Search results

I brewed an American Amber ale and I have 5 gallons of wort left. I had plans to dry hop snot out of it. But I think I want to sour it for sh*ts and giggles. I have never soured any of my beers before. With that said the OG was 1.057 It has already finished out at 1.014 It is in secondary...

I'm looking for about a pound of alpharoma hop for a pilot batch of a new ipa. I can't find any available online anywhere. Any help on where to get some would be great. Or if anyone has some they want to sell would be great also!! Thanks, Erik Erik bell

Made a pale ale. With yeast starter pitched at 65 degrees. Was good for 2 days. The air temp in the house spiked over nice with hot weather coming fermented at 77 degrees for less than 24 hours. Brought to a cooler location finished out fermentation at 65 degrees. I know the up and down of the...

If I use gelatin in my keg after dry hopping my beer with that scrub out some of the aromatics???

Is there a formula to calculate how much water to add to dilute your wort if you get a higher gravity then you were looking for?

Can you keep a 3 BBL fermentor in the right range with ambient air temp or is glycol needed?

Brewing an American Amber. Brewed it once I think it needs more malty character. Thinking of replacing 2 lbs pale malt with 2 lbs Munich malt?! Will this give me a good malt flavor / complexity? Will post recipe later

I need a brewery logo made!!!! I have coney kegs that I'm willing to trade for a logo. Any help would be appreciated.

Beer coming out of fermenter into keg crystal-clear beer going through beer gun line clear. Once poured into a glass has a haze. Any thoughts?

I was recently told that if want to be consistan and hit my numbers everytime, I should sparge to my og, mark my boil kettle so after boiling I fill to the mark line with water to get exactly my og and proper volume. This confusses me. Does anyone have any ideas on how to do this?

I have an unopened sack of wyerman pilsner malt looking to trade for a sack of crisp Maris Otter. My location is in upstate ny. Private message me for more details.

Any one else have this itch they need to scratch?!?!?!

I just brewed and IPAA yesterday didn't get the gravity points I was looking for, how do you test to see if the mash has completely converted. I mash that 146° for 90 minutes. My gravity points were supposed to be an OG of 1.076, But my OG was 1.068. Any ideas on what happened?

Is it acceptable to put in corn sugar to boost alcohol in a wee heavy or is that frowned upon?

Can you propagate / collect yeast from a commercial off the shelf beer? Or has it all fallen out of suspension?

Where is the best place to get weldable firing for converting to mash tun, boil kettle, and hot liquor tank?

I recently rack a stout I made to secondary after fermentation was complete and its been sitting in secondary for about 10 days and I noticed that there seems to be a good amount of yeast that has collected at the bottom. Do I need to re rack again and get it off the yeast or will it be ok as is...

Does anyone know where I could get a beginners 2.5 gal mead recipe from???

I have some Scottish ale yeast could I use this to make mead or do I need a specific yeast for this???

I have been making yeast starters for almost all my beer's. When they have been completed I transfer them to a fully sanitized mason ball jar. After letting everything settle I put it in the fridge for storage until I brew. My question is there is three diff levels in the mason jar. Which level...