world of all-grain brewing. I've done 4 batches of extract before and thought it was time to step it up. Have to admit I had a great time doing this today! From the smell of the grains mashing to the smell of the hops boiling it was great. I started heating...

I'm doing my first all-grain brew this coming Saturday. I am planning on brewing an ale with a 1.065 OG. I will be using White Labs Belgian Wit yeast. Mr. Malty is saying to make a 1.09L starter when the recipe called for a 2L starter. Not quite sure where to start there...lol...but my...

I finally got my CO2 tank filled today and attached my Taprite Dual Regulator to see how it worked. Well, it wasn't good. When I opened the valve on the tank CO2 sprayed out at the connection of both number displays, to the point you could see the plumber's tape moving severely. Something...

I am going to start kegging all my beers and I want to brew an Oktoberfest this March and store until October (like the style is designed to do). How would one go about storing a keg of beer for 6-7 months? Should I carb it up at room temp (basement environment 60-68 degrees F) and let her...