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opened the secondary and 1 of the 3 fermenters had a bit of white silky coating on top. Looks like the pics of lactobactillus on a google search, but not nearly as bad as most. scooped off what I could and sampled under it. tastes great, no sourness breakfast stout - so lot of roasted and...

I have a 2nd year chinook that's about 30 ft tall and covered in hops that are ready now. I don't want to harvest these cause I can't put the vine rope back up if I take it down, and I already will have more hops than I can use. If I just leave them on the vine will it impact how many grow...

I've heard to wash and reuse yeast from primary, I guess this assumes yeast from a secondary will not be healthy from the alcohol? I have a lager that has been in the secondary for 6 weeks, 8 since I brewed it, starting at 50 degrees and now chilled down to 40. Yeast is 1st generation of WY...

should I just dry hop it more? How much hop flavor do you get from dry hopping an ounce compared to adding it at 15 minutes? Or can I boil the hops in a small amount of water for 10-20 minutes and get the same effect?

Trying to figure out all the flavors and how to avoid things people complain about, and want to get comments and post for others. Please add any experiences. too much dry hopping gives a grassy aroma/flavor High cohumulone hops in general make bitterness harsher. CTZ - good for aroma...

want to make 10gal all grain batch of an IPA and make half black. whats the best way to do it? steep a half pound of Carafa 3 in half gallon of water and boil/chill it separately, then add in the fermentor? should I adjust the amount of carafa up since it will have worse extraction?

my LHBS seems to think it is normal to have live weevils crawling in all their grain. I want to order a bunch of 50lb sacks but don't want to deal with grain that is already full of hundreds of bugs. I dont know if they get it like that from Briess or maybe it comes from a distributor with...

I narrowed down a CO2 leak to a new gas manifold. one of the valves on it will hiss for a split second when opening or closing it, or if you push the lever at a 90 degree angle to the rotation direction. pushing on the whole valve cylinder doesnt make any hiss, so it's not leaking in the...

have Centennial and Chinook that have tan - white spots all over basically all of the leaves, though the newer ones have less. It was > 100 for a few days, and these were watered well the whole time. The spots still seem to be getting worse 2 weeks after the extreme heat even though its cooled...

some hop crowns (baseball-softball size root mass with 6" bines growing) arrived today and I opened up the bags they were in and poured about an inch of water in the bottom of the bags, because I cant plant them until tomorrow. they all looked pretty healthy then. I checked again 6 hours...

looking at all these with the 525ss faucets, and cheapest sources I found. 4 T tower is 480 2x 2 faucet towers = 165x2 = 330 1x3 faucet at 190 + 1x1 faucet at 100 = 290 anyone know if you can get a 3 faucet tower and drill a hole through the stainless steel to add another? that would come...

got new regulator and it reads 5 psi when not hooked up to anything. Is it supposed to read pressure above atmospheric and its just not set right? It seems to work normally but I'm not sure if i can just subtract 5 from the readings? Also the screw was all the way out when I first...

I tried making an 11gal batch of 1.07 beer in a 10gal cooler, it fills right up to the rim at about .9-1 qt/gal. I took from Palmer's how to brew that a thicker mash will convert faster and less completely, making the beer maltier and lower alcohol. can I adjust the temperature to get the...

anyone ever make a starter in buckets and successfully cool and decant from those? I have a 1.5L lager (oktoberfest) yeast starter on a stir plate, but want to make 10gal of lager, and should do a second stage. I want to decant because this has been fermenting at 70F Any votes for...

I have a fridge that only goes up to 45, confirmed by thermometer. Want to ferment wyeast oktoberfest yeast which has a temp range of 48-58. will this be able to ferment completely at 45? any tips to help

does anyone brew a stronger beer and dilute it after fermentation to make more? I know some commercial breweries do this to make more beer with less equipment. like brewing bud light at 8% abv and dilute to 4% before bottling. I was considering this to basically make 2x 5 gallon batches...