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I just took 5.5 gallons of apple juice and boiled for 30 minutes and added 2 lbs of honey. I did this to boil off some water to raise the OG. However, I underestimated the OG of apple juice by itself. Took an OG and got a 1.090. Since, I usually see people using champagne yeast I now figure it's...

Hello everybody, So I recently started kegging, and given how much less work it takes compared to bottling I plan on kegging a lot more. But I've noticed that my beers are coming out a lot more yeasty in flavor than the beers I've bottled. I know the problem lies in the fact that the yeast in...

Hey everybody, So I recently purchased a new kegerator, Edgestar Dual Tap Kegerator, only to find out that the keg that I have doesn't have the correct fittings. The Kegerator fits the 1/6th commercials kegs and I have the ball lock keg that I imagine most homebrewers have. I'm feeling...

I'm new to kegging. I have a 5 gallon corny keg and have only kegged once (Kolsch) and not with enough time for it to full carb (4 days) because of a party. The beer being flat really didn't stop people from drinking it since it was gone in 3 hours. I'm planning on kegging an IPA this...

I have a question regarding a pumpkin ale that I am planning on brewing next Saturday. I was planning on adding canned pumpkin. But i was wondering should i add it during the mash or the beginning of the boil. I figured canned pumpkin is mostly sugar but if im wrong ans its starch then I should...

I ordered the ingredients for a Kolsch last week from Northern Brewer. The yeast I ordered was Wyeast 2565. The package arrived today at home with no one to take it in. When I opened the package the yeast pack was warm and slightly inflated due mostly to the heat (I hope?). The nutrient pack...

I want to brew but it's too nice out. My brew set up is still indoors on the kitchen stove. So my problem is I only have weekends to brew and so far weekends have been nice causing me to spend all my time outside or I don't have the ingredients ready. So I'm going to be getting the...

So I brewed a stout on 3/23 and it fermented for two weeks and then I racked it onto oak chips in a secondary on 4/5. The stout is a 6% and I wanted to know if I can let this beer age for a long period of time (months)? I would like to bottle it closer to August or September so I can drink...

I'm planning on brewing a Kolsch pretty soon and with the weather gradually getting warmer I'm concerned with the fermentation. I was reading Kolsch yeast should ferment at 56-64 degrees F. I was thinking of making a swamp cooler for this beer to keep the temperatures low. I know when...

I'm planning on racking a stout I have in my primary to some oak chips that have been aging in bourbon for about two weeks. It is two ounces of oak chips that have been soaking in 1 pint of Jim Beam. I've been contemplating putting the entire thing ( Oak and the Remaining Bourbon) into the...

Hello all, So Saturday I brewed my first AG which was wicked fun. It was a Milk Stout. My estimated OG was supposed to be 1.062 (without the 1 lb. Lactose factored in) I took a gravity reading before adding the Lactose and got a OG of 1.060, which I was wicked stoked about. Anyway My OG...

So I am doing a BIAB brew this Saturday. I think my Mash pot isn't going to be big enough to have all my water and grain in one pot. My sparge pot will be big enough for the sparge. My question is, if I have two decent sized pots (not including my sparge pot) could I split my grain up...

I'm going to be doing an all grain brew fairly soon and I think I read something about having to adjust water profile for all grains. It said something along the lines that extracts have additives to adjust water profiles so I never worried about water profile prior to this. Either way I'm...

I bet this has been done but I couldn't find it anywhere. I was wondering about what would happen if I were to brew an ale and ferment with ale yeast and transfer to secondary where I add lager yeast. Would the lager yeast do anything or would they just fall out because of lack of sugars...

I think I correctly identified my recent IPA (probably more IIPA) as having chill haze. At room temperature my bottles are very clear, but when refrigerated the beer looks very cloudy and is not longer clear. I have only been storing them in the refrigerator for about 3 days prior to opening...

Okay so recently I noticed people talking about adding malt near the end or after the boil of their brews. I'm a partial-grain brewer and usually after steeping I get my brew up to boil, remove flame, add in ALL my malt extract, then boil for 60 mins (adding in hop additions when planned)...

On Saturday I am brewing a partial-grain, 5 gallon IPA. According to a recipe calculator the OG should be 1.068. I'm using California Ale Yeast WLP001. On the directions for the yeast it says I don't need to make a starter unless the OG is supposed to be above 1.070. However, in the past I've...

My brother and I are planning an IPA brew for next weekend. We picked our hops to be specifically piney and citrusy (Simcoe, Cascade, Chinook) for our brew. We want the hop profile to really come through without much emphasis on the malt, any recommendations on liquid yeast to use? Thanks.:tank:

So here's the deal. Back in July my brother and I took 12 pounds of granny smith apples and juiced them and got about 4-5 gallons. We took a OG and got 1.044 (to the best of my memory). Added Champagne yeast and let it sit in primary for 3 weeks then moved to secondary for 3 weeks in a...

I brewed an Oktoberfest back in April or May and fermented about 2 or 3 weeks at 50 degrees F, then after a D-rest transferred to a secondary where it has been lagering at around 34 degrees F up until now. I plan on bottling this weekend. My concern is will there be enough (if any) active yeast...