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Hi all, found this recipe on BYO and it says to condition at (28F) (-2C) for 2 weeks? Typo, yes? It's the Ommegang Abbey Ale https://byo.com/mead/item/5-10-clones-from-the-dark-side

Do you think I can save it....:) I went to sample my beer last night for a BBQ party tomorrow, it needed more carbonation, so I upped the gas, forgot to disconnect the tap line and 30 minutes late the tap line blew off. This is my first kegging experience so I chalk it up to a learning...

When cloning a beer... My system can only handle 12# of grain, maybe 13# max, the recipe I am attempting to clone calls for 13# of base grain plus the specialty grains. Even if my system could handle all the grain bill, my efficiency at 10# would equal the same OG as their 13#. I have...

The way I understand it, is that adjunct is a non-malted ingredient but… To me an “Adjunct” is just as it sounds, you are adding ‘junk’ to your recipe to replace an essential ingredient, usually to save on cost as the BMC breweries do. An “Additive” is just that, you are adding other...

I have read a few threads on this but I am not clear. I have Old Fashion Whole Grain Rolled Oats, that I eat for breakfast almost everyday. I am confused what is what and which is which. If I use these oats in my stout do I need to cook them first as if I was about to eat them? Then add...

My beers never make it past 2-3 months so I do not know what contributes to making an Old Ale. What allows the ale to age for so long? the high alcohol? I have been wanting to make an old ale for some time now, and in latest issue of BYO there is a wright up on SMaSH beers, in the article...

My parents live in Tampa Bay - Clearwater area Whenever I visit, the water is terrible to drink, it is like watered down water, as weird as that is. Do you guys have to do anything to your water before you brew? I couldn't imagine the water that comes from their tap would make good beer.

almost 4 weeks ago I brewed a wheat style beer. 4# 2-row 4# malted wheat 14oz of Asian mart rock sugar 16oz of dehydrated granulated prunes. 1oz Hallertau 60 .5oz Liberty 15 T-58 yeast OG = 1.060 tested yesterday, gravity at 1.010 Up until 2 days ago, this thing was still burping 3...

How does Cohumulone differ from Alpha Acid? I was on the hop union website looking for information about Cohumulone and they use the word Humulone and it seems to be near the same as Alpha Acid in reference. What is the difference between Cohumulone and Humulone?

Look for a new hop combination for an American IPA… Quantity & minutes Grain bill 10# 2row 4oz C-120 US-05 Any Suggestions?

I received a recipe from a friend and I ran his numbers thru the beer math formulas and it seems he is only getting 60% efficiency, my efficiency lately is around 77%-80%. His OG with this recipe at 60% eff. is 1.066, with my potential OG of 77% eff. with his recipe should be 1.084. To match...

I am trying to wrap my head around this so bear with me if I am off track… Let’s say I brew a beer and get an OG of 1.060, per my hydrometer, I can say I will get a potential alcohol of 7.8% But not really, this presumes the yeast will attenuate 100% of the sugar. Most yeast, at least...

Just got started reading up on this, so I don't know my 'A' from my elbow but I was/am interested in making some Belgian candy and how to get the different flavors out of it, but this is not the point of this post. What I ended up learning is that Belgian syrup is the byproduct of Beet sugar...

Been doing some reading on Rye and Special B, seems both can be over done if not careful. I am sitting at 10%max for Special B and 15% max for Rye, I read that too much rye can stuck your sparge (sounds painful), I am not worried about a stuck sparge from Rye only the flavors. I BIAB so this...

Any advise on taking a single grain such as Maris Otter, boiling it down to achieve a darker more caramelized color and flavor?

Does anyone know how long they age this beer for?

When you brew do you follow the recipe to the letter or do you alter the recipe to match the vitals? I get a higher OG so I alter my base grain and hops to match the vitals of the recipe. Each system and brewer is different and we all get different efficiency so does the recipe make the...

Hey all you BIABers I here a lot from traditional brewers that BIAB gets lower OG and we should up our grain. How many of you find this not to be true. I personally don't, I have to lower my grain bill to hit the recipe OG, I am always higher, I have to dial it back. What you say?

I am as cheap as they come and always looking to save. With liquid yeast costing 7-9 dollars, I realized that this is about the same price as a 4-6 pack of quality beer. So far I have only harvested yeast from my own homebrew and pinched droplets of yeast from friends when hanging around...

I have an English Brown recipe. Using what I believe to be the same ingrediants, quantity, and brewing procedure I duplicated this brown. Now the first batch was more Northern Style Brown, chocolaty, nutty and all so yummy, the second batch is more of Southern Brown, toffee and coffee...