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I brewed a 1.127 OG belgian ale with plans of adding 5lbs of beet sugar during fermentation for a calc OG of 1.173. My ingredients were 100% belgian pale mashed at 145. I pitched on top of a yeast cake of WLP530 (previously fermented a 5% ABV belgian). I oxygenated for the first couple...

I am preparing my massive 1.14 original gravity stout recipe. Last time I brewed this I had and issue hitting a reasonable FG and the beer ended up too sweet, FG was 1.056. I desire to get closer to 1.035-1.030 FG this time. Assuming my fermentation techniques are already appropriate (large...

My goal is to simplify my brewing process, cut down the time, reduce space needed, and continue brewing great beer. I have been doing BIAB in a 15g boilermaker for about 5 years. I typically do 5 gallon batches 6-9%, occasionally do some 10-12% brews, and once a year do a 15% stout which maxes...

I have brewed this beer 2 times before with and never got this result. My OG was 1.153, basic ingrediants 30lb MO Also couple pounds of flaked barley, special B, Crystal, chocolate, totaling 20% of the grain bill. I mashed at 150 for 90 minutes. Primary yeast was an English ale yeast...

I have a big stout that I made, OG 1.150. I pitched a 6L starter which after 2 weeks brought it down to 1.070. I then planned on pitching 099 super high gravity yeast starter. Any thoughts on adding oxygen. I know this beer can go below 1.040 so there are fermentable sugars in there. Any...

My Cabernet is currently in a 50liter barrel. I took a S02 reading at 32ppm and with my ph at 3.75 I wanted to get it to 70ppm. I needed to add 3 grams of potassium meta sulfite. Problem is my scale was not reading correctly and I think I may have added closer to 10 grams. This will be sitting...

Does anyone add sulfite (crushed campden tabs or Potassium Metasulfite) directly to their wine without diluting in water? I was in a rush and didn't have time to do the dilution and added directly to my barrel. I imagine there isn't huge risk with sanitation and it will just take more time to...

I have 50 liters of cabernet aging in a barrel. I believe I want my free S02 to be around 25ppm. I am confused on how the PH effects the S02 levels. Say my PH is at 3.9 and my S02 is at 0......do I want to achieve 25ppm or 100ppm based on my PH level? I have used the calculator below but...

Just wondering if I can get some pointers. My wine is done fermenting SG 0.9935 and there is a decent amount of lees. I plan to rack off the lees then add my culture keeping temp at 75 degrees. Do I want to leave any headspace in my carboys? Any other advice?

I’ve been a homebrewer for a while and have about 5 wines under my belt…..2 wine kits and 3 from local fruit (peaches). Now for my questions: I recently pulled enough grapes from my lonely planted merlot plant to make around 1gallon of wine. This is more of an experimental batch…next year...

Thought I would share my most recent DIY project. All made with 2X2 select pine and 3/4" birch veneer plywood

I have had consistent success doing 5g BIAB batches hitting ~70% right where I expected. When I do a 10g batch I seem to get around 60%. After the mash I drain the bag and add to another pot with water at around 170. I usually leave it in for around 5-10 minutes then drain the bag again but with...

I have a 2l starter with a stir plate. My beer profile is OG 1.067 and 10 Gallons, it's a Bock using WLP 833 lager yeast. Beersmith says I need Yeast Cells Needed 919Billion Yeast Cells with starter 379Billion Also it says Yeast packs with starter 2....does that mean I should have put...

Well, it's actually my 2nd wine but the first was a port kit. 20 brews under my belt though. My first question is what yeast to use. The kit came with Lalvin 1118 but I read that it's a very generic yeast....is there anything better for me to try? I have read 4244 and BDX as options? Also...

I brewed a toasted coconut porter with peanutbutter powder. It tastes great but when compared to a Maui Coconut Porter mine has a salty taste. Trying to identify the cause of this. Any ideas? My city water profile Calcium (Ca) 51.0 109.8 Bicarbonate (HCO3) Magnesium (Mg) 20.0 0.0 Carbonate...

As the title says my gravity is at 1.050 after repitching yeast in my big stout and I have no activity. OG 1.142 Mash temp 155 Mash ph 4.9 is what I calculated, not sure what happened there Grain bill for mash 29lbs Maris Otter 1.5lbs oats 1.5lbs rye 1.5lbs special b Grain bill...

For my recent big stout I separated my batch 2.75g each into it's own tub. Issues in the past with krausen overflow even with blowoff tube. Now that the fermentation is almost complete I was thinking of transferring from one tub into the other. 2 reasons 1) I have to pitch some 099 since my...

My WLP007 died out at 1.054 OG was 1.142....that means it made it to about 11.5% ABV...seems good to me. I have some 099 super high gravity yeast that I made a 2L starter for last night. I am leaving for a week and can not step it up so I plan on pitching today. A few questions...what...

I need some advice on adjusting my fermentation chamber for my RIS i'll be brewing tomorrow. It's a big 15% beer and I have a 4l starter I will be pitching. I would like to ferment at 65f but I know the fermentation can raise the temperature 5-10f. I think this one will be very aggressive and...

A couple of questions about my reciepe. How does the dark grain bill look, too much, too little (I do plan on cold steeping all but the Special B dark grain)? Is my bittering hop schedule too much/ too little. I know this beer is going to be big and I want to make sure the hop dosen't...