BeerTools Discussion Forum

I recently purchased some mini kegs and a tapper(I am an apartment dweller at the present, no room for a real keg) and had a few questions. I was wondering what the priming rate was. I bought some relief bungs so over carbonation should not be much of a problem but what if I would also like to bottl...

Thanks for the help but I decided to get up early this morning and brew (mashing as I write yahoo). I may try your all night mash next time I am running low on time though Jim. Thanks B.

Has anyone ever mashed one day and boiled the next? I planned on brewing this weekend but now I am unsure if I will be able to devote a full day to it (finals this coming week but I need a break!). Any opinions in this matter will be appretiated. Thanks, Brad

I have the same problem with not being able to control the temp. of my fermenter. I have recently started using California Lager Wyeast 2112 and it seems to have helped.Another factor is that it is starting to get cold outside allowing me to either place the fermenter outside ( temp staying between ...

I am not positive, I have not had a Boston ale in some time, but it must be a ple ale of some sort,(I'm thinking American Pale Ale because of the bitterness). The Sam Adams web site calls it a "stock ale" and gives a discreption along with a short ingredient list which could be a great sta...

Thanks for everyones ideas I guess I will have to switch to another type of chocolate and pay closer attention to my transfers. My recipe was a standard stout recipe other than the addition of the chocolate and a pint bottle of bourbon before bottling(Borboun Ball Stout) which also did nothing for t...

I recently brewed a stout using a 6oz. bar of bitter sweeet bakers chocolate. While the beer seems to need more body it tastes very good. But there are small white chunks (wax?) floating in the bottle, and a brown residue around the neck of the bottle, both of wich I suspect came frome the chocolate...

Brew your own magazine had an article on growing and malting your own barley in its May/June edition that was interesting and insightfull but I am unsure if they posted the article on their web page.

A section on different mashing techniques, (ie. infusion, and decoction), their advantages and disadvantages, how these techniques work scientifically, and the beer these techniques produce would be an interesting topic.

Partial mashing allows you to use base malts, such as Munich and Vienna malt, that are not normally used in the production of extracts, thus producing flavors that you could not get from extract brewing alone. The equipment needed to begin partial mashing is also relativly inexpensive to obtain. The...

I am preparing to bottle a batch of Pale Ale and was wanting some opinions on which is better to prime with, corn sugar or DME. I normaly use corn sugar but I happen to have some DME on hand and planned on using it. Any opinions on this matter would be welcome. Thanks B.

I'm not sure what the chemicals in one step are but I have been using as a sanitizer for years with no problems. I recently recieved this from the Northern Brewer.com Home Brew News mailing "One-step: One-step releases oxygen into solution in a way that forms hydrogen peroxide. Hydrogen peroxid...