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I'm going to be adding some mango (frozen chunks) once my primary fermentation is done. I'm thinking, unless convinced otherwise, that I'll just add it directly to my primary rather than racking to a secondary. My question, is what advice is there for *how* to add the fruit? By that I mean...

On my last brew day, as a bit of an after thought, I harvested and washed some of the yeast. I'd never done it before, and just thought it'd be fun to try. I ended up only harvesting a small portion of the yeast cake, and then separated out the yeast from the trub as much as possible through a...

Recipe Specifications -------------------------- Boil Size: 4.65 gal Post Boil Volume: 3.65 gal Batch Size (fermenter): 3.50 gal Bottling Volume: 3.00 gal Estimated OG: 1.056 SG Estimated Color: 5.6 SRM Estimated IBU: 60.0 IBUs Brewhouse Efficiency: 75.00 % Est Mash Efficiency: 75.0 % Boil...

Hi all. I'm making a mandarin IPA as per some direction I got from a commercial craft brewery that made a beer I really enjoyed. The brewer advised to add fresh orange/mandarin juice to primary on ~ day 3. In my mind I'm thinking it's going to ferment out and I don't know what it's going to...

Jebus, I just did something realllly dumb. Just got done bottling my latest batch, just finishing cleaning everything up... and I just now realized that I accidentally made my priming solution with... wait for it... lactose. >_< So, I obviously back sweetened my beer... and obviously the...

I'm fairly new to brewing, about 8 or 9 batches in, I do all grain BIAB. I find that I am often somewhat low in FG. As an example my current brew was predicted via Beersmith to end at 1.017 (includes some lactose) and as of today, I think it's done, is's at 1.014. I'm commonly a few points...

Does anyone have a tried-and-successful mandarin pale ale or IPA recipe that they could recommend? Looking for all-grain. I do 3.5 gallon batches, but can scale from whatever batch size. Last night I tried a commercial Mandarin IPA from 4 Mile Brewing in Victoria, BC, and really enjoyed it...

I've got an IPA in primary, with a pile of dryhops in it. I used a large paint strainer bag to line the bucket and dryhopped into that, and will remove the bag before packaging. Quick question... does anyone have any advice on how far in advance of racking I should remove that bag, to allow...

So I know that mashing at a lower temperature within the acceptable range will result in more complete conversion of starches to simple sugars, promoting a more complete fermentation and drier beer.... and that mashing at a higher temperature results in less complete conversion, more complex...

Edit: Topic title should read "more", not "Moe". If I pitch a can of Imperial liquid yeast (claims 200 billion yeast when fresh) for a 3.5 gallon batch that only needs ~ 150billion cells, will I create problems for my brew? I assume the yeast wouldn't go through the normal growth phase in...

Would mashing with a bag that's somewhat narrower than the kettle significantly impact the mash efficiency? I ask as I've had a couple brews where I've fought with the mash to get the target gravity, having to extend for a significant amount of time, and do a lot of stirring. In other brews...

I know I'm mostly preaching to the choir here, but... This is a brew I made last July. It was my first attempt at all-grain brewing and it was mediocre. Was meant to be a pale ale (Edhaus Bee Cave Haus Pale Ale) but something went wrong and it came out more like a blonde ale, but tasted...

I don't really have a specific question here... just ranting lol. I had one of those days yesterday... no disasters, but things were just "off". I mashed with pretty good temperature control, for an hour (within a few degrees F throughout), one good stir at 30 minutes. After the hour, I took...

I purchased BS2 last February and have used it a lot. Just now, on trying to launch the program, it's giving me the pop up saying that I'm in trial mode and have exceeded the free period. In doing this, it's also creating a new BS2 program folder on my desktop. The original folder in my...

I've made several batches of beer, but currently I'm doing my first ever stout, and I ferment in a bucket. With previous beers, I could (to a certain degree) see the trub when looking down through the beer. Better, though, I could shine a bright light through the wall of the bucket and...

I made my first starter yesterday around noon. I followed the amounts as per this calculator http://www.brewunited.com/yeast_calculator.php, boiled up the right amount of DME (used amber, because I happened to ahve some) in the right amount of water, cooled, poured into sanitized jug, shook the...

OK I feel dumb for this question, but.... I'm using liquid yeast for the first time, and have bought a Wyeast smack pack. Out of curiosity, I'm looking for the manufactured date on the pack... and damned if I can find it... where would it typically be stamped?

I recently asked about a starter for liquid yeast (my first time using liquid), and have decided I'll probably go ahead and make a starter. I just though of another question though... I'm likely over-thinking it, but what the heck. lol The place I'll get my yeast from needs to order it in...

I'm starting to think about my next brew, and I'm leaning toward Yoopers Oatmeal Stout. It calls for Wyeast 1335, which will be my first time using liquid yeast. I scale my batches to 3.5 gallons, and I'm wondering, given the smaller batch size, is it still good practice to make a starter...

I'm going to be dry hopping my current brew, first time I've dry hopped. After quite a bit of reading pro's and con's of bagging the hops vs loose, I've decided to go ahead and use a bag (decent-sized mesh bag, lots of room for the hops to expand). I'll fully sanitize the bag, and likely...