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I've read as much as I can about this on here but am very confused on the regulator and check valve. I'm attaching a picture. I have two kegs filled with starsan right now (pin lock cornys). they came reeking of soda so i cleaned them, rised for a while and now lids and o-rings are...

I inherited most of a brewmaster beerdispenser. It has a single faucet tower but its pretty dinged up and I'm will to spend for a dual. I'm getting ball lock kegs, but am confused as to which ball locks to buy. Here's what i'm probably getting...

I want to use a couple of pounds of Kasha for steeping a GF beer. I've read that toasted Kasha in 1L and roasted is 200L. The natural foods store only has toasted...I assume i just put this on a sheet pan at 200-225 for how long...an hour or so to get the lovibond up?

What do you guys think about 1338 European Ale in an Irish Ale? I don't have any pacman left and thought I'd grabbed a 1335 British Ale II. I could go back and get that or an Irish Ale but thought I'd give it a try. I'm not worried about a real slow start or low attenuation. Not worried...

Made a small error picking up my ingredients for Sunday. Went to get an Irish Red, and planned on using on of the following yeast in order of preference: Harvested Pacman. Thought I had one left. Doh! Wyeast 1084, Irish Ale. LHBS had none. Doh! Wyeast 1035, British Ale II. Grabbed one...

Just made a standard Thursday night 2L starter for a Sunday brew, but put on a stir plate for the first time. I usually decant off and pitch the slurry if the starter has reached that point by brew time. But what should i be looking for with the stir plate...keep it spinning and in...

I have a cider from fresh pressed apples at local orchard. Measured 1.048, added 2 pounds brown sugar, 1 pound dextrin and a cup of mollasses. Wyeast cider yeast (oh, used campden for 48 hours first) and it fermented way down to .995 in a few weeks. (10/17 - 11/4). So on the 4th I racked to...

I'm brewing a Stone Oaked Arrogant Bastard. They call it an American Strong Ale. SRM 16 IBU 110+ ABV 7.2 Sits on oak for a few weeks So...what category? 22c (wood aged) with base style being an American IPA? Or specialty beer, 23?

I had a pretty hazy metheglin after about 9 months. I added bentonite 6 days ago and it was crystal clear in a few days. Today I racked it off and got the TINIEST amount of lees (and clay i suppose?) into the carboy. I can't see my hand at all thru the carboy anymore. Am I back to 6...

So I didn't pay attention to a kit I ordered that ends up being 13.5 lbs base malt and 1.5 pounds specialty. 13.5 is about as much as I like to put in my 5 gallon mashtun, and then i still have to mash in really thick and don't have any room for error on temps. I typically like to keep it...

Anybody ever done this? Would it be frowned upon? I brewed my first batch a month ago and am bottling it tomorrow. Just had a taste of it and its pretty tasty. Used sorghum extract, brown rice syrup, and hopped/flavored it to make an Orange Pale Ale with some corriander notes.

25 brix (~1.1.06) and pithced 2 D-47s and fed them. SNA per the sticky, 23 brix at 36 hours and 18 brix ~1.054 at 6 days. At day 11 now and down at 15 ~1.040. Was thinking I'd be racking soon. Been at 62 degrees throughout. Should raise the temp? Feed them more? got plenty of both...

25 brix (~1.1.06) and pithced 2 D-47s and fed them. SNA per the sticky, 23 brix at 36 hours and 18 brix ~1.054 at 6 days. At day 11 now and down at 15 ~1.040. Was thinking I'd be racking soon. Been at 62 degrees throughout. Should raise the temp? Feed them more? got plenty of both used in...

Was making MW ESB. Recipe called for 2oz Kent (5.2%) at 60 mins and 1.5 oz Fuggles (5%) at 2 mins. I copied it into my brew software horribly wrong. Did 1.5 Kent at 60, .5 Kent at 2 and no Fuggles. This was Sunday night. Should i dry hop the Fuggles? If so when....in primary? Or should...

Adding brown rice syrup to my brew software, what would be a ball park PPG on it?

Got out of the brewing thing for a bit and three batches sat at 60 degrees for 5-6 months. Cream Ale, brewed Oct 5th, Kolsch yeast Ordinary Bitter, brewed Sept 25th, Notty Danstar Winter Spiced, brewed Sept 5th, sitting in secondary on fruit since Oct 5th, Notty. Would anybody...

Chapin Orchards in Essex, VT is having their annual "crush" on Oct 24th. An antique cider press is used to press 150 gallons of cider for homebrewers to do with as they wish. Limited to first 150 gallon sign ups, link is here: http://www.chapinorchard.com/crush.html

I've been using my current set up for about 18 months, and I am without fail 73-77% efficiency, which I'm fine with. I also typically mash in around 1.4 qts/pound grain and sparge with .5 gallons/pound or until i get required volume. Today I did a little session brew that was just 6.75 pounds...

Usually i drag my autosiphon across the bottom of my primary to kick up some yeast. On this batch i didn't. It's wheat that sat 3 weeks in primary then 2 weeks in secondary with pomegranate juice added. OG was about 1.060. Only one week in bottle, but no sign of any yeasties falling out and...

So SWMBO moved in and some things started to change, mostly for the good. One of those being a big ol' bottle tree showed up, and this morning my vinator arrived. And I"m a little embarrassed, but what am I missing here: 1. Spring goes up inside the part you press down on. 2. That piece...