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I was brewing a dark ESB that I’ve brewed before but had a brain fart and only used half the hops as the recipe required. I know it will be beer :p

I put my fermenting vessels in a cooler. I keep cool using ice bottle, T shirts, and water In the cooler. I’d like to be able to know the temp of my wort or at The water least inside the cooler without the process of dripping water everywhere, exposing it to more light, etc. Can I use and ink...

Everyone has their own systems so I may seem weird or not who knows. I do small batches; 1.3 gallons in a little big mouth bubbler with a spigot and 1.5 gallon batches split into 2 1 gallon car boys. When I use the bubbler I simply bottle from it. If I use the car boys I siphon to a 1 gallon...

my last few batches have been inconsistent in carbonation. In batches I use carb sugar (bitter, stout) I understand somewhat, I used less and it didn’t mix. But if I’m using carb drops i shouldnt have this issue. He are my variables. I cannot 100% relate an uncarbed bottle to a specific issue...

This weekend I plan to brew a Helles. I do BIAB single infusion mash so some traditional stuff is lost. I will be pitching Lallamand Diamond slurry from a Dunkel I just bottled. I will be doing a 1.5 gallon batch Fermenting in the low 50’s. Obviously Pilsner is the bulk of the malt bill. I’ll...

Pitched slurry at 74 At 5:00 Took another few hours to get below 70. It’s now been 4 hours and temp is 68. Im using s-04. I like to ferment it around 64. Am I screwed?

Anyone used Lalbrew Diamond Lager? I’ve read that it is the same/similar strain to the 34/70. I have not used either. I am hoping to get the temp down in the 50’s. Low 60’s isn’t an issue. If the Lalbrew can ferment warmer than the 50-59 the pack says like the 34/70 then I’m good. If not I’ll...

It was 2 pounds of my order that I forgot to change to crushed. I own no grain mill. What are my options to crush? Without buying a mill. thanks

Is this an issue?

Never made a wheat ale just added wheat (5-20%) in other recipes. I’m using Kveik so it’s not a Hefeweizen so I thought of using cascade since I have a bunch. But I also have a decent amount of Hallertauer open in the freezer as well. Going 50% base (2 row and Vienna) and 50% white wheat. i did...

I want to make a Munich Dunkel for my next brew. I mistakenly ordered Caraminich instead of Carafa. I’ve seen recipes that use one or the other so I had a lot in my head when I ordered. Can you all help me make a good Dunkel with what I have? I have enough Munich 10L. I also have the following...

I got an ounce cheap a month ago and forgot about them and seen in my freezer.

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Will beers that are carbed with less dextrose (bitter, stout) carb quicker? Or is it still a matter of waiting for the other side of the conditioning from sitting another 2 weeks?

I’ve brewed a best bitter a few times using the same recipe, I do like it but tweaking is fun. I used only MO and Caramel 60 before. EKG hops. For the tweak I added flaked barely and a touch of roasted Barley while dropping the caramel 60. Also upped the hops a little. 1.5 gallon batch thoughts?

This is my plan for tomorrow. Thoughts? It’s a 1.5 gallon batch. I’d kind of like to go lower on OG for this but wasn’t sure how low to go with Kveik. Any Input would be awesome thanks!

I’ve done 3 brews with Kveik but have questions to branch out a little. I have Voss and I keep the slurry to reuse. I am still waiting on bottle conditioning for 2 of them, the only one I’ve had was my IPA with I loved. I read every post on Kveik I could find. Even though this is rated 77-104...

I do an ice bath to chill but it’s taking longer Than I want to get to 70. I’d like to pitch lower since I usually ferment between 64-68. If I get it down to around 80-90 can i pour in my carboys and place in my cooler (with cold water) and pitch once temp drops to 64? I’d of course put a cap on...

This is a scaled down version from BYO. My question is when to add the roasted Barley And flaked Barley. only boiling 60 minutes. 65% efficiency expected since I didn’t kill my own grain for BIAB

do I sub or just buy some? thanks