Search results

I'm brewing a heady topper clone and it calls for 5.5 oz of dry hops split in half and added at two different times. One in the primary, and one in the secondary a week later. Why wouldn't I just add them all in at once? What's the science behind this that makes the extra work worth it...

I've been brewing all grain for some time now but feel like my beers always lack something to really make them awesome and I'm beginning to think that water is the culprit since I feel the rest of my processes are pretty solid and I've completely ignored my water parameters, though I did...

I got my brew schedule messed up and realized I cold crashed one of my batches after only 1 week. It's been at 35 degrees for a few days now. Assuming fermentation is complete (I'll check gravity) what should I do? Go ahead and bottle or let it come back up to fermentation temperature? Thanks

Ever since I went to all grain my brew days are so long that I find myself brewing less often - terrible. Can I do all my lautering/sparging during an evening, leave the pot covered overnight, and then do my boil tomorrow? Or is that way too risky?

I made a starter 2.5 days ago. 2L of water and 6oz DME. Normally I'm used to seeing little co2 bubbles in the starter and some krausen on the sides. For whatever reason I never saw that this time. Anecdotally I want to say that there is more yeast at the bottom, but I could just be imagining...

I'm trying to brew a 1.072 OG Pumpkin Stout (Yummy! Out of my thread pumpkin haters!). I'm using yeastcalc.com and it says I need 261 B cells to make this beer. Using the calculator, it seems I can make a single 2L starter to yield 255 B cells or I can make two 1L starters and yield 265 B...

If I wanted my beer ready in six weeks, would I be better off leaving it in the bucket for 4 weeks and bottling for two, or vice versa. This assumes that final gravity was met and carb level was good. What if you had infinite time? What timing would you pick?

This morning I took my 6.5 gallon carboy out of my fermentation chamber to move to the bottling area to settle for some time before bottling. Two hours later as I was walking by I noticed it's still bubbling about 1 bubble every 30 seconds. It's been 16 days @ 67 degrees for fermentation...

I've read plenty of threads where homebrew experts have advised us new brewers to let the bottles sit undisturbed. I have to admit, I always read that thinking, "Sure, but that won't fix my earliest attempts where I really screwed up. That advice is for other people." My first brew about 6...

Of the major online vendors, whose all grain kits have you had the most luck with? Any preferences due to service/quality/price/etc, or are they all about the same?

I've been successfully doing full boil 5 gallon batches for a little while now and have all the equipment necessary to make that happen. I'd like to move into all grain brewing and I think all I would want is a 10 gallon mash tun like this http://www.midwestsupplies.com/thermo-mash-tun.html...

Hi Homebrewers. Short time lurker, first time poster. I have a couple drinkable brews under my belt now and thought I'd try to make a trappist ale from a local homebrew shop's kit. For whatever reason, I'm under the impression that more heat during the boil is a good thing (is it?) so I...