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5 gallons. I have a pound each of simcoe, centennial and cascade pellets. I want huge aroma not bitterness. It'll be about 9.5%. Using s05

I have a Johnson a419 controlling my old keezer. Lately the freezer control board has fried and I have to push a button on the keezer to get it to cycle on. I want the compressor to be on if the power is connected. Attached is a pic of the wiring diagram. I was just going to connect the L1...

...is one of the most unexpected and rewarding things about kegging. Just blended a too bitter aapa with my Newcastle clone and wow. Its is fukkn excellent. Would have never thought about doing this with bottles. Pour one from the tap then pour the other. Excellent.

So I did a hop stand on my pale with various hops. It calculated out to around 50ibu in beerSmith but I know it has a ton more. I need to call this a session IPA now. I've heard you should calculate steeped hops as a 20min addition..is that accurate? Did a 30 minute whirlpool steep at flameout.

Now I understand knowing what's in your water is much more important when going all grain vs PM or extract. I've been using filtered water from my fridge(tastes great and makes really good beer!) Based on the report here: Look at the MWD values on page 4...

I did a Pliny type IPA and dry hopped for 14 days. Never went past 7 before. Kegged the other day. The keg/lines are new and clean. The hefe I have on tap doesn't have this taste. The first few pours were great. Last night I got a big soapy aftertaste. It was only in the primary for 21...

A friend made a small batch from a recipe he found in his grandpa's library just to see what came from it.. Forget everything he said but grains were boiled, sugar, honey and maple syrup were added in copious amounts, bread yeast was pitched in the 90s. He followed the instructions to the...

I'm brand new to kegging and sure there are a million threads on this but I want to make sure I get this right. I want my IIPA at 2.2vol @41f Line 3/16 id 10feet long 18" from center of keg to shank How do I calculate this? Right now it's set at 12 psi.

Do you guys keep star San in them or what?

Brewed in may..bottled in August. OG was 1.127 fg was 1.022. IBU is 115. It's starting to finally carbonate but tastes like syrup. Will time help?

So I'm going to convert my 15cf fermentation chamber into a keezer. I want to do 6-8 kegs. My LHBS has a keg starting kit with a full 10lb co2 cyl for $274 with 1 used ball lock. Seems like a lot. I wanted to start with one then add faucets and a 6 or 8 way co2 distributor later.

I have about 25 cases of homebrew stored. Yet I still brew a 5 gal batch almost every weekend. I think I need help.

I had 2 gallons of costco apple juice and a pack of Windsor. I dumped all of it into one of my old Mr beer kegs Saturday night. Forgot I had done this. This morning I opened my 70f ferm chamber and saw the temp was 75 on the lbk and it smelled of nasty yeast. How will this come out? Temp was...

I'm dying get my hands on some real fresh heady. Anyone down to trade a couple cans for a bomber? It was bottled on 9.20. If no one bites by the end of the week I'm drinking it. Not getting any fresher. The one I had yesterday was really tasty.

I've heard you should wait until fermentation has started to slow and others say to add it at the highest point. I didn't add during the boil because I didn't want the yeast to get lazy and not eat all of the malt fermentables. Its a heady style dipa. Calls for 12oz

Anyone ever pitch us05 in the high 50s? My 1.075 dipa has been at 58 for 15 hours now and fermentation hasn't started. I rehydrated. Usually I have bubbles in just a few hours when fermenting in the 60s. I want the fruity character us05 can give when fermented cold.

I cold crashed and added gelatin yesterday. After adding the gelatin I smelled the saucepan and it had a slightly burnt smell to it. I only heated it to 165.

I'm brewing a hoppy pale and was thinking of adding about 10 chopped up rose hips near the end of the boil to add an extra layer of citrus. Anyone done this?

I have a packet of Windsor yeast I didn't need and I was wondering what its good for? I have heard some bad things about this yeast. Anyone use it with success? What style should I brew with it? Maybe this belongs in recipes?

Awesome. Makes me thirsty. Now I know why my cholesterol tests are so good.:mug: http://www.buzzfeed.com/jessicamisener/21-reasons-you-should-definitely-drink-more-beer