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I pitched my yeast last night at 68 degrees. Woke up this morning and found out the temperature of my wort was at 35 degrees. Has this killed my yeast or will it wake back up once the wort warms back up to 65-68 degrees? Do I need to pitch more yeast? Will this change the taste of my beer once...

I pitched my yeast last night at 68 degrees. Woke up this morning and found out the temperature of my wort was at 35 degrees. Has this killed my yeast or will it wake back up once the wort warms back up to 65-68 degrees? Do I need to pitch more yeast? Will this change the taste of my beer once...

I brewed a blonde ale 10 days ago. The OG was 1.046 and my estimated FG was 1.009. I took a reading today because I wanted to start cold crashing. My reading was 1.008 but there was a little less than a 1/2 inch of krausen still on top. Does this mean I should let it go for a few more days...

I usually do the set/forget and let it carb up slowly over 2-3 weeks but I need my beer carbonated in 7-10 days. I don't want to crank it up to 20-30 PSI for a few days. Can I maybe put it at 15 PSI for 7-10 days and have it ready?

1oz Simcoe @ 60min - 37 IBUs 1oz Amarillo @ 20 min - 14.6 IBUs .5oz Simcoe@ 20 min - 11.2 IBUs .5oz Amarillo @ 5 min - 2.4 IBUs .5oz Simcoe Dry Hop .5oz Amarillo Dry Hop Any suggestions? Should I bump up all the .5oz additions to 1oz?

Does anyone have some advice on this? I was thinking about doing a blonde ale, boiling 10 gallons, and splitting the batches inito different fermenters. Then I'm thinking of fermenting one with Belgian yeast and the other with Cali yeast with some dry hopping. Does anyone have some experience...

I have a recipe that calls for 8 oz. of Crystal 40L and 8 oz. of Crystal 60L. My homebrew store does not have these but they have Crystal 50L. Could I just use 1 lb. of Crystal 50L as a substitute?

I received a surface mount drip tray for free and I want to attach it to the door of my refrigerator/kegerator. What would be the best way to do this without drilling holes in the door of my refrigerator. I have two L brackets so should I use magnets, velcro, or some type of glue? Also, which...

I received a surface mount drip tray for free and I want to attach it to the door of my refrigerator/kegerator. What would be the best way to do this without drilling holes in the door of my refrigerator. I have two L brackets so should I use magnets, velcro, or some type of glue? Also, which...

So i'm going to brew and English Brown Ale and a Blonde Ale on the same day and ferment them in my temp controled freezer. I'm thinking of starting fermentation at 66F and slowly raising it to 70F until fermentation is done. Then I was going to cold condition for about 2-3 weeks in the primary...

What is a good fermenting temperature schedule for a kolsch? I will be using Wyeast 2565 W/ a large yeast starter and this is what I have so far. Primary at 58-62F Diacytle rest at 68F for 2-3 days Transfer to secondary and lager at 34F for 4-6 weeks.

When using my wort chiller I can only cool down to about 75-80 degrees. How can I get my wort down to like 60 degrees. I don't feel like purchasing a different chiller right now but I do have a tempereature controled freezer. Once I get my wort down to 75-80 degrees could I just stick it in my...

I just got a single tier setup with three burners and the mash tun is a brew kettle with a false bottom. When using the burner during the mash, how do I avoid scorching the grain/wort?

I've been looking for Jamil's Kolsch recipe online and every recipe I find is different. Does anyone have his Kolsch recipe? This is the best I've found: Batch Size (Gal): 6.00 Wort Size (Gal): 6.00 Total Grain (Lbs): 10.50 Anticipated OG: 1.046 Anticipated SRM: 3.8 Anticipated...

I force carbed my beer Friday by setting my CO2 at about 33psi and rocking it for 3 minutes. I let it sit until Sunday and put it at serving pressure (11psi). Monday I tried it and it tasted not really over carbed but had a bite to it. Also, on top of that it had large bubbles that went away...

I force carbed my beer Friday by setting my CO2 at about 33psi and rocking it for 3 minutes. I let it sit until Sunday and put it at serving pressure (11psi). Monday I tried it and it tasted not really over carbed but had a bite to it. Also, on top of that it had large bubbles that went away...

Since I can just split my 5 gal recipe in half....can I use half a white labs vial of yeast or should I use the whole thing?

I've been brewing beer for about a year now and have made around 10 five gallon batches. My problem is I like to brew beer faster than I can drink it. I know what a horrible problem, but does anyone have experience with brewing 1-2 gallon batches. I would rather do that so I can brew and try...

My brew day was yesterday and I did a full boil on a 5 gal. batch. I had a lot of trouble chilling the wort afterwards so I put it in my chest freezer thinking it would help. It took forever! I put a fan in there thinking it might help but nothing. During all this I had the lid to my bucket...

I've been raising the temps slowly up to around 70 to finish up a 3 week primary. I noticed today mold is on the outside of the carboy and on the floor of my chest freezer. Will this hurt my beer assuming that my airlock is tightly sealed?