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Have an extract hefe stuck at 1.021 tastes kind of sweet. Been in primary for 2 weeks. If I toss in say half a pack of US-05 will it ferment it out a little more?

To windy outside for gas. Oh well more time for beer until it starts to boil!

Just curious? Should I follow what its telling me? Temps seem good mash in and sparge quantities seem off. Been out of the game for a while though so I may be over thinking.

Invested in a Grainfather to make things a little easier on brew day since I have 2 sons now. Been about 8 years since my last brew. Planning on doing an extract Hefe and Apple Graff this weekend to kick things off. Feels good to be back.

Hey guys, I messed up a Scottish Export a few months ago by adding twice as much roasted barley as necessary. I was wondering if I added some pumpking pie puree and pumpkin pie spice to this secondary if I could possibly turn this into a pumpkin beer. Any suggestions or techniques would be...

Hey Guys, I brewed a Saison Brett (Brett B) back on May 5. Its been in the primary now for roughly 5 months. I added the Brett after my initial Saison yeast was nearly finished (ramped it up to 85 degrees slowly, then let it hit about 70 before adding Brett). I am wondering if the 5 months is...

Hey Guys, Is this normal Brett fermentation? This saison has been in the primary for about 5 months. I just checked out it today and this is what it looked like. Last time I checked was about a month ago and this wasnt happening. Just wanted to see if this is the brett or not before I...

Ok guys, I have been having issues with my cream ale. My first recipe listed below had an grainy off taste (not tannins). I am assuming it was the honey malt. The recipe is as follows 7lbs 2 row 2 lbs flaked rice 1/2 lb honey malt .5 oz Saaz @ 60 min .5 oz Saaz. @ 10 min Safale US-05 My next...

If I snip off the tip will it stop growing but still produce cones? I have an 8' trellis and my bones are already at 9'. I need to prevent further growth

Pretty Simple Recipes 9lbs Marris Otter 12oz Roasted Barley 1.25 East Kent Goldings at 60 Minutes WLP028 (No Starter, stir plate was utilized) Mash for 75 minutes at 153 Batch Sparge at 168 Boil for 60 Minutes (I boiled down my initial runnings a little while sparging to hopefully aid...

Final product really isn't that bad. Mashed a little too low at 149 will probably mash at 152-153 next time as it really is a little bit too dry. Peanut Butter is there but not to overwhelming. All in all a decent batch.

My Vial of Munich Helles exploded and I was only able to get half the yeast in my started. I am thinking it should be sufficients. My starter size is 1500ml. Any thoughts?

This is what Beersmith is telling me for additions to treat 10 gallons to roughly match Munich's water profile. I just want some opinions as this will be one of the first batchs I am trying to treat. 11.4g Epsom Salt 4g Calcium chloride 4.1g Baking Soda 5.8g Chalk Does this sound about...

Can this happen? When I added priming sugar I made sure everything was blended properly. I'm talking like 2 weeks and 2 days too early here. And the beer was warm. I don't know the meaning of RDWHAHB. Guess I got used to the convenience of kegging.

For me, when I tell someone I homebrew and the respond "Moonshinin' Nice!", makes me want to slap the **** out of someone. This is why only my good friends get to try my whiskey. ;)

Brewed a 1.059 Saison Thursday evening. Let fermentation get rolling and ramped her up to about 85 Saturday morning. I checked my gravity yesterday and its already at 1.010. Added some Brett this morning. Hoping for a good turnout. WLP565 is a beast. Third time using this. No Stalls. Always...

Looks pretty tight

12lbs Belgian Pilsner 2lbs Clear Candied Sugar .5lbs Belgian Aromatic .75lbs Cara Pils 2oz Styrian Goldings @ 60min 1oz Hallertauer @ 10 min White Labs WLP570 Mash @ 149 for 90 mins Batch Sparge at 170 degrees 60 Minute Boil All candied sugar to be added at 30 minutes I keep it in the...

Now if I could only remember if this vibe is the Zeus or Mt. Hood hops. Lol

Remind me never to use more than a 1/4 pound of this stuff. Put 3/4 pound into a brown ale and while it is drinkable it is way way way to roasty.