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So i've got two imperial stout brew days coming up. Was going to make big starters for both and use the 1056 to ferment the fist stout having an estimated OG of 1.094 and and the wlp002 to ferment the second stout of OG 1.107. Maybe this is more common than I know of but I had the crazy idea...

I have gone through almost 2 full CO2 tanks before I could find this leak...yes i'm a noob when it comes to kegging but I guess learning the hard way is sometimes best, right?: I've included a picture below, but what I am asking you experienced keggers out there is i'm not sure if this leak...

I brewed a DIPA yesterday and pitched a healthy 1L starter of WYEAST 1056. Checked on it this morning and the blizzard of yeast activity that I normally see was super chunky with a lot of yeast floating at the too. The krausen looked healthy I just have never seen these chunks of yeast before...

I am new to kegging and just bought this perlick tower to dispense my homebrews but it came with a strange fitting on the end of the beer lines and I have no idea how to connect it to my ball lock kegs. Help please...

I am brewing an imperia ipa and pitched the yeast (WLP001)when the wort was at 70 degrees. 24 hours later, the temp had risen to 77 degrees. I choose to move it down to my basement floor to cool it off and let it sit for a few days. I just checked it again and the temp had gone all the way...

Ok so this is the first time I have made a Belgian Imperial Stout (and any stout for that matter) and I followed a recipe that I found online. Grain bill is as follows... 12lb Pale Malt 3lb Crystal 120 2lb Belgian Caramunich 1lb Belgian De-Bittered Black 1lb Aromatic Malt 1lb Belgian Chocolate...

I cannot find anything posted online that gives a Wyeast equivalent to WLP545. Does anybody happen to know? I am brewing a 11.5% ABV Belgian imperial stout.... I'm thinking possibly 1762 but that is a total guess. I have no prior experience with either of these yeasts. Sent from my iPad...

I currently am using the free trial of Beersmith 2 for my desktop PC but intend on buying it as soon as the trial runs out. What I want to know is if the recipes on my PC will sync to my Beersmith app on my ipad? And also vice versa? Sent from my iPad using Home Brew

Ok so I am still fairly new to this still and this the first time I have used a dry yeast for AG. I chose to ferment a blonde ale with Notty Danstar at about 64 degrees in my basement. It started off very slow and took about 2 days to start fermenting to the point of constant bubbles coming...

I only have 2 all grain batches under my belt so this is clearly a newbie question...how important is to to aerate wort before pitching yeast? Is shaking the best method? I have not aerated either of my first two batches and they taste just fine. Please explain! Thanks! Sent from my iPhone...

I recently brewed an American wheat ale (my first all grain batch) and wS told to use rice hulls to improve speed of lauter. It was a 10 gallon yield and I had no idea how much to use. I ended up just throwing a handful in and calling it a day. Based on the speed, or lack thereof, of my lauter-...

Hi everyone. I have been extract brewing for about a year now and recently made the big leap to all grain. I struggled my way through my first all grain batch but learned a lot during the process. I will be brewing my second batch on Tuesday (zombie dust clone) and feel much better prepared for...