Whats your oldest piece of brewing equipment? During my brew day a few weeks ago it was looking at my equipment and had the realization that in the past 32 years of home brewing a lot of equipment has come and gone, but i have 1 10 polar ware gallon brew kettle and a j schmidling malt mill that i have used for
The past 30 years. I have other kettles and another malt mill but just prefer these 2 pieces of equipment when brewing.

Hey all, I'm currently doing my second homebrew. Partial mash. I'm on the boiling stage. I completely screwed up and forgot to add the malt extract before starting the boil. I just added it now, with 20 minutes left on the timer out of an hour long boil. Should I boil for longer? Thanks.

I want to heat up some water to around 170 and make a bunch of 1 cup tasting samples of different grains so I can see what they taste like. Does anyone have a recommendation about grain to water ratio to get a good flavor sample? Any thoughts about this experiment in general. Steep time etc..?
Just looking to taste the grains one at a time so I can learn more about their differences.

Hey folks!

I was wondering if there was some sort of resource for different types of malt?

I have multiple on different hops and their characteristics, but I’m curious if something like that exists for malts.

Thank you!

I'm looking at serving up some homebrew at a party and need a vessel to hold ice and a standard 5 gal keg. after looking around I noticed the anvil 10.5 seems like it would actually hold ice and keg nicely but I worry if the condensation would get anything wet in the lower part where the heater is. Anyone do try this before? lol

I bottles a double batch of Brewferm Belgian Dubbel 2 weeks ago and left it in my shed. The temperature was around 17-18C. I had to go away for a few days so didn't notice the temperature dropped to 14C and colder at night. I opened a bottle yesterday to see how it was doing. It hadn't gone through secondary fermentation, sweet and low carbonation. Is it too late to get the temperature up now to try to save it?

"Like everybody else in the cocktail lounge, he was softening his brain with alcohol. This was a substance produced by a tiny creature called yeast. Yeast organisms ate sugar and excreted alcohol. They killed themselves by destroying their own environment with yeast shit"

Vonnegut - Breakfast of Champions

My fellow brew heads this is driving me nuts. Finally went from a single beer tap to double both lines at the same length 3/16 id 20ft 20psi of serving pressure(belgian beers) but one side (new side I added) is foaming like crazy. I swapped the keg beer lines to see if it was the keg and same result but its just with the new side that was added the other side is fine what should I look for ?

Weighing my options as I convert my system from propane to electric. Found this and was wondering if anyone has success with something like it. Cheers 🍻

The once a week thread where (just about) anything goes! Post pictures, stories, nonsense, or whatever you can come up with. Surely folks have a lot to talk about today. If you want to get some ideas you can always check out a [past Free-For-All Friday](http://www.reddit.com/r/Homebrewing/search?q=Free+For+All+Friday+flair%3AWeekly%2BThread&restrict_sr=on&sort=new&t=all).

Good afternoon! I recently moved into an apartment, taking my brewing supplies with me, and I'm trying to puzzle out how to best handle the issue of exhausts from my kits. I don't want to stink up the apartment, and the closet I was planning on keeping it in doesn't have ventilation.

I tried looking into this online, but I was never able to find someone who simply put a tube on the end of their three-piece airlock and put the exhaust out the window. Is this something that anyone here has tried before?

I’ve been using lactic acid to lower by pH based on beersmith’s calculation. I use very soft bottled water (Sant’Anna rebruant). I’ve taken to using beersmith and then reducing to 80%, 50% and last batch 30% but I keep ending up with 5-5.10 when mash is done. Am I insane or should I start adding sodium bicarbonate to buffer the water? If I followed beersmith blindly I’d end up with like 4.4. My water starts at 6.9 and I typically brew IPAs. Last batch was an English mild.

I acquired a Komos kegerator that came with Duotight fittings and EvaBarrier tubing. For those who use EvaBarrier, do you ever replace it? Tubing is so inexpensive in bulk, I'd replace it when I swapped kegs on my older keezer.

It’s apple cider season here in South Jersey. I can purchase gallon jugs at the local farm market. I’m thinking of making some hard cider. Who’s got a simple but great recipe?

Thanks to this amazing community, I figured out how to set up continuous sparkling water in my house to run through a tap - big win and big savings for our family that mainly drinks sparkling. My husband and all my friends were impressed, and I was proud.

But then we left on a trip and came back to it smelling and tasting musty. Husband no longer impressed and is back to SodaStream. I think our line from the keg to the tap is too long and not kept cold, so the stagnant water got funky.

My plumber HATED this project and is not willing to help. Local brew store guy is great but doesn't know anything about setups like this. Please help me with cleaning the system and setting it up for success.

Current Setup:
Kegland carbonating lid on 2.5 gal keg in mini fridge with CO2 and continuous water feeding in, sparkling going out to a faucet above. Keg is in crawl space under the faucet, but probably 15ft of line goes from here up to my tap. It's been 2 months now that the system has sat unused. Gross, I know. (ETA: water going into the keg is RO filtered, so chlorine has been removed)

How to Clean?
I'm told to run solutions of Easy Clean and then Star San through the keg and water line to the tap. This is what I plan to do:

1. Turn off water IN line, open faucet until keg empties.
2. Turn off CO2, depressurize keg (pull PRV?), open lid and pour in Easy Clean solution. Reattach lid, turn on CO2, open faucet so cleaner is sitting in water OUT line - let sit for 30 minutes. Open faucet to push the cleaner out.
3. Repeat #2 but with Star San solution.
4. Turn water IN line back on, give time to refill/carbonate, run faucet for a bit to flush out remaining solution in line. Pray that the musty taste is gone.

Does this make sense? What am I missing?

Anti-Mustiness Improvements
I want to add a cleaning/service port in the water OUT line so I don't have to go through the whole keg clean in my cramped crawl space as often. Any recommendations for this? ChatGPT (I know, sorry, I'm desperate) says a 3-way ball valve or tee with shutoff valves, using a hand-pump cleaning bottle to introduce solution. I don't know exactly what this means but can ask brew store guy if you all think it makes sense.

Thank you! Any advice is appreciated, other than changing the whole system (I did try to get the system to sit next to the faucet but was told no room). I'm neither a brewmaster nor a plumber, just a girl trying to enjoy some bubbles in her water!

Welcome to the Daily Q&A!

Are you a new Brewer? Please check out one of the following articles before posting your question:

• How do I check my gravity?
• I don't see any bubbles in the airlock OR the bubbling in the airlock has slowed. What does that mean?
• Does this look normal / is my batch infected?

Or if any of those answers don't help you please consider visiting the /r/Homebrewing Wiki for answers to a lot of your questions! Another option is searching the subreddit, someone may have asked the same question before!

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Also, be sure to vote on answers in this thread. Upvote a reply that you know works from experience and don't feel the need to throw out "thanks for answering!" upvotes. That will help distinguish community trusted advice from hearsay... at least somewhat!

I'm making a brewing game called Brewhaven where you brew magic combat beers and make a village and run a tavern.

I need to make a name list for the villagers that live in the town and I'm looking for about 100 names for male and female.

Post your name here, and i'll make you a villager in the game! Thanks for your help, cheers!

The list so far:

I was recently gifted a mash tun made of a cooler (similar to this one) and I've noticed it tends to leave a little bit of liquid in the bottom, at the natural end of the 90 degree elbow that connects to the false bottom. Now, it's not a huge amount, but it would be nice to drain the mash tun dry.

Any suggestions as to how to improve the liquid "pickup?"

Welcome to our weekly flaunt your rig thread, if you want to show off your brewing setups this is the place to do it!

How to post images: upload images to an image hosting site like imgur and link the image or album in your post. Sorry, direct image posts [are not allowed under the posting guidelines (see #5)](https://old.reddit.com/r/Homebrewing/wiki/postingguidelines), for [reasons](https://old.reddit.com/r/Homebrewing/wiki/images), and unfortunately the moderators do not have the capability to selectively disable this rule for this thread.

It's already bubbling away in the fermenter. Looks like this:

11lb 2 row

2lb Munich light 10l

0.2lb acidulated malt

60 - 1oz centennial

10 - 2oz citra

Flame out - 1oz simcoe

Yeast is us05.

Dry hop calls for 1oz of citra. I have Amarillo, Simcoe, and mosiac chilling in the freezer. What else should I throw in the bucket?

I brewed up a cold IPA. I used a 2nd gen W34/70. It fermented great. I cold crashed for 10 days, packaged and gave it a sample today. I taste yeast.

Do I just need to give it more time? Beer was brewed 20 days ago. I didn’t use biofine or gelatin. This is only my 4th brew, but first time getting a taste of yeast.

Maybe I over pitched?

I have recently bottled a NEIPA. I put approximately half in wine bottles and corked them. I added two Cooper's carbonation drops to each wine bottle.

From what I've read, this is a very bad idea. Ordinarily I would be switching the bottles right now.

BUT

I bottled some mead in wine bottles last year and primed the bottles. I do not recall the amount of priming sugar I added, but it was certainly enough to make the the mead beautifully effervescent (though not quite as carbonated as, say, a champagne).

Has anyone bottled beer in wine bottles without issue?